Esansiyel Yağ Karışımı ve Üzüm Çekirdeği Ekstraktının In vitro Antioksidan Aktiviteleri ve Fenolik Bileşenleri

Year 2018, , 43 - 47, 27.12.2018

Hatice Basmacıoğlu-malayoğlu , Pınar Özdemir Burcu Aktaş

https://doi.org/10.29185/hayuretim.465306

Abstract

Amaç: Bu
çalışma esansiyel yağ karışımı (EYK) ve üzüm çekirdeği ekstraktının (ÜÇE) iki
farklı yöntemle antioksidan aktivitelerini, toplam fenolik madde içeriği ile başlıca
fenolik bileşenlerini belirlemek amacıyla yürütülmüştür.

Materyal ve Metot: EYK (kekik, karanfil, kimyon karışımı) ve ÜÇE’nin antioksidan
aktiviteleri 2.2-difenil-1-pikrilhidrazi hidrat (DPPH) radikal süpürme
aktivitesi ve troloks eşdeğeri antioksidan kapasitesi (TEAC) olmak üzere in vitro yöntemlerle saptanmıştır. EYK ve
ÜÇE’nin toplam fenol içerikleri Folin-Ciocaltaeu yöntemine göre saptanmıştır
ve gallik asit eş değeri (GAE) olarak hesaplanmıştır. EOB’nin başlıca
fenolik bileşenleri GC/MS ile belirlenmiştir. ÜÇE’nin  kondanse tanen konsantrasyonu Butanol-HCl
yöntemi ile saptanmıştır.

Bulgular: EYK ve
ÜÇE’nin iki farklı in vitro yönteme
göre belirlenen antioksidan aktiviteleri DPPH için sırasıyla % 79.0 ve
74.7, TEAC için sırasıyla 276.51 ve 83.0 µM/100 g’dır. EYK ve ÜÇE’nin toplam
fenol içeriği sırasıyla 437.84 mg GAE/g ve 175.50 mg GAE/g’dır. EYK’ın belirlenen başlıca fenolik
bileşenleri karvakrol (%41.63), timol (%4.12), ojenol (%22.38), kuminaldehit (%5.04) ve safranal (%2.69)’dir. ÜÇE’nin yapısında kondanse tanen konsantrasyonu 45.88 g/100g saptanmıştır.

Sonuç: Bu
çalışmadan elde edilen bulgulara göre EYK’nın toplam fenol içeriği ve TEAC aktivitesi
ÜÇE’den daha yüksek saptanmıştır. Her iki yöntemin (DPPH ve TEAC) esası antioksidanın
elektron transfer eğilimi ölçümüne dayanmasına rağmen, EYK ve ÜÇE’nin
antioksidan aktivitelerinin karşılaştırılmasında kullanılan yöntem önemli bir
etken olarak ortaya çıkmıştır.  

Keywords

Esansiyel yağ, bitkisel ekstrakt; antioksidan aktivite; fenolik bileşikler, DPPH

In Vitro Antioxidant Activities, Total Phenolic Contents and Main Phenolic Compounds of Essential Oil Blend and Grape Seed Extract

Abstract

Objective: This study was conducted to assess antioxidant activities, total
phenolic contents and main phenolic compounds of essential oil blend (EOB) and
grape seed extract (GSE).

Material and
Methods: The antioxidant activites of
EOB (composed of oregano, clove and cumin essential oils) and GSE were
determined by in vitro methods such as 2,2-diphenyl-1-picrylhydrazyl (DPPH)
radical scavenging activity and trolox equivalent antioxidant capacity (TEAC).
The total phenolic contents of EOB and GSE were determined by the
Folin-Ciocalteu method and calculated as gallic acid equivalents (GAE). The
main phenolic compounds of EOB calculated from the individual essential oils
compounds analyzed by GC/MS. The condensed tannin concentration of GSE was
measured by the butanol/HCl method.

Results: The antioxidant activities of EOB and GSE were determined by two
different in vitro methods provided the values of 79.0 % and 74.7 % for DPPH,
and 276.51 µM/100 g and 83.0 µM/100 g for TEAC, respectively. The total
phenolic contents of EOB and GSE were 437.84 mg GAE/g and 175.50 mg GAE/g,
respectively. The main phenolic compounds of the EOB were carvacrol (42.08 %),
thymol (4.17 %), eugenol (22.38 %), cuminaldhyde (5.04 %) and safranal (2.69
%). The condensed tannin concentration in GSE was 45.88 g/100g

Conclusion: In this study, EOB showed higher total phenolic content and antioxidant
activity determined by two methods (DPPH radical scavenging activity and trolox
equivalent antioxidant capacity) than GSE. The results obtained by both methods
are compatible and quite similar. According to these findings, EOB and GSE
could be used as potential sources of natural antioxidants in food, feed and
pharmaceutical industries.

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