Allium tuncelianum ((Kollman) Özhatay, Matthew & Şiraneci)) ve Allium sativum L.’nın Antioksidan Özelliklerinin ve Biyoaktif Bileşimlerinin İncelenmesi

Abstract

Bu çalışmada Allium tuncelianum ve Allium sativum L. ekstraktlarının antioksidan ve antiradikal

kapasiteleri, yağ asidi, amino asit ve fenolik kompozisyonları araştırılmıştır. Ekstraktların antioksidan kapasitelerini

değerlendirmek için total antioksidan kapasiteleri, radikal giderme ve metal şelatlama aktiviteleri, kuprik ve ferrik

iyonlarını indirgeme metotları uygulanmış ve referans antioksidanlarla karşılaştırılmıştır. Fenolik bileşiklerin

kantitatif miktarları, sıvı kromatografisi-kütle spektrometresi ile belirlenmiştir. Yağ/yağ asidi ve amino asit bileşimleri

için sırasıyla gaz kromatografisi-kütle spektrometresi ve yüksek performanslı sıvı kromatografisi yöntemleri

kullanıldı. Tunceli sarımsındaki p-Kumarik asit içeriği kültür sarımsağına oranla daha yüksek bulunmuştur. Toplam

antioksidan kapasite IC50 değerleri Tunceli sarımsağında 72.20 µg.ml-1 olarak belirlenirken kültür sarımsağı için

bu değer 63.80 µg ml-1 olarak bulunmuştur. Yağ asit bileşimleri açısından, Tunceli sarımsağı (ω-3, %3.92; ω-6,

%46.91; ω-9, %14.16), kültür sarımsağı ile karşılaştırıldığında, daha etkili bir temel omega asit düzeyine sahip

olduğu gözlendi (ω-3, %3.20; ω-6, %50.37; ω-9, %5.18). Esansiyel amino asit içeriğine göre, Tunceli sarımsağı,

kültür sarımsağından daha zengin bulunmuştur. Sonuç olarak, Tunceli sarımsağının yüksek biyolojik aktivitesi

nedeniyle, kanser ve kardiyovasküler hastalıkların tedavisi açısından diyette daha yararlı olacaktır.

Keywords

• Allium sativum L.,antioksidan kapasite,esansiyel yağ asitleri,amino asit,Allium tuncelianum,amino asit

Investigation of Antioxidant Properties and Bioactive Composition of Allium tuncelianum ((Kollman) Ozhatay, Matthew & Siraneci) and Allium sativum L.

Abstract

In the present study, the extracts of Allium tuncelianum and Allium sativum L. were evaluated

for antioxidant capacities, fatty acid, amino acid and phenolic compositions. In order to evaluate the antioxidant

capacity of the extracts, total antioxidant amount, radical scavenging and chelating activities, reducing power

by cupric reducing antioxidant capacity and ferric reduction antioxidant power methods were performed and

compared with reference antioxidants. Quantitative amounts of phenolic compounds were determined by the

liquid chromatography–mass spectrometry. Gas chromatography–mass spectrometry and high performance liquid

chromatography methods were used for the fat / fatty acid and amino acid compositions, respectively. The content

of p-Coumaric acid in Tunceli garlic was found higher compared to the cultuvated garlic. Total antioxidant capacity

IC50 values were determined in Tunceli garlic as 72.20 µg ml-1; in cultuvated garlic as 63.80 µg ml-1. In terms

of fatty acid compositions, Tunceli garlic (ω-3, 3.92%; ω-6, 46.91%; ω-9, 14.16%) was observed having more

effective level of essential omega acids compared to the cultuvated garlic (ω-3, 3.20%; ω-6, 50.37%; ω-9, 5.18%).

According to essential amino acid contents, the Tunceli garlic was found to be richer than cultuvated garlic. As a

result, due to the high biological activity of Tunceli garlic, it would be more beneficial in diet, in terms of cancer

and cardiovascular disease treatment.

Keywords

• Allium sativum L.,antioxidant capacity,essential fatty acids,amino acid,Allium tuncelianum,amino acid

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