KARADUTTAN (MORUS NIGRA L.) ANTİOKSİDAN BİLEŞİKLERİN KROMATOGRAFİK YÖNTEMLERLE İZOLASYONU VE TAYİNİ

Abstract

Karadut ülkemizde ve dünyanın pek çok bölgesinde tüketilen meyvelerden biridir. Bu çalışmada karadut meyvesinin suyu elde edilerek, kolon kromatografisi ile içeriğindeki antioksidan maddeler saflaştırılmıştır. Kolon kromatografisi sonucu 4 ayrı fraksiyon elde edilmiştir. Her bir fraksiyon ve karadut suyunun toplam fenolik madde içeriği ve antioksidan kapasitesi sırasıyla Folin-Ciocalteu ve ABTS yöntemleri ile belirlenmiştir. Ayrıca her bir fraksiyon ve karadut suyunun HPLC (yüksek performanslı sıvı kromatografi) analizleri yapılarak içerdiği antioksidan maddeler kantitatif olarak analiz edilmiştir. Karadut meyvesinin içerdiği temel fenolik madde siyanidin-3-glikozit olarak belirlenmiştir. Kolon kromatografisi ile karadutun içerdiği antioksidan maddeler %80’in üzerinde geri kazanımla saflaştırılmıştır. Karadut meyvesinin önemli bir antosiyanin kaynağı olduğu ve kolon kromatografisi ile bu antosiyaninlerin saflaştırılabileceği ortaya konulmuştur.

Keywords

• karadut
• izolasyon
• antioksidan
• fenolik madde
• kromatografi

ISOLATION AND DETERMINATION OF ANTIOXIDANT COMPOUNDS FROM BLACK MULBERRY (MORUS NIGRA L.) BY CHROMATOGRAPHIC METHODS

Abstract

Black mulberry is one of the fruits consumed in our country and in many regions of the world. In this study, the juice of the black mulberry fruit was obtained and the antioxidant substances in its content were purified by column chromatography. Four fractions were obtained by column chromatography. Total phenolic content and antioxidant capacity of each fraction and black mulberry juice were determined by Folin-Ciocalteu and ABTS methods, respectively. Furthermore, each fraction and black mulberry juice were analyzed by HPLC (high performance liquid chromatography) for quantitatively determining their antioxidant substances. The main phenolic substance contained in the black mulberry fruit was determined as cyanidin-3-glucoside. The antioxidant substances contained in black mulberry were purified with recovery over 80% by column chromatography. It has been revealed that the black mulberry fruit is an important anthocyanin source and these anthocyanins can be purified by column chromatography.

Keywords

• Black mulberry
• isolation
• antioxidant
• phenolic compound
• chromatography

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