Farklı Çözücülerle Hazırlanan Bazı Meyve Ekstraktlarının Antioksidan Potansiyeli

Year 2021, Volume: 11 Issue: 2, 1127 - 1139, 01.06.2021

Deniz Günal Köroğlu , Gezzemhan Süyünç Rabia Yıldırım Semra Turan

https://doi.org/10.21597/jist.753868

Cited By: 1

Abstract

Bu çalışmada çilek, ahududu, vişne ve kızılcıktan ekstraksiyon çözücüsü olarak metanol, etanol, %80’lik metanol ve %80’lik etanol kullanılarak fenolik ekstraktlar elde edilmiştir. Herbir meyve ekstraktının toplam fenolik madde miktarı ve farklı konsantrasyonlarda (0.5, 1, 2 and 3 mg ml-1) antioksidan aktiviteleri (demir iyonları indirgeme gücü, linoleik asit emülsiyonunda antioksidan aktivite ve DPPH radikallerini yakalama gücü) belirlenmiştir. Tüm ekstraktların antioksidan aktiviteleri konsantrasyon arttıkça artmıştır. Toplam fenolik madde miktarı ile ekstraktların antioksidan aktiviteleri arasında bir korelasyon bulunmaktadır. Toplam fenolik madde miktarına ve antioksidan aktivite analiz sonuçlarına göre çilek ekstraktları diğer meyve ekstraktlarına kıyasla daha yüksek antioksidan aktiviteye sahip olmuştur (p<0.05). Ahududu ekstraktının demir indirgeme gücü en düşük olup, aynı çözücü için vişne ekstraktında kızılcık ekstraktından daha yüksek indirgeme gücü saptanmıştır. Linoleik asit emülsiyonunda meyve ekstraklarının tüm konsantrasyonlarında sulu etanol ekstraktları daha yüksek antioksidan aktiviteye sahip olmuştur. Çilek ekstraktları dışında, ahududu %80 metanol ekstraktı en yüksek DPPH radikal yakalama gücüne sahip olup, onu kızılcık ve vişne ekstraktları takip etmiştir.

Keywords

Çilek, ahududu, vişne, kızılcık, antioksidan aktivite

Thanks

Araştırmadaki yardımlarından dolayı Aydan Erkol'a teşekkürlerimizi sunarız.

Antioxidant Potential of Some Fruit Extracts Prepared with Different Solvents

Abstract

In this study, phenolic extracts of strawberry, red raspberry, sour cherry, and cornelian cherry were obtained using methanol, ethanol, 80% methanol, and 80% ethanol as extraction solvents. Total phenolic content and antioxidant activities (ferric reducing power, antioxidant activity in linoleic acid emulsion, and DPPH radical scavenging activity) were determined for each fruit extracts at different concentrations (0.5, 1, 2 and 3 mg mL-1). Antioxidant activities of all extracts were increased with increased concentration (P<0.05). There was a correlation between total phenol content and antioxidant activity of the extracts. According to total phenolic content and antioxidant activity analyses, strawberry extracts had significantly higher antioxidant activity compared to other fruit extracts (P<0.05). Reducing power of raspberry ethanol extract was the lowest and sour cherry had higher reducing power than cornelian cherry for the same solvent. Aqueous ethanol extracts had higher antioxidant activity in linoleic acid emulsion among fruit extracts at all concentrations. Except for strawberry extracts, 80% methanol extract of red raspberry had the highest DPPH radical scavenging activity at all the concentration tested, followed by cornelian cherry and sour cherry extracts.

Keywords

Strawberry, red raspberry, sour cherry, cornelian cherry, antioxidant activity

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