Yenilebilir Hercai Menekşe Çiçeğinin (Viola × wittrockiana) Biyoaktif bileşikleri Üzerine Bir Etilen İnhibitörü Aminoethoxyvinylglycine (AVG)’in Etkisi

Öz

Yenilebilir çiçekler tüketiciler tarafından salata, tatlı, içecek ve garnitür gibi yemeklerde besin takviyesi olarak kullanılmaktadır. Ayrıca bunlar insan sağlığına zararlı olmayan ve besin değeri yüksek gıdalardır. Yenilebilir çiçekler vitamin, mineral, fenolik bileşikler ve yüksek antioksidan kapasiteye sahip gıdalardır ve yemeklere görsel çekicilik ve çeşitlilik katarlar. Bu çalışmada, etilen inhibitörü aminoetoksivinilglisinin (AVG) yenilebilir hercai menekşelerin biyoaktif bileşenleri üzerindeki etkisi araştırılmıştır. Çalışmada uygulama olarak kontrol (saf su), 250 µmol AVG ve 500 µmol AVG dozları kullanılmıştır. Uygulamalar, yapraktan püskürtme (sprey) yöntemi ile gerçekleştirilmiştir. Çalışmada, toplam fenolik içeriği bakımından uygulamalar arasında istatistiksel olarak anlamlı bir farkın olmadığı belirlenmiştir. Ancak, AVG uygulanan çiçeklerin flavonoid içeriğinin, kontrol grubuna kıyasla daha düşük olduğu tespit edilmiştir. Bununla birlikte, toplam antosiyanin içeriği AVG uygulamaları ile anlamlı düzeyde artmıştır. Nitekim en yüksek değerler sırasıyla 0.66 ve 0.74 g cy-3 kg⁻¹ ile 250 µmol ve 500 µmol AVG uygulamalarında elde edilmiştir. DPPH testine göre, AVG uygulanan çiçeklerde antioksidan aktivite kontrol grubuna göre daha düşük bulunmuştur. Ancak, FRAP testine göre 500 µmol AVG uygulaması antioksidan aktiviteyi anlamlı şekilde artırmıştır. 250 µmol AVG uygulamasında, kateşin, klorojenik asit ve epikateşin içerikleri diğer uygulamalara kıyasla istatistiki açından önemli düzeyde daha yüksek bulunurken, 500 µmol AVG uygulamasında ise rutin içeriği önemli şekilde daha yüksek olduğu tespit edilmiştir. Sonuç olarak, çalışma AVG uygulamasının hercai menekşe çiçeklerinin fitokimyasal içeriği üzerinde etkili olduğunu ve bu etkinin doza göre değiştiğini ortaya koymuştur.

Anahtar Kelimeler

• Antioksidan
• Flavonoid
• Fenolik
• Rutin
• 4-hidroksibenzoik asit

Effect of Aminoethoxyvinylglycine (AVG) as an Ethylene Inhibitor on Bioactive Compounds of Edible Pansy Flowers (Viola × wittrockiana)

Abstract

Edible flowers are used by consumers as a dietary supplement in dishes such as salads, desserts, drinks and garnitures. They are foods that are not harmful to human health and have a high nutritional value. Edible flowers are foods with vitamins, minerals, phenolic compounds and high antioxidant capacity, and they add visual appeal and variety to dishes. In this study, the effect of the ethylene inhibitor aminoethoxyvinylglycine (AVG) on the bioaktive compounds of edible pansies was investigated. In the study, the treatments included control (distilled water), 250 µmol AVG, and 500 µmol AVG. The treatments were applied to the plants as a foliar spray. Measurements were made before and 5 days after application of AVG. In the study, no statistically significant difference was found between the treatments in terms of total phenolic content. However, the flavonoid content of flowers treated with AVG was found to be lower compared to the control treatment. On the other hand, total anthocyanin content significantly increased with AVG treatments. Indeed, the highest values were obtained with 250 µmol and 500 µmol AVG treatments, measuring 0.66 and 0.74 g cy-3 kg⁻¹, respectively. According to the DPPH test, the antioxidant activity of AVG-treated flowers was lower than that of the control group. However, the FRAP test showed that the 500 µmol AVG treatment significantly enhanced antioxidant activity. In the 250 µmol AVG treatment, catechin, chlorogenic acid, and epicatechin contents were found to be significantly higher compared to the other treatments, while in the 500 µmol AVG treatment, rutin content was determined to be significantly higher. As a result, the study revealed that AVG application has an effect on the phytochemical content of pansy flowers, and this effect varies according to the dose.

Keywords

• Antioxidant
• Flavonoid
• Phenolics
• Rutin
• 4-hydroxybenzoic acid

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