Yabani çiriş otunun (Eremurus spectabilis) bazı kimyasal özellikleri ve uçucu bileşik kompozisyonu

Yıl 2024, Cilt: 28 Sayı: 1, 108 - 117, 25.03.2024

Belkis Tekgüler , İlkay Koca , Oscar Zannou , Bülent Karadeniz

https://doi.org/10.29050/harranziraat.1385714

Öz

Yabani çiriş otu (Eremurus spectabilis) farklı şekillerde gıda olarak tüketilen, koruyucu ve tedavi edici amaçlarla ilaç olarak kullanılan değerli bir sebzedir. Bu çalışmada, çiriş otunun yaprak ve sap kısımlarının fiziko-kimyasal ve antioksidan özelliklerinin yanı sıra uçucu bileşikleri de belirlenmiştir. Gövde ve yaprakta nem, kül, pH, ham lif, ham protein ve ham yağ içeriği sırasıyla %93.90 ve %90.90; %0.48 ve %0.70; 5.01 ve 5.01; %0.62 ve %1.06; %1.4 ve %2.27; ve %0.60 ve %0.60 olarak belirlenmiştir. L*, a* ve b* değerleri ise gövde ve yaprakta sırasıyla 67.77 ve 46.70; -8.99 ve -12.85; 22.54 ve 17.48 olarak bulunmuştur. Toplam fenolik madde, FRAP ve DPPH değerleri gövde ve yaprakta sırasıyla 897.75 ve 1781.83 mg GAE kg-1; 5.26 ve 12.29 mmol ISE g-1; 40.81 ve 89.55 mmol TE g-1 olarak bulunmuştur. Çiriş otunun gövde ve yaprağında 3 aldehit, 3 alkol, 1 ester, 1 furan, 1 kükürtlü bileşik, 1 azotlu bileşik ve 1 alifatik hidrokarbon olmak üzere 11 uçucu bileşik tespit edilmiştir. Asetaldehit, dimetil sülfür, metil izosiyanür ve etil alkol çiriş otunda tespit edilen en önemli uçucu bileşiklerdir. Yaprak kısmının antioksidanlarca, gövde kısmının uçucu bileşikler açısından daha zengin olduğu saptanmıştır.

Anahtar Kelimeler

Çiriş, antioksidan aktivite, uçucu bileşikler, HS-SPME/GC-MS

Some chemical characteristics and volatile compound profiles of wild foxtail lily (Eremurus spectabilis)

Öz

The wild Foxtail lily (Eremurus spectabilis) is a valuable vegetable consumed in different forms as food and employed as a remedy for preventive and curative purposes. In the present study, the physicochemical and antioxidant properties and the volatile compounds of the leaves and stem parts of wild Foxtail lily were determined. The moisture content, ash, pH, crude fibre, crude protein and crude fat were determined as 93.90% and 90.90%; 0.48% and 0.70%; 5.01 and 5.01; 0.62% and 1.06%; 1.4% and 2.27%; and 0.60% and 0.60% in stem and leaf, respectively. L*, a* and b* values were found to be 67.77 and 46.70; -8.99 and -12.85; and 22.54 and 17.48 in stem and leaf, respectively. The total phenolic content, FRAP and DPPH were found in stem and leaf as 897.75 and 1781.83 mg GAE kg-1; 5.26 and 12.29 mmol ISE g-1; and 40.81 and 89.55 mmol TE g-1, respectively. 11 volatile compounds were detected in Foxtail lily stem and leaf, including 3 aldehydes, 3 alcohols, 1 ester, 1 furan, 1 sulfur compound, 1 nitrogen compound and 1 aliphatic hydrocarbon. Acetaldehyde, dimethyl sulfide, methyl isocyanide and ethyl alcohol were the most important volatile compounds detected in the headspace of Foxtail lily. The leaf part presented the highest physico-chemical and antioxidant properties, while the headspace of stem provided the highest volatile compounds.

Anahtar Kelimeler

Foxtail lily, antioxidant activity, volatile compounds, HS-SPME/GC-MS

Kaynakça

• Aaby, K., Haffner, K., & Skrede, G. (2002). Aroma quality of gravenstein apples influenced by regular and controlled atmosphere storage. LWT- Food Science Technology, 35(3), 254–259. DOI: https://doi.org/10.1006/fstl.2001.0852
• Alasalvar, C., Topal, B., Serpen, A., Bahar, B. & Pelvan, E. (2012). Flavor Characteristics of seven grades of black tea produced in Turkey. Journal of Agricultural and Food Chemistry, 60(25), 6323-6332. DOI: https://doi.org/10.1021/jf301498p
• Amanpour, A., Zannou, O., Kelebek, H., &Selli, S. (2019). Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea. Journal of Agricultural and Food Chemistry, 67(9), 2607–2616. DOI: https://doi.org/10.1021/acs.jafc.9b00531
• AOAC, (2000). Official Methods of Analysis. Association of Official Analytical Chemists. 17th ed. USA.
• Aysu, T., & Demirbas, A. (2014). Evaluation of Eremurus spectabilis for production of bio-oils with supercritical solvents. Process Safety and Environmental Protection, 94, 339–349. DOI: https://doi.org/10.1016/j.psep.2014.08.005
• Basiri, Y., Etemadi, N., Alizadeh, M., & Alizargar, J. (2022). In Vitro Culture of Eremurus spectabilis (Liliaceae), a Rare Ornamental and Medicinal Plant, through Root Explants. Horticulturae, 8(3), 202. DOI: https://doi.org/10.3390/horticulturae8030202
• Beigi, M., & Jahanbin, K. (2019). A water-soluble polysaccharide from the roots of Eremurus spectabilis M. B. subsp. spectabilis : Extraction, purification and structural features. International Journal of Biological Macromolecules, 128, 648–654. DOI: https://doi.org/10.1016/j.ijbiomac.2019.01.178
• Carrier, M., Loppinet-serani, A., Denux, D., & Lasnier, J. (2010). Thermogravimetric analysis as a new method to determine the lignocellulosic composition of biomass. Biomass and Bioenergy, 35(1), 298–307. DOI:https://doi.org/10.1016/j.biombioe.2010.08.067
• Chen, S., Huang, T., Ho, C., &Tsai, P. (1998). Extraction, analysis , and study on the volatiles in roselle tea. Journal of Agricultural and Food Chemistry, 46(3), 1101–1105. DOI: https://doi.org/10.1021/jf970720y
• Chin, H., & Lindsay, R. C. (1993). Volatile Sulfur compounds formed in disrupted of different cabbage cultivars. Journal of Food Science, 58(4), 835-839. DOI: https://doi.org/10.1111/j.1365-2621.1993.tb09370.x
• Choi, S. M, Lee D. J., Kim J. Y., & Lim S. T. (2017). Volatile composition and sensory characteristics of onion powders prepared by convective drying. Food Chemistry, 231, 386-392. https://doi.org/10.1016/j.foodchem.2017.03.129
• Cinar, A., Tugrul Ay, S., Ayas, F., Karabak, S., Guzelsoy, N., & Ucurum, O. (2017). Foxtail lilly (Eremurus spectabilis M. Bieb.) as priority species of biodiversity for food and nutrition project of Turkey. Anadolu, 27(2), 69-73. DOI :https://dergipark.org.tr/en/pub/anadolu/issue/34063/376886.
• Dong, L., Piao, Y., Zhang, X., Zhao, C., Hou, Y., & Shi, Z. (2013). Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC– MS. Food Research International, 51(2), 783–789. DOI: https://doi.org/10.1016/j.foodres.2013.01.052
• Duque, C., Bonilla, A., Bautista, E., & Zea, S. (2001). Exudation of low molecular weight compounds (thiobismethane, methyl isocyanide, and methyl isothiocyanate) as a possible chemical defense mechanism in the marine sponge Ircinia felix. Biochemical Systematics and Ecology, 29(5), 459–467. DOI:https://doi.org/10.1016/S0305-1978(00)00081-8
• Engelberth, J., & Engelberth, M. (2020). Variability in the Capacity to Produce Damage-Induced Aldehyde Green Leaf Volatiles among Different Plant Species Provides Novel Insights into Biosynthetic Diversity. Plants, 9(2), 213. DOI: https://doi.org/10.3390/plants9020213
• Engels, W. J. M., Dekker, R., Jongb, C. De, Neeter, R., & Visser, S. (1997). A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal, 7(4), 255–263. DOI: https://doi.org/10.1016/S0958-6946(97)00003-4
• Falahi, E., Delshadian, Z., Ahmadvand, H., & Jokar, S. S. (2019). Head space volatile constituents and antioxidant properties of five traditional Iranian wild edible plants grown in west of Iran. AIMS Agriculture and Food, 4(4), 1034–1053. DOI: https://doi.org/10.3934/agrfood.2019.4.1034
• Fidler, J. C. (1967). The metabolism of acetaldehyde by plant tissues. Journal of Experimental Botany, 19(1), 41–51. DOI: https://doi.org/10.1093/jxb/19.1.41
• Geddes, J. D., Miller, G. C., & Taylor, G. E. (1995). Gas phase photolysis of methyl isothiocyanate. Environmental Science and Technology, 29(10), 2590–2594. DOI: https://doi.org/10.1021/es00010a020
• Hadizadeh, H., Bahri, B. A., Qi, P., Wilde, H. D., & Devos, K. M. (2020). Intra- and interspecific diversity analyses in the genus Eremurus in Iran using genotyping-by sequencing reveal geographic population structure. Horticulture Research, 7, 30. DOI: https://doi.org/10.1038/s41438-020-0265-9
• Jacobsson, A., Nielsen, T., & Sjöholm, I. (2004). Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli. Journal of Agricultural and Food Chemistry, 52(6), 1607-1614. DOI: https://doi.org/10.1021/jf030631n
• Kanaani, S., & Sani, A. M. (2015). Chemical composition of essential oils and in vitro antibacterial activity of methanolic extract of Sonchus arvensis and Eremurus spectabilis against food-borne pathogenic bacteria. Journal of Essential Oil Bearing Plants, 18(5), 1093-1099. https://doi.org/10.1080/0972060X.2014.989185
• Karadeniz, A., Çinbilgel, İ., Gün, S.Ş., & Çetin, A. (2015). Antioxidant activity of some Turkish medicinal plants. Natural Product Research, 29(24), 2308-2312. DOI:https://doi.org/10.1080/14786419.2015.1005618
• Karakaya, L., Akgül, Y., & Nalbantsoy, A. (2017). Chemical constituents and in vitro biological activities of Eremurus spectabilis leaves. Natural Product Research, 31(15), 1786-1791. DOI: https://doi.org/10.1080/14786419.2017.1292268
• Karaman, K., Polat, B., Ozturk, I., Sagdic, O., & Ozdemir, C. (2011). Volatile Compounds and bioactivity of Eremurus spectabilis (Ciris), a Turkish wild edible vegetable. Journal of Medicinal Food, 14(10), 1238–1243. DOI: https://doi.org/10.1089/jmf.2010.0262
• Karaoğlan, E. S., Albayrak, A., Kutlu, Z., & Bayır, Y. (2018). Gastroprotective and antioxidant effects of Eremurus spectabilis Bieb. methanol extract and its isolated component isoorientin on indomethacin induced gastric ulcers in rats. Acta Cirúrgica Brasileira, 33(7), 609-618. DOI: https://doi.org/10.1590/s0102-865020180070000006
• Koca, I., Karadeniz, B., & Tekguler, B. (2016). Aroma components of green körmen (Allium scorodoprasum L. spp. rotundum) and garlic (Allium sativum) plants. Acta Horticulturae. 1143, 291-296. DOI: https://doi.org/10.17660/ActaHortic.2016.1143.40
• Le Roux, M., Cronje, J. C., Joubert, E., & Burger, B. V. (2008). Chemical characterization of the constituents of the aroma of honeybush, Cyclopia genistoides. South African Journal of Botany, 74(1), 139–143. DOI: https://doi.org/10.1016/j.sajb.2007.08.006
• Li, C., Shi, J., Zhang, Y., & Zhang, C. (2000). Constituents of Eremurus chinensis. Journal of Natural Products, 63(5), 653–656.DOI: https://doi.org/10.1021/np9904915
• Liu, S. Q., & Pilone, G. J. (2000). An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. International Journal of Food Science and Technology, 35 (1), 49–61. DOI: https://doi.org/10.1046/j.1365-2621.2000.00341.x
• Mamedov, N., Gardner, Z., & Craker, L. E. (2008). Medicinal plants used in Russia and Central Asia for the treatment of selected skin conditions. Journal of Herbs, Spices and Medicinal Plants, 11(1-2), 191-222. DOI: https://doi.org/10.1300/J044v11n01_07
• Modise, D. M., Wright, C. J., Watson, R., Linforth, R., & Taylor, A. J. (2004). Flavour volatile compound analysis in strawberry (Fragaria x ananassa Duch.) fruits : comparison of two mass spectrometer techniques for identifying volatile compounds. South African Journal of Botany, 70(2), 306–309. DOI: https://doi.org/10.1016/S0254-6299(15)30250-7
• Pawlik, J. R., Fall, G. M. C., & Zea, S. (2002). Does the odor from sponges of the genus Ircinia protect them from fish predators? Journal of Chemical Ecology, 28, 1103–1115. DOI: https://doi.org/10.1023/A:1016221415028
• Pino, J. A., Marbot, R., & Aguero, J. (2003). Volatile Components of Watermelon (Citrullus lanatus [Thunb.] Matsum. et Nakai) Fruit. Journal of Essential Oil Research, 15(6), 379-380. DOI: https://doi.org/10.1080/10412905.2003.9698616
• Pourfarzad, A., Najafi, M. B. H., Khodaparast, M. H. H., Khayyat, M. H., & Malekpour, A. (2014). Fractionation of Eremurus spectabilis fructans by ethanol: Box–Behnken design and principal component analysis. Carbohydrate Polymers, 106, 374-383. DOI: https://doi.org/10.1016/j.carbpol.2014.01.048
• Pourfarzad, A., & Najafi, M. B. H. (2015). Characterization of fructan extracted from Eremurus spectabilis tubers : a comparative study on different technical conditions. Journal of Food Science and Technology, 52(5), 2657–2667. DOI: https://doi.org/10.1007/s13197-014-1310-1
• Pourfarzad, A., Najafi, M. B. H., Khodaparast, M. H. H., & Khayyat, M.H. (2015). Physicochemical properties of serish root (Eremurus spectabilis) fructan as affected by drying methods. Quality Assurance and Safety of Crops and Foods, 7(5), 687-696. DOI: https://doi.org/10.3920/QAS2014.0447
• Shoko, T., Saka, J. D. K., & Apostolides, Z. (2014). Headspace volatiles of the edible fruit pulp of Parinari curatellifolia growing in Malawi using solid phase microextraction. South African Journal of Botany, 90, 128–130. DOI: https://doi.org/10.1016/j.sajb.2013.11.001
• Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158. DOI: https://doi.org/10.5344/ajev.1965.16.3.144
• Swiegers, J. H., & Pretorius, I. S. (2007). Modulation of volatile sulfur compounds by wine yeast. Applied Microbiology and Biotechnology, 74, 954–960. DOI: https://doi.org/10.1007/s00253-006-0828-1
• Tajima, S., & Larue, T.A. (1982). Enzymes for acetaldehyde and ethanol formation in legume nodules. Plant Physiology, 70(2), 388-392. DOI: https://doi.org/10.1104/pp.70.2.388
• Tosun, M., Ercisli, S., Ozer, H., Turan, M., Polat, T., Ozturk, E., Padem, H., & Kilicgun, H. (2012). Chemical composition and antioxidant activity of foxtail lily (Eremurus spectabilis). Acta Scientiarum Polonorum Hortorum Cultus, 11(3), 145-153
• Tural, S., & Koca, I. (2008). Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Scientia Horticulturae, 116(4), 362–366. DOI: https://doi.org/10.1016/j.scienta.2008.02.003
• Tuzcu, Z., Koclar, G., Agca, C.A., Aykutoglu, G., Dervisoglu, G., Tartik, M., Darendilioglu, E., Ozturk, Z., Kaya, B., & Sahin K. (2017). Antioxidant, antimicrobial and anticancer effects of different extracts from wild edible plant Eremurus spectabilis leaves and roots. International Journal of Clinical and Experimental Medicine, 10(3), 4787-4797. https://www.ijcem.com/files/ijcem0042667.pdf
• Vincenti, S., Mariani M., Alberti J. C., Jacopini, S., de Caraffa, V. B. B., Berti, L., & Maury, J. (2019). Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway. Catalysts, 9(10), 873: 1-35. DOI: https://doi.org/10.3390/catal9100873
• Yilmaztekin, M. (2013). International Journal of Food Properties Characterization of potent aroma compounds of cape gooseberry (Physalis peruviana L.) fruits grown in antalya through the determination of odor activity values. International Journal of Food Properties, 17(3), 37–41. DOI:https://doi.org/10.1080/10942912.2011.642446
• Zannou, O., Kelebek, H., & Selli, S. (2020). Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing. Food Research International, 133, 109133. DOI: https://doi.org/10.1016/j.foodres.2020.109133
• Zhogolevaa, A., Alas, M., & Rosenvalda, S. (2023). Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes. Future Foods, 100, 100243. DOI: https://doi.org/10.1016/j.fufo.2023.100243