KASTAMONU SARIMSAĞINDAN MİKRODALGA DESTEKLİ CLEVENGER SİSTEMİYLE ELDE EDİLEN YAĞIN UÇUCU BİLEŞENLERİNİN VE ANTİOKSİDAN AKTİVİTESİNİN BELİRLENMESİ

Year 2019, , 22 - 30, 15.02.2019

Özge Süfer , Fuat Bozok

https://doi.org/10.15237/gida.GD18103

Cited By: 7

Abstract

Bu çalışmada,
mikrodalga destekli clevenger sistemiyle, geleneksel yöntemlere kıyasla daha
kısa sürede çözücüsüz olarak elde edilmiş, Allium sativum (sarımsak,
Kastamonu bölgesinden toplanmış) uçucu yağında gaz kromatografisi/kütle
spektroskopisi (GC/MS) yardımıyla on dört bileşen tespit edilmiştir. Uçucu yağ
örneğinde; alil trisülfit (27.09%), allil metil trisülfit (21.26%), alil
disülfit (20.02%), allil trans-1-propenil disülfit (7.48%), allil metil
disülfit (6.08%) ve 2-vinil-4H-1,3-dithiin (4.32%) en fazla bulunan sülfür
bileşikleridir. Ayrıca, uçucu yağın toplam fenolik madde içeriği 2.84 mg gallik
asit eşdeğeri/g ve 2,2-difenil-1-pikrilhydrazil (DPPH) çözeltisinin %50’sini
indirgemek için gerekli olan miktarın bir ifadesi ve antioksidan aktivitenin
bir indikatörü olan IC₅₀ değeri ise 63.58 g/L olarak hesaplanmıştır.
Bütillendirilmiş hidroksianisol (BHA) ve
6-Hidroksi-2,5,7,8-tetrametilkroman-2-karbosilik asit (troloks) çalışmada
referans olarak kabul edilmiş sentetik antioksidanlardır ve IC₅₀
değerleri sırasıyla 0.09 ve 0.08 mg/L olarak bulunmuştur.

Keywords

Allium sativum, sarımsak, uçucu bileşen, fenolikler, antioksidan aktivite

DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM

Abstract

In present
study, fourteen compounds in     Allium
sativum (garlic, harvested from Kastamonu province) essential oil which was
obtained by using a microwave-assisted clevenger system with a solvent-free
option in a shorter time than traditional methods were identified by gas
chromatography/mass spectrometry (GC/MS). Allyl trisulfide (27.09%), allyl
methyl trisulfide (21.26%), allyl disulfide (20.02%), allyl trans-1-propenyl
disulfide (7.48%), allyl methyl disulfide (6.08%), 2-vinyl-4H-1,3-dithiine
(4.32%) were the most abundant sulphur compounds in oil. Also, total phenolic
content was calculated as 2.84 mg gallic acid equivalent (GAE)/g and IC₅₀ value
which defined the required amount to reduce the 50% of
2,2-Diphenyl-1-picrylhydrazyl (DPPH) solution and an indicator for antioxidant
activity was 63.58 g/L. Butylated hydroxyanisole (BHA) and
6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (trolox) were accepted
as reference synthetic antioxidants and their IC₅₀ values were
recorded as 0.09 and 0.08 g/L respectively. 

Keywords

Allium sativum, garlic, volatile compound, phenolics, antioxidant activity

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