Evaluation of the bioactivities of turmeric spices of different origins

Year 2023, , 154 - 160, 15.11.2023

Fadime Canbolat , Gülçin Özcan Ateş

https://doi.org/10.30616/ajb.1342073

Cited By: 1

Abstract

Our study aimed to compare the in vitro bioactivities of turmeric spice samples obtained from three different sources (India, Pakistan, and Indonesia). Our study involved the determination of total phenolic and flavonoid content, in vitro antioxidant activities, tyrosinase enzyme activity, and antimicrobial activity (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Candida albicans) analyses in three different spice samples. Each spice sample was dissolved in 250 mL of ethanol and stirred on a magnetic stirrer for 36 hours. After filtering out the solid parts, the residues were dissolved again in 250 mL of ethanol separately. This process was repeated three times. After the filtration steps, all filtrates were combined. The remaining solvents in the filtrate were evaporated using an evaporator. The residue of the extracts was placed in Eppendorf tubes and stored in a freezer until use. It has been determined that turmeric of Indian origin, with its high phenolic and flavonoid content, exhibits more potent antioxidant and antityrosinase effects than those from Indonesia and Pakistan. However, antimicrobial activity could not be detected within the studied concentration range of 10 µg/mL to 400 mg/mL.

Keywords

Turmeric, antioxidant, antityrosinase, antimicrobial

Farklı kökenli zerdeçal baharatlarının biyoaktivitelerinin değerlendirilmesi

Abstract

Çalışmamız, üç farklı kaynaktan elde edilen zerdeçal baharat örneklerinin in vitro biyoaktivitelerini (Hindistan, Pakistan ve Endonezya) karşılaştırmayı amaçlamıştır. Çalışmamızda, toplam fenolik ve flavonoid içeriğin belirlenmesini, in vitro antioksidan aktivitelerini, tirozinaz enzim aktivitesini ve antimikrobiyal aktiviteyi (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus ve Candida albicans) üç farklı baharat örneğinde analiz edildi. Her bir baharat örneği 250 mL etanol içinde çözüldü ve 36 saat boyunca manyetik bir karıştırıcıda karıştırıldı. Katı parçalar süzüldükten sonra artık kalıntılar ayrı ayrı 250 mL etanol içinde tekrar çözündü. Bu işlem üç kez tekrarlandı. Süzme adımlarının ardından, tüm süzme sıvıları birleştirildi. Süzme sıvısındaki artan çözücüler buharlaştırıcı kullanılarak uzaklaştırıldı. Özütlerin kalıntısı Eppendorf tüplerine konuldu ve kullanıma kadar dondurucuda saklandı. Hindistan kökenli zerdeçalın yüksek fenolik ve flavonoid içeriği ile Endonezya ve Pakistan'dan gelenlere göre daha güçlü antioksidan ve antitirosinaz etkileri sergilediği belirlendi. Bununla birlikte, 10 µg/mL ile 400 mg/mL arasındaki incelenen konsantrasyon aralığında antimikrobiyal aktivite tespit edilemedi.

Keywords

Zerdeçal, antioksidan, antitirozinaz, antimikrobiyal

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