Abstract
Farklı yörelerden elde edilen sumak ekşilerinin antioksidan içeriğini belirlemek için yapılmış bir çalışmadır. Rhus coriaria, Rhus cinsinin yurdumuzda yetişen tek türüdür. Özellikle Anadolu’da ekşilik verici olarak kullanılan bir baharattır. Ülkemizde Hatay, Gaziantep, Mersin illerinde çoğunlukla tüketilir. Bitkilerde ikincil metabolit olan fenolik bileşikler antioksidan etkilerden sorumludur. Flavonoidler ve diğer bitki polifenolleri yüksek redoks potansiyelleri ile önemli antioksidanlardır. Fenolik bileşiklerin antioksidan etkileri serbest radikalleri bağlamaları, metallerle şelat oluşturmaları, bazı enzimleri inaktive etmeleriyle açıklanmaktadır. Çalışmamızda Gaziantep, Hatay, Mersin sumak ekşilerinde DPPH (SC50), H2O2 giderme aktivitesi (SC50), Toplam Fenol-Flavonoid düzeyleri (mg/g), Metal-Şelat oluşturma aktivitesi (%), FRAP aktiviteleri (%) belirlenmiş, en yüksek DPPH, Toplam Fenol-Flavonoid düzeyi ve H2O2 giderme aktivitesi Gaziantep sumak ekşisinde, en yüksek FRAP ve Metal Şelat oluşturma aktivitesi Hatay sumak ekşisinde tespit edilmiştir.
References
- 1. Kırbağ, S. Zengin, F. (2006): Elazığ Yöresindeki Bazı Tıbbi Bitkilerin Antimikrobiyal Aktiviteleri. J Agric Sci, 16(2), 77-80. 2. Kırbağ, S. Bağcı, E. (2000): Piceae abies (L.) karst. ve Picea orientalis (L.) link uçucu yağlarının antimikrobiyal aktivitesi üzerine bir araştırma. Journal of Quafqaz Univ, 3(1), 183-1882. 3. Koyuncu, M. Köroğlu, A. (1991): Rhus Coriaria Yaprak ve Meyvelerinin Anatomik İncelenmesi. Doğa-Tr J Pharmacy, 1, 89-96. 4. Yücel, E. Tapırdamaz, A. Yücel Şengül, İ. Yılmaz, G. Ak, A. (2011): Determining the usage ways and nutrient contents of some wild plants around Kisecik Town (Karaman/Turkey). BioDiCon, 4(3), 71-82. 5. Chang, C.C. Yang, M.H. Wen, H.M. Chern, J.C. (2002): Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal, 10, 178-182. 6. Slinkard, K. Singleton, V.L. (1977): Total phenol analyses: automation and comparison with manual methods. American Journal of Enol Vitic, 28, 49-55. 7. Ruch, R.J. Cheng, S.J. Klaunig, J.E. (1989): Prevention of cytotoxicity and inhibition of intracellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis, 10, 1003-1008. 8. Dinis, T.C.P. Madeira, V.M.C. Almeida, L.M. (1994): Action of phenolic derivates (acetoaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys, 315, 161-169. 9. Blois, M.S. (1958): Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199–1200. 10. Oyaizu, M. (1986): Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition, 44, 307-315. 11. Lu, Y. Foo, L.Y. (2001): Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chem, 75, 197-202. 12. Murthy, K.N.C. Singh, R.P. Jayaprakasha, G.K. (2002): Antioxidant activity of grape (Vitis vinifera) pomace extracts. J Agricult Food Chem, 50, 5909-5914. 13. Feredioon, S. Janitha, P.K. Wanasundara, P.D. (1992): Phenolic antioxidants. Crit Rev Food Sci Nutr, 32(1), 67-103. 14. Evans, C.R. (1995): Plant polyphenols: Free radical scavengers or chain-breaking antioxidants?. Biochem Soc Symp, 61, 103-116. 15. Andersen, M. Markham, K.R. (2006): Flavonoids. CRC Press Taylor & Francis Group, NY, ISBN 0-8493-2021-6. 16. Koşar, M. Bozan, B. Temelli, F. Başer, K.H. (2002): Sumak (rhus corıarıa)'ın fenolik bileşikleri ve antioksidan etkileri. 14. Bitkisel İlaç Hammaddeleri Toplantısı, Bildiriler, 29-31 Mayıs 2002, Eskişehir. 17. Altıok, D. Altıok, E. Bayraktar, O. (2006): Fonksiyonel Gıda Üretiminde Kullanılan Bazı Baharatın Antioksidan Kapasiteleri. Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu. 18. Kosar, M. Bozan, B. Temelli, F. Baser, K.H.C. (2007): Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts. Food Chem, 103, 952-959. 19. Bursal, E. Köksal, E. (2011): Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Res Int, 44, 2217-2221. 20. Faten, Y.I. El-Shehawy, M. (2013): The antımıcrobıal and antıoxıdant effects of aquous thyme and sumac extracts ın refregırated mınced beef meat. J Product & Dev, 18(1), 23- 35.
Abstract
This study aimed to determine the antioxidant activity levels of sumac sour collected from different regions. Rhus coriaria, is the only species of rhus in Turkey. It shows spread in different regions in Turkey. Particularly, it is used as sour spice in Anatolia. Sumac sour is usually consumed in Hatay, Gaziantep, Mersin in Turkey. Phenolic compounds, which are secondary metabolites in plant materials are known to be responsible for antioxidant effect. Recent epidemiological studies have strongly suggested that consumption of certain plant materials may reduce the risk of chronic diseases related to oxidative stress due to their antioxidant activity and promote general health benefits. The antioxidant effects of phenolic compounds are explained by bonding of free radicals, the activity of methal chelating, inactivation of some enzymes. In this study, DPPH (SC50), the activity of scavenging H2O2 (SC50),the levels of total phenol-flavanoid (mg/g), the activity of methal chelating (%), FRAP activity (%) of Gaziantep, Hatay, Mersin sumac syrup samples are evaluated. The highest DPPH, the highest levels of total phenol-flavonoid, the highest activity of scavenging H2O2 was detected in Gaziantep sumac syrup, thehighest FRAP and the highest metal chelating activity were observed in Hatay sumac syrup.
References
- 1. Kırbağ, S. Zengin, F. (2006): Elazığ Yöresindeki Bazı Tıbbi Bitkilerin Antimikrobiyal Aktiviteleri. J Agric Sci, 16(2), 77-80. 2. Kırbağ, S. Bağcı, E. (2000): Piceae abies (L.) karst. ve Picea orientalis (L.) link uçucu yağlarının antimikrobiyal aktivitesi üzerine bir araştırma. Journal of Quafqaz Univ, 3(1), 183-1882. 3. Koyuncu, M. Köroğlu, A. (1991): Rhus Coriaria Yaprak ve Meyvelerinin Anatomik İncelenmesi. Doğa-Tr J Pharmacy, 1, 89-96. 4. Yücel, E. Tapırdamaz, A. Yücel Şengül, İ. Yılmaz, G. Ak, A. (2011): Determining the usage ways and nutrient contents of some wild plants around Kisecik Town (Karaman/Turkey). BioDiCon, 4(3), 71-82. 5. Chang, C.C. Yang, M.H. Wen, H.M. Chern, J.C. (2002): Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal, 10, 178-182. 6. Slinkard, K. Singleton, V.L. (1977): Total phenol analyses: automation and comparison with manual methods. American Journal of Enol Vitic, 28, 49-55. 7. Ruch, R.J. Cheng, S.J. Klaunig, J.E. (1989): Prevention of cytotoxicity and inhibition of intracellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis, 10, 1003-1008. 8. Dinis, T.C.P. Madeira, V.M.C. Almeida, L.M. (1994): Action of phenolic derivates (acetoaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys, 315, 161-169. 9. Blois, M.S. (1958): Antioxidant determinations by the use of a stable free radical. Nature, 26, 1199–1200. 10. Oyaizu, M. (1986): Studies on product of browning reaction prepared from glucose amine. Japanese Journal of Nutrition, 44, 307-315. 11. Lu, Y. Foo, L.Y. (2001): Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chem, 75, 197-202. 12. Murthy, K.N.C. Singh, R.P. Jayaprakasha, G.K. (2002): Antioxidant activity of grape (Vitis vinifera) pomace extracts. J Agricult Food Chem, 50, 5909-5914. 13. Feredioon, S. Janitha, P.K. Wanasundara, P.D. (1992): Phenolic antioxidants. Crit Rev Food Sci Nutr, 32(1), 67-103. 14. Evans, C.R. (1995): Plant polyphenols: Free radical scavengers or chain-breaking antioxidants?. Biochem Soc Symp, 61, 103-116. 15. Andersen, M. Markham, K.R. (2006): Flavonoids. CRC Press Taylor & Francis Group, NY, ISBN 0-8493-2021-6. 16. Koşar, M. Bozan, B. Temelli, F. Başer, K.H. (2002): Sumak (rhus corıarıa)'ın fenolik bileşikleri ve antioksidan etkileri. 14. Bitkisel İlaç Hammaddeleri Toplantısı, Bildiriler, 29-31 Mayıs 2002, Eskişehir. 17. Altıok, D. Altıok, E. Bayraktar, O. (2006): Fonksiyonel Gıda Üretiminde Kullanılan Bazı Baharatın Antioksidan Kapasiteleri. Türkiye 9. Gıda Kongresi; 24-26 Mayıs 2006, Bolu. 18. Kosar, M. Bozan, B. Temelli, F. Baser, K.H.C. (2007): Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts. Food Chem, 103, 952-959. 19. Bursal, E. Köksal, E. (2011): Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Res Int, 44, 2217-2221. 20. Faten, Y.I. El-Shehawy, M. (2013): The antımıcrobıal and antıoxıdant effects of aquous thyme and sumac extracts ın refregırated mınced beef meat. J Product & Dev, 18(1), 23- 35.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Health Care Administration |
| Journal Section | Research Article |
| Authors | |
| Publication Date | December 27, 2017 |
| Published in Issue | Year 2017Volume: 2 Issue: 2 |
