Determining the Amount of Total Phenolic Compounds of some Vegetables Frequently Used in Our Society (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 1, 23 - 29, 01.02.2013

Banugül Barut Uyar Makbule Gezmen-karadağ Nevin Şanlıer Serkan Günyel

Abstract

It is known that some foods have some beneficial effects especially on age-related diseases. These beneficial effects come from biologically active compounds into food. The most common biologically active compounds are phenolic compounds and they have strong antioxidant activities. The purpose of this study is to determine the amount of total phenolic compounds of some plants in our society are often consumed. For this reason amount of dry total phenol content of mint, lepidium sativum, eruca sativa, rumex acetosa, portulaca oleracea, chicory, dill and parsley purchased from local markets was determined. The range for dry matter rate in vegetables was 2.97% - 13.06% and the highest amount of dry matter was parsley. The range for total phenolic concentrations in vegetables was 1091.23 - 4201.75 mg/kg (chicory- mint). Among the vegetables studied, the highest total phenolic compound was calculated in the mint, followed by dill > parsley > rumex acetosa > eruca sativa > portulaca oleracea > lepidium sativum > chicory. The variety and amount of phenolic compounds into food depending on maturity of the plant, environmental factors and methods of food processing and storage. Therefore the consumption of these foods will be provided with the most beneficial effect, if pay attention to the diversity of food and use appropriate methods for cooking and storage.

Keywords

Total phenolic compounds, Folin-Ciocalteu’s, dry matter

Toplumumuzda Sıklıkla Kullanılan Bazı Bitkilerin Toplam Fenolik Madde Miktarlarının Saptanması

Abstract

Bazı besinlerin, özellikle dejeneratif hastalıklar üzerinde yararlı etkileri olduğu ve etkilerinin temel olarak içlerinde bulunan biyoaktif bileşenlerden ileri geldiği düşünülmektedir. Bu biyoaktif bileşenlerden en yaygını olan fenolik bileşikler kuvvetli antioksidan aktiviteye sahiptirler. Çalışmamızda toplumumuzda sıklıkla tüketilen bazı bitkilerin toplam fenolik madde miktarlarını belirlemek amacı ile semt pazarından satın alınan maydanoz, tere, roka, kuzukulağı, dereotu, nane, semizotu ve radikanın kuru madde ve toplam fenolik madde miktarları incelenmiştir. Sebzelerin kuru madde miktarlarının %2.97 ile %13.06 arasında değiştiği ve kuru madde miktarı en yüksek olan sebzenin maydanoz olduğu belirlenmiştir. Sebzelerin toplam fenolik madde konsantrasyonları 1091.23- 4201.75 mg/kg arasında değişmektedir. En yüksek fenolik madde içeriğine sahip olan sebze nanedir. Naneyi azalan sırayla dereotu, maydanoz, kuzukulağı, roka, semizotu, tere ve radika takip etmiştir. Besinlerdeki fenolik maddeler bitkinin olgunluğuna, çevresel faktörlere, besinin işlenmesi ve saklanması gibi yöntemlere bağlı olarak değişiklik gösterdiğinden bu besinlerin tüketiminde besin çeşitliliğine dikkat edilerek, uygun pişirme ve saklama yöntemlerinin kullanılması ile en yararlı etkinin sağlanacağı unutulmamalıdır.

Keywords

Toplam fenolik madde, Folin-Ciocalteu’s, kuru madde

References

• De La Rosa Carrillo LA, Alvarez-Parilla E, Gonzalez-Aguilar GA. 2010. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Blacwell Publishing Ltd. Oxford, UK. 2. Liu RH. 2004. Potential synergy of phytochemicals in cancer prevention: Mechanism of action. J Nutrition, 134, 3479-3485.
• Espin JC, Garcia-Conesa MT, Tomas-Barberan FA. 2007. Nutraceuticals: Facts and Fiction. Phytochemistry, 68, 2986-3008.
• Tripathi K, Mishra AS. 2007. Glucosinolates in animal nutrition: A review. Anim Feed Sci and Technol, 132, 1-27.
• Bowman BA, Russell RM. 2001. Present knowledge in nutrition. 8. Edition, ILSI Press, Washington, DC.
• Kris- E PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD. 2002. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am J Med, 113(9B), 71-88.
• Bravo LB. 1998. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev, 56, 317–333.
• Pietta PG. 2000. Flavonoids as Antioxidants. J Nat Prot, 63, 1035-42.
• Kris E, Lefevre M, Beecher GR, Gros MD, Keen CL, Etherton TD. 2004. Bioactive compounds in nutrition and health-research methodologies for establishing biological function: The antioxidant and anti-inflammatory effects of flavonoids on atherosclerosis. Annu Rev Nutr, 24, 511-538.
• Hans-Konrad B, Lars OD, Ibrahim E, Rolf G, Michael M, Dieter S, Walter P, Weber P. 2009. Bioactive compounds: Definition and assessment of activity. Nutrition, 25, 1202-1205.
• Manach C, Scalbert A, Morand C. 2004. Polyphenols:food sources and bioavailability. Am J Clin Nutr, 79, 727-747.
• Tapiero H, Tew KD, Ba GN, Mathe G. 2002. Polyphenols: do they play a role in the prevention of human pathologies. Biomed Pharmacother, 56, 200-207.
• Kahkönen MP, Hopia AI, Vuorela HJ. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem, 47, 3954-62.
• Bhattacharya A, Sood P, Citovsky V. 2010. The roles of plant phenolics in defence and communication during Agrobacterium and Rhizobium infection. Mol Plant Pathol, 11, 705-719. 15. Borchardt JR, Wyse DL, Sheaffer CC, Kauppi KL, Fulcher RG, Ehlke NJ, Biesboer DD, Bey RF. 2008. Antioxidant and antimicrobial activity of seed from plants of the Mississippi river basin. J Med Plants Res, 2, 81-93.
• Bowden GH. 1999. Controlled environment model for accumulation of biofilms of oral bacteria. Methods Enzymol, 310, 216-224.
• Gibney M, Macdonald IA, Roche HM. 2003. Nutrition and Metabolism. Australia: Blackwell Science.
• Bravo L. 1998. Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutr Rev, 56, 317-333.
• Halliwell B. 1994. Free radicals, antioxidants, and human disease: curiosity, cause, or consequence? Lancet, 13-23.
• Halliwell B. 2000. Antioxidant activity and other biological effects of flavonoids. Wake up to flavonoids, in International Congress and Symposium Series 226, The Royal Society of Medicine Press Limited, Rice-Evans, Editor. 13-23.
• Lien EJ, Ren SJ, Bui HUH, Wang RB. 1999. Quantitative structure-activity relationship analysis of phenolic antioxidants. Free Radic Biol Med, 26, 285–94.
• Noroozi M, Angerson WJ, Lean MEJ. 1998. Effects of flavonoids and vitamin C on oxidative DNA damage to human lymphocytes. Am J Clin Nutr, 67, 1210–18.
• Tripoli E, Guardia ML, Giammanco S, Majo DD, Giammanco M. 2007. Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review. Food Chem, 104, 466-479.
• Rotondo S, Gaetano G. 2000. Protection from cardiovascular disease by winw and its derived products. Epidemiological evidence and biological mechanisms. World Rev Nutr Diet, 87, 90-113.
• Wollin SD, Jones PJH. 2001. Alcohol, red wine and cardiovascular disease. J Nutr, 131, 1401-1404. 26. Kao TY, Wu WM, Hung CF, Chen BH. 2007. Antiinflammatory effects of isoflavone powder produced from soybean cake. J Agric Food Chem, 55, 11068-11079.
• Jeon SM, Bok SH, Jang MK, Lee MK, Nam KT, Park YB. 2001. Antioxidative activity of naringin and lovastatin in high cholesterol-fed rabbits. Life Sciences, 69, 2855–2866.
• AOAC. 1984. Official Methods of Analysis, vol. 67(14th ed.) Association of Official Analytical Chemists, Arlington, VA, 503–515.
• Vinson JA, Hontz BA. 1995. Phenol Antioxidant Index: Comparative Antioxidant Effectiveness of Red and Wine Wines. J Agric Food Chem, 43(2), 401-403. 30. Shahidi F, Naczk M. 1995. Food Phenolics. Technomic Publishing Company, Inc., Lancaster, USA, 331.
• Hedges LJ, Lister CE. 2007. Nutritional attributes of herbs, crop and food research confidential report, New Zealand.
• Choudhury RP, Kumar A, Garg AN. 2006. Analysis of Indian mint (Mentha Spicata) for essential, trace and toxic elements and its antioxidant behavior. J Pharm Biochem Anal, 41(3), 825-832.
• Shan B, Cai YZ, Sun M, Corke H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem, 53(20), 7749-7759.
• Atanassova M, Georgieva S, Ivancheva K. 2011. Total phenolic and total flavonoid contents, antioxidant capacity and biological contaminants in medicinal herbs. Journal of UCTM, 46(1), 81-88.
• Campanella L, Bonanni A, Favero G, Tomassetti M. 2003. Determination of antioxidant properties of aromatic herbs, olives and fresh fruit using an enzymatic sensor. Anal Bioanal Chem, 375, 1011–1016.
• Fejes S, Blazovics A, Lemberkovics E, Petri G, Szoke E, Kery A. 2000. Free radical scavenging and membrane protective effects of methanol extracted fractions of parsley. Acta-Alimentaria, 29, 81–87.
• Bayili RG, Abdoul-Latif F, Kone OH, Diao M, Bassole IH, Dicho MH. 2011. Phenolic compounds and antioxidant activities in some fruits and vegetables from Burkina Faso, Afr J Biotechnol, 62(10), 13543-13547.
• Ladeji O, Okoye ZSC, Waidu Z. 1995. Effect of supplementation laboratory chow with leaf of rumex acetosa (sorel) on body weight and serum levels of amino acids and minerals in rats. Food Chem, 59, 15-17.
• Ghosh L, Arunachalam G, Murugesan T, Pal M, Saha BP. 2002. Studies on the psychopharmacological activities of Rumex nepalensis Spreng. root extract in rats and mice. Phytomedicine, 9, 202-206.
• Ghosh L, Gayen JR, Murugesan T, Sinha S, Pal M, Saha BP. 2003. Evaluation of purgative activity of roots of Rumex nepalensis. Fitoterapia,74, 372-374.
• Demirezer LO, Bergere I, Schiewe H- J, Zeeck A. 2001. The structures of antioxidant and cytotoxic agents from natural source: anthraquinones and tannins from roots of Rumex patientia. Phytochemistry, 58, 1213-1217.
• Gebrie E, Makonnen E, Debella A, Zerihun L. 2004. Phytochemical screening and pharmacological evaluations for the antifertility effect of the methanolic root extract of Rumex steudelii. J Ethnopharmacol, 96, 139-143.
• Getie M, Gebre-Mariam T, Rietz R, Ho¨hne C, Huschka C, Schmidtke M, Abate A, Neubert RHH. 2002. Evaluation of the anti-microbial and anti-inflammatory activities of the medicinal plants Dodonaea Viscose, Rumex nervosus, and Rumex abyssinicus. Fitoterapia, 74, 139-143.
• Rouf ASS, Islam MS, Rahman MT. 2002. Evaluation of antidiarrheal activity of Rumex maritimus root. J Ethnopharmacol, 84, 307-310.
• Cos P, Hermans N, Bruyne T, De Apers S, Sindambiwe JS, Witvrouw M, Clercq E, De Berghe DV, Pieters L, Vlietinck AJ. 2002. Antiviral activity of Rwandan medicinal plants against human immunodeficiency virus type-1 (HIV-1). Phytomedicine, 9, 62-68.
• Jimoh FO, Adedapo AA, Aliero AA, Afolayan AJ. 2008. Pholyphenolic contents and biological activities of rumex ecklonianus. Pharm Biol, 46(5), 333-340.
• Yaniv Z, Schafferman D, Amar Z. 1998. Tradition, Uses, and Biodiversity of Rocket (Eruca sativa) in Israel. Econ Botany, 52, 394- 400.
• Steinmetz KA, Potter JD. 1991. Vegetables, fruit, and cancer. II. Mechanisms. Cancer Causes Control, 2, 427-442.
• Heimer D, Isolani L, Vignolini P, Tombelli S, Romani A. 2007. Polyphenol content and antioxidant activity in some species of freshly consumed salads. J Agric Food Chem, 55, 1724-1729.