Ekstraksiyon Koşullarının Nar (Punica Granatum L.) Çiçeği Ekstraktlarının Antioksidan Aktivite ve Toplam Fenolik İçeriği Üzerine Etkisi

Cem Okan Özer; Ganime Beyzanur Var; Ezgi Demir Özer

doi:10.18016/ksutarimdoga.vi.827377

Araştırma Makalesi

Ekstraksiyon Koşullarının Nar (Punica Granatum L.) Çiçeği Ekstraktlarının Antioksidan Aktivite ve Toplam Fenolik İçeriği Üzerine Etkisi

Yıl 2021, , 915 - 920, 31.10.2021

Cem Okan Özer , Ganime Beyzanur Var Ezgi Demir Özer

https://doi.org/10.18016/ksutarimdoga.vi.827377

Cited By: 2

Öz

Bu çalışma kapsamında nar (Punica granatum L.) çiçeğinden farklı parametreler altında elde edilen ekstraktların antioksidan aktiviteleri ve toplam fenolik içerikleri üzerine ekstraksiyon koşullarının etkisi incelenmiştir. Nar çiçeklerinden su ve etanol kullanılarak 40-60 °C sıcaklık ve 40-60 dk süre ile ekstraktlar elde edilmiş ve liyofilize edilerek kurutulmuştur. Liyofilize ekstraktların antioksidan aktiviteleri 2,2-difenil-1-pikrilhidrazil (DPPH) radikal giderme aktivitesi ve β-karoten ağartma yöntemleri kullanılarak tespit edilmiştir. Çalışma sonuçları, ekstraktların antioksidan aktivite ve fenolik madde içeriğine ekstraksiyon sırasında kullanılan çözücü, sıcaklık, süre ve bu faktörlerin bazı interaksiyonlarının önemli seviyede etkisi olduğunu göstermiştir. Etanol ile hazırlanan ekstraktların su ile hazırlanan ekstraktlara kıyasla daha yüksek antioksidan aktivite gösterdiği belirlenmiştir. Ayrıca etanol ile hazırlanan ekstraktların toplam fenolik madde içeriği de daha yüksek bulunmuştur. Etanol kullanılarak, 60 °C sıcaklık ve 40 dk sürede gerçekleştirilen ekstraksiyon işlemi ile elde edilen ekstraktların ortalama %85 DPPH radikali giderim aktivitesine ve %70 β-karoten ağartma aktivitesine sahip olduğu belirlenmiştir. Bu ekstraktların ortalama 70.36 mg GAE-g fenolik bileşen içerdiği tespit edilmiştir.

Anahtar Kelimeler

Nar çiçeği ekstraktı, Antioksidan aktivite, Fenolik içerik

Destekleyen Kurum

Nevşehir Hacı Bektaş Veli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

BBAP20F12

Teşekkür

Çalışmayı destekleyen Nevşehir Hacı Bektaş Veli Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi’ne (Proje No: BBAP20F12) teşekkür ederiz.

Kaynakça

Abdolahi N, Soltani A, Mirzaali A, Soltani S, Balakheyli H, Aghaei 2018. Antibacterial and antioxidant activities and phytochemical properties of Punica granatum flowers in Iran. Iranian Journal of Science and Technology, Transactions A: Science 42(3): 1105-1110.
Al-Zoreky NS 2009. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. International Journal of Food Microbiology 134(3): 244-248.
Bakkaloğlu Z, Arıcı M 2019. Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri. Akademik GIDA 17(4).
Bekir J, Mars M, Vicendo P, Fterrich A, Bouajila J 2013. Chemical composition and antioxidant, anti-inflammatory, and antiproliferation activities of pomegranate (Punica granatum) flowers. Journal of Medicinal Food 16(6): 544-550.
Boukharta M, Jalbert G, Castonguay A 1992. Efficacy of ellagitannins and ellagic acid as cancer chemopreventive agents. Bulletin De Liaison-Groupe Polyohenols 16245-245.
Chen Y, Wang M, Rosen RT, Ho C-T 1999. 2, 2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum Thunb. Journal of Agricultural and Food Chemistry 47(6): 2226-2228.
Derakhshan Z, Ferrante M, Tadi M, Ansari F, Heydari A, Hosseini MS, Conti GO, Sadrabad EKJF 2018. Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds. Food and Chemical Toxicology 114: 108-111.
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 Plants Research 6(32): 4724-4730.
Elfalleh W, Tlili N, Nasri N, Yahia Y, Hannachi H, Chaira N, Ying M, Ferchichi A 2011. Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits. Journal of Food Science 76(5): C707-C713.
Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food chemistry 48(10): 4581-4589.
Hajimahmoodi M, Moghaddam G, Ranjbar AM, Khazani H, Sadeghi N, Oveisi MR, Jannat B 2013. Total phenolic, flavonoids, tannin content and antioxidant power of some Iranian pomegranate flower cultivars (Punica granatum L.). American Journal of Plant Sciences 4(09): 1815.
Heber D. (2011). Pomegranate ellagitannins. In Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. CRC Press/Taylor & Francis.
Jalal H, Pal MA, Hamdani H, Rovida M, Khan NNJJPP 2018. Antioxidant activity of pomegranate peel and seed powder extracts. 7(5): 992-997.
Jang HD, Chang KS, Huang YS, Hsu CL, Lee SH, Su MS 2007. Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants. Food Chemistry 103(3): 749-756.
Laosirisathian N, Saenjum C, Sirithunyalug J, Eitssayeam S, Sirithunyalug B, Chaiyana W 2020. The Chemical Composition, Antioxidant and Anti-Tyrosinase Activities, and Irritation Properties of Sripanya Punica granatum Peel Extract. Cosmetics 7(1): 7.
Matthäus B 2002. Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry 50 (12): 3444-3452.
Natalello A, Priolo A, Valenti B, Codini M, Mattioli S, Pauselli M, Puccio M, Lanza M, Stergiadis S, Luciano G 2020. Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Science 162108037.
Negi P, Jayaprakasha G, Jena B 2003. Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chemistry 80(3): 393-397.
Osawa T, Ide A, Su JD, Namiki M 1987. Inhibition of in vitro lipid peroxidation by ellagic acid. Journal of Agricultural and Food Chemistry 35(5): 808-812.
Özen BÖ, Soyer A 2018. Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. Journal of Food Science and Technology 55(1): 120-127.
Sarkhosh A, Zamani Z, Fatahi R, Ebadi A 2006. RAPD markers reveal polymorphism among some Iranian pomegranate (Punica granatum L.) genotypes. Scientia Horticulturae 111(1): 24-29.
Suman M, Bhatnagar P 2019. A review on proactive pomegranate one of the healthiest foods. International Journal of Chemical Studies 7(3): 189-194.
Taga MS, Miller E, Pratt D 1984. Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists’ Society 61(5): 928-931.
Turgut SS, Isikci F, Soyer A 2017. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science 129111-119.
Türkyılmaz M, Tağı Ş, Özkan M 2017. Narın farklı bölümlerinin polifenol içeriği, antioksidan ve antibakteriyel aktivitesi üzerine ekstraksiyon çözgenlerinin etkisi. Akademik Gıda 15(2): 109-118.
Viuda‐Martos M, Fernández‐López J, Pérez‐Álvarez 2010. Pomegranate and its many functional components as related to human health: a review. Comprehensive Reviews in Food Science and Food Safety 9(6): 635-654.
Wafa BA, Makni M, Ammar S, Khannous L, Hassana AB, Bouaziz M, Es-Safi NE, Gdoura R 2017. Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract. International Journal of Food Microbiology 241: 123-131.
Yavaşer R. 2011. Doğal ve sentetik antioksidan bileşiklerin antioksidan kapasitelerinin karşılaştırılması Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Yüksek Lisans tezi, 104 sy. Yılmaz B, Usta C 2011. Nar’ın (Punica granatum) terapötik etkileri. Türkiye Aile Hekimliği Dergisi 14(3): 146-153.
Zhang L, Gao Y, Zhang Y, Liu J, Yu J 2010. Changes in bioactive compounds and antioxidant activities in pomegranate leaves. Scientia Horticulturae 123(4): 543-546.
Zhang L, Yang X, Zhang Y, Wang L, Zhang R 2011. In vitro antioxidant properties of different parts of pomegranate flowers. Food and Bioproducts Processing 89(3): 234-240.

Effects of Extraction Conditions on Antioxidant Activity and Total Phenolic Content of Pomegranate (Punica Granatum) Flower Extracts

Yıl 2021, , 915 - 920, 31.10.2021

Cem Okan Özer , Ganime Beyzanur Var Ezgi Demir Özer

https://doi.org/10.18016/ksutarimdoga.vi.827377

Cited By: 2

Öz

In this study, the effects of extraction conditions on the antioxidant activities and total phenolic contents of extracts obtained from pomegranate (Punica granatum L.) flower under different parameters were investigated. Extracts were obtained from pomegranate flowers using water and ethanol at 40-60 °C for 40-60 minutes, and were lyophilized. The antioxidant activities of lyophilized extracts were determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and β-carotene bleaching methods. The results of the study revealed that the solvent, temperature, time and some interactions of these factors have a significant effect on the antioxidant activity and phenolic compound content of the extracts. It reported that extracts prepared with ethanol show higher antioxidant activity compared to extracts prepared with water. In addition, the total phenolic content of the extracts prepared with ethanol was found to be higher. It was determined that the extracts obtained by the extraction process performed at 60 °C for 40 minutes using ethanol had an average of 85% DPPH radical removal activity and 70% β-carotene bleaching activity. The average phenolic component content of these extracts was determined as 70.36 mg GAE-g.

Anahtar Kelimeler

Pomegranate flower extract, Antioxidant activity, Phenolic content

Proje Numarası

BBAP20F12

Kaynakça

Abdolahi N, Soltani A, Mirzaali A, Soltani S, Balakheyli H, Aghaei 2018. Antibacterial and antioxidant activities and phytochemical properties of Punica granatum flowers in Iran. Iranian Journal of Science and Technology, Transactions A: Science 42(3): 1105-1110.
Al-Zoreky NS 2009. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. International Journal of Food Microbiology 134(3): 244-248.
Bakkaloğlu Z, Arıcı M 2019. Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri. Akademik GIDA 17(4).
Bekir J, Mars M, Vicendo P, Fterrich A, Bouajila J 2013. Chemical composition and antioxidant, anti-inflammatory, and antiproliferation activities of pomegranate (Punica granatum) flowers. Journal of Medicinal Food 16(6): 544-550.
Boukharta M, Jalbert G, Castonguay A 1992. Efficacy of ellagitannins and ellagic acid as cancer chemopreventive agents. Bulletin De Liaison-Groupe Polyohenols 16245-245.
Chen Y, Wang M, Rosen RT, Ho C-T 1999. 2, 2-Diphenyl-1-picrylhydrazyl radical-scavenging active components from Polygonum multiflorum Thunb. Journal of Agricultural and Food Chemistry 47(6): 2226-2228.
Derakhshan Z, Ferrante M, Tadi M, Ansari F, Heydari A, Hosseini MS, Conti GO, Sadrabad EKJF 2018. Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds. Food and Chemical Toxicology 114: 108-111.
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 Plants Research 6(32): 4724-4730.
Elfalleh W, Tlili N, Nasri N, Yahia Y, Hannachi H, Chaira N, Ying M, Ferchichi A 2011. Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits. Journal of Food Science 76(5): C707-C713.
Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food chemistry 48(10): 4581-4589.
Hajimahmoodi M, Moghaddam G, Ranjbar AM, Khazani H, Sadeghi N, Oveisi MR, Jannat B 2013. Total phenolic, flavonoids, tannin content and antioxidant power of some Iranian pomegranate flower cultivars (Punica granatum L.). American Journal of Plant Sciences 4(09): 1815.
Heber D. (2011). Pomegranate ellagitannins. In Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. CRC Press/Taylor & Francis.
Jalal H, Pal MA, Hamdani H, Rovida M, Khan NNJJPP 2018. Antioxidant activity of pomegranate peel and seed powder extracts. 7(5): 992-997.
Jang HD, Chang KS, Huang YS, Hsu CL, Lee SH, Su MS 2007. Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants. Food Chemistry 103(3): 749-756.
Laosirisathian N, Saenjum C, Sirithunyalug J, Eitssayeam S, Sirithunyalug B, Chaiyana W 2020. The Chemical Composition, Antioxidant and Anti-Tyrosinase Activities, and Irritation Properties of Sripanya Punica granatum Peel Extract. Cosmetics 7(1): 7.
Matthäus B 2002. Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry 50 (12): 3444-3452.
Natalello A, Priolo A, Valenti B, Codini M, Mattioli S, Pauselli M, Puccio M, Lanza M, Stergiadis S, Luciano G 2020. Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Science 162108037.
Negi P, Jayaprakasha G, Jena B 2003. Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chemistry 80(3): 393-397.
Osawa T, Ide A, Su JD, Namiki M 1987. Inhibition of in vitro lipid peroxidation by ellagic acid. Journal of Agricultural and Food Chemistry 35(5): 808-812.
Özen BÖ, Soyer A 2018. Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage. Journal of Food Science and Technology 55(1): 120-127.
Sarkhosh A, Zamani Z, Fatahi R, Ebadi A 2006. RAPD markers reveal polymorphism among some Iranian pomegranate (Punica granatum L.) genotypes. Scientia Horticulturae 111(1): 24-29.
Suman M, Bhatnagar P 2019. A review on proactive pomegranate one of the healthiest foods. International Journal of Chemical Studies 7(3): 189-194.
Taga MS, Miller E, Pratt D 1984. Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists’ Society 61(5): 928-931.
Turgut SS, Isikci F, Soyer A 2017. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science 129111-119.
Türkyılmaz M, Tağı Ş, Özkan M 2017. Narın farklı bölümlerinin polifenol içeriği, antioksidan ve antibakteriyel aktivitesi üzerine ekstraksiyon çözgenlerinin etkisi. Akademik Gıda 15(2): 109-118.
Viuda‐Martos M, Fernández‐López J, Pérez‐Álvarez 2010. Pomegranate and its many functional components as related to human health: a review. Comprehensive Reviews in Food Science and Food Safety 9(6): 635-654.
Wafa BA, Makni M, Ammar S, Khannous L, Hassana AB, Bouaziz M, Es-Safi NE, Gdoura R 2017. Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract. International Journal of Food Microbiology 241: 123-131.
Yavaşer R. 2011. Doğal ve sentetik antioksidan bileşiklerin antioksidan kapasitelerinin karşılaştırılması Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü Kimya Anabilim Dalı, Yüksek Lisans tezi, 104 sy. Yılmaz B, Usta C 2011. Nar’ın (Punica granatum) terapötik etkileri. Türkiye Aile Hekimliği Dergisi 14(3): 146-153.
Zhang L, Gao Y, Zhang Y, Liu J, Yu J 2010. Changes in bioactive compounds and antioxidant activities in pomegranate leaves. Scientia Horticulturae 123(4): 543-546.
Zhang L, Yang X, Zhang Y, Wang L, Zhang R 2011. In vitro antioxidant properties of different parts of pomegranate flowers. Food and Bioproducts Processing 89(3): 234-240.

Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm	ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar	Cem Okan Özer 0000-0002-2030-1412 Ganime Beyzanur Var 0000-0002-1757-7805 Ezgi Demir Özer 0000-0002-3525-5172
Proje Numarası	BBAP20F12
Yayımlanma Tarihi	31 Ekim 2021
Gönderilme Tarihi	21 Kasım 2020
Kabul Tarihi	19 Şubat 2021
Yayımlandığı Sayı	Yıl 2021

Kaynak Göster

APA	Özer, C. O., Var, G. B., & Demir Özer, E. (2021). Ekstraksiyon Koşullarının Nar (Punica Granatum L.) Çiçeği Ekstraktlarının Antioksidan Aktivite ve Toplam Fenolik İçeriği Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 24(5), 915-920. https://doi.org/10.18016/ksutarimdoga.vi.827377