Determination of Metal Content and Biological Activities of Radish Plant Consumed as Turnip by Public in Siirt Region

Year 2022, Volume: 7 Issue: 1, 26 - 30, 17.06.2022

İbrahim Teğin Bülent Hallaç Hasan Özden Mehmet Fidan

https://doi.org/10.56171/ojn.1035703

Abstract

This study was carried out on turnip (avtitu) obtained from a radish ecotype grown in Eruh region of Siirt. Antioxidant capacities, total phenolic and flavonoid amounts of DPPH (free radical scavenging), Ferric ion reducing antioxidant power (FRAP) analyses were performed in extracts obtained from radish with different solvents. In addition, the metal content of the samples and the elemental analysis of the soil samples taken in the area where they were collected were made.
In this study, the content of total phenolic, total flavonoid, DPPH highest % inhibition values and the highest values of the ferric ion reducing antioxidant power (FRAP) were 71.97 ± 14.54 mg / mL Gallic acid equivalents, 298.17 ± 12.81 mg / mL routine equivalent, 66.88% and 3.29 ± 0.01 mg / mL FeSO4 equivalents were detected in the above-ground fractions methanol extract, respectively.
Samples of the turnip beverage traditionally produced by the people from the Eruh region of Siirt were randomly obtained from eleven families. Some physicochemical tests such as pH, water activity, Oxidation-Reduction (O / R; Eh) Potential Value, colour analysis, dry matter content and % salt ratio and microbiological tests such as TMAB, yeast, mould, Staphylococcus species, Lactobacillus spp., coliform group bacteria and E. coli were applied to these avtitu samples.

Keywords

Antioxidant, radish, microbiological quality, DPPH, FRAP, Siirt

Siirt Yöresinde Halk Tarafından Şalgam Olarak Tüketilen Turp Bitkisinin Metal İçeriği Ve Biyolojik Aktivitelerinin Belirlenmesi

Abstract

Bu çalışma, Siirt’in Eruh bölgesinde yetiştirilen bir turp ekotipinden elde edilen şalgam (avtitu) üzerine yapılmıştır. Turptan farklı çözgenler ile elde edilen ekstraklarda antioksidan kapasiteleri, toplam fenolik ve flavonoid miktarları DPPH (serbest radikal süpürme), Ferrik iyon indirgeyici antioksidan gücü (FRAP) analizleri yapılmıştır. Ayrıca örneklerin metal içeriği ve toplandığı alanda alınan toprak numunelerinin element analizi yapılmıştır.
Çalışma sonucunda toplam fenolik madde miktarı en yüksek değer 71,97±14,54 mg/mL Gallik asit eşdeğeri ile toprak üstü kısımların metanol ekstraktında tespit edilmiştir. Toplam flavonoid en yüksek değer 298,17±128,13 mg/mL rutin eşdeğeri ile toprak üstü kısımlarına ait metanol ekstraktında tespit edilmiştir. DPPH en yüksek % inhibisyon değeri %66,88 ile turp örneklerinin torak üstü kısmında metanol ekstraktında tespit edilmiştir. Ferrik iyon indirgeyici antioksidan gücü (FRAP) en yüksek değer 3,29±0,01 mg/mL FeSO4 eşdeğeri olarak toprak üstü kısımlara ait metanol ekstraktında tespit edilmiştir. Element içeriği Kalsiyum, Potasyum ve Sodyum gibi besin açısından önemli olan elementler açısından zengin bulunmuştur. Toprak Analizi bakımından bakıldığında organik madde oranı iyi, alınabilir fosfor çok fazla ve alınabililir potasyum iyi olarak tespit edilmiştir.

Keywords

Antioksidant, turp, DPPH, FRAP, Siirt

References

• [1] Jia - ping Lv and Li - Min Wang, ‘Bioactive components in kefir and koumiss’, in Bioactive Components in Milk and Dairy Products, Y. W. Park, Ed. 2009, pp. 251–262.
• [2] F. Turantaş, ‘Fermente Gıdalar’, in Gıda Mikrobiyolojisi, 4th ed., Ünlütürk A & F. Turantaş, Ed. İzmir: Meta Basım Matbaacılık Hizmetleri, 2015, pp. 447–4733.
• [3] S. Bulduk, Gıda Teknolojisi, 7th ed. Ankara: Detay Yayıncılık, 2013.
• [4] Ayhan K & Orhan E., ‘Fonksiyonel Gıdalar ve Biyoaktif Maddeler’, in Her Yönüyle Gıda, C. S. & A. K. Durlu Özkaya F, Ed. İzmir: Sidas Medya Ltd. Şti., 2015, pp. 249–266.
• [5] M. K. Tripathi and S. K. Giri, ‘Probiotic functional foods: Survival of probiotics during processing and storage’, Journal of Functional Foods, vol. 9, no. 1. Elsevier Ltd, pp. 225–241, Jul. 01, 2014, doi: 10.1016/j.jff.2014.04.030.
• [6] D. Granato, G. F. Branco, F. Nazzaro, A. G. Cruz, and J. A. F. Faria, ‘Functional foods and nondairy probiotic food development: Trends, concepts, and products’, Compr. Rev. Food Sci. Food Saf., vol. 9, no. 3, pp. 292–302, 2010, doi: 10.1111/j.1541-4337.2010.00110.x.
• [7] O. Demirkol, ‘Fermentasyon Teknolojisi’, in Her Yönüyle Gıda, 1st ed., C. S. & A. K. Durlu Özkaya F, Ed. İzmir: Sidaş Medya, 2015, pp. 187–220.
• [8] K. Slinkard and V. Singleton, ‘Total phenol analysis: automation and comparison with manual methods’, Am. J. Enol. Vitic., vol. 28, no. 1, pp. 49–55, 1977, doi: 10.1016/j.carbpol.2011.06.030.
• [9] L. Su, J. J. Yin, D. Charles, K. Zhou, J. Moore, and L. (Lucy) Yu, ‘Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf’, Food Chem., vol. 100, no. 3, pp. 990–997, 2007, doi: 10.1016/j.foodchem.2005.10.058.
• [10] I. Tegin, G. Canpolat, and M. Fidan, ‘The Antioxidant Capacity, Total Phenolic Content and Phenolic Compounds of Plantago coronopus L. subsp. coronopus in Naturally Distributed in Akdoǧmuş-Siirt’, Dec. 2018, doi: 10.1109/ISMSIT.2018.8567312.
• [11] L. Yu, S. Haley, J. Perret, and M. Harris, ‘Antioxidant properties of hard winter wheat extracts’, Food Chem., vol. 78, no. 4, pp. 457–461, 2002, doi: 10.1016/S0308-8146(02)00156-5.
• [12] L. Müller, K. Fröhlich, and V. Böhm, ‘Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay’, Food Chem., vol. 129, no. 1, pp. 139–148, Nov. 2011, doi: 10.1016/j.foodchem.2011.04.045.
• [13] Uyan Yuksel, Ibrahim Tegin, and Recep Ziyadanogullari, ‘Recovery of Copper and Cobalt from Copper Slags as Selective’, J. Environ. Sci. Eng. A, vol. 6, no. 8, pp. 388–394, Aug. 2017, doi: 10.17265/2162-5298/2017.08.002.
• [14] M. Fidan, ‘Assessment Of Biological Activity And Element Analysis Of Psylliostachys Spicata ( Willd .) Nevski’, J. Anim. Plant Sci., vol. 28, no. 6, pp. 1635–1640, 2018.
• [15] D. A. Horneck, J. M. Hart, K. Topper, and B. Koepsell, Methods of soil analysis used in the soil testing laboratory at Oregon State University. Agr. Exp. Sta. Oregon, USA., 1989.
• [16] ISO, ‘Soil quality. Determination of phosphorus - Spectometric determination of phosphorus soluble in sodium hydrogen carbonate solution’, 1994. https://www.iso.org/obp/ui/#iso:std:iso:11263:ed-1:v1:en (accessed May 28, 2021).
• [17] W. . Harrigan, Laboratory Methods in Food Microbiology, 3rd ed. California, USA: Academic Press., 1998.
• [18] A. Temiz, Genel Mikrobiyoloji Uygulama Teknikleri, 5th ed. Ankara, 2010.
• [19] Ş. Tağı, ‘Mikrobiyolojik Analiz Yöntemleri’, in Gıda Analizleri, B. S. . Cemeroğlu, Ed. Ankara: Bizim Grup Basımevi, 2013, pp. 311–383. [20] A. Halkman, Gıda Mikrobiyolojisi. Ankara: Başak Matbaacılık ve Tanıtım Hizmetleri. Ltd, 2019.
• [21] F. L. Davies, ‘Methods in food and dairy microbiology’, Trends Biotechnol., vol. 1, no. 2, pp. 65–66, 1983, doi: 10.1016/0167-7799(83)90074-4.
• [22] W. F. Harrigan and M. E. McCance, Laboratory Methods in Food and Dairy Microbiology. London: cademic Press Incorporated, 1976.
• [23] & L. T. P. Barbosa-Cánovas G V, Fontana Jr A J, Schmidt S J, Water Activity in Foods. Oxford, UK: Blackwell Publishing Ltd, 2007.
• [24] B. S. Cemeroğlu, Gıda Analizleri. Ankara: Bizim Grup Basımevi, 2013.
• [25] A. R. Robertson, ‘The CIE 1976 Color‐Difference Formulae’, Color Res. Appl., vol. 2, no. 1, pp. 7–11, 1977, doi: 10.1002/j.1520-6378.1977.tb00104.x.
• [26] Hunt, R. W. G. and M. R. Pointer, Measuring Colour, 4th ed. UK: John Wiley & Sons, 2011.
• [27] K. León, D. Mery, F. Pedreschi, and J. León, ‘Color measurement in L*a*b* units from RGB digital images’, Food Res. Int., vol. 39, no. 10, pp. 1084–1091, Dec. 2006, doi: 10.1016/j.foodres.2006.03.006.
• [28] Y. Yazıcıoğlu and S. Erdoğan, SPSS uygulamalı bilimsel araştırma yöntemleri, 3rd ed. Ankara: Detay Yayıncılık, 2011.
• [29] I. Corp, IBM SPSS statistics for windows, Version 22. Armonk, NY: IBM Corp., 2013.
• [30] D. E. Pratt and B. J. F. Hudson, ‘Natural antioxidants not exploited commercially. In Food Antioxidants’, in Food Antioxidants, B. J. F. Hudson, Ed. London: Elsevier Applied Science, 1990.
• [31] D. Aune et al., ‘Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-A systematic review and dose-response meta-analysis of prospective studies’, Int. J. Epidemiol., vol. 46, no. 3, pp. 1029–1056, Jun. 2017, doi: 10.1093/ije/dyw319.
• [32] F. Başoğlu, ‘Gıdalarda Kullanılan Bazı Baharatların Mikroorganizmalar Üzerine Etkileri ve Kontaminasyondaki Rolleri’, GIDA, vol. 7, no. 1, Feb. 1982, Accessed: May 28, 2021. [Online]. Available: https://dergipark.org.tr/tr/pub/gida/91938.
• [33] H. J. Damien Dorman, S. G. Deans, R. C. Noble, and P. Surai, ‘Evaluation in vitro of plant essential oils as natural antioxidants’, J. Essent. Oil Res., vol. 7, no. 6, pp. 645–651, 1995, doi: 10.1080/10412905.1995.9700520.
• [34] A. Tomaino et al., ‘Influence of heating on antioxidant activity and the chemical composition of some spice essential oils’, Food Chem., vol. 89, no. 4, pp. 549–554, Mar. 2005, doi: 10.1016/j.foodchem.2004.03.011.
• [35] M. Sabuncu, ‘Farklı Turp (raphanus sativus l.) Tiplerinin Antioksidan Kapasite ve Biyoalınabilirliklerinin Belirlenmesi’, Bursa Uludağ Üniversitesi, 2019.
• [36] M. Fidan, İ. Teğin, M. E. Erez, S. M. Pınar, and H. Eroğlu, ‘Total Phenolic-Flovonoid Content, Phenolic Compounds and Elemental Analysis of the Origanum acutidens Plant Used for Ethnobotanical Purpose’, Acad. Platf. J. Eng. Sci., vol. 8, no. 1, pp. 41–48, Jan. 2020, doi: 10.21541/apjes.510659.
• [37] İ. Teğin, M. Fidan, and M. E. Erez, ‘Siirt-Eruh’ta Doğal Yetişen Tecrium polium L. subsp polium’un Antioksidan Kapasitesi, Toplam Fenolik, Flavonoid İçeriği ve Element Analizi’, in AAhtamara I. Uluslararası Multidisipliner Çalışmalar Kongresi, 2018, pp. 486–493.
• [38] T. Charoonratana, S. Settharaksa, F. Madaka, and T. Songsak, ‘Screening of antioxidant activity and total phenolic content in Raphanus sativus pod’, Int. J. Pharm. Pharm. Sci., vol. 6, no. 8, pp. 224–226, 2014, Accessed: May 28, 2021. [Online]. Available: https://innovareacademics.in/journals/index.php/ijpps/article/view/1644/10294.
• [39] N. K. Nema, N. Maity, B. K. Sarkar, and P. K. Mukherjee, ‘Determination of trace and heavy metals in some commonly used medicinal herbs in Ayurveda’, Toxicol. Ind. Health, vol. 30, no. 10, pp. 964–968, Dec. 2014, doi: 10.1177/0748233712468015.
• [40] G. Yaldız and N. Şekeroğlu, ‘Tıbbi ve Aromatik Bitkilerin Bazı Ağır Metallere Tepkisi Gülsüm’, Türk Bilim. Derlemeler Derg., vol. 6, no. 1, pp. 80–84, Feb. 2013, Accessed: May 28, 2021. [Online]. Available: www.nobel.gen.tr.
• [41] B. Sadık, ‘Extraction of some plants in Siirt with subcritic fluid and determination of antioxidant, total phenolic amount and heavy metals of these plant’, Siirt University The Graduate School of Natural and Applied Science, Siirt, 2019.
• [42] C. Karadaş and D. Kara, ‘Chemometric approach to evaluate trace metal concentrations in some spices and herbs’, Food Chem., vol. 130, no. 1, pp. 196–202, Jan. 2012, doi: 10.1016/j.foodchem.2011.07.006.
• [43] N. S. Rajurkar and M. M. Damame, ‘Journal of Radioanalyticat and Nuclear Chemistry’, J. Radioanal. Nucl. Chem., vol. 219, no. 1, pp. 77–80, 1997, [Online]. Available: https://idp.springer.com/authorize/casa?redirect_uri=https://link.springer.com/article/10.1007/BF02040269&casa_token=vJUAzo2y58oAAAAA:1rcAavEKojUjEepwHC-8b0TJ3tLjwfQHlKPb4E90xeWvzLKBKM0HArXowoclMI_T-G3f4Rq9m-eopHzUQQ.
• [44] N. G. Babu, S. S. Ram, M. Sudershan, N. L. Das, N. Nagar, and W. Bengal, ‘Estimation of elemental concentrations of Indian medicinal plants using energy dispersive X-ray fluorescence ( EDXRF ) technique’, vol. 3, no. 3, pp. 299–304, 2016.
• [45] A. Temiz, ‘Gıdalarda mikrobiyal gelişmeyi etkileyen faktörler’, in Gıda Mikrobiyolojisi, 4th ed., Ünlütürk A & Turantaş F, Ed. Çınarlı-İzmir: Mengi Tan Basımevi, 2015, pp. 52–83.
• [46] M. Adams and R. Mitchell, ‘Fermentation and pathogen control: A risk assessment approach’, in International Journal of Food Microbiology, Nov. 2002, vol. 79, no. 1–2, pp. 75–83, doi: 10.1016/S0168-1605(02)00181-2.
• [47] B. Uymaz Tezel and P. Şanlıbaba, ‘Fermente Gıdalar: Mikrobiyoloji, Teknoloji ve Sağlık’, in Probiyotik Mikroorganizmalar, 1st ed., Anlı E & Şanlıbaba P, Ed. Ankara: Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti, 2019, pp. 619–647.
• [48] M. Cano-Lamadrid, L. Trigueros, A. Wojdyło, A. Carbonell-Barrachina, and E. Sendra, ‘Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions’, LWT - Food Sci. Technol., vol. 80, pp. 193–199, Jul. 2017, doi: 10.1016/j.lwt.2017.02.023.
• [49] A. J. Marsh, C. Hill, R. P. Ross, and P. D. Cotter, ‘Fermented beverages with health-promoting potential: Past and future perspectives’, Trends in Food Science and Technology, vol. 38, no. 2. Elsevier Ltd, pp. 113–124, Aug. 01, 2014, doi: 10.1016/j.tifs.2014.05.002.
• [50] Anonim, ‘TS 11149 Şalgam Suyu Standardı’, Ankara, 2003. Accessed: May 30, 2021. [Online]. Available: https://intweb.tse.org.tr/standard/standard/Standard.aspx?053107106111065067115113049116090107100056052055108081090071086075069085047110067109075073081116103090081086073108065117084119101076057109074053067116072069049121081079087100070104122114120071.
• [51] M. Karapınar and Ş. Aktuğ Gönül, ‘Gıda kaynaklı mikrobiyal hastalıklar’, in Gıda Mikrobiyolojisi, 3rd ed., A. Ünlütürk and F. . Turantaş, Eds. İzmir: Türkiye: Mengi Tan Basımevi., 2015, pp. 109–164.
• [52] C. Bontsidis et al., ‘Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4◦c for 4 weeks’, Foods, vol. 10, no. 4, p. 768, Apr. 2021, doi: 10.3390/foods10040768.
• [53] H. Ç. Kaymak, ‘Turp (Raphanus sativus L.)’ta Bazı Gelişme Özellikleri ve Verimin Vernalizasyon Süresi, Gün Uzunluğu, Ekim ve Hasat Zamanı ile İlişkisi’, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum, 2006.