Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Meltem Türkyılmaz; Şeref Tağı; Mehmet Özkan

doi:10.24323/akademik-gida.333632

Araştırma Makalesi

Effects of Extraction Solvents on Polyphenol Contents, Antioxidant and Antibacterial Activities of Pomegranate Parts

Yıl 2017, Cilt: 15 Sayı: 2, 109 - 118, 11.08.2017

Meltem Türkyılmaz Şeref Tağı Mehmet Özkan

https://doi.org/10.24323/akademik-gida.333632

Cited By: 5

Öz

Polyphenols in rinds, membranes and seeds of
pomegranates were extracted with acetone, acetone:water (70:30, v:v), methanol,
ethanol and water for 12 h at 4°C. Gallic acid, punicalin, a-punicalagin, b-punicalagin and ellagic acid derivatives
(EAD) were identified in rind and membrane, while only EAD were identified in
seed by HPLC. The rind and membrane contained exceptionally
high amounts of polyphenols. Strong
correlations were found between antioxidant activity (AOA) and total polyphenol
content (TPC) for the extracts of rind (r=0.967), membrane (r=0.976) and seed
(r=0.972). Moreover, the highest TPC and AOA were determined in acetone:water
(70:30,
v:v) extracts. Punicalagins at high amounts in the
pomegranate rind and membrane provided the highest AOA and antibacterial activity (ABA). The
extracts of rind and membrane showed ABA against Bacillus megaterium and Staphylococcus aureus. Water extracts of rind and membrane may be used as a food additive and
preservative due to their high AOA and ABA.

Anahtar Kelimeler

Pomegranate rind, Membrane, Seed, Antioxidant activity, Antibacterial activity

Kaynakça

[1] Aviram, M., Dornfeld, L., Rosenblat, M., 2000. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. The American Journal of Clinical Nutrition 71: 1062‒1076.
[2] Negi, P.S., Jayaprakasha, G.K., 2003. Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of Food Science 68: 1473‒1477.
[3] JM (Journal of Malatyasonsöz), 2011. Pomegranate production became widespread (Nar üretimi yaygınlaştı). Retrieved October 18, 2011 from http://www.malatyasonsoz.com.tr/ekonomi/nar-uretimi-yayginlasti-h10325.html.
[4] Akdağ, E., 2011. Industrial reports of fruit juice, nectar and fruit drink in Turkey (Türkiye meyve suyu v.b ürünler sanayi raporu). Istanbul, MEYED.
[5] Qu, W., Pan, Z., Ma, H., 2010. Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering 99: 16‒23.
[6] Yasoubi, P., Barzegar, M., Sahari, M.A., Azizi, M.H., 2007. Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts. Journal of Agricultural Science and Technology 9: 35‒42.
[7] Garcia-Salas, P., Morales-Soto, A., Segura-Carretero, A., Fernandez-Gutierrez, A., 2010. Phenolic-compound-extraction systems for fruit and vegetable samples. Molecules 15: 8813‒8826.
[8] Ghasemzadeh, A., Jaafar, H.Z.E., Rahmat, A., 2011. Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts. Journal of Medicinal Plants Research 5: 1147‒1154.
[9] Wu, X., Prior, R.L., 2005. Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. Journal of Agricultural and Food Chemistry 53: 3101‒3113.
[10] Espinosa-Alonso, L.G., Lygin, A., Widholm, J.M., Valverde, M.E., Paredes-Lopez, O., 2006. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 54: 4436‒4444.
[11] Reddy, M.K., Gupta, S.K., Jacob, M.R., Khan, S.I., Ferreira, D., 2007. Antioxidant, antimalarial and AMAs of tannin-rich fractions, ellagitannins and phenolic acids from Punica granatum L. Planta Medica 73: 461‒467.
[12] Gözlekçi, Ş., Saraçoğlu, O., Onursal, E., Özgen, M., 2011. Total phenolic distribution of juice, peel, and seed extracts of four pomegranate cultivars. Pharmacognosy Magazine 7: 161–164.
[13] Miller, N.J., Rice-Evans, C., 1997. Factors influencing the antioxidant capacity determined by the ABTS.+ radical cation assay. Free Radical Biology and Medicine 26: 195−199.
[14] Lenette, E.H. 1985. Manual of Clinical Microbiology. 3rd ed. American Society for Microbiology, ASM Press Washington, DC, USA.
[15] Wang, R.F., Xie, W.D., Zhang, Z., Xing, D.M., Ding, Y., Wang, W., Ma, C., Du, L.J., 2004. Bioactive compounds from the seeds of Punica granatum (pomegranate). Journal of Natural Product 67: 2096−2098.
[16] Gil, M.I., Tomas-Barberan, F.A., Hess-Pierce, B., Holcroft, D.M., Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48: 4581−4589.
[17] Lansky, E.P., Newman, R.A., 2007. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of Ethnopharmacology 109: 177‒206.
[18] Elfalleh, W., Hannachi, H., Tlili, N., Yahia, Y., Nasri, N., Ferchichi, A., 2012. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. Journal of Medicinal Plant 6: 4724‒4730.
[19] Prior, R.L., Lazarus, S.A., Cao, G., Muccitelli, H., Hammerstone, J.F., 2001. Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high performance liquid chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry 49: 1270‒1276.
[20] Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y., Jiang, Y., 2005. Extraction of polyphenolics from plant material for functional foods-engineering and technology. Food Reviews International 21: 139‒166.
[21] Pinelo, M., Rubilar, M., Sinerio, J., Nunez, M.J., 2004. Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chemistry 85: 267‒273.
[22] Jung, C.H., Seog, H.M., Choi, I.W., Park, M.W., Cho, H.Y., 2006. Antioxidant properties of various solvent extracts from wild ginseng leaves. LWT-Food Science Technology 39: 266‒274.
[23] Jayaprakasha, G.K., Singh, R.P., Sakariah, K.K., 2010. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry 73: 285‒290.
[24] Rice-Evans, C., Miller, N.J., Paganga, G., 1996. Structure-antioxidant activity; activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20: 933‒956.
[25] Wang, R., Ding, Y., Liu, R., Xiang, L., Du, L., 2010. Pomegranate: Constituents, Bioactivities and Pharmacokinetics. Fruit, Vegetable and Cereal Science and Biotechnology 4: 77−87.
[26] Yilmaz, Y., Toledo, R., 2006. Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. Journal of Food Composition and Analysis 19: 41‒48.
[27] Dahham, S.S., Ali, M.N., Tabassum, H., Khan, M., 2010. Studies on antibacterial and antifungal activity of pomegranate (Punica granatum L.). American-Eurasian Journal of Agricultural & Environmental Sciences 9: 273‒281.
[28] Navarro, V., Villarreal, M.L., Rojas, G., Lozo, Y.A.X., 1996. Antimicrobial evaluation of some plants used in Mexican traditional medicine for the treatment of infectious diseases. Journal of Ethnopharmacology 53: 143−147.
[29] Al-Zoreky, N.S., 2009. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. The International Journal of Food Microbiology 134: 244−248.
[30] Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., Mart´In-Belloso, O., 2009. Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Comprehensive Reviews in Food Science and Food Safety F 8: 157‒80.

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Yıl 2017, Cilt: 15 Sayı: 2, 109 - 118, 11.08.2017

Meltem Türkyılmaz Şeref Tağı Mehmet Özkan

https://doi.org/10.24323/akademik-gida.333632

Cited By: 5

Öz

Nar kabuğu, dilim zarı ve
çekirdeklerinde bulunan polifenoller; aseton, aseton:su (70:30,
v:v), metanol, etanol ve su ile 4°C’de
24 saat süresince ekstrakte edilmiştir. Nar kabuğu ve dilim zarında; gallik
asit, punikalin, a-punikalajin, b-punikalajin ve ellajik asit türevleri HPLC
ile tanımlanırken, çekirdekte sadece
elajik asit türevleri tanımlanmıştır. Nar kabuğu ve dilim zarının çok yüksek
miktarda polifenol içerdiği belirlenmiştir. Nar kabuğu (r=0.967), dilim zarı
(r=0.976) ve çekirdeklerden (r=0.972) elde edilen ekstraktların toplam
polifenol miktarı ve antioksidan aktiviteleri arasında güçlü korelasyonlar
bulunmuştur. Ayrıca, en yüksek toplam polifenol madde miktarı ve antioksidan
aktivite aseton:su (70:30, v:v)
çözeltisiyle elde edilmiştir. Nar kabuğu ve dilim zarının yüksek antioksidan ve
antibakteriyel aktivitesi punikalajinlerden kaynaklanmaktadır. Nar kabuğu ve
dilim zarı Bacillus megaterium and Staphylococcus aureus’a karşı antibakteriyel aktivite göstermiştir.
Yüksek antioksidan ve antibakteriyel aktiviteleri nedeniyle, nar kabuğu ve
dilim zarının sulu ekstraktları gıda katkısı ve koruyucusu olarak
kullanılabilir.

Anahtar Kelimeler

Nar kabuğu, Dilim zarı, Çekirdek, Antioksidan aktivite, Antibakteriyel aktivite

Kaynakça

[1] Aviram, M., Dornfeld, L., Rosenblat, M., 2000. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. The American Journal of Clinical Nutrition 71: 1062‒1076.
[2] Negi, P.S., Jayaprakasha, G.K., 2003. Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of Food Science 68: 1473‒1477.
[3] JM (Journal of Malatyasonsöz), 2011. Pomegranate production became widespread (Nar üretimi yaygınlaştı). Retrieved October 18, 2011 from http://www.malatyasonsoz.com.tr/ekonomi/nar-uretimi-yayginlasti-h10325.html.
[4] Akdağ, E., 2011. Industrial reports of fruit juice, nectar and fruit drink in Turkey (Türkiye meyve suyu v.b ürünler sanayi raporu). Istanbul, MEYED.
[5] Qu, W., Pan, Z., Ma, H., 2010. Extraction modeling and activities of antioxidants from pomegranate marc. Journal of Food Engineering 99: 16‒23.
[6] Yasoubi, P., Barzegar, M., Sahari, M.A., Azizi, M.H., 2007. Total phenolic contents and antioxidant activity of pomegranate (Punica granatum L.) peel extracts. Journal of Agricultural Science and Technology 9: 35‒42.
[7] Garcia-Salas, P., Morales-Soto, A., Segura-Carretero, A., Fernandez-Gutierrez, A., 2010. Phenolic-compound-extraction systems for fruit and vegetable samples. Molecules 15: 8813‒8826.
[8] Ghasemzadeh, A., Jaafar, H.Z.E., Rahmat, A., 2011. Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts. Journal of Medicinal Plants Research 5: 1147‒1154.
[9] Wu, X., Prior, R.L., 2005. Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. Journal of Agricultural and Food Chemistry 53: 3101‒3113.
[10] Espinosa-Alonso, L.G., Lygin, A., Widholm, J.M., Valverde, M.E., Paredes-Lopez, O., 2006. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 54: 4436‒4444.
[11] Reddy, M.K., Gupta, S.K., Jacob, M.R., Khan, S.I., Ferreira, D., 2007. Antioxidant, antimalarial and AMAs of tannin-rich fractions, ellagitannins and phenolic acids from Punica granatum L. Planta Medica 73: 461‒467.
[12] Gözlekçi, Ş., Saraçoğlu, O., Onursal, E., Özgen, M., 2011. Total phenolic distribution of juice, peel, and seed extracts of four pomegranate cultivars. Pharmacognosy Magazine 7: 161–164.
[13] Miller, N.J., Rice-Evans, C., 1997. Factors influencing the antioxidant capacity determined by the ABTS.+ radical cation assay. Free Radical Biology and Medicine 26: 195−199.
[14] Lenette, E.H. 1985. Manual of Clinical Microbiology. 3rd ed. American Society for Microbiology, ASM Press Washington, DC, USA.
[15] Wang, R.F., Xie, W.D., Zhang, Z., Xing, D.M., Ding, Y., Wang, W., Ma, C., Du, L.J., 2004. Bioactive compounds from the seeds of Punica granatum (pomegranate). Journal of Natural Product 67: 2096−2098.
[16] Gil, M.I., Tomas-Barberan, F.A., Hess-Pierce, B., Holcroft, D.M., Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48: 4581−4589.
[17] Lansky, E.P., Newman, R.A., 2007. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of Ethnopharmacology 109: 177‒206.
[18] Elfalleh, W., Hannachi, H., Tlili, N., Yahia, Y., Nasri, N., Ferchichi, A., 2012. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. Journal of Medicinal Plant 6: 4724‒4730.
[19] Prior, R.L., Lazarus, S.A., Cao, G., Muccitelli, H., Hammerstone, J.F., 2001. Identification of procyanidins and anthocyanins in blueberries and cranberries (Vaccinium spp.) using high performance liquid chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry 49: 1270‒1276.
[20] Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y., Jiang, Y., 2005. Extraction of polyphenolics from plant material for functional foods-engineering and technology. Food Reviews International 21: 139‒166.
[21] Pinelo, M., Rubilar, M., Sinerio, J., Nunez, M.J., 2004. Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chemistry 85: 267‒273.
[22] Jung, C.H., Seog, H.M., Choi, I.W., Park, M.W., Cho, H.Y., 2006. Antioxidant properties of various solvent extracts from wild ginseng leaves. LWT-Food Science Technology 39: 266‒274.
[23] Jayaprakasha, G.K., Singh, R.P., Sakariah, K.K., 2010. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry 73: 285‒290.
[24] Rice-Evans, C., Miller, N.J., Paganga, G., 1996. Structure-antioxidant activity; activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20: 933‒956.
[25] Wang, R., Ding, Y., Liu, R., Xiang, L., Du, L., 2010. Pomegranate: Constituents, Bioactivities and Pharmacokinetics. Fruit, Vegetable and Cereal Science and Biotechnology 4: 77−87.
[26] Yilmaz, Y., Toledo, R., 2006. Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. Journal of Food Composition and Analysis 19: 41‒48.
[27] Dahham, S.S., Ali, M.N., Tabassum, H., Khan, M., 2010. Studies on antibacterial and antifungal activity of pomegranate (Punica granatum L.). American-Eurasian Journal of Agricultural & Environmental Sciences 9: 273‒281.
[28] Navarro, V., Villarreal, M.L., Rojas, G., Lozo, Y.A.X., 1996. Antimicrobial evaluation of some plants used in Mexican traditional medicine for the treatment of infectious diseases. Journal of Ethnopharmacology 53: 143−147.
[29] Al-Zoreky, N.S., 2009. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. The International Journal of Food Microbiology 134: 244−248.
[30] Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R., Mart´In-Belloso, O., 2009. Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Comprehensive Reviews in Food Science and Food Safety F 8: 157‒80.

Toplam 30 adet kaynakça vardır.

Ayrıntılar

Bölüm	Araştırma Makaleleri
Yazarlar	Meltem Türkyılmaz Bu kişi benim Şeref Tağı Mehmet Özkan
Yayımlanma Tarihi	11 Ağustos 2017
Gönderilme Tarihi	8 Ağustos 2017
Yayımlandığı Sayı	Yıl 2017 Cilt: 15 Sayı: 2

Kaynak Göster

APA	Türkyılmaz, M., Tağı, Ş., & Özkan, M. (2017). Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi. Akademik Gıda, 15(2), 109-118. https://doi.org/10.24323/akademik-gida.333632
AMA	Türkyılmaz M, Tağı Ş, Özkan M. Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi. Akademik Gıda. Ağustos 2017;15(2):109-118. doi:10.24323/akademik-gida.333632
Chicago	Türkyılmaz, Meltem, Şeref Tağı, ve Mehmet Özkan. “Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan Ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi”. Akademik Gıda 15, sy. 2 (Ağustos 2017): 109-18. https://doi.org/10.24323/akademik-gida.333632.
EndNote	Türkyılmaz M, Tağı Ş, Özkan M (01 Ağustos 2017) Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi. Akademik Gıda 15 2 109–118.
IEEE	M. Türkyılmaz, Ş. Tağı, ve M. Özkan, “Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi”, Akademik Gıda, c. 15, sy. 2, ss. 109–118, 2017, doi: 10.24323/akademik-gida.333632.
ISNAD	Türkyılmaz, Meltem vd. “Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan Ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi”. Akademik Gıda 15/2 (Ağustos 2017), 109-118. https://doi.org/10.24323/akademik-gida.333632.
JAMA	Türkyılmaz M, Tağı Ş, Özkan M. Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi. Akademik Gıda. 2017;15:109–118.
MLA	Türkyılmaz, Meltem vd. “Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan Ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi”. Akademik Gıda, c. 15, sy. 2, 2017, ss. 109-18, doi:10.24323/akademik-gida.333632.
Vancouver	Türkyılmaz M, Tağı Ş, Özkan M. Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi. Akademik Gıda. 2017;15(2):109-18.