Araştırma Makalesi
Yıl 2016,
Cilt: 6 Sayı: 14, 22 - 29, 15.12.2016
Öz
Giresun İli Karadeniz sahil bölgesinden toplanan
Ulva lactuca’da bulunan toplam toplam
antioksidan kapasitesini belirlemek amacıyla 2016 Ağustos ayında örnekler
toplanmıştır. Toplanan örnekler metanol, etanol ve su çözücüleri içerisinde
çözülerek üç ayrı ekstrakt hazırlanmıştır. Hazırlanan ekstraktlarda
ferrotiyosiyanat metoduna göre toplam antioksidan kapasitesi 12 saatte bir
olmak üzere spektrofotometrik olarak ölçülmüştür. Yüzde inhibisyon değeri 12.
saatte metanol ektraktı için 79,63 iken, etanol ektraktı için 58,24 ve su
ekstraktı için 32,48’dir. Ulva lactuca’nın
metanol, etanol ve su ekstraktlarının absorbans değerleri sırasıyla 48. saatte
0,63; 0,36; 0,44 iken, bilinen antioksidanlar olan BHT ve troloksun 48.
saatteki absorbans değerleri 0,45 ve 0,42 olarak bulunmuştur. Karadeniz kıyılarından
elde edilen Ulva lactuca türünün
toplam antioksidan kapasitesinin standart antioksidanlara göre yüksek olduğu
tespit edilmiştir.
Anahtar Kelimeler
Kaynakça
- Athiperumalsamy T., Rajeswari V. D., Poorna S. H., Kumar V. ve Jesudas L. L. 2010. Antioxidant activity of seagrasses and seaweeds. Bot. Mar., 53: 251 – 7.
- Aysel V. , Çetingül V., Düzyatan K.C., Artürk A.ve Günhan, E. 1998. The marine flora of Patara, Kalkan (Antalya, Akkdeniz, Turkey). Celal Bayar Unıv. J. Fac. of Science. 1: 98 – 105.
- Duan X. J., Zhang W.W., Li X. M. ve Wang B.G. 2006. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food Chem. 2006; 95: 37 – 43.
- El Baky H. H. A. , El Baz F. K. ve El Baroty G. S. 2008. Evaluation of marine alga Ulva lactuca L. as a source of natural preservative ingredient. American – Eurosian J. Agric & Environ. Sci. 3: 434 – 44.
- El Baky H. H. A. ve El Baz F. K. 2009. Natural preservative ingredient from marine alga Ulva lactuca L. International Journal Of Food Science and Technology. 44: 1688 – 95.
- Garcia Casoll M. M. et al. Antioxidant capacity, polyphenol content iron bioavailability from algae (Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects. British Journal of Nutrition. 2009; 101: 79 – 85.
- Güner, H., ve Aysel, V. 1999. The systematic of Cryptogams, (in Turkish). Ege Üniversitesi Fen Fakültesi Kitaplar Serisi No: 108, 249s.
- Huang H.L ve Wang B. G. 2004. Antioxidant capacity and liphophilic contents of seaweeds collected from the Qingdao coastline. J. Agric. Food Chem. 52: 4993 – 97.
- Khairy H.M. ve El-Sheikh M. A. 2015. Antioxidant activity and mineral composition of three Mediterranean common seaweeds from Abu-Qir Bay, Egypt. Saudi J Biol Sci. Sep;22(5):623-30.
- Lim, S.N., Cheung, P.C.K., Ooi, V.E.C. ve Ang, P.O. 2002. Evaluation of antioxidative activity of extracts from a brown seaweed Sargassum siliquastrum. J. Agric. Food Chem. 50, 3862–3866.
- Mamatha et al. 2007. Studies on use of Enteromorpha in snack food. Food Chem. 101: 1707 – 13.
- Mayer A.M.S. ve Lehmann V. K. 2000. Marine compounds with antibacterial, anticoagulant, antifungal, antiinflamatuar, antihelmintic, antiplatelet, antiprotozoal and antiviral activities with actions on the cardiovascular, endocrine, immune and nervous systems and other miscellaneous mechanisms. Pharmacologist, 42: 62 – 9.
- Meenakshi S., Umayaparvathi S., Arumugam ve Balasubramanion T. 2012. In vitro antioxidant properties and FTIR analysis of two seaweeds of Gulf of Mannar. Asian Pasific Journal of Tropical Biomedicine, 66 – 70.
- Oranday M., Verde M. J. , Martinez L. S. J. ve Walksman N. H. 2004. Active fractions from four species of marine algae. International Journal of Experimental Botany, 165 – 70.
- Pan Y., Zhang X., Wang H., Liang Y., Zhu J., Li H., Zhang Z. ve Wu Q. 2007. Antioxidant potential of ethanolic extract of Polygonum cuspidatum and application in peanut oil. Food Chem. 105(4), 1518-1524.
- Premalatha M. 2011. Phytochemical characterization and antimicrobial efficiency of seaweed samples Ulva fasciata and Chaetomorpha antennia. International Journal f Pharma and Bio Sciences, 2.
- Santosa J., Yumika Y. ve Takeshi S. 2004. Antioxidant activity of methanol extracts From Indonesia seaweeds in an oil emusion model. Fish Science, 70: 183 – 8.
- Zhou J. , Hu N. , Wu Y. L., Pon Y. J. ve Sun C. R. 2008. Preliminary studies on the chemical characterization and antioxidant properties of acidic polysaccharides from Sargassum fusiforme. J: Zheijang Univ. Sci. B. 9: 721 – 7.
Yıl 2016,
Cilt: 6 Sayı: 14, 22 - 29, 15.12.2016
Öz
Kaynakça
- Athiperumalsamy T., Rajeswari V. D., Poorna S. H., Kumar V. ve Jesudas L. L. 2010. Antioxidant activity of seagrasses and seaweeds. Bot. Mar., 53: 251 – 7.
- Aysel V. , Çetingül V., Düzyatan K.C., Artürk A.ve Günhan, E. 1998. The marine flora of Patara, Kalkan (Antalya, Akkdeniz, Turkey). Celal Bayar Unıv. J. Fac. of Science. 1: 98 – 105.
- Duan X. J., Zhang W.W., Li X. M. ve Wang B.G. 2006. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food Chem. 2006; 95: 37 – 43.
- El Baky H. H. A. , El Baz F. K. ve El Baroty G. S. 2008. Evaluation of marine alga Ulva lactuca L. as a source of natural preservative ingredient. American – Eurosian J. Agric & Environ. Sci. 3: 434 – 44.
- El Baky H. H. A. ve El Baz F. K. 2009. Natural preservative ingredient from marine alga Ulva lactuca L. International Journal Of Food Science and Technology. 44: 1688 – 95.
- Garcia Casoll M. M. et al. Antioxidant capacity, polyphenol content iron bioavailability from algae (Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects. British Journal of Nutrition. 2009; 101: 79 – 85.
- Güner, H., ve Aysel, V. 1999. The systematic of Cryptogams, (in Turkish). Ege Üniversitesi Fen Fakültesi Kitaplar Serisi No: 108, 249s.
- Huang H.L ve Wang B. G. 2004. Antioxidant capacity and liphophilic contents of seaweeds collected from the Qingdao coastline. J. Agric. Food Chem. 52: 4993 – 97.
- Khairy H.M. ve El-Sheikh M. A. 2015. Antioxidant activity and mineral composition of three Mediterranean common seaweeds from Abu-Qir Bay, Egypt. Saudi J Biol Sci. Sep;22(5):623-30.
- Lim, S.N., Cheung, P.C.K., Ooi, V.E.C. ve Ang, P.O. 2002. Evaluation of antioxidative activity of extracts from a brown seaweed Sargassum siliquastrum. J. Agric. Food Chem. 50, 3862–3866.
- Mamatha et al. 2007. Studies on use of Enteromorpha in snack food. Food Chem. 101: 1707 – 13.
- Mayer A.M.S. ve Lehmann V. K. 2000. Marine compounds with antibacterial, anticoagulant, antifungal, antiinflamatuar, antihelmintic, antiplatelet, antiprotozoal and antiviral activities with actions on the cardiovascular, endocrine, immune and nervous systems and other miscellaneous mechanisms. Pharmacologist, 42: 62 – 9.
- Meenakshi S., Umayaparvathi S., Arumugam ve Balasubramanion T. 2012. In vitro antioxidant properties and FTIR analysis of two seaweeds of Gulf of Mannar. Asian Pasific Journal of Tropical Biomedicine, 66 – 70.
- Oranday M., Verde M. J. , Martinez L. S. J. ve Walksman N. H. 2004. Active fractions from four species of marine algae. International Journal of Experimental Botany, 165 – 70.
- Pan Y., Zhang X., Wang H., Liang Y., Zhu J., Li H., Zhang Z. ve Wu Q. 2007. Antioxidant potential of ethanolic extract of Polygonum cuspidatum and application in peanut oil. Food Chem. 105(4), 1518-1524.
- Premalatha M. 2011. Phytochemical characterization and antimicrobial efficiency of seaweed samples Ulva fasciata and Chaetomorpha antennia. International Journal f Pharma and Bio Sciences, 2.
- Santosa J., Yumika Y. ve Takeshi S. 2004. Antioxidant activity of methanol extracts From Indonesia seaweeds in an oil emusion model. Fish Science, 70: 183 – 8.
- Zhou J. , Hu N. , Wu Y. L., Pon Y. J. ve Sun C. R. 2008. Preliminary studies on the chemical characterization and antioxidant properties of acidic polysaccharides from Sargassum fusiforme. J: Zheijang Univ. Sci. B. 9: 721 – 7.
Toplam 18 adet kaynakça vardır.
Ayrıntılar
| Bölüm | Makaleler |
|---|---|
| Yazarlar | |
| Yayımlanma Tarihi | 15 Aralık 2016 |
| Yayımlandığı Sayı | Yıl 2016 Cilt: 6 Sayı: 14 |
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