Bazı Taze Yeşil Yapraklı Sebzelerin DPPH Serbest Radikal Testi Kullanarak Antioksidan Aktivitenin Belirlenmesi

Year 2024, Volume: 6 Issue: 3 (In Honour of Nesrin Algan), 369 - 376, 30.12.2024

Yeşim Dağlıoğlu

https://doi.org/10.53472/jenas.1556487

Abstract

Bu çalışmanın amacı, karadeniz bölgesinde en sık tüketilen taze yeşil yapraklı sebzelerin (Brassica oleracea var. Acephala (beyaz lahana), Spinacia oleracea L. (Ispanak) ve Portulaca oleracea L. (Semiz otu) gibi ) serbest radikal kapasitesini incelemektir. Antioksidan aktivite testi, taze yeşil yapraklı sebzelerin su ekstraktlar kullanılarak 2,2-difenil-1-pikrilhidrazi (DPPH) serbest radikalini temizleme yöntemi ile belirlenmiştir. Bu amaçla 5-600 µg/ml konsantrasyon aralıklarında hazırlanan 7 farklı konsantrasyonda vitamin C (standart) ile yeşil yapraklı sebzelerin su özütleri hazırlanmıştır. Bu özütlerin farklı konsantrasyonuna karşılık gelen DPPH radikalini temizleme aktivitelerinin inhibisyon değerleri (%) ile EC50 değerleri hesaplandı. Çalışmamızda P. oleracea, S. oleracea ve B.oleracea su özütlerinin EC50 değerleri sırası ile 2.124, 18.075 ve 38. 189 µg/ml olarak hesaplanmıştır. Vitamin C (standart)’nin EC50 değerleri ise 1.955 µg/ml dir. Özütler ile standartlar karşılaştırıldığında en yüksek antioksidan süpürücü aktiviteyi P. oleracea göstermiştir. Elde edilen sonuçlar, günlük diyetimizde tükettiğimiz yeşil yapraklı sebzelerin değişen oranlarda antioksidan kapasiteye sahip olduğudur.

Keywords

Brassica oleracea, DPPH, EC50, Spinacia oleracea, Portulaca oleracea

Determination Of Antioxidant Activity Of Some Fresh Green Leafy Vegetables Using DPPH Free Radical Assay

Abstract

The purpose of this study was to investigate the free radical scavenging capacity of the most frequently consumed fresh green leafy vegetables in the Black Sea region (such as Brassica oleracea var. Acephala (cabbage), Spinacia oleracea L. (spinach) and Portulaca oleracea L. (purslane). Antioxidant capacity test was determined by 2,2-diphenyl-1-picrylhydrazide (DPPH) free radical scavenging method using water extracts of fresh green leafy vegetables. For this purpose, methanol extracts of green leafy vegetables were prepared with 7 different concentrations of vitamin C (standard) prepared in the concentration range of 5-600 µg/ml. Inhibition rate (%) and EC50 values of DPPH radical scavenging activities corresponding to different concentrations of these extracts were calculated. In our study, EC50 values of P. oleracea, S. oleracea and B. oleracea water extracts were calculated as 2.124, 18.075 and 38.189 µg/ml, respectively. The EC50 values of Vitamin C (standard) were 1.955 µg/ml. When the extracts and standards were compared, P. oleracea showed the highest antioxidant scavenging activity. The results obtained show that the green leafy vegetables we consume in our daily diet have varying levels of antioxidant capacity.

Keywords

Brassica oleracea, DPPH, EC50, Spinacia oleracea, Portulaca oleracea

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