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Siirt Bölgesi Melengiçlerin Toplam Fenolik Madde Miktarları ve Antioksidan Aktivitelerinin Belirlenmesi

Year 2017, Volume: 21 Issue: 3, 293 - 298, 27.09.2017
https://doi.org/10.29050/harranziraat.339340

Abstract

Bu
çalışmada Melengiç meyvesi su, etanol ve metanolle ekstrakte edilmiş ve daha
sonra ekstraktların toplam fenolik madde miktarları ve antioksidan aktiviteleri
(DPPH ve İndirgeyici güç) belirlenmiştir. 
Buna göre, Melengiç meyvesinin biyoaktivitesi yüksek bir materyal olduğu
sonucuna varılmıştır. Ayrıca, etanol ve metanolden elde edilen ekstraktların
sudan elde edilen ekstraktlara göre daha yüksek fenolik madde içeriğine ve antioksidan
aktiviteye sahip olduğu gözlemlenmiştir.

References

  • Aqil, F., Ahmad, I., Mehmood, Z., 2006. Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants. Turkish journal of Biology, 30(3), 177-183.
  • Baytop, T., 1984. Türkiye’ de Bitkiler ile Tedavi. İstanbul Üniversitesi Yayınları.No: 3235-Eczacılık Fakültesi. No:40, İstanbul.
  • Blois, M. S., 2002,. Antioxidant determinations by the use of a stable free radical. Nature, 26: 1199–1200.
  • Ciftci, H., Ozkaya, A., Kariptas, E., 2009. Determination of fatty acids, vitamins and trace elements in Pistacia terebinthus coffee. Journal of Food Agriculture Environment, 7(3-4): 72-74.
  • Davis, P. H., 1970. Flora of Turkey and the East Aegean Islands. Vol. 3. Flora of Turkey and the East Aegean Islands. Vol. 3.
  • Duke, J. A., 2002. CRC Handbook of medicinal spices: CRC press.
  • Durmaz, G., Gökmen, V., 2011. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128(2): 410-414.
  • Ferreira, I. C., Baptista, P., Vilas-Boas, M., Barros, L., 2007. Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chemistry, 100(4): 1511-1516.
  • Kaçar, D., 2008. Screening of some plant species for their total antioxidant and antimicrobial activities. Izmir Institute of Technology, Department of Biotechnology and Bioengineering, Izmir, p. 54.
  • Kavak, D. D., Altıok, E., Bayraktar, O., Ülkü, S. 2010. Pistacia terebinthus extract: As a potential antioxidant, antimicrobial and possible β-glucuronidase inhibitor. Journal of Molecular Catalysis B: Enzymatic, 64(3), 167-171.
  • Orhan, I. E., Senol, F. S., Gulpinar, A. R., Sekeroglu, N., Kartal, M., Sener, B., 2012. Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses. Food Chemistry, 130(4), 882-888.
  • Oyaizu, M., 1986. Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine. Eiyogaku zasshi= Japanese journal of nutrition, 14(1): 51-58
  • Slinkard, K., Singleton, V. L., 1977. Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1): 49-55.
  • Stebbins, R. L., Walheim, L., 1981. Western fruit, berries & nuts: HP Books.
  • Topçu, G., Ay, M., Bilici, A., Sarıkürkcü, C., Öztürk, M., Ulubelen, A., 2007. A new flavone from antioxidant extracts of Pistacia terebinthus. Food Chemistry, 103(3), 816-822.
  • Yang, J. H., Lin, H. C., Mau, J. L., 2002. Antioxidant properties of several commercial mushrooms. Food Chemistry, 77(2): 229-235.

Determination of Total Phenolic Compound Amounts and Antioxidant Activities of Siirt Region Melengic

Year 2017, Volume: 21 Issue: 3, 293 - 298, 27.09.2017
https://doi.org/10.29050/harranziraat.339340

Abstract

In
this study Melengic was extracted by water, ethanol and methanol and than total
phenolic content and antioxidant activity (DPPH and reducing power) of these
extracts were determined. According to the results, it was concluded that Melengic
is a material with a high bioactivity. On the other hand, ethanol and methanol
extracts were found to have higher phenolic content and antioxidant activity
than the water extract.

References

  • Aqil, F., Ahmad, I., Mehmood, Z., 2006. Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants. Turkish journal of Biology, 30(3), 177-183.
  • Baytop, T., 1984. Türkiye’ de Bitkiler ile Tedavi. İstanbul Üniversitesi Yayınları.No: 3235-Eczacılık Fakültesi. No:40, İstanbul.
  • Blois, M. S., 2002,. Antioxidant determinations by the use of a stable free radical. Nature, 26: 1199–1200.
  • Ciftci, H., Ozkaya, A., Kariptas, E., 2009. Determination of fatty acids, vitamins and trace elements in Pistacia terebinthus coffee. Journal of Food Agriculture Environment, 7(3-4): 72-74.
  • Davis, P. H., 1970. Flora of Turkey and the East Aegean Islands. Vol. 3. Flora of Turkey and the East Aegean Islands. Vol. 3.
  • Duke, J. A., 2002. CRC Handbook of medicinal spices: CRC press.
  • Durmaz, G., Gökmen, V., 2011. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128(2): 410-414.
  • Ferreira, I. C., Baptista, P., Vilas-Boas, M., Barros, L., 2007. Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chemistry, 100(4): 1511-1516.
  • Kaçar, D., 2008. Screening of some plant species for their total antioxidant and antimicrobial activities. Izmir Institute of Technology, Department of Biotechnology and Bioengineering, Izmir, p. 54.
  • Kavak, D. D., Altıok, E., Bayraktar, O., Ülkü, S. 2010. Pistacia terebinthus extract: As a potential antioxidant, antimicrobial and possible β-glucuronidase inhibitor. Journal of Molecular Catalysis B: Enzymatic, 64(3), 167-171.
  • Orhan, I. E., Senol, F. S., Gulpinar, A. R., Sekeroglu, N., Kartal, M., Sener, B., 2012. Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses. Food Chemistry, 130(4), 882-888.
  • Oyaizu, M., 1986. Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine. Eiyogaku zasshi= Japanese journal of nutrition, 14(1): 51-58
  • Slinkard, K., Singleton, V. L., 1977. Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1): 49-55.
  • Stebbins, R. L., Walheim, L., 1981. Western fruit, berries & nuts: HP Books.
  • Topçu, G., Ay, M., Bilici, A., Sarıkürkcü, C., Öztürk, M., Ulubelen, A., 2007. A new flavone from antioxidant extracts of Pistacia terebinthus. Food Chemistry, 103(3), 816-822.
  • Yang, J. H., Lin, H. C., Mau, J. L., 2002. Antioxidant properties of several commercial mushrooms. Food Chemistry, 77(2): 229-235.
There are 16 citations in total.

Details

Subjects Agricultural Engineering
Journal Section dp
Authors

Cemhan Doğan This is me

Şerafettin Çelik

Nurcan Doğan This is me

Publication Date September 27, 2017
Submission Date September 21, 2017
Published in Issue Year 2017 Volume: 21 Issue: 3

Cite

APA Doğan, C., Çelik, Ş., & Doğan, N. (2017). Siirt Bölgesi Melengiçlerin Toplam Fenolik Madde Miktarları ve Antioksidan Aktivitelerinin Belirlenmesi. Harran Tarım Ve Gıda Bilimleri Dergisi, 21(3), 293-298. https://doi.org/10.29050/harranziraat.339340

Indexing and Abstracting 

13435  19617 13436 13440 13441 13442 13443

13445 13447 13449 13464 13466


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