OPTIMIZATION OF THE EXTRACTION CONDITIONS OF PHENOLIC COMPOUNDS WITH ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY FROM POMEGRANATE PEEL
Öz
In this study, phenolic,
flavonoid, antioxidant and antimicrobial properties of pomegranate peel were
investigated. The extraction conditions (temperature, time and ethanol
concentration) of phenolic and flavonoid compounds obtained under 17 different
conditions were optimized using the response surface method. At the end of
optimization studies; for pomegranate peels; 78°C, 33% ethanol concentration
113 minutes were determined as the optimum conditions. The obtained extracts
were found to have high antioxidant and antimicrobial activity. Phenolic
compounds of the extracts obtained under optimum conditions were analyzed by
high pressure liquid chromatography and pomegranate peels extracts were found
to contain the most quercetin and epicatechin. The results support that
pomegranate peels may be potentially useful as an important source of food or
non-food industries.
Anahtar Kelimeler
Pomegranate Peel Phenolic Compound Flavonoid Antioxidant Antimicrobial HPLC
Kaynakça
- 1. Amyrgialaki, E., Makris, D. P., Mauromoustakos, A., Kefalas, P., (2014). Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology. Ind Crops Pro, 59, 216-222.2. Anonim, 2016 http://www.mikrobiyoloji.org/TR/Genel/3. Bayram, E., Kırcı, S., Tansı, S., Yılmaz, G., Arabacı, O., Kızıl, S., Telci, İ., (2010). Tıbbi ve aromatik bitkiler üretiminin arttırılması olanakları, Türkiye Ziraat Mühendisliği VII. Teknik Kongresi, Ankara.4. Benzie, I. F. F., Strain, J. J., (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.5. Brand-Williams, W., Cuvelier, M., Berset, C., (1995). Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25–30.6. Cai, Y., Luo, Q., Sun, M., Corke, H., (2014). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74 (17), 2157-2184.7. Ebrahimabadi, A. H., Bidgoli, Z., Mazoochi, A., Kashi, F. J., Batooli, H., (2010). Essential oil composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss. Food Control, 21, 1173-1178.8. Farag, M. A., Al-Mahdy, D. A., Salah El Dine, R., Fahmy, S., Yassin, A., Porzel, A., Brandt, W., (2015). Structure activity relationships of antimicrobial gallic acid derivatives from pomegranate and acacia fruit extracts against potato bacterial wilt pathogen. Chemistry & Biodiversity, 12 (6), 955-962.9. Girgin, G., Başaran, N., Şahin, G. (2001). Dünyada ve Türkiye’de insan sağlığını tehdit eden mikotoksinler. Türk Hij. Den. Biyol. Derg, 58: 97-118.10. Jaiswal, V., DerMarderosian, A., Porter, J. R. (2010). Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.). Food Chem, 118(1), 11-16.11. Li, Y., Guo, C., J. Yang, J., Wei, J., Xu, J., Cheng, S., (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem, 96 (2), 254-260.12. MacDonald-Wicks, L. K., Wood, L. G., Garg, M. L., (2006). Methodology for the determination of biological antioxidant capacity in vitro: A review. Journal of the Science of Food and Agriculture, 86 (13), 2046-2056.13. Nahar, P. P., Driscoll, M. V., Li, L., Slitt, A. L., Seeram, N. P., (2014). Phenolic mediated anti-inflammatory properties of a maple syrup extract in RAW 264.7 murine macrophages. Journal of Functional Foods, 6, 126-136.14. Oskay, M., Aktaş, K., Sarı, D., Azeri, C., (2007). Asphodelus aestivus (Liliaceae)'un antimikrobiyal etkisinin çukur ve disk diffüzyon yöntemiyle karşılaştırmalı olarak belirlenmesi. Ekoloji Dergisi, 16, 62-65.15. Pan, Z., Qu, W., Ma, H., Atungulu, G. G., McHugh, T. H. (2011). Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry, 18(5), 1249-1257.16. Prakash, C.V.S., Prakash, I., (2011). Bioactive chemical constituents from pomegranate (Punica granatum) juice, seed and peel - a review. International Journal of Research in Chemistry and Environment, 1 (1), 1-18.17. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.18. Samaranayaka, A. G. P., Li-Chan, E. C. Y., (2011). Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. Journal of Functional Food, 3 (4), 229-254. 19. Seeram, N. P., Adams, L. S., Henning, S. M., Niu, Y., Zhang, Y., Nair, M.G., Heber, D., (2005). In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. Journal of Nutritional Biochemistry 16, 360–367.20. Singh, R.P., Chidambara-Murthy, K. N., Jayaprakasha, G. K., (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50 (1), 81-86.21. Singleton, V. L. ve Rossi, J. A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuture, 16, 144-158.22. TUİK, (2017). T.C. Başbakanlık Türkiye İstatistik Kurumu https://biruni.tuik.gov.tr/bitkiselapp/bitkisel.zul.23. Wang, J., Sun, B., Cao, Y., Tian, Y., Li, X. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem, 106 (2), 804-810.24. Wang, R., Ding, Y., Liu, R., Xiang, L., Du, L., (2010). Pomegranate: Constituents, bioactivities and pharmacokinetics. Fruit, Vegetable and Cereal Science and Biotechnology, 4 (2), 77-87.25. Zhishen, J., Mengcheng, T., Jianming, W., (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64 (4), 555-559.
NAR KABUĞUNDAN ANTİMİKROBİYAL VE ANTİOKSİDAN AKTİVİTEYE SAHİP FENOLİK BİLEŞİKLERİN EKSTRAKSİYON KOŞULLARININ OPTİMİZASYONU
Öz
Bu çalışmada, nar kabuğunun fenolik, flavonoid,
antioksidan ve antimikrobiyal, özellikleri araştırılmıştır. 17 farklı koşulda
elde edilen ekstraktların fenolik ve flavonoid bileşiklerinin ekstraksiyon
(sıcaklık, süre ve etanol konsantrasyonu) koşulları, cevap yüzey metodu
kullanılarak optimize edilmiştir. Optimizasyon çalışmalarının sonunda nar
kabuğu için 78°C, %33 etanol konsantrasyonu, 113 dakika optimum koşul olarak
belirlenmiştir. Elde edilen ekstraktların yüksek oranda antioksidan ve
antimikrobiyal aktiviteye sahip olduğu bulunmuştur. Optimum koşullarda elde
edilen ekstraktların fenolik bileşikleri yüksek basınçlı sıvı kromotografisi
ile analiz edilmiş, nar kabuğu ekstraktlarının en fazla kuarsetin ve epikateşin
içerdiği bulunmuştur. Sonuçlar, nar kabuklarının gerek gıda gerekse gıda dışı
endüstrilerde, önemli bir kaynak olarak da kullanım potansiyeli olabileceğini
desteklemektedir.
Anahtar Kelimeler
Nar Kabuğu Fenolik Bileşik Flavonoid Antioksidan Antimikrobiyal HPLC
Kaynakça
- 1. Amyrgialaki, E., Makris, D. P., Mauromoustakos, A., Kefalas, P., (2014). Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology. Ind Crops Pro, 59, 216-222.2. Anonim, 2016 http://www.mikrobiyoloji.org/TR/Genel/3. Bayram, E., Kırcı, S., Tansı, S., Yılmaz, G., Arabacı, O., Kızıl, S., Telci, İ., (2010). Tıbbi ve aromatik bitkiler üretiminin arttırılması olanakları, Türkiye Ziraat Mühendisliği VII. Teknik Kongresi, Ankara.4. Benzie, I. F. F., Strain, J. J., (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.5. Brand-Williams, W., Cuvelier, M., Berset, C., (1995). Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25–30.6. Cai, Y., Luo, Q., Sun, M., Corke, H., (2014). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74 (17), 2157-2184.7. Ebrahimabadi, A. H., Bidgoli, Z., Mazoochi, A., Kashi, F. J., Batooli, H., (2010). Essential oil composition, antioxidant and antimicrobial activity of the leaves and flowers of Chaerophyllum macropodum Boiss. Food Control, 21, 1173-1178.8. Farag, M. A., Al-Mahdy, D. A., Salah El Dine, R., Fahmy, S., Yassin, A., Porzel, A., Brandt, W., (2015). Structure activity relationships of antimicrobial gallic acid derivatives from pomegranate and acacia fruit extracts against potato bacterial wilt pathogen. Chemistry & Biodiversity, 12 (6), 955-962.9. Girgin, G., Başaran, N., Şahin, G. (2001). Dünyada ve Türkiye’de insan sağlığını tehdit eden mikotoksinler. Türk Hij. Den. Biyol. Derg, 58: 97-118.10. Jaiswal, V., DerMarderosian, A., Porter, J. R. (2010). Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.). Food Chem, 118(1), 11-16.11. Li, Y., Guo, C., J. Yang, J., Wei, J., Xu, J., Cheng, S., (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem, 96 (2), 254-260.12. MacDonald-Wicks, L. K., Wood, L. G., Garg, M. L., (2006). Methodology for the determination of biological antioxidant capacity in vitro: A review. Journal of the Science of Food and Agriculture, 86 (13), 2046-2056.13. Nahar, P. P., Driscoll, M. V., Li, L., Slitt, A. L., Seeram, N. P., (2014). Phenolic mediated anti-inflammatory properties of a maple syrup extract in RAW 264.7 murine macrophages. Journal of Functional Foods, 6, 126-136.14. Oskay, M., Aktaş, K., Sarı, D., Azeri, C., (2007). Asphodelus aestivus (Liliaceae)'un antimikrobiyal etkisinin çukur ve disk diffüzyon yöntemiyle karşılaştırmalı olarak belirlenmesi. Ekoloji Dergisi, 16, 62-65.15. Pan, Z., Qu, W., Ma, H., Atungulu, G. G., McHugh, T. H. (2011). Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry, 18(5), 1249-1257.16. Prakash, C.V.S., Prakash, I., (2011). Bioactive chemical constituents from pomegranate (Punica granatum) juice, seed and peel - a review. International Journal of Research in Chemistry and Environment, 1 (1), 1-18.17. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.18. Samaranayaka, A. G. P., Li-Chan, E. C. Y., (2011). Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. Journal of Functional Food, 3 (4), 229-254. 19. Seeram, N. P., Adams, L. S., Henning, S. M., Niu, Y., Zhang, Y., Nair, M.G., Heber, D., (2005). In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. Journal of Nutritional Biochemistry 16, 360–367.20. Singh, R.P., Chidambara-Murthy, K. N., Jayaprakasha, G. K., (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50 (1), 81-86.21. Singleton, V. L. ve Rossi, J. A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuture, 16, 144-158.22. TUİK, (2017). T.C. Başbakanlık Türkiye İstatistik Kurumu https://biruni.tuik.gov.tr/bitkiselapp/bitkisel.zul.23. Wang, J., Sun, B., Cao, Y., Tian, Y., Li, X. (2008). Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem, 106 (2), 804-810.24. Wang, R., Ding, Y., Liu, R., Xiang, L., Du, L., (2010). Pomegranate: Constituents, bioactivities and pharmacokinetics. Fruit, Vegetable and Cereal Science and Biotechnology, 4 (2), 77-87.25. Zhishen, J., Mengcheng, T., Jianming, W., (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem, 64 (4), 555-559.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Nisan 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 2 |
