Bitkilerden Fitokimyasal Özütlemenin ve Analizinin Kolaylığı?

Year 2017, , 26 - 31, 30.11.2017

Aytac Kocabas

https://doi.org/10.30616/ajb.345430

Cited By: 2

Abstract

Bitkiler, dünyamız için hayati
ve sürdürülebilir kaynaklardır. Eski çağlardan beri sadece oksijen tedarikçisi
değil aynı zamanda gıda piramidinin önemli bir parçasıdırlar. Ayrıca, binlerce
biyoaktif fitokimyasalın kaynağıdırlar. Gelişmekte olan teknolojilerle, insanoğlu
 fitokimyasallara dayalı sentetik ilaçlar
üretebiliyorlar. Ancak günümüzde insanlar ortaya çıkan yeni hastalıklar ve
ilaçların yan etkilerinden dolayı doğal kaynakları araştırmak için tekrar arayışa
girdiler. Bitki materyalinden tanımlanan ve arıtılmış birçok kimyasal madde
olmasına rağmen, özellikle gıdalar için keşfettiklerimizden çok daha fazla
fitokimyasalın bulunduğu açıktır. Gıdaların potansiyel nutrasötik değerinin
belirlenmesi, klasik ıslah veya biyoteknolojik çalışmaların daha umut verici
bir alana gelmesine neden olabilir. Bu amaçla, bu incelemenin amacı, bütün
analiz sürecinin kritik kısımlarına işaret ederek bitki fitokimyasal analizinin
darboğazını kısaca göstermektir.

Keywords

Fitokimyasallar, Fenolikler, Özütleme

Ease of Phytochemical Extraction and Analysis from Plants?

Abstract

Plants are vital and
sustainable resources for our world. From the ancient times, they are not only
supplier of oxygen but also the important part of the food pyramid.  Besides, they are sources of thousands of
bioactive phytochemicals. With emerging technologies, human being can made
synthetic drugs based on phytochemicals to improve their life quality. However,
nowadays, Humans have started the search again for natural sources because of
emerging new diseases and side effects of drugs. Although lots of chemicals
identified and purified from plant materials, it is obvious that there is still
more phytochemicals than we discovered especially for foods. Determining full
potential nutraceutical value of foods may lead classical breeding or
biotechnological studies to more promising area. For this purpose, aim of this
review is to briefly indicate the bottleneck of analysis of plant
phytochemicals by pointing the critical parts of the whole analysis process.

Keywords

Phytochemicals, Phenolics, Extraction

References

• Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014). Bound Phenolics In Foods, A Review. Food Chemistry 152:46–55.
• Azmir J, Zaidul ISM, Rahman MM, Sharif KM, Mohamed A, Sahena F, Jahurul MHA, Ghafoor K, Norulaini NAN, Omar AKM (2013). Techniques for Extraction of Bioactive Compounds from Plant Materials: A Review. Journal of Food Engineering 117: 426–436.
• Bahiense JB, Marques FM, Figueira MM, Vargas TS, Kondratyuk TP, Endringer DC, Scherer R, Fronza M (2017). Potential Anti-Inflammatory, Antioxidant and Antimicrobial Activities of Sambucus Australis. Pharmaceutical Biology 55:991-997.
• Barba FJ, Zhu Z, Koubaa M, Sant'Ana AS, Orlien V (2016). Green Alternative Methods for the Extraction of Antioxidant Bioactive Compounds from Winery Wastes and By-Products: A Review. Trends in Food Science & Technology 49:96e109.
• Bhat FM, Riar CS (2017). Extraction, Identification and Assessment of Antioxidative Compounds of Bran Extracts of Traditional Rice Cultivars: An Analytical Approach. Food Chemistry 237:264–274.
• Bhattacharya A, Sood P, Citovsky V (2010). The Roles of Plant Phenolics in Defence and Communication during Agrobacterium and Rhizobium Infection. Molecular Plant Pathology 11(5):705–719.
• Burgos-Edwards A, Jiménez-Aspee F, Thomas-Valdés S, Schmeda-Hirschmann G , Theoduloz C (2017). Qualitative and Quantitative Changes in Polyphenol Composition and Bioactivity of Ribes Magellanicum and R. Punctatum after In Vitro Gastrointestinal Digestion. Food Chemistry 237:1073–1082.
• Castro-López C, Ventura-Sobrevilla JM, González-Hernández MD, Rojas R, Ascacio-Valdés JA, Aguilar CN, Martínez-Ávila GCG (2017). Impact of Extraction Techniques on Antioxidant Capacities and Phytochemical Composition of Polyphenol-Rich Extracts. Food Chemistry 237:1139–1148.
• Celep E, İnan Y, Akyüz S, Yesilada E (2017). The Bioaccessible Phenolic Profile and Antioxidant Potential of Hypericum Perfoliatum L. After Simulated Human Digestion Industrial Crops & Products 109:717–723.
• Cheynier V (2012). Phenolic Compounds: From Plants to Foods. Phytochem Rev 11:153–177.
• Cheynier V, Comte G, Davies KM, Lattanzio V, Martens S (2013). Plant Phenolics: Recent Advances on Their Biosynthesis, Genetics, and Ecophysiology. Plant Physiology and Biochemistry 72:1e20.
• Dai J, Mumper RJ (2010). Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules 15:7313-7352.
• Demir N, Yildiz O, Alpaslan M, Hayaloglu AA (2014). Evaluation of Volatiles, Phenolic Compounds and Antioxidant Activities of Rose Hip (Rosa L.) Fruits in Turkey. LWT - Food Science and Technology 57:126e133.
• Domínguez-Rodríguez G, Marina ML, Plaza M (2017). Strategies for the Extraction and Analysis of Non-Extractable Polyphenols from Plants. Journal of Chromatography A, 1514:1–15.
• Elmastas M, Demir A, Genç N, Dölek Ü, Günes M (2017). Changes In flavonoid And Phenolic Acid Contents in Some Rosa Species during Ripening. Food Chemistry 235:154–159.
• Ferhat M, Erol E, Beladjila KA, Çetintaş Y, Duru ME, Öztürk M, Kabouche A, Kabouche Z (2017). Antioxidant, Anticholinesterase and Antibacterial Activities of Stachys Guyoniana and Mentha Aquatic. Pharmaceutical Biology, 55:324-329.
• Galanakis CM (2012). Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology 26(2):68-87.
• Galindo A, Calín-Sánchez A, Griñán I, Rodríguez P, Cruz ZN, Girón IF, Corell M, Martínez-Font R, Moriana A, Carbonell-Barrachina AA, Torrecillas A, Hernández F (2017). Water Stress At The End Of The Pomegranate Fruit Ripening Stage Produces Earlier Harvest And Improves Fruit Quality. Scientia Horticulturae 226:68–74.
• Iseri OD, Körpe DA, Yurtcu E, Sahin FI, Haberal M (2011). Copper-induced oxidative damage, antioxidant response and genotoxicity in Lycopersicum esculentum Mill. and Cucumis sativus L. Plant Cell Reports, 30(9):1713-21.
• Kada S, Bouriche H, Senator A, Demirtaş I, Özen T, Toptanci BÇ, Kızıl G, Kızıl M (2017). Protective Activity of Hertia Cheirifolia Extracts against DNA Damage, Lipid Peroxidation and Protein Oxidation. Pharmaceutical Biology, 55:330-337.
• Kolakul P, Sripanidkulchai B (2017). Phytochemicals and Anti-Aging Potentials of the Extracts from Lagerstroemia Speciosa and Lagerstroemia floribunda. Industrial Crops & Products 109:707–716.
• Li Y, Bao T, Chen W (2018). Comparison of the Protective Effect of Black And White Mulberry against Ethyl Carbamate-Induced Cytotoxicity and Oxidative Damage. Food Chemistry 243:65–73.
• Liu B, Zhao S, Tan F, Zhao H, Wang D, Si H, Chen Q (2017). Changes in ROS Production and Antioxidant Capacity during Tuber Sprouting In Potato. Food Chemistry 237:205–213.
• Mabeku LBK, Bille BE, Tchouangueu TF, Nguepi E, Leundji H (2017). Treatment of Helicobacter Pylori Infected Mice with Bryophyllum Pinnatum, A Medicinal Plant with Antioxidant and Antimicrobial Properties, Reduces Bacterial Load. Pharmaceutical Biology, 55(1):603-610.
• Majdoub N, El-Guendouz S, Rezgui M, Carlier J, Costa C, Kaab LBB, Miguel MG (2017). Growth, Photosynthetic Pigments, Phenolic Content and Biological Activities of Foeniculum Vulgare Mill., Anethum Graveolens L. And Pimpinella Anisum L. (Apiaceae) In Response to Zinc. Industrial Crops & Products 109:627–636.
• Marques P, Marto J, Gonçalves LM, Pacheco R, Fitas M, Pinto P, Serralheiro MLM, Ribeiro Cynara H (2017). Scolymus L.: A Promising Mediterranean Extract for Topical Anti-Aging Prevention. Industrial Crops & Products 109:699–706.
• Martini S, Conte A, Tagliazucchi D (2017). Phenolic Compounds Profile and Antioxidant Properties of Six Sweet Cherry (Prunus Avium) Cultivars. Food Research International 97:15–26.
• Mirto A, Iannuzzi F, Carillo P, Ciarmiello LF, Woodrow P, Fuggi A (2018). Metabolic Characterization and Antioxidant Activity in Sweet Cherry (Prunus Avium L.) Campania Accessions Metabolic Characterization of Sweet Cherry Accessions. Food Chemistry 240:559–566.
• Nađpala JD, Lesjak MM, Mrkonjić ZO, Majkić TM, Četojević-Simin DD, Mimica-Dukić NM, Beara IN (2018). Phytochemical Composition and In Vitro Functional Properties of Three Wild Rose Hips and Their Traditional Preserves. Food Chemistry 241:290–300.
• Nunes R, Pasko P, Tyszka-Czochara M, Szewczyk A, Szlosarczyk M, Carvalho IS (2017). Antibacterial, Antioxidant and Anti-Proliferative Properties and Zinc Content of Five South Portugal Herbs. Pharmaceutical Biology, 55:114-123.
• Ojeda-Amador RM, Fregapane G, Salvador MD (2018). Composition and Properties of Virgin Pistachio Oils and Their By-Products from Different Cultivars. Food Chemistry 240:123–130.
• Oke-Altuntas F, Ipekcioglu S, Yaglioglu AS, Behcet L, Demirtas I (2017). Phytochemical Analysis, Antiproliferative and Antioxidant Activities of Chrozophora Tinctoria: A Natural Dye Plant. Pharmaceutical Biology, 55:966-973.
• Oroian M, Escriche I (2015). Antioxidants: Characterization, Natural Sources, Extraction and Analysis. Food Research International 74:10–36. Petropoulos S, Fernandes A, Karkanis A, Ntatsi G, Barros L, Ferreira ICFR (2017). Successive Harvesting Affects Yield, Chemical Composition And Antioxidant Activity Of Cichorium Spinosum L. Food Chemistry 237:83–90.
• Petropoulos SA, Fernandes A, Vasileios A, Ntatsi G, Barros L, Ferreira ICFR (2018). Chemical Composition and Antioxidant Activity of Cichorium Spinosum L. Leaves In Relation To Developmental Stage. Food Chemistry 239:946–952.
• Pezeshkpour V, Khosravani SA, Ghaedi M, Dashtian K, Zareb F, Sharifi A, Jannesar R, Zoladl M (2018). Ultrasound Assisted Extraction Of Phenolic Acids From Broccoli Vegetable And Using Sonochemistry For Preparation Of MOF-5 Nanocubes: Comparative Study Based On Micro-Dilution Broth And Plate Count Method For Synergism Antibacterial Effect. Ultrasonics - Sonochemistry 40:1031–1038.
• Pisoschi AM, Pop A (2015). The Role of Antioxidants in the Chemistry of Oxidative Stress: A Review. European Journal of Medicinal Chemistry 97:55e74.
• Sadi G, Sadi Ö (2010). Antioxidants and Regulation of Antioxidant Enzymes by Cellular Redox Status. Turkish Journal and Scientific Reviews 3(2): 95-107.
• Shahidi F, Ambigaipalan P (2015). Phenolics and Polyphenolics in Foods, Beverages and Spices: Antioxidant Activity and Health Effects –A Review. Journal of Functional Foods 18:820–897.
• Shahidi F, Zhong Y (2015). Measurement of Antioxidant Activity. Journal of Functional Foods 18:757–781.
• Siddiqui MA, JMehta N, Khan IA (2003). Paracelsus: the Hippocrates of the Renaissance. Journal of Medical Biography 11: 78-80.
• Silva KDRR, Sirasa MSF (2018). Antioxidant Properties of Selected Fruit Cultivars Grown In Sri Lanka Food. Chemistry 238:203–208.
• Staal FJT, Pike-Overzet K, Ng YY, van Dongen JJM (2008). Sola Dosis Facit Venenum. Leukemia in Gene Therapy Trials: A Question of Vectors, Inserts and Dosage. Leukemia 22:1849–1852.
• Sutay Kocabaş D, Tur E, Kocabas A (2015). Phytochemical Analysis of Some Native Apple Varieties and Valorization of Apple Tree Leaves for Xylanase Production. The Journal of FOOD 40(5):1-8.
• Tupec M, Hýsková V, Bělonožníková K, Hraníček J, Červený V, Ryšlavá H (2017). Characterization of Some Potential Medicinal Plants from Central Europe by Their Antioxidant Capacity and the Presence of Metal Elements. Food Bioscience 20:43–50.
• Wang S, Zhu F (2017). Chemical Composition and Biological Activity of Staghorn Sumac (Rhus Typhina). Food Chemistry 237:431–443