Investigation of In Vitro Antioxidant Properties of Fruit Extracts of Hippophae Rhamnoides L.

Year 2021, , 2992 - 3002, 15.12.2021

Bilal Hayta , Mine Gülaboğlu , Zerrin Kutlu

https://doi.org/10.21597/jist.938349

Abstract

The aim of our study is to perform the total phenolic compound, total antioxidant activity, reducing power and activity tests of the extracts of the fruits of the Hippophae rhamnoides L. (Wild Spinach) plant with different polarities. In this study, total phenolic compounds, total antioxidant activity, Fe+3- Fe+2 reducing capacity and DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity method of the extracts of the fruits of Hippophae rhamnoides L. (Wild Spinach), ABTS (2,2'–azinobis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, Fe+3TPTZ reduction capacity according to FRAP method and Cu+2-Cu+ reduction capacity according to CUPRAC method. As a result of the analysis of total antioxidant capacities, phenolic compound amounts and reducing power in different extracts of the fruits of the Hippophae rhamnoides L. (Wild Seahorse) plant, it was determined that the highest effect was found in the ethanol extract compared to other extracts. DPPH radical scavenging capacity and ABTS cation radical scavenging capacity % inhibition values were found to be quite high in ethanol extract compared to other extracts. In addition, FRAP radical scavenging capacity and CUPRAC cation radical scavenging capacity values were found to be higher in ethanol extract than in other extracts In this study, it was determined that the analyzed Hippophae rhamnoides L. (Wild Seed) plant was rich in high activity, high reducing power and total phenolic compounds in methanol, water and n-hexane extracts, mostly in the ethanol extract obtained from the fruits of the plant. The sole purpose of the present study is to support revealing its potential used in folk medicine supported by modern findings to increase its acceptability by the masses

Keywords

ABTS, CUPRAC, DPPH, FRAP, Hippophae rhamnoides L.

Hippophae Rhamnoides L. (Yabani İğde) Bitkisinin Meyve Ekstraklarının İn Vitro Antioksidan Özelliklerinin Araştırılması

Abstract

Hippophae rhamnoides L. (Yabani İğde) bitkisinin meyvelerinin farklı polaritelere sahip ekstrelerinin toplam fenolik bileşik, total antioksidan aktivite, indirgeyici güç ve aktivite testlerinin yapılması çalışmamızın amacını oluşturmaktadır. Bu çalışmada Hippophae rhamnoides L. (Yabani İğde) bitkisinin meyvelerinin farklı polaritelere sahip ekstrelerinin toplam fenolik bileşik, total antioksidan aktivite, Fe+3- Fe+2 indirgeme kapasitesi ve DPPH (2,2-difenil-1-pikrilhidrazil) radikal giderme aktivitesi yöntemi, ABTS (2,2’–azinobis (3-etilbenzotiazolin-6-sülfonikasit)) radikal giderme aktivitesi, FRAP metoduna göre Fe+3TPTZ indirgenme kapasitesi ve CUPRAC metoduna göre Cu+2-Cu+ indirgeme kapasitesi ile tespit edildi. Hippophae rhamnoides L. (Yabani İğde) bitkisinin meyvelerinin farklı ekstrelerindeki total antioksidan kapasiteleri, fenolik bileşik miktarları ve indirgeyici güç analizleri sonucunda diğer ekstrelere göre en yüksek etki etanol ekstresinde olduğu tespit edildi. DPPH radikali süpürme kapasitesi ve ABTS katyon radikali süpürücü kapasite % inhibisyon değerleri diğer ekstrelere göre etanol ekstresinde oldukça yüksek olduğu tespit edildi. Ayrıca FRAP radikali süpürme kapasitesi ve CUPRAC katyon radikali süpürücü kapasite değerleri de diğer ekstrelere etanol ekstresinde daha yüksek olduğu tespit edildi. Bu çalışmada analiz edilen Hippophae rhamnoides L. (Yabani İğde) bitkisinin meyvelerinden elde edilen daha çok etanol ekstresinde olmak kaydıyla metanol, su ve n-hekzan ekstrelerinde yüksek antioksidan aktivite, yüksek indirgeyici güç ve toplam fenolik bileşik bakımından zengin olduğu tespit edildi. Mevcut çalışmanın tek amacı, kitleler tarafından kabul edilebilirliğini artırmak için modern bulgularla desteklenen halk hekimliğinde kullanılan potansiyelini ortaya çıkarmaya destek olmaktır.

Keywords

ABTS, CUPRAC, DPPH, FRAP, Hippophae rhamnoides L, Hippophae rhamnoides L.

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