Araştırma Makalesi
Yıl 2019,
Cilt: 44 Sayı: 4, 629 - 640, 01.08.2019
Öz
Adaçayı (Salvia officinalis L.), bitkisel çay,
baharat ve gıda tatlandırıcısı olarak kullanılan, çok sayıda biyoaktif bileşen
içeren, Lamiaceae familyasından önemli bir tıbbi bitkidir. Bu
araştırmada, hidrodistilasyon ile
adaçayı uçucu yağları uzaklaştırılıp, arta kalan sulu kısım ve atık yaprakların
bileşimi incelenmiştir. Kurutulmuş adaçayı yaprakları 1 ve 2 saat olarak
hidrodistilasyon yöntemi ile ekstrakte edilip arta kalan yapraklar tekrar
kurutularak sırasıyla etil asetat ve etanol çözgenleri ile Soxhlet
ekstraksiyonuna tabi tutulmuştur. Elde edilen sulu (Hidrosol1, Hidrosol2),
etanollü (Etanol1, Etanol2) ve etil asetatlı (Etilasetat1, Etilasetat2)
ekstraktların toplam fenolik ve flavonoid içerikleri, α-glukozidaz inhibisyon
aktiviteleri, DPPH, ABTS ve β-karoten ağartma metotları kullanılarak
antioksidan aktiviteleri kolorimetrik olarak belirlenmiştir. Test edilen
ekstraktlar arasında toplam fenolik madde miktarı (60.63 mg GAE/g), toplam
flavonoid miktarı (40.23 mg KE/g), radikal süpürme gücü ((DPPH (95.00 mg
TEAC/g) ve ABTS (92.00 mg TEAC/g)) açısından en yüksek değer 2 saat
hidrodistilasyon sonucu elde edilen Hidrosol2 örneğine ait bulunurken en yüksek
antidiyabetik aktivitenin IC50 (1.32) Etil asetat1 örneğine ait
olduğu belirlenmiştir.
Anahtar Kelimeler
Kaynakça
- Bahadori, M. B., Valizadeh, H., Asghari, B., Dinparast, L., Farimani, M. M., Bahadori, S. (2015). Chemical composition and antimicrobial, cytotoxicity, antioxidant and enzyme inhibitory activities of Salvia spinosa L. Journal of Functional Foods, 18: 727-736.
- Başyiğit, M., Baydar, H. (2017). Effects of different harvesting time on essential oil, phenolic compounds and antioxidant activity in Sage (Salvia officinalis L.). Süleyman Demirel University Journal of Natural and Applied Sciences, 21: 131-137.
- Bayan, Y., Genç, N. (2016). Determination of antioxidant capacity and total phenolic matter of Salvia verticillata subsp. amasiaca. Nevşehir Bilim ve Teknoloji Dergisi, 5(2), 158-166.
- Bayram, E., Kırıcı, S., Tansı, S., Yılmaz, G. (2010). Tıbbi ve aromatik bitkilerin üretiminin arttırılması olanakları. Türkiye Ziraat Mühendisliği VII. Teknik Kongresi Bildiriler Kitabı-I, 437: 11-15.
- Büyüktuncel, E. (2013). Toplam fenolik içerik ve antioksidan kapasite tayininde kullanılan başlıca spektrofotometrik yöntemler. Marmara Pharmaceutical Journal, 17(2): 93-103.
- Çam, M., Hışıl, Y., Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112: 721-726.
- Emir Çoban, Ö., Patır, B. (2010). Use of some spices and herbs antioxidant affected in foods. Electronic Journal of Food Technologies, 5(2): 7-19.
- Erdogan, I., Sezer, F., Ercetin, T., Kahraman, A., Celep, F., Akaydin, G., Sener, B., Dogan, M. (2013). Assessment of anticholinesterase and antioxidant properties of selected sage (Salvia) species with their total phenol and flavonoid contents. Industrial Crops & Products, 41: 21-30.
- Farhat, M., Landoulsi, A., Chaouch-hamada, R., Sotomayor, J. A., Jordán, M. J. (2013). Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Industrial Crops & Products, 49: 904-914.
- Faydaoğlu, E., Sürücüoğlu, M. S. (2011). History of the use of medical and aromatic plants and their economic importance. Kastamonu Univ., Journal of Forestry Faculty, 11(1): 52-67.
- Jeshvaghani, Z., Rahimmalek, M., Talebi, M. (2015). Comparison of total phenolic content and antioxidant activity in different Salvia species using three model systems. Industrial Crops & Products, 77: 409-414.
- Kalaycıoğlu, Z., Uzaşçı, S., Dirmenci, T., Erim, F. B. (2018). Alpha-Glucosidase enzyme inhibitory effects and ursolic and oleanolic acid contents of fourteen Anatolian Salvia species. Journal of Pharmaceutical and Biomedical Analysis, 155: 284-287.
- Kelen, M., Tepe, B. (2008). Chemical composition, antioxidant and antimicrobial properties of the essential oils of three Salvia species from Turkish flora. Bioresource Technology, 99: 4096-4104.
- Koçak, M. S., Sarikurkcu, C., Cengiz, M., Kocak, S., Uren, M., Tepe, B. (2016). Salvia cadmica: Phenolic composition and biological activity. Industrial Crops & Products, 85: 204-212.
- Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96: 254-260.
- Lu, Y., Yeap Foo, L. (2001). Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chemistry, 75(2): 197-202.
- Marecek, V., Hampel, D., Cejka, P., Neuwirthov, J., Malachov, A., Cerkal, R. (2017). ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt. Journal of Cereal Science, 73: 40-45.
- Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I. C. F. R. (2015). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry, 170: 378-385.
- McDougall, G., Shpıro, F., Dobson, P., Smith, P., Blake, A., Stewart, D. (2005). Different polyphenolic components of soft fruits inhibit alpha-Amylase and alpha-Glucosidase. Journal of agricultural and food chemistry, 53: 2760-2766.
- Re, R., Pellegrini, N., Proteggenete, A., Pannala, A., Yang, M., Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26(98): 1231-1237.
- Roby, M. H. H., Sarhan, M. A., Selim, K. A.-H., Khalel, K. I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.) and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43: 827-831.
- Şen Arslan, H. (2017). Bazı tıbbi aromatik bitki ekstraktlarının fenolik madde içerikleriyle amilaz, glukozidaz ve lipaz enzimleri üzerine etkileri. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Kayseri, 92 s.
- Şenkal, B. C., İpek, A., Cesur, C., Doğan, H. (2016). Yozgat florasina kayıtlı adaçayı (Salvi̇a) taksonlarının bi̇tki̇sel özelli̇kleri̇ ve tıbbi̇ önemi̇. I.Uluslararası Bozok Sempozyumu Bildiri Kİtabı, 4: 84-96.
- Singh, R. P., Chıdambara Murthy, K., Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Food Chemistry, 50: 81-86.
- Tepe, B. (2008). Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia virgata ( Jacq ), Salvia staminea (Montbret & Aucher ex Bentham) and Salvia verbenaca (L.) from Turkey. Bioresource Technology, 99: 1584-1588.
- Tepe, B., Sokmen, M., Akpulat, A. (2006). Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chemistry, 95: 200-204.
- Torun, M., Topuz, A., Akdoğan, A., Şahin, H., Feramuz, Ö. (2008). Çözünür (İnstant) dağ çayı (Sideritis stricta) üretiminde ekstraksiyon koşullarının belirlenmesi üzerine bir araştırma. Türkiye 10. Gıda Kongresi Bildiriler Kitabı, 37: 183-186.
- Tsimogiannis, D., Choulitoudi, E., Bimpilas, A., Mitropoulou, G., Kourkoutas, Y., Oreopoulou, V. (2017). Exploitation of the biological potential of Satureja thymbra essential oil and distillation by-products. Journal of Applied Research on Medicinal and Aromatic Plants, 4: 12-20.
- Yağcıoğlu, P. (2015). Farklı ekstraksiyon metotları ile adaçayı (Salvia officinalis L.) bitkisinden antioksidan ekstraksiyonunun optimizasyonu. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul, 121 s.
- Zeković, Z., Pintać, D., Majkić, T., Vidović, S., Mimica-Dukić, N., Teslić, N., Versari, A., Pavlić, B. (2017). Utilization of sage by-products as raw material for antioxidants recovery-Ultrasound versus microwave-assisted extraction. Industrial Crops and Products, 99: 49-59.
- Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in Mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555-559.
DETERMINATION OF THE BIOACTIVE POTENTIALS OF SAGE (SALVIA OFFICINALIS L.) BY PRODUCT AFTER REMOVAL OF ESSENTIAL OIL
Öz
Sage (Salvia officinalis L.) is an important
medicinal plant of the Lamiaceae family, which is contains many
bioactive components and is used as herbal tea, spice and food seasoning. In
this study, the essential oils of sage were removed by hydrodistilation and the
composition of the remaining residual floral water and waste leaves were
investigated. Dried sage leaves were extracted with hydrodistillation method
for 1 and 2 hours and the remaining leaves were dried again and subjected to
Soxhlet extraction first with ethyl acetate and then ethanol. Total phenolic,
flavonoid contents, α-glucosidase inhibition activities and antioxidant
activities by using DPPH, ABTS, and β-carotene methods in aqueous (Hydrosol1,
Hydrosol2), ethanolic (Ethanol1, Ethanol2) and ethyl acetate (Ethyl acetate1,
Ethyl acetate2) extracts were determined
by colorimetric methods. Among the different extracts tested, Hydrosol2,
obtained from 2 h distillation, displayed the highest scores in terms of the
total amount of phenolics (60.63 mg GAE/g), the total flavonoid content (40.23
mg CE/g), radical scavenging power ((DPPH (95.00 mg TEAC/g) and ABTS (92.00 mg
TEAC/g)), while the highest antidiabetic activity (as IC50 value)
was determined in Ethyl acetate1 sample as 1.32.
Anahtar Kelimeler
Kaynakça
- Bahadori, M. B., Valizadeh, H., Asghari, B., Dinparast, L., Farimani, M. M., Bahadori, S. (2015). Chemical composition and antimicrobial, cytotoxicity, antioxidant and enzyme inhibitory activities of Salvia spinosa L. Journal of Functional Foods, 18: 727-736.
- Başyiğit, M., Baydar, H. (2017). Effects of different harvesting time on essential oil, phenolic compounds and antioxidant activity in Sage (Salvia officinalis L.). Süleyman Demirel University Journal of Natural and Applied Sciences, 21: 131-137.
- Bayan, Y., Genç, N. (2016). Determination of antioxidant capacity and total phenolic matter of Salvia verticillata subsp. amasiaca. Nevşehir Bilim ve Teknoloji Dergisi, 5(2), 158-166.
- Bayram, E., Kırıcı, S., Tansı, S., Yılmaz, G. (2010). Tıbbi ve aromatik bitkilerin üretiminin arttırılması olanakları. Türkiye Ziraat Mühendisliği VII. Teknik Kongresi Bildiriler Kitabı-I, 437: 11-15.
- Büyüktuncel, E. (2013). Toplam fenolik içerik ve antioksidan kapasite tayininde kullanılan başlıca spektrofotometrik yöntemler. Marmara Pharmaceutical Journal, 17(2): 93-103.
- Çam, M., Hışıl, Y., Durmaz, G. (2009). Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112: 721-726.
- Emir Çoban, Ö., Patır, B. (2010). Use of some spices and herbs antioxidant affected in foods. Electronic Journal of Food Technologies, 5(2): 7-19.
- Erdogan, I., Sezer, F., Ercetin, T., Kahraman, A., Celep, F., Akaydin, G., Sener, B., Dogan, M. (2013). Assessment of anticholinesterase and antioxidant properties of selected sage (Salvia) species with their total phenol and flavonoid contents. Industrial Crops & Products, 41: 21-30.
- Farhat, M., Landoulsi, A., Chaouch-hamada, R., Sotomayor, J. A., Jordán, M. J. (2013). Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Industrial Crops & Products, 49: 904-914.
- Faydaoğlu, E., Sürücüoğlu, M. S. (2011). History of the use of medical and aromatic plants and their economic importance. Kastamonu Univ., Journal of Forestry Faculty, 11(1): 52-67.
- Jeshvaghani, Z., Rahimmalek, M., Talebi, M. (2015). Comparison of total phenolic content and antioxidant activity in different Salvia species using three model systems. Industrial Crops & Products, 77: 409-414.
- Kalaycıoğlu, Z., Uzaşçı, S., Dirmenci, T., Erim, F. B. (2018). Alpha-Glucosidase enzyme inhibitory effects and ursolic and oleanolic acid contents of fourteen Anatolian Salvia species. Journal of Pharmaceutical and Biomedical Analysis, 155: 284-287.
- Kelen, M., Tepe, B. (2008). Chemical composition, antioxidant and antimicrobial properties of the essential oils of three Salvia species from Turkish flora. Bioresource Technology, 99: 4096-4104.
- Koçak, M. S., Sarikurkcu, C., Cengiz, M., Kocak, S., Uren, M., Tepe, B. (2016). Salvia cadmica: Phenolic composition and biological activity. Industrial Crops & Products, 85: 204-212.
- Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96: 254-260.
- Lu, Y., Yeap Foo, L. (2001). Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chemistry, 75(2): 197-202.
- Marecek, V., Hampel, D., Cejka, P., Neuwirthov, J., Malachov, A., Cerkal, R. (2017). ABTS and DPPH methods as a tool for studying antioxidant capacity of spring barley and malt. Journal of Cereal Science, 73: 40-45.
- Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., Ferreira, I. C. F. R. (2015). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry, 170: 378-385.
- McDougall, G., Shpıro, F., Dobson, P., Smith, P., Blake, A., Stewart, D. (2005). Different polyphenolic components of soft fruits inhibit alpha-Amylase and alpha-Glucosidase. Journal of agricultural and food chemistry, 53: 2760-2766.
- Re, R., Pellegrini, N., Proteggenete, A., Pannala, A., Yang, M., Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26(98): 1231-1237.
- Roby, M. H. H., Sarhan, M. A., Selim, K. A.-H., Khalel, K. I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.) and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43: 827-831.
- Şen Arslan, H. (2017). Bazı tıbbi aromatik bitki ekstraktlarının fenolik madde içerikleriyle amilaz, glukozidaz ve lipaz enzimleri üzerine etkileri. Erciyes Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Kayseri, 92 s.
- Şenkal, B. C., İpek, A., Cesur, C., Doğan, H. (2016). Yozgat florasina kayıtlı adaçayı (Salvi̇a) taksonlarının bi̇tki̇sel özelli̇kleri̇ ve tıbbi̇ önemi̇. I.Uluslararası Bozok Sempozyumu Bildiri Kİtabı, 4: 84-96.
- Singh, R. P., Chıdambara Murthy, K., Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Food Chemistry, 50: 81-86.
- Tepe, B. (2008). Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia virgata ( Jacq ), Salvia staminea (Montbret & Aucher ex Bentham) and Salvia verbenaca (L.) from Turkey. Bioresource Technology, 99: 1584-1588.
- Tepe, B., Sokmen, M., Akpulat, A. (2006). Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chemistry, 95: 200-204.
- Torun, M., Topuz, A., Akdoğan, A., Şahin, H., Feramuz, Ö. (2008). Çözünür (İnstant) dağ çayı (Sideritis stricta) üretiminde ekstraksiyon koşullarının belirlenmesi üzerine bir araştırma. Türkiye 10. Gıda Kongresi Bildiriler Kitabı, 37: 183-186.
- Tsimogiannis, D., Choulitoudi, E., Bimpilas, A., Mitropoulou, G., Kourkoutas, Y., Oreopoulou, V. (2017). Exploitation of the biological potential of Satureja thymbra essential oil and distillation by-products. Journal of Applied Research on Medicinal and Aromatic Plants, 4: 12-20.
- Yağcıoğlu, P. (2015). Farklı ekstraksiyon metotları ile adaçayı (Salvia officinalis L.) bitkisinden antioksidan ekstraksiyonunun optimizasyonu. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul, 121 s.
- Zeković, Z., Pintać, D., Majkić, T., Vidović, S., Mimica-Dukić, N., Teslić, N., Versari, A., Pavlić, B. (2017). Utilization of sage by-products as raw material for antioxidants recovery-Ultrasound versus microwave-assisted extraction. Industrial Crops and Products, 99: 49-59.
- Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in Mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555-559.
Toplam 31 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Ağustos 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 44 Sayı: 4 |
