Meyve ve Sebze Kabuklarının Fitokimyasal ve Antioksidan Özelliklerinin İncelenmesi

Yıl 2019, Cilt: 9 Sayı: 4, 768 - 780, 15.10.2019

Melih Güzel , Özlem Akpınar

https://doi.org/10.17714/gumusfenbil.542458

Cited By: 1

Öz

Bitkiler, sağlık açısından olumlu etkileri olan fitokimyasallar
bakımından zengindir. Bu çalışmada, Türkiye’de önemli miktarda tarımı yapılan kivi
(Actinidia deliciosa), kavun (Cucumis melo), domates (Solanum lycopersicum), elma (Malus domestica), ayva (Cydonia oblonga) ve nar (Punica granatum) kabuklarının fitokimyasal
bileşikleri belirlenmiştir. Çalışma kapsamında kabukların nem, kül, yağ,
askorbik asit, β karoten içerikleri belirlenmiş, kabuklar %0, %25, %50 ve
%75’lik etanol çözeltilerinde ekstrakte edilmiş ve toplam fenolik, toplam flavonoid
ve toplam monomerik antosiyanin içerikleri ve antioksidan kapasiteleri (FRAP,
TEAC ve DPPH) incelenmiştir. Fenolik
bileşikleri ekstrakte etmek için %25 ve %50 etanol konsantrasyonlarının, diğer
konsantrasyonlara kıyasla daha başarılı olduğu sonucuna varılmıştır. Nar
kabuğunun toplam monomerik antosiyanin, flavonoid, fenolik madde içerikleri ve
antioksidan kapasiteleri açısından diğer kabuklara kıyasla oldukça yüksek
olduğu saptanmıştır. İncelenen kabuklar arasında kavun kabuğunun diğer kabuklardan daha fazla miktarda β-karoten içerdiği,
en yüksek askorbik asit içeriğine ise ayva kabuğunun sahip olduğu belirlenmiştir.

Anahtar Kelimeler

Atık, Fenolik Bileşenler, Fitokimyasal, Kabuk, Meyve, Sebze

Investigation of Phytochemical and Antioxidant Properties of Fruit and Vegetable Peels

Öz

Plants are
rich in phytochemicals which have positive effects on health. In this study, the phytochemical components of
the some fruit and vegatable peels, produced in the significant amounts in
Turkey, including kiwi (Actinidia deliciosa), melon (Cucumis melo), tomato
(Solanum lycopersicum), apple (Malus domestica), quince (Cydonia oblonga) and
pomegranate (Punica granatum) were determined. The moisture, ash, fat, ascorbic
acid and β carotene contents of the peels were determined. Peels were extracted
in 0%, 25%, 50% and 75% ethanol solutions and total phenolic, total flavonoids
and total monomeric anthocyanin contents and antioxidant capacities of the extracts
were investigated. It was concluded that the concentrations of 25% and 50%
ethanol were more successful than other concentrations to extract the phenolic
compounds. Total monomeric anthocyanin, flavonoid, phenolic contents and
antioxidant capacity of the pomegranate peel were found to be significantly
higher than the other peels. It was determined that the melon rind contained
more β-carotene and quince peel contained more ascorbic acid content than the other
peels.

Anahtar Kelimeler

Antioxidant, Fruit, Phenolic, Phytochemicals, Vegetable, Waste

Kaynakça

• Acquistucci, R., Bucci, R., Magri, A.D. ve Magri, A.R., 1991. Evaluation of the moisture and ash contents in wheat mills by multistep programmed thermogravimetry. Thermochimica Acta, 188(1), 51-62.
• Afsharnezhad, M., Shahangian, S.S., Panahi, E. ve Sariri, R., 2017. Evaluation of the antioxidant activity of extracts from some fruit peels. Caspian Journal of Environmental Sciences, 15(3), 213-222.
• Ahamad, M.N., Saleemullah, M., Shah, H.U., Khalil, I.A. ve Saljoqi, A.U.R., 2007. Determination of beta carotene content in fresh vegetables using high performance liquid chromatography. Sarhad Journal of Agriculture, 23(3), 767-770.
• Ali, J., Abid, H. ve Hussain, A., 2010. Study of some macronutrients composition in peels of different citrus fruits grown in NWFP. Journal of the Chemical Society of Pakistan, 32(1), 83-86.
• Ardekani, M.R.S., Hajimahmoodi, M., Oveisi, M.R., Sadeghi, N., Jannat, B., Ranjbar, A.M., Gholam, N. ve Moridi, T., 2011. Comparative antioxidant activity and total flavonoid content of persian pomegranate (Punica granatum l.) Cultivars. Iranian Journal of Pharmaceutical Research, 10, 519-524.
• AOAC, 1989. Officials Methods of Analysis. 15th Edition, Washington DC, the USA.
• Ashoush, I.S. ve Gadallah, M.G.E., 2011. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy & Food Sciences, 6 (1), 35-42.
• Balch, J.F. ve Balch, P.A., 1997. Prescription for nutritional healing. 2nd Edition, Avery Publishing Group, Garden City Park, New York.
• Benzie, I.F.F. ve 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.
• Brand-Williams, W., Cuvelier, M. ve Berset, C., 1995. Use of free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30.
• Cam, M. ve Aaby, K., 2010. Optimization of extraction of apple pomace phenolics with water by response surface methodology, Journal of Agricultural and Food Chemistry, 58, 9101-9111.
• Canan, İ., Gündoğdu, M., Seday, U., Oluk, C.A., Karaşahin, Z., Eroğlu, Ç.E., Yazıcı, E. ve Ünlü, M., 2016. Determination of antioxidant, total phenolic, total carotenoid, lycopene, ascorbic acid and sugar contents of Citrus species and mandarin hybrids. Turkish Journal of Agriculture and Forestry, 40, 894-899.
• Cemeroğlu, B., 2010. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları, No:34, 480 s., Ankara.
• Chang, C.C., Yang M.H., Wen, H.M. ve Chern, J.C., 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10, 178-182.
• Deng, G.F., Shen, C., Xu, X.R., Kuang, R.D., Guo, Y.J., Zeng, L.S., Gao, L.L., Lin, X., Xie, J.F., Xia, E.Q., Li, S., Wu, S., Chen, F.,Ling, W.H. ve Li, H. B., 2012. Potential of fruit wastes as natural resources of bioactive compounds. International Journal of Molecular Sciences, 13(7), 8308-8323.
• Deschner, E.E., Ruperto, J., Wong, G. ve Newmark, H.L., 1991. Quercetin and rutin as inhibitors of azoxymethanol-induced colonic neoplasia. Carcinogenesis, 7, 1193-1198.
• Diankov, S., Karsheva, M. ve Hinkov, I., 2011. Extraction of natural antioxidants from lemon peels. Kinetics and antioxidant capacity. Journal of the University of Chemical Technology and Metallurgy, 46(3), 315-319.
• Dongmo, S., Witt, J. ve Wittstock, G., 2015. Electropolymerization of quinone-polymers onto grafted quinone monolayers: a route towards non-passivating, catalytically active film. Electrochimica Acta, 155, 474-482.
• Dündar, Y., 2001. Fitokimyasallar ve sağlıklı yaşam. Kocatepe Tıp Dergisi. 2, 131-138.
• Elfalleh, W., Hannachi, H., Tlili, N., Yahia, Y., Nasri, N. ve Ferchichi, A., 2012. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. Journal of Medicinal Plants Research, 6, 4724-4730.
• FAO, 2017. The Food and Agriculture Organization. http://www.fao.org/faostat/en/#rankings/countries_by_commodity (12.12. 2018).
• Fernandez-Panchon, M.S., Villano, D., Troncoso, A.M. ve Garcia-Parrilla, M.C., 2008. Antioxidant activity of phenolic compounds: From in vitro results to in vivo evidence. Critical Reviews in Food Science and Nutrition, 48, 649- 671.
• Fidrianny, I., Harnovi, M. ve Insanu, M., 2014. Evaluation of antioxidant activities from various extracts of sweet orange peels using dpph, frap assays and correlation with phenolic, flavonoid, carotenoid content. Asian Journal of Pharmaceutical and Clinical Research, 7(3),186-190.
• Friedman, M. ve Levin, C., 2009. Analysis and biological activities of potato glycoalkaloids, calystegine alkaloids, phenolic compounds and anthocyanins. In J. Singh, & L. Kaur (Eds.) Advances in Potato Chemistry and Technology, pp. 127-161.
• Fuleki, T. ve Francis, F., 1968. Quantitative methods for anthocyanins. Journal of Food Science, 33, 72-77.
• Garcia, E.M. ve Barret, D., 2005. Assessing lycopene content in California processing tomatoes. Journal of Food Processing and Preservation, 30, 56-70.
• Gao, L., Girard, B., Mazza, G. ve Reynolds, A.G., 1997. Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Process. Journal of Agricultural and Food Chemistry, 45, 2003-2008.
• George, B., Kaur, C., Khurdiya, D.S. ve Kapoor, H.C., 2004. Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry, 84, 45–51.
• Ghasemi, K., Ghasemi, Y. ve Ebrahimzadeh, M.A., 2009. Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. Pakistan Journal of Pharmaceutical Sciences, 22(3), 277-281.
• Gorinstein, S., Zachwieja, Z., Katrich, E., Pawelzik, E., Haruenkit, R., Trakhtenberg, S. ve Martin-Belloso, O., 2004. Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid. LWT- Food Science and Technology, 37, 337-343.
• Güney, O., Canbilen, A., Konak, A. ve Acar, O., 2003. The effects of folic acid in the prevention of neural tube development defects caused by phenytoin in early chick embryos. Spine, 28(5), 442-445.
• Haslam, E., 1998. Practical polyphenolics from structure to molecular recognition and physiological action. Cambridge University Press, Cambridge, UK.
• Henríquez, C., Almonacid, S., Chiffelle, I., Valenzuela, T., Araya, M., Cabezas, L. ve Speisky, H., 2010. Determination of antioxidant capacity, total phenolic content and mineral composition of different fruit tissue of five apple cultivars grown in Chile. Chilean Journal of Agricultural Research, 70(4), 523-536.
• Hışıl, 2004. Enstrümental gıda analizleri-laboratuar deneyleri. Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın no:45, Bornova, İzmir.
• Hijazi, A., Al Masri, D.S., Farhan, H., Nasser, M., Rammal, H. ve Annan, H., 2015. Journal of Pharmaceutical, Chemical and Biological Sciences, 3(2), 262-271.
• Holden, J.M., Eldridge, A.L., Beecher, G.R., Buzzard, I.M., Bhagwat, S., Davis, C.S., Douglass, L.W., Gebhardt, S., Haytowitz, D. ve Schakel, S., 1999. Carotenoid content of US foods: an update of the database. Journal of Food Composition and Analysis, 12, 169-196.
• İnanır, C., Albayrak, S. ve Ekici, L., 2019. Karabuğdayın fitokimyası, farmakolojisi ve biyofonksiyonel özellikleri. Avrupa Bilim ve Teknoloji Dergisi, 16, 713-722.
• Janarthanan, U.K., Varadharajan, V. ve Krishnamurthy, V., 2012. Physicochemical evaluation, phytochemical screening and chromatographic fingerprint profile of Aegle marmelos (L.) leaf extracts. World Journal of Pharmaceutical Research, 1(3), 813-837.
• Joshi, V.K., Kumar, A. ve Kumar, V., 2012. Antimicrobial, antioxidant and phyto-chemicals from fruit and vegetable wastes: A review. International Journal of Food and Fermentation Technology, 2(2), 123-136.
• Karadeniz, F., Burdurlu, H.S., Koca, N. ve Soyer, Y., 2005. Antioxidant activity of selected fruits and vegetable grown in Turkey. Turkish Journal of Agriculture and Forestry, 29, 297–303.
• Khanavi, M., Moghaddam, G., Oveisi, M. R., Sadeghi, N., Jannat, B., Rostami, M., Saadat, M. A. ve Hajimahmoodi, M., 2013. Hyperoside and anthocyanin content of ten different pomegranate cultivars. Pakistan Journal of Biological Sciences, 16(13), 636-641.
• Kırışoğlu, S. ve Velioğlu, S., 2001. Hiper besleyici gıdalar. Bilim Teknik Dergisi, 4, 56-57.
• Koca, N. ve Karadeniz, F., 2005. Gıdalardaki doğal antioksidan bileşikler. Gıda, 30(4), 229-236.
• Kumar, P.S., Suresh. E. ve Kalavathy, K., 2013. Review on a potential herb Calotropis gigantea (L.) R. Br., Scholars Academic Journal of Pharmacy, 2(2), 135-143.
• Larson, R. A., 1988. The antioxidants of higher plants. Phytochemistry, 27(4), 969-978.
• Larson, R.A., 1997. Naturally Occurring Antioxidants. Boca Raton, Lewis Publishers, 202p., Newyork.
• Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y. ve Guo, T., 2015. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop Journal, 3, 328-334.
• Lim, Y.Y., Lim, T.T. ve Tee, J.J., 2006. Antioxidant properties of guava fruit: comparison with some local fruits. Sunway Academic Journal, 3, 9-20.
• Marchi, L.B., Monteiro, A.R., Mikcha, J., Santos, A., Chinelatto, M., Marques, D., Dacome, A.S. ve Costa, S.C., 2015. Evaluation of antioxidant and antimicrobial capacity of pomegranate peel extract (Punica granatuml.) Under different drying temperatures. Chemical Engineering Transactions, 44, 121-126.
• Melo, E.A., De Lima, V.L.A.G., Maciel, M.I.S., Caetano, A.C.S. ve Leal, F.L.L., 2006. Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables. Brazilian Journal of Food Technology, 9(2), 89-94.
• Morais, D.R., Rotta, E.M., Sargi, S.C., Bonafe, E.G., Suzuki, R.M., Souza, N.E., Matsushita, M. ve Visentainer, J.V., 2017. Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil. Journal of the Brazilian Chemical Society, 28(2), 308-318.
• Moroney, M. A., Alcanaz, M. J., Forder, R. A., Carey, F. ve Hoult, J.R.S., 1988. Selectivity of neutrophil 5-lipoxygenase and cyclo-oxygenase inhibition by an antiinflammatory flavonoid glycoside and related aglycone flavonoids. Journal of Pharmacy and Pharmacology, 40, 787-791.
• Nizamlıoğlu, M.N. ve Nas, S., 2010. Meyve ve sebzelerde bulunan fenolik bileşikler yapıları ve önemleri. Gıda Teknolojileri Elektronik Dergisi, 1(5), 20-35.
• Okan, O.T., Varlıbaş, H., Öz, M. ve Deniz, İ., 2013. Antioksidan Analiz Yöntemleri ve Doğu Karadeniz Bölgesinde Antioksidan Kaynağı Olarak Kullanılabilecek Odun Dışı Bazı Bitkisel Ürünler. Kastamonu Üni., Orman Fakültesi Dergisi, 13(1),48-59.
• Okiei, W., Ogunles, M., Azeez, L., Obakachi, V., Osunsami, M. ve Nkenchor, G., 2009. The voltammetric and titrimetric determination of ascorbic acid levels in tropical fruit samples. International Journal of Electrochemical Science, 4, 276-287.
• Paula, J.T., Paviani, L.C., Foglio, M.A., Sousa, I.M.O., Duarte, G.H.B., Jorge, M.P., Eberlin, M.N. ve Cabral, F.A., 2014. Extraction of anthocyanins and luteolin from Arrabidaea chica by sequential extraction in fixed bed using supercritical CO2, ethanol and water as solvents. The Journal of Supercritical Fluids, 86,100-107.
• Poli, A., Anzelmo, G., Fiorentino, G., Nicolaus, B., Tommonaro, G. ve Di Donato P., 2011. Polysaccharides from wastes of vegetable industrial processing: New opportunities for their eco-friendly re-use. Biotechnology of Biopolymers, 33-56.
• Pratt, D.E. ve Hundson, B.J.F., 1990. Natural antioxidants not exploited commercially. Food Antioxidants, 171-191.
• Romelle, F.D, Rani, P.A. ve Manohar, R.S., 2016. Chemical composition of some selected fruit peels. European Journal of Food Science and Technology, 4(4), 12-21.
• Samuagam, L., Sia, C.M., Akowuah, G.A., Okechukwu, P.N. ve Yim, H.S., 2013. The effect of extraction conditions on total phenolic content and free radical scavenging capacity of selected tropical fruits’peel. Health and the Environment Journal, 4(2),80-102.
• Sanusi, R.A. ve Adebiyi, A.E., 2009. Beta Carotene Content of Commonly Consumed Foods and Soups in Nigeria. Pakistan Journal of Nutrition, 8(9), 1512-1516.
• Schiassi, M.C.E.V., de Souza, V.R., Lago, A.M.T., Campos, L.G. ve Queiroz, F., 2018. Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation. Food Chemistry, 245, 305-311.
• Setiawan, B., Sulaeman, A., Giraud, D.W. ve Driskell, J.A., 2001. Carotenoid content of selected Indonesian fruits. Journal of Food Composition and Analysis, 14, 169-176.
• Shrikhande, A.J., 2000. Wine by products with health benefits. Food Research International, 33, 469–474.
• Silva, B.M., Andrade, P.B., Valentão, P., Ferreres, F., Seabra, R.M. ve Ferreira, M.A., 2004. Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: antioxidant activity. Journal of Agricultural and Food Chemistry, 52, 4405-4712.
• Singh, S. ve Immanuel, G., 2014. Extraction of antioxidants from fruit peels and its utilization in paneer. J Food Processing Technology, 5,349.
• 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.
• Someya, S., Yoshiki, Y. ve Okubo, K., 2002. Antioxidant compounds from bananas (Musa cavendish). Journal of Food Chemistry, 79, 351-354.
• Song, F., Parekh, S., Hooper, L., Loke, Y.K., Ryder, J.J., Sutton, A.J., Hing, C., Kwok, C.S., Pang, C. ve Harvey, I.,2010. Dissemination and publication of research findings: an updated review of related biases. Health Technology Assessment, 14,8.
• Souza, V.R., Pereira, P.A.P., Silva, T.L.T., Lima, L.C.O., Pio, R. ve Queiroz F., 2014. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry, 156, 362–368.
• Tanaka, K. ve Toda, F., 2000. Solvent-free organic synthesis. Chemical Reviews, 100, 1025-1074.
• TÜİK, 2018. Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr/VeriBilgi.do?alt_id=1001 (12.03.2019).
• Toor, R.K. ve Savage, G.P., 2005. Antioxidant activity in different fractions of tomatoes. Food Research International 38, 487-494.
• URL-1, 2014. Fruit peel nutrition facts. http://www.nutrition-and-you.com/fruit-peel.html (19.10.2014).
• Visioli, F., Borsani, L. ve Gali, C., 2000. Diet and prevention of coronary heart disease: the potential role of phytochemicals. Cardiovascular Research, 47, 149-425.
• Wagner, H., Elbi, G., Lotter, H. ve Guinea, N., 1991. Evaluation of natural products as inhibitors of angiotensin iconverting enzyme (ACE). Pharmaceutical and Pharmacological Letters, 1, 15-18.
• Wang, Y.C., Chuang, Y.C. ve Hsu, H.W., 2008. The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chemistry, 106, 277–284.
• Waszkowiak, K. ve Swigło, A.G., 2016. Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts. European Food Research and Technology, 242,777-786.
• Wolfe, K., Wu, X. ve Liu, R.H., 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 51, 609-614.