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

Esengül KIR Sibel YÜNLÜ

https://doi.org/10.19113/sdufbed.27403

Cited By: 4

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.

Keywords

Fenolik bileşikler, Soğan; Sarımsak; HPLC

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