Giresun'da Yetiştirilen Fındık (Corylus avellana L.) Yapraklarında Toplam Antioksidan Aktivite, Fenolik Madde ve İndirgeyici Güç Miktarlarının Belirlenmesi

Öz

Bu çalışmada, Giresun'dan toplanan fındık yapraklarının toplam antioksidan aktivitesi (TAC), fenolik bileşik miktarları (TPC) ve indirgeme gücü (RP) incelenmiştir. Fındık yapraklarının su ekstraktlarında antioksidan seviyeleri literatüre uygun yöntemler kullanılarak belirlenmiştir. Su ekstraktlarından üç farklı dozda (1, 2.5 ve 5 mg/kg) elde edilen sonuçlarda doza ve fenolik içeriğe bağlı olarak toplam antioksidan kapasitenin yüksek olduğu belirlenmiştir. Ülkemizde nemli bölgelerde üretilen fındığın antioksidan kapasitesinin yüksek olması sahip olduğu fenolik madde içeriğine de bağlıdır. Sonuçlardan da görülebileceği gibi fenolik içerik de doza bağlı olarak artış göstermiştir.

Anahtar Kelimeler

• Fındık yaprağı
• toplam antioksidan aktivite
• indirgeme gücü
• fenolik bileşik miktarları

The determination of total antioxidant activity, phenolic substance and reducing power amounts of hazelnut (Corylus avellana L.) leaves grown in Giresun

Abstract

In the present study, total antioxidant activity (TAC), phenolic compound amounts (TPC) and reducing power (RP) of hazelnut leaves collected from Giresun were investigated. Antioxidant levels were determined in the water extracts of hazelnut leaves by using methods according to the appropriate literature. In the results obtained from water extracts at three different doses (1, 2.5 and 5 mg/kg), it was determined that the total antioxidant capacity was high depending on the dose and phenolic content. The high antioxidant capacity of hazelnuts produced in humid regions in our country also depends on the phenolic substance content it has.

Keywords

• Hazelnut leaves
• total antioxidant activity
• reducing power
• phenolic compound amounts

References

1. Alasalvar, C., Shahidi, F. (2009). Natural antioxidants in tree nuts. European Journal of Lipid Science and Technology, 111(11): 1056-1062. https://doi.org/10.1002/ejlt.200900098.
2. Altunpala, B., Bozoğlu, M. (2018). Fındık İşletmelerinin Destekleme Düzeyine Bağlı Yetiştirme İstekliliği. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 21(1): 161-167. https://doi.org/10.18016/ksutarimdoga.vi. 472179.
3. Amaral, J. S., Ferreres, F., Andrade, P. B., Valentão, P., Pinheiro, C., Santos, A., and Seabra, R. (2005). Phenolic profile of hazelnut (Corylus avellana L.) leaves cultivars grown in Portugal. Natural Product Research, 19(2): 157-163. https://doi.org/10.1080/ 14786410410001704778.
4. Bottone, A., Cerulli, A., DʼUrso, G., Masullo, M., Montoro, P., Napolitano, A., & Piacente, S. (2019). Plant specialized metabolites in hazelnut (Corylus avellana) kernel and byproducts: an update on chemistry, biological activity, and analytical aspects. Planta Medica, 85(11/12): 840-855. https://doi.org/10.1055/a-0947-5725.
5. Harborne, J.B., and Williams, C.A., (2000). Advences in Flavonoid Research Since 1992. Phytochem, 55: 481. Lee, K., and Shibamoto, T., (2001). Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chem, 74(4): 443-448.
6. Masullo, M., Cerulli, A., Olas, B., Pizza, C., & Piacente, S. (2015). Giffonins A–I, antioxidant cyclized diarylheptanoids from the leaves of the hazelnut tree (Corylus avellana), source of the Italian PGI Product “Nocciola di Giffoni”. Journal of Natural Products, 78(1): 17-25. https://doi.org/10.1021/ np5004966.
7. Merken, H.M., Merken, C.D., Beecher, G.R., (2001). Kinetics Method for the Quantitation of Anthocyanins, Flavonal and Flavones in Food. J. Agric. Food Chem, 49: 2727-2732.
8. Miller, N. J., & Ruiz-Larrea, M. B. (2002). Flavonoids and other plant phenols in the diet: Their significance as antioxidants. Journal of Nutritional & Environmental Medicine, 12 (1): 39-51. https:// doi.org/10.1080/13590840220123352.

9. Mitsuda, H., Yasumoto, K., & Iwami, K., (1996). Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo to Shokuryo, 19, 210-214.
10. Odabasoglu, F., Aslan, A., Cakir, A., Suleyman, H., Karagoz, Y., Bayir, Y., & Halici, M., (2005). Antioxidant activity, reducing power and total phenolic content of some lichen species. Fitoterapia, 76 (2): 216-219.
11. Odabasoglu, F., Cakir, A., Suleyman, H., Aslan, A., Bayir, Y., Halici, M., Kazaz, C., (2006). Gastroprotective and antioxidant effects of usnic acid on indomethacine-induced gastric ulcer in rats. J Ethnopharmacol, 103(1): 59-65.
12. Oliveira, I., Sousa, A., Valentão, P., Andrade, P. B., Ferreira, I. C., Ferreres, F., & Pereira, J.A., (2007). Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, 105(3): 1018-1025. https://doi.org/ 10.1016/j.foodchem.2007.04.059.
13. Packer, L., Hiramatsu, M., & Toshikawa, T., (1999). Antioxidant Food Supplements in Human Health. Academic Press., San Diego.
14. Parihar, M.S., & Hemnani, T., (2003). Phenolic Antioxidants Attenuate Hippocampal Neuronal Cell Damage Against Kainic acid Induced Excitotoxicity. J Biosci, 28:121-128.
15. Pereira, J. A., Pereira, A. P., Ferreira, I. C., Valentão, P., Andrade, P. B., Seabra, R., & Bento, A. (2006). Table olives from Portugal: phenolic compounds, antioxidant potential, and antimicrobial activity. Journal of Agricultural and Food Chemistry, 54(22): 8425-8431. https://doi.org/ 10.1021/jf061769j.
16. Shahidi, F., Alasalvar, C., & Liyana-Pathirana, C.M., (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55(4): 1212-1220. https://doi.org/ 10.1021/jf062472.
17. Shi, H., Noguchi, N., & Niki, E. (2001). Introducing natural Antioxidants. Antioxidants in food: practical applications, 147-158.
18. Silva, F.A.M., Borges, F., Guimaraes, C., Lima, J.L.F.C., Matos, C., Reis, S., (2000). Phenolic Acids and Derivatives; Studies on the Relationship among Structure, Radical Scavenning Activity and Physicochemical Parameters. J Agric Food Chem, 48: 2122-2126.
19. Slinkard, K., & Singleton, V.L., (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture, 28(1).
20. Summanen, J., Vuorela, P., Marjamaki, K., Pasternack, M., Törnquist, K., Vuorela, H., (2001). Effect of Simple Aromatic Compounds and Flavonoids on Ca+2 Fluxes in Rat Pituitary GH4C1 Cells. Eur J Pharmacol, 414: 125-133.
21. Yao, L. H., Jiang, Y. M., Shi, J., Tomas-Barberan, F. A., Datta, N., Singanusong, R., & Chen, S. S., (2004).
22. Flavonoids in food and their health benefits. Plant Foods for Human Nutrition, 59(3): 113-122. https://doi.org/10.1007/s11130-004-0049-7
23. Yen, G. C., & Chen, H. Y., (1995). Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity. Journal of Agricultural and Food Chemistry, 43(1): 27–32
24. Youim, K.A., Joseph, J.A., (2001). A Possible Emerging Role of Phytochemicals in Improving Age-related Neurological Dysfunction a Multiplicity of Effects. Free Radic Biol Med, 30: 583-594.
25. Yucel, O., Odabasoglu, F., Gulluce, M., Calik, Z.Z., Cakir, A., Aslan, A., Yazici, K., Halici, M., (2007). Antioxidant and antimicrobial properties of a lichen species, Cladonia rangiformis growing in Turkey. Turkish J Pharmac Sci, 4(2): 101-109.