Bal ve Momordica charantia Linn'deki Fenolik Bileşiklerin Karşılaştırmalı Analizi

Year 2023, Volume: 16 Issue: 4, 556 - 562, 31.12.2023

Nilay Keyvan

https://doi.org/10.30607/kvj.1358936

Abstract

Fenolik bileşikler, hem balda hem de Momordica charantia'da bulunan ve potansiyel sağlık yararına katkıda bulunan biyoaktif bileşenlerdir. Doğal bir tatlandırıcı olan bal, antioksidan aktivitesine ve potansiyel tedavi edici özelliklerine katkıda bulunan fenolik asitleri, flavonoidleri ve diğer küçük fenolik içerikleri içerir. Bu çalışmada Momordica charantia Linn ve balın fenolik içeriğini belirlemek için Yüksek Performanslı Sıvı Kromatografisi (HPLC) tekniğinden yararlanılmıştır. Momordica charantia Linn'in analizi, en yüksek düzeyde p-hidroksi benzoik asit içerdiğini, en düşük miktarda ise p-kumarik asitin tespit edildiğini göstermiştir. Balın bileşiminde rutin birincil bileşen olarak tanımlanırken, en düşük konsantrasyonda o-kumarik asit tespit edilmiştir. Sonuç olarak Momordica charantia Linn ve balın önemli miktarda fenolik bileşik içerdiği sonucuna varılabilir.

Keywords

Bal, Fenolik Bileşikler, Kudret Narı, Momordica charantia Linn

Comparative Analysis of Phenolic Compounds in Honey and Momordica charantia Linn

Abstract

Phenolic compounds are bioactive constituents in honey and Momordica charantia, contributing to their potential health benefits. Honey, a natural sweetener, contains phenolic acids, flavonoids, and other minor phenolic contents, contributing to its antioxidant activity and potential therapeutic properties. In this study, the High-Performance Liquid Chromatography (HPLC) technique was utilized to determine the phenolic content of Momordica charantia Linn and honey. The analysis of Momordica charantia Linn demonstrated that it showed the highest level of p-hydroxy benzoic acid, whereas the lowest quantity of p-coumaric acid was detected. Rutin was identified as the primary constituent in the composition of honey, whereas o-coumaric acid was detected in the lowest concentration. In conclusion, it can be concluded that Momordica charantia Linn and honey possess a significant abundance of phenolic compounds.

Keywords

Bitter melon, Honey, Phenolic compounds, Momordica charantia Linn

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