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

Year 2018, Volume: 8 Issue: 4, 213 - 221, 30.12.2018

Müşerref Hilal Şehitoğlu , Faika Yaralı Karakan , Bayram Kızılkaya , Rahime Özlem Öztopuz İlhami Gülçin

https://doi.org/10.21597/jist.427293

Cited By: 8

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

References

• Ak T, Gülçin İ, 2008. Antioxidant and radical scavenging properties of curcumin. Chemico-Biological Interaction, 174: 27-37.
• Altınışık M, 2000. Serbest oksijen radikalleri ve antioksidanlar. Adnan Menderes Üniversitesi, Tıp Fakültesi Biyokimya A.B.D. Aydın.
• Ankri S, Mirelman D, 1999. Antimicrobial properties of allicin from garlic. Microbes and Infection, 1: 125–129.
• Antony ML, Singh SV, 2011. Molecular mechanisms and targets of cancer chemoprevention by garlic-derived bioactive compound diallyl trisulfide. Indian Journal of Experimental Biology, 49: 805-816.
• Apak R, Güçlü K, Özyürek M, Karademir SE, Erça E, 2006. The Cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Science and Nutrition, 57: 292-304.
• Arrieta MP, Prats-Moya MS, 2012. Free amino acids and biogenic amines in Alicante Monastrell wines, Food Chemistry, 135: 1511-1519.
• Buiatti E, Palli D, Blanchi S, Decarli A, Amadori D, Avellini C, Cipriani F, Cocco P, Giacosa A, Lorenzini L, Marubini E, Puntoni R, Saragoni A, Fraumeni J, Blot W, 1991. A case-control study of gastric cancer and diet in Italy. III, Risk patterns by histologic type. International Journal of Cancer, 48: 369-374.
• Chi Z, Yan K, Gao L, Li J, Wang X, Wang, L, 2008. Diversity of marine yeasts with high protein content and evaluation of their nutritive compositions, Journal of the Marine Biological Association of the United Kingdom, 88: 1347-1352.
• Davies KJA, 2000. Oxidative stress, antioxidant defenses, and damage removal, repair, and replacement systems. International Union of Biochemistry and Molecular Biology Life, 50: 279-289.
• Dizdaroğlu M, 1991. Chemical determination of free radical-induced damage to DNA. Free Radical Biology and Medicine, 10: 225-242.
• Erickson MC, 1993. Lipid extraction from channel catfish muscle: comparison of solvent system. Journal of Food Science, 58: 84–89.
• Ertaş A, Boga M, Yilmaz MA, Yeşil Y, Tel G, Temel H, Hasimi N, Gazioğlu I, Ozturk M, Ugurlu P, 2015. A detailed study on the chemical and biological profile Thymus nummularius (Anzer tea): Rosmarinic acid. Industrial Corps and Products, 67: 336-345.
• Fogliano V, Verde V, Randazzo G, Ritieni A, 1999. Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry, 47: 1035-1040.
• Gülçin İ, 2009. Antioxidant activity of L-Adrenaline: An activity-structure insight. Chemico-Biological Interaction, 179: 71-80.
• Gülçin İ, 2006. Antioxidant and antiradical activities of L-Carnitine. Life Sciences, 78: 803-811.
• Gülçin İ, Mshvildadze V, Gepdiremen A, Elias R, 2004. Antioxidant activity of saponins isolated from ivy: α-Hederin, hederasaponin-C, hederacolchiside-E and hederacolchiside F. Planta Medica, 70: 561-563.
• Halliwell B, Gutteridge JMC, 1984. Oxygen toxicology, oxygen radicals, transition metals and disease. Biochemical Journal, 219: 1-4.
• Harborne JB, 1964. Biochemistry of phenolic compounds, Academic Press, 618, New York.
• Haugaard N, 1968. Cellular mecanism of oxygen toxicity. Physology Review, 48: 311-373.
• Imura K, Okada A, 1998. Amino acid metabolism in pediatric patients. Nutrition, 14: 143-148.
• International Union of Pure and Applied Chemistry (IUPAC), 1987. Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th revised and enlarged ed., edited by C. Paquot and A. Hautfenne, Blackwell Scientific, London.
• Kahkönen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M, 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricaltural and Food Chemistry, 47: 3954-3962.
• Lan H, Lu YY, 2004. Allitridi induces apoptosis by affecting Bcl-2 expression and caspase-3 activity in human gastric cancer cells. Acta Pharmacologica Sinica, 25: 219-225.
• Loeckie L, De Zwart, John H, 1999. Biomarkers of free radical damage applications in expremental animals and in human. Free Radical Biology and Medicine, 26: 202-226.
• Martin N, Bardisa L, Pantoja C, Vargas M, Quezada P, 1994. Antiarrhythmic profile of a garlic dialysate assayed in dogs and isolated atrial preparations. Journal of Ethnopharmacology, 43: 1–8.
• Mei X, Lin X, Liu J, Lin X, Song P, Hu J, Liang X, 1989. The blocking of garlic on the formation of N-nitrosoproline in humans. Acta Nutrimenta Sinica, 11: 141-145.
• Mukherjee S, Lekli I, Goswami S, Das DK, 2009. Freshly crushed garlic is a superior cardioprotective agent than processed garlic. Journal of Agricultural and Food Chemistry, 57: 7137-7144.
• Pacific RE, Davis KJA, 1991. Protein, lipit and DNA repair system in oxydative stress: the free radical theoryof aging revisited. Gerontology, 37: 166-180
• Prior RL, Cao G, 2000. In vivo total antioxidant capacity: comparison of different analytical methods. Free Radical Biology and Medicine, 27: 1173-1181.
• Rahman K, 2001. Historical perspective on garlic and cardiovascular disease. The Journal of Nutrition, 131: 977-979.
• Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26: 1231-1237.
• Ried K, Frank OR, Stocks NP, 2010. Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: a randomised controlled trial. Maturitas, 67: 144-150.
• Rivlin R, 2001. Historical perspective on the use of garlic. Journal of Nutrition, 131: 951-954.
• Roginsky V, Lissi EA, 2005. Review of methods to determine chainbreaking antioxidant activity in food. Food Chemistry, 92: 235-254.Seki T, Hosono T, Hosono-Fukao T, Inada K, Tanaka R, 2008. Anticancer effects of diallyl trisulfide derived from garlic. Asia Pacific Journal of Clinical Nutrition, 1: 249-252.
• Sener G, Sakarcan A, Yegen BC, 2007. Role of garlic in the prevention of ischemia-reperfusion injury. Molecular Nutrition and Food Research, 51: 1345-1352.
• Srivastava A, Hamre K, Stoss J, Chakrabarti R, Tonheim SK, 2006. Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254: 534-543.
• Steinmetz KA, Kushi LH, Bostick RM, Folson AR, Potter ID, 1994. Vegetables, fruit and colon cancer in the Iowa Women’s Health Study. American Journal of Epidemiology, 39: 1-15.
• Sumiyoshi H, Wargovich M, 1990. Chemoprevention of 1,2-dimethylhydrazine- induced colon cancer in mice by naturally occurring organosulfur compounds. Cancer Research. 50: 5084-5087.
• Valentine RC, Valentine DL, 2004. Omega-3 fatty acids in cellular membranes: a unified concept. Progress in Lipid Research, 43: 383-402.
• Xiao D, Li M, Herman-Antosiewicz A, Antosiewicz J, Xiao H, 2006. Diallyl trisulfide inhibits angiogenic features of human umbilical vein endothelial cells by causing Akt inactivation and down-regulation of VEGF and VEGF-R2. Nutrition and Cancer, 55: 94-107.
• Yen GC, Chen HY, 1995. Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity. Journal of Agricultural and Food Chemistry, 43: 27-32.
• Zheng W, Blot WJ, Shu XO, Gao YT, Ji BT, Ziegler RG, Fraumeni FJr, 1992. Diet and other risk factors for laryngeal cancer in Shanghai, China. American Journal of Epidemiology, 13: 178-191,
• Zhishen J, Mengcheng T, Jianming W, 1999. The determination of flavonoid contents on mulberry and their scavenging effects on superoxide radical. Food Chemistry, 64: 555-559.