KASTAMONU SARIMSAĞINDAN MİKRODALGA DESTEKLİ CLEVENGER SİSTEMİYLE ELDE EDİLEN YAĞIN UÇUCU BİLEŞENLERİNİN VE ANTİOKSİDAN AKTİVİTESİNİN BELİRLENMESİ

Year 2019, Volume: 44 Issue: 1, 22 - 30, 15.02.2019

Özge Süfer , Fuat Bozok

https://doi.org/10.15237/gida.GD18103

Cited By: 7

Abstract

Bu çalışmada,
mikrodalga destekli clevenger sistemiyle, geleneksel yöntemlere kıyasla daha
kısa sürede çözücüsüz olarak elde edilmiş, Allium sativum (sarımsak,
Kastamonu bölgesinden toplanmış) uçucu yağında gaz kromatografisi/kütle
spektroskopisi (GC/MS) yardımıyla on dört bileşen tespit edilmiştir. Uçucu yağ
örneğinde; alil trisülfit (27.09%), allil metil trisülfit (21.26%), alil
disülfit (20.02%), allil trans-1-propenil disülfit (7.48%), allil metil
disülfit (6.08%) ve 2-vinil-4H-1,3-dithiin (4.32%) en fazla bulunan sülfür
bileşikleridir. Ayrıca, uçucu yağın toplam fenolik madde içeriği 2.84 mg gallik
asit eşdeğeri/g ve 2,2-difenil-1-pikrilhydrazil (DPPH) çözeltisinin %50’sini
indirgemek için gerekli olan miktarın bir ifadesi ve antioksidan aktivitenin
bir indikatörü olan IC₅₀ değeri ise 63.58 g/L olarak hesaplanmıştır.
Bütillendirilmiş hidroksianisol (BHA) ve
6-Hidroksi-2,5,7,8-tetrametilkroman-2-karbosilik asit (troloks) çalışmada
referans olarak kabul edilmiş sentetik antioksidanlardır ve IC₅₀
değerleri sırasıyla 0.09 ve 0.08 mg/L olarak bulunmuştur.

Keywords

Allium sativum, sarımsak, uçucu bileşen, fenolikler, antioksidan aktivite

DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM

Abstract

In present
study, fourteen compounds in     Allium
sativum (garlic, harvested from Kastamonu province) essential oil which was
obtained by using a microwave-assisted clevenger system with a solvent-free
option in a shorter time than traditional methods were identified by gas
chromatography/mass spectrometry (GC/MS). Allyl trisulfide (27.09%), allyl
methyl trisulfide (21.26%), allyl disulfide (20.02%), allyl trans-1-propenyl
disulfide (7.48%), allyl methyl disulfide (6.08%), 2-vinyl-4H-1,3-dithiine
(4.32%) were the most abundant sulphur compounds in oil. Also, total phenolic
content was calculated as 2.84 mg gallic acid equivalent (GAE)/g and IC₅₀ value
which defined the required amount to reduce the 50% of
2,2-Diphenyl-1-picrylhydrazyl (DPPH) solution and an indicator for antioxidant
activity was 63.58 g/L. Butylated hydroxyanisole (BHA) and
6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (trolox) were accepted
as reference synthetic antioxidants and their IC₅₀ values were
recorded as 0.09 and 0.08 g/L respectively. 

Keywords

Allium sativum, garlic, volatile compound, phenolics, antioxidant activity

References

• Abu-Lafi,, S., Dembicki, JW., Goldshlag, P., Hanuš, L.O., Dembitsky, V.M. (2004). The use of the ‘cryogenic’ GC/MS and on-column injection for study of organosulfur compounds of the Allium sativum. J Food Comp Anal, 17: 235-245, doi: 10.1016/j.jfca.2003.09.002
• Adams, R. P. (2001). Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured Publishing Corporation, Carol Stream, IL, doi: 10.1016/j.jasms.2005.07.008
• Albi, T., Lanzón, A., Guinda, A., León, M., Pérez-Camino, M. C. (1997). Microwave and conventional heating effects on thermoxidative degradation of edible fats. J Agric Food Chem, 45(10): 3795–3798, doi: 10.1021/jf970181x
• Arts, I. C. W., Hollman, P. C. H (2005). Polyphenols and disease risk in epidemiologic studies. Am J Clin Nutr, 81: 317S–325S, doi: 10.1093/ajcn/81.1.317S
• Asdaq, S. M., Inamdar, M. N. (2010). Potential of garlic and its active constituent, S-allyl cystein, as antihypertensive and cardioprotective in presence of captopril. Phytomedicine, 17: 1016-1026, doi: 10.1016/j.phymed.2010.07.012
• Avato, P., Miccolis, V., Tursi, F. (1998). Agronomic evaluation and essential oil content of garlic (Allium sativum L.) ecotypes grown in Southern Italy. Adv Hort Sci, 12: 201-204.
• Benkeblia, N. (2004). Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT-Food Sci Technol, 37(2): 263-268, doi: 10.1016/j.lwt.2003.09.001
• Casella, S., Leonardi, M., Melai, B., Fratini, F., Pistelli, L. (2013). The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L. Phytother Res, 27(3): 380-383, doi: 10.1002/ptr.4725
• Corzo-Martinez, M., Corzo, N., Villamiel, M. (2007). Biological properties of onions and garlic. Trends Food Sci Technol, 18: 609-625, doi: 10.1016/j.tifs.2007.07.011
• Dziri, S., Casabianca, H., Hanchi, B., Hosni, K. (2014). Composition of garlic essential oil (Allium sativum L.) as influenced by drying method. J Essent Oil Res, 26(2): 91-96, doi: 10.1080/10412905.2013.868329
• Djilani, A., Dicko, A. (2012). The therapeutic benefits of essential oils. In: Bouayed, J., Bohn, T. (Eds.), Nutrition,Well-being and Health. In Tech, Croatia, 155-178, doi: 10.5772/25344
• El-Sayed, H. S., Chizzola, R., Ramadan, A. A., Edris, A. E. (2017). Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems. Food Chem, 221: 196-204, doi: 10.1016/j.foodchem.2016.10.052
• Fenwick, G., Hanley, A. (1985). The genus Allium. Part 2. Crit Rev Food Sci Nutr, 22(4): 273-377, doi: 10.1080/10408398509527417
• Filly, A., Fernandez, X., Minuti, M., Visinoni, F., Cravott, G., Chemat, F. (2014). Solvent-free microwave extraction of essential oil from aromatic herbs: From laboratory to pilot and industrial scale. Food Chem, 150: 193-198, doi: 10.1016/j.foodchem.2013.10.139
• Hussain, A. I., Anwar, F., Hussain Sherazi, S. T., Przybylski, R. (2008). Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chem, 108: 986-995, doi: 10.1016/j.foodchem.2007.12.010
• Jang, H. J., Lee, H. J., Yoon, D. K., Ji, D. S., Kim, J. H., Lee, C. H (2018). Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents. Food Sci Biotechnol, 27(1): 219–225, doi: 10.1007/s10068-017-0246-4
• Kimbaris, A. C., Kioulos, E., Koliopoulos, G., Polissious, M. G., Michaelakis, A. (2008). Coactivity of sulfide ingredients: a new perspective of the larvicidal activity of garlic essential oil against mosquitoes. Pest Manag Sci, 65: 249-254, doi: 10.1002/ps.1678
• Lanzotti, V. (2006). The analysis of onions and garlic. J Chromatogr A, 1112: 3-22, doi: 10.1016/j.chroma.2005.12.016
• Li, X., Wasila, H., Liu, L., Yuan, T., Gao, Z., Zhao, B., Ahmad. I. (2015). Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis. Food Chem, 175; 575-584, doi: 10.1016/j.foodchem.2014.12.003
• Manzocco, L., Anese, M., Nicoli, M. C. (1998). Antioxidant properties of tea extracts as affected by processing. LWT-Food Sci Technol, 31(7–8): 694-698, doi: 10.1006/fstl.1998.0491
• Mnayer, D., Fabiano-Tixier, A. S., Petitcolas, E., Hamieh, T., Nehme, N., Ferrant, C., Fernandez, X., Chemat, F. (2014). Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family. Mol, 19(12): 20034–20053, doi: 10.3390/molecules191220034
• Périno-Issartier, S., Ginies, C., Cravotto, G., Chemat, F. (2013). A comparison of essential oils obtained from lavandin via different extraction processes: Ultrasound, microwave, turbohydrodistillation, steam and hydrodistillation. J Chromatogr A, 1305: 41-47, doi: 10.1016/j.chroma.2013.07.024
• Petropoulos, S., Fernandes, Â., Barros, L., Ciric, A., Sokovic, M., Ferreira, I. C. F. R. (2018). Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chem, 245(8): 7–12, doi: 10.1016/j.foodchem.2017.10.078
• Rao, P. P., Nagender, A., Rao, L. J., Rao, D. G. (2007). Studies one the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powder. Eur Food Res Technol, 224: 791-795, doi: 10.1007/s00217-006-0364-3
• Razavi Rohani, S. M., Moradi, M., Mehdizadeh, T., Saei-Dehkordi, S. S., Griffiths, M.W. (2011). The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. LWT-Food Sci Technol, 44(10): 2260-2265, doi: 10.1016/j.lwt.2011.07.020
• Rivlin, R. (2001). Historical perspective on the use of garlic. J Nutr, 131: 951-955, doi: 10.1093/jn/131.3.951S
• Romeilah, R. M., Fayed, S. A., Mahmoud, G. I. (2010). Chemical compositions, antiviral and antioxidant activities of seven essential oils. J Appl Sci Res, 6(1): 50-62.
• Schaneberg, B. T., Khan, I. A. (2002). Comparison of extraction methods for marker compounds in the essential oil of lemon grass by GC. J Agric Food Chem, 50(6): 1345-1349, doi: 10.1021/jf011078h
• Seydim, A. C., Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int, 39(5): 639-644, doi: 10.1016/j.foodres.2006.01.013
• Szychowski, K. A., Rybczyńska-Tkaczyk, K., Gaweł-Bęben, K., Świeca, M., Karaś, M., Jakubczyk, A., Matysiak, M., Binduga, U., Gmiński, J. (2018). Characterization of active compounds of different garlic (Allium sativum L.) cultivars. Pol J Food Nutr Sci, 68(1): 73–81, doi: 10.1515/pjfns-2017-0005
• Taşkın, H., Baktemur, G., Kurul, M., Büyükalaca, S (2013). Use of tissue culture techniques for producing virus-free plant in garlic and their identification through real-time PCR. Sci World J, doi: 10.1155/2013/781282
• Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., Nunes, M. L., (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Ind Crops Prod, 43: 587-595, doi: 10.1016/j.indcrop.2012.07.069
• TÜİK, (2018). Bitkisel üretim istatistikleri. https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Accessed 06.08.2018
• Viuda-Martos, M., Navajas, Y. R., Zapata, E. S., Fernández-López, J., Pérez-Álvarez, J. A. (2010). Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour Fragr J, 25(1): 13-19, doi: 10.1002/ffj.1951
• Wu, C. C., Chung, J. G., Tsai, S. J., Yang, J. H., Sheen, L. Y. (2004). Differential effects of allyl sulfides from garlic essential oil on cell cycle regulation in human liver tumor cells. Food Chem Toxicol, 42(12): 1937-1947, doi: 10.1016/j.fct.2004.07.008
• Yen, H. Y., Lin, Y. C (2017). Green extraction of Cymbopogon citrus essential oil by solar energy. Ind Crops Prod, 108(1): 716-721, doi: 10.1016/j.indcrop.2017.07.039
• Xiong, F., Dai, C. H., Hou, F. R., Zhu, P. P., He, R. H., Ma, H. L. (2018). Study on the ageing method and antioxidant activity of black garlic residues. Czech J. Food Sci, 36(1): 88–97, doi: 10.17221/420/2016-CJFS