Determination of Antioxidant and Antimicrobial Activities, Phenolic Composition and Volatile Compounds of Methanol Extracts of Erodium cicutarium (L.) L'Hér. Consumed As a Vegetable in Kilis

Year 2023, , 1460 - 1475, 15.12.2023

Filiz Uçan Türkmen , Gülcan Koyuncu , Fatma Esen Sarıgüllü Önalan , Ümit Haydar Erol

https://doi.org/10.31466/kfbd.1298517

Abstract

The aim of this study is to investigate the antioxidant and antibacterial activities, phenolic profile and volatile compounds of methanol extract of Erodium cicutarium (L.) L'Hér, which is consumed as a vegetable in Kilis. The total phenolic substance content, total flavonoid substance amount, DPPH (1,1-diphenyl-2-picryl hydrazyl) radical removal and ascorbic acid content values of the extract are respectively; 1.93 mg GAE/g extract, 0.066 mg RE/g extract, 73.19% and 339.87 mg/L. Antioxidant activity, metal chelating activity, reducing capacity and CUPRAC values by phosphomolybdenum method, respectively; 2.41 µg/TE g, 86.13%, 2.868 abs., 160.78 mg trolox equivalent/g sample. Total antioxidant activity was calculated as % inhibition and trolox equivalent, these values are 51.40% and 9.56 µM trolox equivalent/10g, respectively. According to the phenolic component results, the amount of naringin, the phenolic component that was detected in the highest amount, was 1143.8993 mg/kg; the lowest detected component is t-ferulic acid and its amount is 5.08139 mg/kg. Also, in the study, the two volatile compounds detected at the highest rate were phytol with 18.88% and 2-butoxy ethanol with 13.61%; followed by p-xylene, undecane, neophytadiene and phthalic acid, butyl tetradecyl ester, respectively. In the determination of antibacterial activity, while no inhibitory effect was observed in extract against E. coli ATCC 25922 and Proteus spp. at a concentration of 100 mg/mL; an inhibitory effect against Pseudomonas aeruginosa ATCC 9027 was observed, with a zone diameter of 6 mm. The results suggested that methanol extracts of E. cicutarium may be useful for food and medical applications.

Keywords

E.cicutarium, antioxidant, antibacterial, phenolic profile, volatile compounds

Project Number

BAP 21-13292

Kilis'te Sebze Olarak Tüketilen Erodium cicutarium (L.) L'Hér.'un Metanol Ekstraktının Antioksidan ve Antibakteriyal Aktiviteleri, Fenolik Bileşimi ile Aroma Bileşiklerinin Belirlenmesi

Abstract

Bu çalışmanın amacı, Kilis'te sebze olarak tüketilmekte olan Erodium cicutarium (L.) L'Hér 'ün metanol ekstraktının antioksidan ve antibakteriyal aktivitelerini, fenolik profilini ve aroma bileşimini araştırmaktır. Ekstraktın toplam fenolik madde miktarı, toplam flavonoid madde miktarı, DPPH (1,1-diphenyl-2-picryl hydrazyl) radikal giderimi ve askorbik asit miktarı değerleri sırasıyla; 1.93 mg GAE/g ekstrakt, 0.066 mg RE/g ekstrakt, % 73.19 ve 339.87 mg/L’dir. Fosfomolibdenyum yöntemi ile antioksidan aktivitesi, metal şelatlama aktivitesi, indirgeme kapasitesi ve CUPRAC değerleri sırasıyla; 2.41 µg/TE g, %86.13, 2.868 abs., 160.78 mg troloks eşdeğeri/g örnek’dir. Toplam antioksidan aktivite ise % inhibisyon ve troloks eşdeğeri olarak hesaplanmış olup, bu değerler sırasıyla %51.40 ve 9.56 µM troloks eşdeğeri/10g’dır. Fenolik bileşen sonuçlarına göre, en yüksek miktarda tespit edilmiş olan fenolik bileşen naringinin miktarı 1143.8993 mg/kg iken; en düşük tespit edilen bileşen ise t-ferulik asit olup miktarı 5.08139 mg/kg’dır. Çalışmada en yüksek oranda tespit edilen iki aroma bileşiği %18.88 ile fitol ve %13.61 ile 2-bütoksi etanol olurken; bunları sırası ile p-ksilen, undekan, neofitadien ve fitalik asit, bütil tetradesil ester takip etmiştir. Antibakteriyal aktivite tayininde, 100 mg/mL konsantrasyonda E. coli ATCC 25922 ve Proteus spp.’ye karşı özütlerde herhangi bir inhibitör etkiye rastlanmazken; Pseudomonas aeruginosa ATCC 9027’ye karşı inhibitör etki gözlenmiş ve zon çapı 6 mm olarak ölçülmüştür. Sonuçlar, E. cicutarium’un metanol ekstraktının gıda ve tıbbi uygulamalar için yararlı olabileceğini düşündürmüştür.

Keywords

E.cicutarium, antioksidan, antibakteriyal, fenolik profili, aroma bileşikleri

Supporting Institution

Kilis 7 Aralık Üniversitesi Bilimsel Araştırma ve Projeler Birimi

Project Number

BAP 21-13292

Thanks

Bu çalışma Kilis 7 Aralık Üniversitesi Bilimsel Araştırma ve Projeler Birimi tarafından desteklendiği için, birime desteklerinden dolayı teşekkür ederiz (Proje No: BAP 21-13292).

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