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Soğan (<i>Allium cepa</i>) ve Sarımsaktaki (<i>Allium sativum</i>) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi

Year 2016, Volume: 20 Issue: 3, 566 - 574, 23.09.2016
https://doi.org/10.19113/sdufbed.27403

Abstract

Bu çalışmada, Isparta yöresindeki soğan ve sarımsak örneklerinin fenolik madde profilleri yüksek performanslı sıvı kromatografisi (HPLC) metodu ile belirlenmiştir. Tayini yapılan fenolik maddeler, gallik asit, protokateşuik asit, p-hidroksibenzoik asit, klorojenik asit, kafeik asit, ferulik asit, ellagik asit gibi fenolik asitlerle; miyrisetin, kuersetin, luteolin, kamferol, isorhamnetin gibi flavonoidlerdir. Üç farklı yöntemle hazırlanan örnekler için en iyi ekstraksiyon yönteminin, 1,2 M HCl içeren %50 metanol ile 80 °C’de 2 saat hidroliz olduğu belirlendi. Buna göre en çok bulunan fenolik maddeler kırmızı soğanda kuersetin iken, yeşil soğanda ve beyaz soğanda p-hidroksibenzoik asit, sarımsakta ise miyrisetin olarak tespit edildi. Kırmızı soğanda, 13,6±0,06 µg/g kuersetin, yeşil soğanda 18,6±0,6 µg/g p-hidroksibenzoik asit, beyaz soğanda 10,5±0,07 µg/g p-hidroksibenzoik asit, sarımsakta ise 4,5±0,10 µg/g miyrisetin belirlendi.

References

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  • [6] Hertog, M.G.L., Hollman, P.C.H., Putte, B., 1993. Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juices. Journal of Agricultural and Food Chemistry, 41, 1242-1246.
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  • [15] Prakash D., Singh B.N., Upadhyay G., 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chemistry, 102, 1389–1393.
  • [16] Alarcón-Flores M.I., Romero-González R., Martínez Vidal J.L., Garrido Frenich A., 2014. Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry. Food Anal. Methods, 7, 2095–2106.
  • [17] Harris S., Brunton N., Tiwari U., Cummins E., 2015. Human exposure modelling of quercetin in onions (Allium cepa L.) following thermal processing. Food Chemistry, 187, 135-139.
  • [18] Juániz I., Ludwig I.A., Huarte E., Pereira-Caro G., Moreno-Rojas J.M., Cid C., De Peña M.P., 2016. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chemistry, 197, 466-473.
  • [19] Gomes, T., Caponio, F., Alloggio, V., 1999. Phenolic compounds of virgin olive oil: influence of paste preperation techniques. Food Chemistry, 64, 203-209.
  • [20] Guo, D.A., Liu, A.H., Guo H., Ye, M., Lin, Y.H., Sun, J.H., Xu, M., 2007. Detection, characterization and identification of phenolic acids in Danshen using high performance liquid chromatography with diode array detection and electrospray ionization mass spectrometry. Journal of Chromatography A, 1161, 170–182.
  • [21] Escarpa, A., Morales, M.D., Gonzalez, M.C., 2002. Analytical performance of commercially available and unavailable phenolic compounds using real samples by high-performance liquid chromatography–diode-array detection. Analytica Chimica Acta, 460, 61–72.
  • [22] Hertog, M.G.L., Hollman, P.C.H., Venema, D.P., 1992. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agricultural and Food Chemistry, 40, 1591-1598.
  • [23] Hakkinen, S.H., Karenlampi, S.O., Heinonen, M., Mykkanen, H.M., Törrönen, A.R.,1998. HPLC method for screening of flavonoids and phenolic acids in berries. Journal of the Science of Food and Agriculture, 77, 543-551.
  • [24] Nuutila, A.M., Kammiovirta, K., Oksman-Caldentey, K.M., 2002. Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis. Food Chemistry, 76, 519–525.
Year 2016, Volume: 20 Issue: 3, 566 - 574, 23.09.2016
https://doi.org/10.19113/sdufbed.27403

Abstract

References

  • [1] Karaman, Ş. 2008. Türkiyede yetiştirilen bazı elma çeşitlerinin toplam antioksidan kapasitelerinin ve antioksidan özellik gösteren başlıca bileşenlerinin karşılaştırılması. İstanbul Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 139s, İstanbul.
  • [2] Uylaşer, V., İnce, K., 2008. Şaraptaki antioksidanlar ve fenolik bileşikler. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum.
  • [3] Kahkönen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S. and Heinonen, M., 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47, 3954-3962.
  • [4] Rice-Evans, C.A., Miller, N.J., Papanga, G., 1997. Antioxidant properties of phenolic compounds, Trends in Plant Science, 2, 152-159.
  • [5] Bravo, L., 1998. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56, 317-333.
  • [6] Hertog, M.G.L., Hollman, P.C.H., Putte, B., 1993. Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juices. Journal of Agricultural and Food Chemistry, 41, 1242-1246.
  • [7] Benkeblia N., 2005. Free-radical scavenging capacity and antioxidant properties of bsome selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. An International Journal, 48, 753-759.
  • [8] Rabinowitch, H.D., Brewster, J.L. 1990. Onions and Allied Crops. I. Botany, Physiology, and Genetics. CRC Press Inc. Boca Raton, FL, USA, 273s.
  • [9] Hollman, P.C., Van Trijp, J.M., Mengelers, M.J., de Vries, J.H., Katan, M.B., 1997. Bioavailability of the dietary antioxidant flavonol quercetin in man. Cancer Lett. 114: 139–40.
  • [10] Ide, N., Matsuura, H., Itakura, Y., 1996. Scavenging Effect of Aged Garlic Extract and its Constituents on Active Oxygen Species. Phytotherapy Research, Vol. 10,340-341.
  • [11] Block, E., 1985. The chemistry of garlic and onions. Scientific American, 252, 114-119.
  • [12] Blania, G. and Spangenberg , B., 1991. Formation of allicin from dried garic: a simple HPTLC method for simultaneous determination of allicin and ajoene in dried garlic and garlic preparations. Planta Med., 57, 371-375.
  • [13] Devrim, E., 2003. Domates ve sarımsağın beslenme ve insan sağlığındaki yeri. www. medicine.ankara.edu.tr.
  • [14] Zor, T.T., 2006. Kastamonu sarımsağının (Allium sativum) allicin ve alliin içeriğinin HPLC ile belirlenmesi. Ankara Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, 66s, Ankara.
  • [15] Prakash D., Singh B.N., Upadhyay G., 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chemistry, 102, 1389–1393.
  • [16] Alarcón-Flores M.I., Romero-González R., Martínez Vidal J.L., Garrido Frenich A., 2014. Determination of Phenolic Compounds in Artichoke, Garlic and Spinach by Ultra-High-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry. Food Anal. Methods, 7, 2095–2106.
  • [17] Harris S., Brunton N., Tiwari U., Cummins E., 2015. Human exposure modelling of quercetin in onions (Allium cepa L.) following thermal processing. Food Chemistry, 187, 135-139.
  • [18] Juániz I., Ludwig I.A., Huarte E., Pereira-Caro G., Moreno-Rojas J.M., Cid C., De Peña M.P., 2016. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chemistry, 197, 466-473.
  • [19] Gomes, T., Caponio, F., Alloggio, V., 1999. Phenolic compounds of virgin olive oil: influence of paste preperation techniques. Food Chemistry, 64, 203-209.
  • [20] Guo, D.A., Liu, A.H., Guo H., Ye, M., Lin, Y.H., Sun, J.H., Xu, M., 2007. Detection, characterization and identification of phenolic acids in Danshen using high performance liquid chromatography with diode array detection and electrospray ionization mass spectrometry. Journal of Chromatography A, 1161, 170–182.
  • [21] Escarpa, A., Morales, M.D., Gonzalez, M.C., 2002. Analytical performance of commercially available and unavailable phenolic compounds using real samples by high-performance liquid chromatography–diode-array detection. Analytica Chimica Acta, 460, 61–72.
  • [22] Hertog, M.G.L., Hollman, P.C.H., Venema, D.P., 1992. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agricultural and Food Chemistry, 40, 1591-1598.
  • [23] Hakkinen, S.H., Karenlampi, S.O., Heinonen, M., Mykkanen, H.M., Törrönen, A.R.,1998. HPLC method for screening of flavonoids and phenolic acids in berries. Journal of the Science of Food and Agriculture, 77, 543-551.
  • [24] Nuutila, A.M., Kammiovirta, K., Oksman-Caldentey, K.M., 2002. Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis. Food Chemistry, 76, 519–525.
There are 24 citations in total.

Details

Journal Section Makaleler
Authors

Esengül Kır

Sibel Yünlü

Publication Date September 23, 2016
Published in Issue Year 2016 Volume: 20 Issue: 3

Cite

APA Kır, E., & Yünlü, S. (2016). Soğan (Allium cepa) ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 20(3), 566-574. https://doi.org/10.19113/sdufbed.27403
AMA Kır E, Yünlü S. Soğan (Allium cepa) ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi. J. Nat. Appl. Sci. December 2016;20(3):566-574. doi:10.19113/sdufbed.27403
Chicago Kır, Esengül, and Sibel Yünlü. “Soğan (Allium cepa) Ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 20, no. 3 (December 2016): 566-74. https://doi.org/10.19113/sdufbed.27403.
EndNote Kır E, Yünlü S (December 1, 2016) Soğan (Allium cepa) ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 20 3 566–574.
IEEE E. Kır and S. Yünlü, “Soğan (Allium cepa) ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi”, J. Nat. Appl. Sci., vol. 20, no. 3, pp. 566–574, 2016, doi: 10.19113/sdufbed.27403.
ISNAD Kır, Esengül - Yünlü, Sibel. “Soğan (Allium cepa) Ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 20/3 (December 2016), 566-574. https://doi.org/10.19113/sdufbed.27403.
JAMA Kır E, Yünlü S. Soğan (Allium cepa) ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi. J. Nat. Appl. Sci. 2016;20:566–574.
MLA Kır, Esengül and Sibel Yünlü. “Soğan (Allium cepa) Ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 20, no. 3, 2016, pp. 566-74, doi:10.19113/sdufbed.27403.
Vancouver Kır E, Yünlü S. Soğan (Allium cepa) ve Sarımsaktaki (Allium sativum) Bazı Fenolik Bileşiklerin HPLC Yöntemiyle Tayin Edilmesi. J. Nat. Appl. Sci. 2016;20(3):566-74.

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