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Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri

Year 2016, Volume: 31 Issue: 2, 43 - 50, 29.07.2016

Abstract

Murt (Myrtus communis L.) meyvesi ve yaprağı Akdeniz havzası içinde terapötik diyette tüketilmektedir. Bu çalışmada, üzerine su (W), sıcak suW(60), kaynar su (W100), etanol (E), metanol (M), etanol/su (EW), ve methanol/su (MW) çözgenlerinin demir indirgeme antioksidan kapasitesi (FRAP) ve toplam fenolik madde (TPC) ekstraksiyonu üzerine etkisi incelenmiştir. En yüksek toplam fenolik madde ekstraksiyonu 41370 mg/kg kuru madde olarak EW çözgen karışımında elde edilirken, en yüksek demir indirgeme antioksidan kapasitesi methanol ektraktında gözlenmiştir. Yüksek fenolik madde içeriği ve antioksidan kapasitesine sahip olduğundan murt meyvelerinin taze veya işlenmiş olarak tüketilmesi önerilir.

References

  • Akyıldız, A.; Zorlugenç, F.; Benli, H.; Aksay, S.; Fenercioglu, H. (2008) Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon During Dehydration. International Journal of Food Engineering, 4(7)1-14.
  • Amensour, M., Sendra, E., Abrini, J., Bouhdid S., Perez-alvarez, J.A., Fernandez-Lopez, J. (2009) Total Phenolic Content and Antioxidant Activity of Myrtle (Myrtus Communis) Extracts. Natural Product Communications 4:819-824.
  • Aydın, C., Özcan, M. M. (2007) Determination of Nutritional and Physical Properties of Myrtle(Myrtus Communis L.) Fruits Growing Wild in Turkey. Journal of Food Engineering 79:453–458.
  • Baytop, T. (1999) Türkiye’de Bitkiler ile Tedavi Geçmişte ve Bugün. Nobel Tıp Kitapevleri Ltd. Şti., 2. Baskı. İstanbul.
  • Benzie, I. F.F., Strain J.J. (1996) The Ferric Reducing Ability of Plasma (Frap) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239: 70-76.
  • Chryssavgi, G., Vassiliki, P., Athanasios, M., Kibouris, T., Michael, K. (2008) Essential Oil Composition of Pistacia Lentiscus L. and Myrtus Communis L.: Evaluation of Antioxidant Capacity of Methanolic Extracts. Food Chemistry 107:1120–113.
  • Contessa, C., Mellano, M.G., Beccaro, G.L., Giusiano, A., Botta, R. (2013) Total Antioxidant Capacity and Total Phenolic and Anthocyanin Contents in Fruit Species Grown in Northwest Italy. Scientia Horticulturae 160:351–357.
  • Çakır, A. (2004) Essential Oil and Fatty Acid Composition of the Fruits of Hippophae Rhamnoides L. (Sea Buckthorn) and Myrtus Communis L. from Turkey. Biochemical Systematics and Ecology 32:809-816.
  • Ghnaya, A.B., Chograni, H., Messoud, C., Boussaid, M. (2013) Comparative Chemical Composition and Antibacterial Activities of Myrtus Communis L. Essential Oils Isolated from Tunisian and Algerian Population. Journal of Plant Pathology and Microbiology 4(7)1-5.
  • Güngör, N., Şengül, M. (2008) Antioxidant Activity, Total Phenolic Content and Selected Physicochemical Properties of White Mulberry (Morus Alba L.) Fruits. International Journal of Food Properties, 11: 44–52.
  • Hayder, N., Abdelwahed, A., Kilani, S., Ben Ammar, R., Mahmoud, A., Ghedira, K., Chekir-Ghedira, L. (2004) Anti-Genotoxic and Free-Radical Scavenging Activities of Extracts from (Tunisian) Myrtus Communis. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 564:89–95.
  • Juranic, Z., Zizak, Z. (2005) Biological Activities of Berries: From Antioxidant Capacity to Anti-Cancer Effects. BioFactors 23:207–211.
  • Karamanoğlu, K. (1977) Farmasötik Botanik. Ankara Üniv. Ecz. Fak.,Yay. No:4, Ankara.
  • Kobus-Cisowska, J., Gramza-Michalowska, A., Kmiecik, D., Flaczyk, E., Korczak,J. (2013) Mulberry Fruit as an Antioxidant Component in Muesli. Agricultural Sciences 4:130-135.
  • Koca, İ., Üstün, N.S., Koca, A.F., Karadeniz, B. (2008) Chemical Composition, Antioxidant Activity and Anthocyanin Profiles of Purple Mulberry (Morus Rubra) Fruits. Journal of Food, Agriculture & Environment, 6:39-42.
  • Mimica-Dukić, N., Bugarin, D., Grbovic, S., Mitic-Culafic, D., Vukovic-Gacic, B., Orcic, D., Jovin, E., Couladis, M. (2010) Essential Oil of Myrtus Communis L. as a Potential Antioxidant and Antimutagenic Agents. Molecules, 15:2759-2770.
  • Naczk, M. and Shahidi, F. (2006) Phenolics in Cereals, Fruits and Vegetables: Occurrence, Extraction and Analysis. Journal of Pharmaceutical and Biomedical Analysis 41:1523–1542.
  • Özek, T., Demirci, B., Baser, K. H.C. (2000) Chemical Composition of Turkish Myrtle Oil. Journal of Essential Oil Research, 12: 541-544.
  • Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R., Dhaka, N. (2013) Potential Applications of Antioxidants. Journal of Pharmacy Research, 7:828-835.
  • Szajdek, A., Borowsk, E.J. (2008) Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review. Plant Foods for Human Nutrition, 63:147–156.
  • Tezcan, F., Özgüven, M.G., Diken T., Özçelik, B. Erim, F.B. (2009) Antioxidant Activity and Total Phenolic, Organic Acid and Sugar Content in Commercial Pomegranate Juices. Food Chemistry 115:873–877.
  • Thabti, I., Marzougui, N., Elfalleh, W., Ferchichi, A. (2011) Antioxidant Composition and Antioxidant Activity of White (Morus Alba L.), Black (Morus Nigra L.) and Red (Morus Rubra L.) Mulberry Leaves. Acta Botanica Gallica, 158:205-214.
  • Tuberoso, C.I.G., Rosa, A.,, Bifulco, E., Melis, M.P., Atzeri, A., Pirisi, F.M., Dessi, M.A. (2010) Chemical Composition and Antioksidant Activities of Myrtus Communis L. Berries Extracts. Food Chemistry 123:1242-1251.
  • Tümen, İ., Şenol, F.S., Orhan, İ.E. (2012) Inhibitory Potential of the Leaves and Berries of Myrtus Communis L. (Myrtle) Against Enzymes Linked to Neurodegenerative Diseases and Their Antioxidant Actions. International Journal of Food Sciences and Nutrition, 63:387-392.
  • Velioğlu, Y.S., Mazza, G., Gao, L., Oomah D. (1998) Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. Journal of Agricultural Food Chemistry 46:4113-4117.
  • Wang, R.J., and Hu, M.L. (2011) Antioxidant Capacities of Fruit Extracts of Five Mulberry Genotypes with Different Assays and Principle Components Analysis. International Journal of Food Properties, 14:1–8.
  • Wannes, W.A., Mhamdi, B., Sriti, J., Jemia, M.B., Ouchikh, O., Hamdaoui, G., Kchouk, M.E., Marzouk, B. (2010) Antioxidant Activities of the Essential Oils and Methanol Extracts from Myrtle (Myrtus Communis Var. Italica L.) Leaf, Stem and Flower. Food and Chemical Toxicology 48:1362–1370.
  • Yadegarinia, D., Gachkar, L., Rezaei, M.B., Taghizadeh, M., Astaneh, S.A., Rasooli, I. (2006) Biochemical Activities of Iranian Mentha Piperita L. and Myrtus Communis L. Essential Oils. Phytochemistry, 67:1249-1255.
  • Yıldırım, H., Kargı, S.P., Karabıyık, Ş. (2013) Adana ve Mersin Ekolojik Koşullarında Doğal Olarak Yetişen Mersin (Myrtus Communis L.) Bitkileri Üzerinde Bir Araştırma. Alatarım, 12:1-9.

Total Phenolic Content and Antioxidant Properties of Various Extracts of Myrtle (Myrtus communis L.) Berries

Year 2016, Volume: 31 Issue: 2, 43 - 50, 29.07.2016

Abstract

Myrtle (Myrtus communis L.) leaves and berries are consumed in therapeutic diet mainly in Mediterranean basin. In this study effect of water (W), hot water (W60), boiling water (W100) ethanol (E), methanol (M), ethanol/water (EW) and methanol/water (MW) mixture on the extraction of total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) of myrtle berries were determined. The highest phenolic content was extracted by EW solvent mixture with 41370 mg/kg on dry basis while the highest ferric reducing antioxidant power was measured on M extract. Fresh or processed myrtle berries can be recommended for diet because of its high phenolic content and ferric reducing antioxidant.

References

  • Akyıldız, A.; Zorlugenç, F.; Benli, H.; Aksay, S.; Fenercioglu, H. (2008) Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon During Dehydration. International Journal of Food Engineering, 4(7)1-14.
  • Amensour, M., Sendra, E., Abrini, J., Bouhdid S., Perez-alvarez, J.A., Fernandez-Lopez, J. (2009) Total Phenolic Content and Antioxidant Activity of Myrtle (Myrtus Communis) Extracts. Natural Product Communications 4:819-824.
  • Aydın, C., Özcan, M. M. (2007) Determination of Nutritional and Physical Properties of Myrtle(Myrtus Communis L.) Fruits Growing Wild in Turkey. Journal of Food Engineering 79:453–458.
  • Baytop, T. (1999) Türkiye’de Bitkiler ile Tedavi Geçmişte ve Bugün. Nobel Tıp Kitapevleri Ltd. Şti., 2. Baskı. İstanbul.
  • Benzie, I. F.F., Strain J.J. (1996) The Ferric Reducing Ability of Plasma (Frap) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239: 70-76.
  • Chryssavgi, G., Vassiliki, P., Athanasios, M., Kibouris, T., Michael, K. (2008) Essential Oil Composition of Pistacia Lentiscus L. and Myrtus Communis L.: Evaluation of Antioxidant Capacity of Methanolic Extracts. Food Chemistry 107:1120–113.
  • Contessa, C., Mellano, M.G., Beccaro, G.L., Giusiano, A., Botta, R. (2013) Total Antioxidant Capacity and Total Phenolic and Anthocyanin Contents in Fruit Species Grown in Northwest Italy. Scientia Horticulturae 160:351–357.
  • Çakır, A. (2004) Essential Oil and Fatty Acid Composition of the Fruits of Hippophae Rhamnoides L. (Sea Buckthorn) and Myrtus Communis L. from Turkey. Biochemical Systematics and Ecology 32:809-816.
  • Ghnaya, A.B., Chograni, H., Messoud, C., Boussaid, M. (2013) Comparative Chemical Composition and Antibacterial Activities of Myrtus Communis L. Essential Oils Isolated from Tunisian and Algerian Population. Journal of Plant Pathology and Microbiology 4(7)1-5.
  • Güngör, N., Şengül, M. (2008) Antioxidant Activity, Total Phenolic Content and Selected Physicochemical Properties of White Mulberry (Morus Alba L.) Fruits. International Journal of Food Properties, 11: 44–52.
  • Hayder, N., Abdelwahed, A., Kilani, S., Ben Ammar, R., Mahmoud, A., Ghedira, K., Chekir-Ghedira, L. (2004) Anti-Genotoxic and Free-Radical Scavenging Activities of Extracts from (Tunisian) Myrtus Communis. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 564:89–95.
  • Juranic, Z., Zizak, Z. (2005) Biological Activities of Berries: From Antioxidant Capacity to Anti-Cancer Effects. BioFactors 23:207–211.
  • Karamanoğlu, K. (1977) Farmasötik Botanik. Ankara Üniv. Ecz. Fak.,Yay. No:4, Ankara.
  • Kobus-Cisowska, J., Gramza-Michalowska, A., Kmiecik, D., Flaczyk, E., Korczak,J. (2013) Mulberry Fruit as an Antioxidant Component in Muesli. Agricultural Sciences 4:130-135.
  • Koca, İ., Üstün, N.S., Koca, A.F., Karadeniz, B. (2008) Chemical Composition, Antioxidant Activity and Anthocyanin Profiles of Purple Mulberry (Morus Rubra) Fruits. Journal of Food, Agriculture & Environment, 6:39-42.
  • Mimica-Dukić, N., Bugarin, D., Grbovic, S., Mitic-Culafic, D., Vukovic-Gacic, B., Orcic, D., Jovin, E., Couladis, M. (2010) Essential Oil of Myrtus Communis L. as a Potential Antioxidant and Antimutagenic Agents. Molecules, 15:2759-2770.
  • Naczk, M. and Shahidi, F. (2006) Phenolics in Cereals, Fruits and Vegetables: Occurrence, Extraction and Analysis. Journal of Pharmaceutical and Biomedical Analysis 41:1523–1542.
  • Özek, T., Demirci, B., Baser, K. H.C. (2000) Chemical Composition of Turkish Myrtle Oil. Journal of Essential Oil Research, 12: 541-544.
  • Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R., Dhaka, N. (2013) Potential Applications of Antioxidants. Journal of Pharmacy Research, 7:828-835.
  • Szajdek, A., Borowsk, E.J. (2008) Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review. Plant Foods for Human Nutrition, 63:147–156.
  • Tezcan, F., Özgüven, M.G., Diken T., Özçelik, B. Erim, F.B. (2009) Antioxidant Activity and Total Phenolic, Organic Acid and Sugar Content in Commercial Pomegranate Juices. Food Chemistry 115:873–877.
  • Thabti, I., Marzougui, N., Elfalleh, W., Ferchichi, A. (2011) Antioxidant Composition and Antioxidant Activity of White (Morus Alba L.), Black (Morus Nigra L.) and Red (Morus Rubra L.) Mulberry Leaves. Acta Botanica Gallica, 158:205-214.
  • Tuberoso, C.I.G., Rosa, A.,, Bifulco, E., Melis, M.P., Atzeri, A., Pirisi, F.M., Dessi, M.A. (2010) Chemical Composition and Antioksidant Activities of Myrtus Communis L. Berries Extracts. Food Chemistry 123:1242-1251.
  • Tümen, İ., Şenol, F.S., Orhan, İ.E. (2012) Inhibitory Potential of the Leaves and Berries of Myrtus Communis L. (Myrtle) Against Enzymes Linked to Neurodegenerative Diseases and Their Antioxidant Actions. International Journal of Food Sciences and Nutrition, 63:387-392.
  • Velioğlu, Y.S., Mazza, G., Gao, L., Oomah D. (1998) Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products. Journal of Agricultural Food Chemistry 46:4113-4117.
  • Wang, R.J., and Hu, M.L. (2011) Antioxidant Capacities of Fruit Extracts of Five Mulberry Genotypes with Different Assays and Principle Components Analysis. International Journal of Food Properties, 14:1–8.
  • Wannes, W.A., Mhamdi, B., Sriti, J., Jemia, M.B., Ouchikh, O., Hamdaoui, G., Kchouk, M.E., Marzouk, B. (2010) Antioxidant Activities of the Essential Oils and Methanol Extracts from Myrtle (Myrtus Communis Var. Italica L.) Leaf, Stem and Flower. Food and Chemical Toxicology 48:1362–1370.
  • Yadegarinia, D., Gachkar, L., Rezaei, M.B., Taghizadeh, M., Astaneh, S.A., Rasooli, I. (2006) Biochemical Activities of Iranian Mentha Piperita L. and Myrtus Communis L. Essential Oils. Phytochemistry, 67:1249-1255.
  • Yıldırım, H., Kargı, S.P., Karabıyık, Ş. (2013) Adana ve Mersin Ekolojik Koşullarında Doğal Olarak Yetişen Mersin (Myrtus Communis L.) Bitkileri Üzerinde Bir Araştırma. Alatarım, 12:1-9.
There are 29 citations in total.

Details

Subjects Food Engineering, Agricultural Engineering
Journal Section Research Article
Authors

Salih Aksay This is me

Publication Date July 29, 2016
Published in Issue Year 2016 Volume: 31 Issue: 2

Cite

APA Aksay, S. (2016). Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 31(2), 43-50.
AMA Aksay S. Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri. Çukurova J. Agric. Food. Sciences. July 2016;31(2):43-50.
Chicago Aksay, Salih. “Murt (Myrtus Communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı Ve Antioksidan Özellikleri”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 31, no. 2 (July 2016): 43-50.
EndNote Aksay S (July 1, 2016) Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri. Çukurova Tarım ve Gıda Bilimleri Dergisi 31 2 43–50.
IEEE S. Aksay, “Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri”, Çukurova J. Agric. Food. Sciences, vol. 31, no. 2, pp. 43–50, 2016.
ISNAD Aksay, Salih. “Murt (Myrtus Communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı Ve Antioksidan Özellikleri”. Çukurova Tarım ve Gıda Bilimleri Dergisi 31/2 (July 2016), 43-50.
JAMA Aksay S. Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri. Çukurova J. Agric. Food. Sciences. 2016;31:43–50.
MLA Aksay, Salih. “Murt (Myrtus Communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı Ve Antioksidan Özellikleri”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 31, no. 2, 2016, pp. 43-50.
Vancouver Aksay S. Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri. Çukurova J. Agric. Food. Sciences. 2016;31(2):43-50.

From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.