TURUNÇGİL LİFİNDE FLAVONOİDLERİN BELİRLENMESİ VE ÜRETİM METODUNUN TOPLAM FENOLİK MİKTARI, TOPLAM FLAVONOİD MİKTARI, TOPLAM KAROTENOİT MİKTARI VE OKSİJEN RADİKAL SOĞURMA KAPASİTESİNE ETKİSİ

Year 2018, , 917 - 924, 01.11.2018

Ayça Gedikoğlu , Andrew Douglas Clarke İngolf Gruen

https://doi.org/10.15237/gida.GD18072

Cited By: 2

Abstract

Bu çalışmanın amacı turunçgil
kabuğundan elde edilen liflerin ters fazlı yüksek basınçlı sıvı kromatografisi
yöntemi ile flavonoidlerinin belirlenmesidir. Ayrıca, bu çalışmada turunçgil
kabuklarından lif hazırlanırken kullanılan normal veya sıcak yıkama
işlemlerinin toplam fenol miktarı, toplam flavonoid miktarı, toplam karotenoid
miktarı ve oksijen radikal soğurma kapasitesi değerine etkisi
araştırılmaktadır. Kullanılan HPLC metodu çoklu metoksiflavon ve flavanollerin
ayrılmasını sağlayan ve hızlı sonuç veren bir yöntemdir. Kuersetin, kemferol,
sinensetin, nobiletin, heptamethoksiflavon ve tangeretin belirlenmiştir.  Nobiletin 3.33 mg/g  kuru ağırlık ile en yüksek miktarda bulunan flavonoiddir.
Sinensetin 1.96 mg/g kuru ağırlık  ile,
heptametoksiflavon ise 1.24 mg/g kuru ağırlık ile takip etmektedir. Sıcak
yıkama veya normal yıkamanın toplam flavonoid içeriği ve toplam karotenoid
içeriğine etkisi görülmemiştir (P >0.05).  Ancak, toplam fenolik madde ve oksijen
radikal soğurma kapasitesi değeri sıcak yıkama yapılan liflerde daha düşük
bulunmuştur (P < 0.05). 

Keywords

Turunçgil, lif, flavonoid, toplam fenol miktari, oksijen radikal soğurma kapasitesi değeri, HPLC

DETERMINATION OF FLAVONOIDS IN CITRUS FIBER AND THE IMPACT OF PROCESSING METHOD ON TOTAL PHENOLIC CONTENT, TOTAL FLAVONOID CONTENT, TOTAL CAROTENOID CONTENT AND OXYGEN RADICAL ABSORBANCE CAPACITY

Abstract

The objective of this study is
to evaluate the presence of flavonoids in citrus fıber using reverse-phase
high-pressure liquid chromatography (RP-HPLC). In this study, we also
investigate the effect of regular and hot-washing preparations on total
polyphenol content (TPC), total flavonoid content (TFC), oxygen radical
absorbance capacity (ORAC) and total carotenoid content (TCC) of citrus fiber.
The HPLC method used provided fast results and good separation for
polymethoxyflavones and flavonols. Quercetin and kaempferol (flavonols), and
sinensetin, nobiletin, heptamethoxyflavone, and tangeretin
(polymethoxyflavones) were identified. Nobiletin had the highest concentration
with 3.33 mg/g dry weight followed by sinensetin (1.96 mg/g dry weight) and
heptamethoxyflavone (1.24 mg/g dry weight), respectively. The TFC and TCC of
citrus fiber were unaffected (P >0.05) by the citrus fiber production
procedure; however, the TPC and the ORAC values of citrus fiber prepared using
hot-washing were significantly lower (P < 0.05). 

Keywords

Citrus, fiber, flavonoid, total polyphenol content, ORAC value, HPLC

References

• Bocco, A., Cuvelier, M-E., Richard, H., Berset, C. (1998). Antioxidant activity and phenolic composition of citrus peel and seed extracts. J Agric Food Chem, 46: 2123-2129.
• Davalos, A., Gomez-Cordoves, C., Bartolome, B. (2004). Extending applicability of the oxygen radical absorbance capacity (ORAC- Fluorescein) assay. J Agric Food Chem, 52: 48-54.
• Fernandez-Lopez, J., Fernandez-Gines, J.M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera, E., Perez-Alvarez, J.A. (2004). Application of functional citrus by-products to meat products. Trends Food Sci Technol, 15: 176-185.
• Ghasemi, K., Ghasemi, Y., Ebrahimzadeh, M.A. (2009). Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. Pak J Pharm Sci, 22: 277-281.
• Gorinstein, S., Martin-Belloso, Q., Park, Y.S., Haruenkit, R., Lojek, A., Ciz, M., Trakhtenberg, S. (2001). Comparison of some biochemical characteristics of different citrus fruits. Food Chem, 74: 309-315.
• Green, C.O., Wheatley, A.O., Osagie, A.U., Morrison, E.Y.S.A., Asemota, H.N. (2007). Determination of polymethoxylated flavones in peels of selected Jamaican and Mexican citrus (Citrus spp.) cultivars by high-performance liquid chromatography. Biomed Chromatogr, 21: 48-54.
• Kaul, T., Middleton, E., Ogra, P. (1985). Antiviral effects of flavonoids on human viruses. J Med Virol, 15: 71-79.
• Kawaii, S., Tomono, Y., Katase, E., Ogawa, K., Yano, M. (1999). HL-60 Differentiating activity and flavonoid content of the readily extractable fraction prepared from citrus juices. J Agric Food Chem, 47: 128-135.
• Lario, Y., Sendra, E., Garcia-Perez, J., Fuentes, C., Sayas-Barbera, E., Fernandez-Lopez, J. (2004). Preperation of high dietary fiber powder from lemon juice by-products. Innov Food Sci Emerg Technol, 5: 113-117.
• Larrauri, J.A. (1999). New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci Technol, 10: 3-8.
• Lee, H.S. (2001). Characterization of carotenoids in juice of red navel orange (Cara Cara). J Agric Food Chem, 49: 2563-2568.
• Li, B.B., Smith, B., Hossain, M.M. (2006). Extraction of phenolics from citrus peels I. solvent extraction method. Sep Purif Technol, 48: 182-188.
• Lin, J-Y., Tang, C-Y. (2007). Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem, 101: 140-147.
• Lutz, M., Hernandez, J., Henriquez, C. (2015). Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile. CyTA – J Food, 13(4): 541-547.
• Manthey, J.A., Grohmann, K. (1996). Concentration of hesperidin and other orange peel flavonoids in citrus processing byproducts. J Agric Food Chem, 44: 811-814.
• Nogata, Y., Sakamoto, K., Shiratsuchi, H., Ishii, T., Yano, M., Ohta, H. (2006). Flavonoid composition of fruit tissues of citrus species. Biosci Biotechnol Biochem, 70(1): 178-192.
• Rodriguez, R., Jimenez, A., Fernandez-Bolanos, J., Guilen, R., Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci Technol, 17: 3-15.
• Rodriguez-Saona, L.E., Wrolstad, R.E. (2001). Acetone extraction and chloroform partition of anthocyanins. In: Current protocols in food analytical chemistry, Volume 2. John Wiley & Sons, Inc., New York, p F1.1.1.
• Ross, S.A., Ziska, D.S., Zhao, K., ElSohly, M.A. (2000). Variance of common flavonoids by brand of grapefruit juice. Fitoterapia, 71: 154-161.
• Sankalpa, K.B., Ramachandra, C.T., Dinesha, B.L., Nidoni, U.K., Sharanagouda, H., Beladhadi, R.V. (2017). Effect of different drying and grinding methods on biochemical properties of sweet orange peel powder. Asian J Dairy Food Sci, 36(3): 260-263.
• SAS. 2011. Base SAS 9.3 Procedures Guide. NC, USA.
• Saura-Calixto, F. (1998). Antioxidant dietary fiber product: A new concept and a potential food ingredient. J Agric Food Chem, 46: 4303-4306.
• Shalaby, N.M.M., Abd-Alla, H.I., Ahmed, H.H., Basoudan, N. (2011). Protective effect of Citrus sinensis and Citrus aurantifolia against osteoporosis and their phytochemical constituents. J Med Plants Res, 5: 579-588.
• Sun, Y., Wang, J., Gu, S., Liu, Z., Zhang, Y., Zhang, X. (2010). Simultaneous determination of flavonoids in different parts of Citrus reticulata ‘Cachi’ fruit by high performance liquid chromatography – photodiode array detection. Molecules, 15: 5378-5388.
• Tripoli, E., Guardia, M.L., Giammanco, S., Majo, D.D., Giammanco, M. (2007). Citrus flavonoids: Moleculer structure, biological activity and nutritional properties: A review. Food Chem, 104: 466-479.
• USDA. 2013. Citrus Fruits 2013 Summary. USDA, National Agricultural Statistics Service.
• Vanamala, J., Reddivari, L., Yoo, K.S., Pike, L.M., Patil, B.S. (2006). Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices. J Food Comp Analysis, 19: 157-166.
• Wang, Y-C., Chuang, Y-C., Hsu, H-W. (2008). The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chem, 106: 277-284.