Türkiye ve Nijerya’dan Patlıcan Türlerinde Bazı Biyokimyasal Parametre İçeriklerinin Araştırılması

Year 2023, Volume: 6 Issue: 1, 21 - 34, 10.03.2023

Zulaiha Gidado Mukhtar Dursun Özer Fikret Karataş Sinan Saydam

https://doi.org/10.47495/okufbed.1062267

Abstract

Bu çalışmada, Türkiye (koyu ve açık renkli patlıcan) ve Nijerya'da (white garden egg, bitter apple ve bitter tomato) yetişen patlıcan örneklerinin likopen, beta karoten, vitaminler, glutatyon (GSH, GSSG) malondialdehit (MDA), 4-OH neoneal (HNE) içerikleri HPLC ile belirlenmiştir. Ayrıca toplam fenolik ve flavonoid madde miktarları ve antioksidan kapasitenin (ABTS, IC50) belirlenmesinde ise spektrofotometre kullanılmıştır. Vitamin A, E, β-karoten ve likopen miktarları sırasıyla 0,13-3,63; 3,63-39,0; 1,87-30,5; 1,52-6,79 µg/g dw arasında değişmektedir. Aynı şekilde C, B1, B2, B3, B5, B6, B9 ve B12 vitamin miktarları ise sırasıyla 357-1136; 11,0-95,6; 1,9-5,4; 83-265; 30,16-65,43; 127-348; 24,74-78,6; 0,11-0,68 µg/g dw arasında değişmektedir. GHS, GSSG, MDA ve 4-HNE miktarları ise sırasıyla 364-1930; 225-962; 1,5-8,4; 24,57-38,25 µg/g dw arasında bulunmuştur. Total fenolik madde 706-1260 µg GAE/g dw arasında iken, toplam flavonoid madde miktarı 167-356 µg QE/g dw arasında bulunmuştur. ABTS değerleri 365-692 µmol Troloxs/g dw arasında değişirken, IC50 değerleri 65,1-99,3 µg/mL arasında bulunmuştur. Hem Türkiye'de hem de Nijerya'da yetiştirilen patlıcan türlerinde yapılan araştırma sonucunda gözlenen farklılıklar, genetik yapıları ve coğrafi kökenlerinden kaynaklandığı söylenebilir.

Keywords

Antioksidan kapasitesi, Fenolik madde, Glutatyon, Patlıcan, Vitaminler

Supporting Institution

Yok.

Project Number

Yok

Thanks

Yok

Some Biochemical Parameters of Eggplant Species from Turkey and Nigeria

Abstract

In this study, the amounts of vitamins, beta-carotene, lycopene, glutathione (GSH, GSSG), malondialdehyde (MDA), and hydroxyneoneal (4-HNE) in eggplant samples grown in Turkey (dark and light colored eggplant) and Nigeria (white garden egg, bitter apple and bitter tomato) were determined by HPLC. In addition, the total amount of phenolic, and flavonoid substances and antioxidant capacity (ABTS, IC50) were determined by a UV-Visible spectrophotometer. The amounts of vitamins A, E, β-carotene and lycopene were found to be in the ranged of 0.13 -3.63; 3.63-39.0; 1.87-30.5; 1.52-6.79 µg/g dw, respectively. The amounts of vitamin C, B1, B2, B3, B5, B6, B9 and B12 ranged 357-1136; 11.0-95.6; 1.9-5.4; 83-265; 30.16-65.43; 127-348; 24.74-78.6; 0.11-0.68 µg/g dw, respectively. GHS, GSSG, MDA and 4-HNE were found to be in between 364-1930; 225-962; 1.5-8.4; 24.57-38.25 µg/g dw, respectively. While the total phenolic substance was between 706-1260 µg GAE/g dw, the total amount of flavonoid substance was found to be in between 167-356 µg QE/g dw. ABTS values ranged between 365-692 µmol Troloxs/g dw, while IC50 values were in 65.1-99.3 µg/mL. It can be said that the differences observed in the parameters observed in eggplant varieties grown both in Turkey and Nigeria are due to genetic and geographical differences.

Keywords

Antioxidant capacity, Eggplant, Glutathione, Phenolic substance, Vitamins

Project Number

Yok

References

• Agoreyo BO., Okhihie O., Agoreyo FO. Carotenoids, Glutathione and Vitamin E contents of Eggplants (Solanum spp.) during ripening. Nigerian Journal of Pharmaceutical and Applied Science Research. 2013; 2 (1): 41-48.
• Amidžić R., Brborić J., Čudina O., Vladimirov S. Rp-HPLC determination of vitamins, folic acid and B12 in multivitamin tablets. Journal of the Serbian Chemical Society. 2005; 70: 1229-1235.
• Arkoub‐Djermoune L., Boulekbache‐Makhlouf L., Zeghichi‐Hamri S., Bellili S., Boukhalfa F., Madani K. Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant. Journal of Food Quality, 2016; 39: 181-191.
• Awuchi CG., Igwe VS., Amagwula IO., Echeta CK. Health Benefits of Micronutrients (Vitamins and Minerals) and their Associated Deficiency Diseases: A Systematic Review. International Journal of Food Science. 2020; 3(1): 1-32
• Babbar N., Oberoi HS., Sandhu SK., Bhargav VK. Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants. Journal of Food Science and Technology. 2012; 51(10):2568-2575.
• Boulekbache-Makhlouf L., Medouni L., Medouni-Adrar S., Arkoub L., Madani K. Effect of solvents extraction on phenolic content and antioxidant activity of the byproduct of eggplant. Industrial Crops and Products. 2013; 49: 668-674.
• Cnubben NHP., Rıetjens IMCM., Wortelboer H., Van Zanden J., Van Bladeren PJ. The interplay of glutathione-related processes in antioxidant defense. Environmental Toxicology and Pharmacology. 2001; 10: 141-152.
• Das S., Raychaudhuri U., Falchi M., Bertellic A., Braga PC., Das DK. Cardioprotective properties of raw and cooked eggplant (Solanum melongena L). Food & Function journal. 2011; 2: 395–399
• Dewanto V., Wu X., Adom KK., Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry. 2002;50: 3010-3014.
• Fraga CG., Oteiza PI., Galleano M. In vitro measurements and interpretation of total antioxidant capacity. Biochimica et Biophysica Acta (BBA)-General Subjects. 2014; 1840(2): 931-934.
• Fraikue FB. Unveiling the potential utility of eggplant: a review, Conference Proceedings of INCEDI, 2016; 883-895. Gaweł S., Wardas M., Niedworok E., Wardas P. Malondialdehyde as lipid peroxidation marker. Wiadomosci Lekarskie (Warsaw, Poland :1960). 2004; 57(9-10): 453-455.
• Combs Jr GF., McClung JP. Perspectives on the Vitamins in Nutrition in: The Vitamins: Fundamental Aspects in Nutrition and Health. Academic Press, Fifth edition, 2017. pp. 3-5.
• Gürbüz N., Uluişik S., Frary A., Frary A., Doğanlar S. Health benefits and bioactive compounds of eggplant. Food Chemistry. 2018; 268: 602-610.
• Hanson PM., Yang RY., Tsou SC., Ledesma D., Engle L., Lee TC. Diversity in eggplant (Solanum melongena) for superoxide scavenging activity, total phenolics, and ascorbic acid. Journal of Food composition and Analysis. 2006; 19(6-7): 594-600.
• Horna D., Timpo S., Gruère G. Marketing underutilized crops: the case of the African garden egg (Solanum ethiopicum) in Ghana. Via dei Tre Denari, 472/a, 00057 Maccarese, Rome, Italy. 2007; DOI:10.13140/2.1.3409.7608.
• Ibrahim MS., Ibrahim YI., Mukhtar ZG., Karatas F. Amount of Vitamin A, Vitamin E, Vitamin C, Malondialdehyde, Glutathione, Ghrelin, Beta-Carotene, Lycopene in Fruits of Hawthorn, Midland (Crataegus laevigata). Journal of Human Nutrition & Food Science. 2017; 5(3): 1112-1117.
• Imo C., Shaibu C.,Yusuf KS. Nutritional Composition Of Cucumis Sativus L. and Solanum Melongena L. Fruits. AJOPRED. 2019; 11(2): 145-150.
• Jemai H., Messaoudi I., Chaouch A., Kerkeni A. Protective Effect of Zinc Supplementation on Blood Antioxidant Defense System in Rats Exposed to Cadmium. Journal of Trace Elements in Medicine and Biology. 2007; 21(4): 269–273.
• Masella R., Benedetto R., Varì R., Filesi C., Giovannini C. Novel mechanisms of natural antioxidant compounds in biological systems: involvement of glutathione and glutathione-related enzymes. The Journal of Nutritional Biochemistry. 2005;16(10): 577-586.
• Meyer RS., Karol KG., Little DP., Nee MH., Litt A. Phylogeographic relationships among Asian eggplants and new perspectives on eggplant domestication. Molecular phylogenetics and evolution. 2012; 63(3): 685-701.
• Msogoya TJ., Majubwa RO., Maerere AP. Effects of harvesting stages on yield and nutritional quality of African eggplant (Solanum aethiopicum L.) fruits. Journal of Applied Biosciences. 2014; 78(1): 6590-6599.
• Niki E. Biomarkers of lipid peroxidation in clinical material. Biochimica et Biophysica Acta (BBA)-General Subjects. 2014; 1840(2): 809-817.
• Nile SH., Kim SH., Ko EY., Park SW. Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera, V. labrusca, and V. hybrid) Cultivars. Biomed Research International, 2013; Article ID 718065: 1-5.
• Nıño-Medına G., Muy-Rangel D., Gardea-Béjar A., González-Aguılar G., Heredıa B., Báez-Sañudo M., Sıller-Cepeda J., De La Rocha RV. Nutritional and Nutraceutical Components of Commercial Eggplant Types Grown in Sinaloa, Mexico. Not Bot Horti Agrobo, 2014; 42(2): 538-544
• Okmen B., Sigva HO., Mutlu S., Doganlar S., Yemenicioglu A., Frary A. Total antioxidant activity and total phenolic contents in different Turkish eggplant (Solanum melongena L.) cultivars. International Journal of Food Properties, 2009; 12(3): 616-624.
• Onyilagha JC., Grotewold E. The biology and structural distribution of surface flavonoids. Recent research developments in plant science. 2004; 2: 53-71.
• Panche AN., Diwan AD., Chandra SR. Flavonoids: an overview. Journal of Nutritional Science. 2016; 5 (47): 1-15.
• Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine. 1999; 26: 1231–1237.
• Schaur RJ., Siems W., Bresgen N., Eckl PM. 4-Hydroxy-nonenal—a bioactive lipid peroxidation product. Biomolecules. 2015; 5: 2247-2337.
• Sharma M., Kaushik P. Biochemical Composition of Eggplant Fruits: A Review. Applied Sciences. 2021; 11(7078): 1-13.
• Sharma P., Jha AB., Dubey RS., Pessarakli M. Reactive oxygen species, oxidative damage, and antioxidative defense mechanism in plants under stressful conditions. Journal of botany. 2012; 2012: 1-12
• Su L., Yin J., Charles D., Zhou K., Moore J., Yu L. Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chemistry, 2007; 100: 990-997.
• World Health Organization. Vitamin and mineral requirements in human nutrition. World Health Organization. 2004.
• Wu L., Orikasa T., Ogawa Y., Tagawa A. Vacuum drying characteristics of eggplants. Journal of Food Engineering. 2007; 83: 422–429.