Üvez Meyvesinin Antioksidan Aktivitesi

Abstract

Yüzyıllardan beri, bütün ülkelerde tıbbi açıdan önemli olan çeşitli meyveler, halk sağlığında hastalıkların tedavisi amacıyla kullanılmaktadır. Bu meyveler arasında üvez meyvesinin son zamanlarda antioksidan aktivitesi dikkat çekmektedir. Türkiye‘de doğal olarak yetişen Kuş üvezi (Sorbus aucuparia L) ‘nin insan sağlığı açısından önemli biyoaktif bileşenler içerdiği yapılan çalışmalarla belirlenmiştir. Yaygın olarak reçel yapımında değerlendirilen bu meyvenin sağlık ve gıda sektörlerinde kullanım potansiyelinin araştırılması önem arz etmektedir.

Bu çalışmanın amacı farklı ekstraksiyon koşullarında elde edilen üvez meyvesi ekstraktlarının, toplam fenolik ve flavonoid madde miktarları ile antioksidan aktivitelerinin incelenmesidir. Çalışmada Çal‘dan (Denizli) toplanan üvez meyveleri kurutulduktan sonra öğütülmüş ve ultrason destekli ekstraksiyon yöntemi ile üç farklı çözücü içerisinde ekstraktlar elde edilmiştir. Ekstraksiyon işlemi için etanol:su (1:1), methanol:su (1:1), aseton:su (1:1) çözeltileri kullanılmış ve her solvent için ayrı ayrı ultrasonik su banyosunda 50±5 ^oC sıcaklıkta 40 dakika süreyle ekstraksiyon işlemleri gerçekleştirilmiş ve biyoaktif değerleri incelenmiştir. Çalışmada, ekstrakt verimi, toplam fenolik ve flavonoid madde ile antioksidan aktivite (DPPH (2,2-difenil-1-pikril hidrazil))   değerlerinin en iyi çıktığı çalışma koşulları, herbir ekstrakt elde etme yöntemine göre açıklanmış ve tablo ve şekillerle karşılaştırmalar yapılarak en iyi sonucun etanol:su karışımına (1:1) ait olduğu görülmüştür.

Keywords

• Üvez,Sorbus aucuparia L.,,Antioksidan aktivite

Antioxidant Activity of Uvez Fruit

Abstract

For centuries, a variety of medicinally important fruits have been used in all countries to treat diseases in public health. Among these fruits, the antioxidant activity of rowan fruit has recently attracted attention. Rowan fruit (Sorbus aucuparia) of naturally grown plants in Turkey are determined by studies that contain important bioactive components in terms of human health. It is important to investigate the potential use of this fruit which is widely used in jam making in health and food sectors. The aim of this study was to investigate the total phenolic and flavonoid contents and antioxidant activities of rowan fruit extracts obtained under different extraction conditions.

In this study, rowan fruits collected from Çal region (Denizli, Turkey) were grinded after drying and extracts were obtained in three different solvents by ultrasound assisted extraction method. Ethanol:water (1:1), methanol:water (1:1), acetone:water (1:1) solutions were used for extraction and extraction was carried out for 40 minutes in an ultrasonic water bath at 50 ± 5°C for each solvent separately and bioactive values were examined. The extract yield, total phenolic and flavonoid substance and antioxidant activity in DPPH method were determined according to the working conditions of each extract. When comparisons are made with tables and figures, the best result is the ethanol:water mixture.

Keywords

• Rowanbery,Sorbus aucuparia L.,, Antioxidant activity

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