Salamura asma (Vitis vinifera L.) yapraklarının antioksidan aktivitelerinin ve bazı fizikokimyasal özelliklerin değerlendirilmesi

Year 2024, Volume: 28 Issue: 3, 459 - 470, 28.09.2024

Tuba Zorlu Ünlü , Semra Topuz , Mustafa Bayram , Cemal Kaya

https://doi.org/10.29050/harranziraat.1344099

Abstract

Asma (Vitis vinifera L.) yaprakları yüzyıllardır hem çeşitli yemeklerin hazırlanmasında hem de tıbbi amaçlarla kullanılmaktadır. Asma yaprakları uzun süre muhafaza edilmek amacıyla salamuraya işlenmektedir. Bu çalışmada, Tokat yöresinde yetiştirilen Narince çeşidinden endüstriyel ve geleneksel yöntemlerle üretilen salamura asma yapraklarının bazı fizikokimyasal özellikleri, toplam fenolik madde miktarları ve antioksidan aktiveleri belirlenmiştir. Endüstriyel ve geleneksel yöntemlerle üretilen salamura asma yapraklarının pH değerleri 3.31-3.95, toplam asitlik miktarı %0.3-1.72, tuz miktarı %10.92-23.67 aralığında tespit edilmiştir. Toplam fenolik madde miktarları saf su, %80 etil alkol ve %70 metil alkol ekstraktları için sırasıyla, 0.55-7.81 mg GAE g-1, 5.00-15.66 mg GAE g-1, 3.49-16.85 mg GAE g-1 aralığında belirlenmiştir. Katyon radikali giderme aktivitesi (ABTS) üç farklı çözücü için sırasıyla 1.87-15.42 mg TE g-1, 2.75-24.85 mg TE g-1, 3.57-25.05 mg TE g-1 aralığında, serbest radikali giderme aktivitesi (DPPH) ise sırasıyla 2.89-8.89 mg TE g-1,

Keywords

Antioksidan aktivite, Fenolik bileşik, Fizikokimyasal özellik, Narince, Asma yaprağı

Project Number

2019/19

Evaluation of antioxidant activity and some physicochemical characteristics of pickled vine (Vitis vinifera L.) leaves

Abstract

Vine (Vitis vinifera L.) leaves have been used for centuries both to prepare various foods and for medicinal purposes. Vine leaves are processed to pickles for preserved for a long time. In this study, some physicochemical properties, total phenolic compounds and antioxidant activity of the pickled vine leaves produced by industrial or traditional methods from Narince variety grown in Tokat were determined. pH value (3.31-3.95), total acidity (0.3-1.72%), salt content (10.92-23.67%) were determined in pickled vine leaves produced by industrial or traditional methods. Total phenolic compounds for distilled water, 80% ethanol and 70% methanol extracts were determined in the range of 0.55-7.81 mg GAE g-1, 3.98-15.66 mg GAE g-1, 3.49-16.85 mg GAE g-1, respectively. The cation radical scavenging activity (ABTS) for three solvents were determined in the range of 1.87-15.42 mg TE g-1, 2.75-24.85 mg TE g-1, 3.57-25.05 mg TE g-1, while free radical scavenging activity (DPPH) for three solvents were determined in the range of 2.89-8.89 mg TE g-1, 5.46-10.57 mg TE g-1, 6.33-12.13 mg TE g-1, respectively. As a result of the research, it was determined that the pickled vine leaves are rich source in terms of phenolic compounds and antioxidant activity but amount of salt in some samples was very high for consumption. The total phenolic compounds and antioxidant activity results of extracts obtained from pickled vine leaves using ethanol and methanol are close to each other but are higher than the results obtained distilled water.

Keywords

Antioxidant activity, Phenolic compound, Physicochemical character, Narince, Vine leaves

Supporting Institution

Tokat Gaziosmanpaşa University Scientific Research Projects Unit (TGOÜ-BAP)

Project Number

2019/19

Thanks

We would like to thank TGOÜ-BAP for funding the study.

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