HYOSCYAMUS RETICULATUS’UN HEKZAN VE SU ÖZÜTLERİNİN ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİ ÜZERİNE BİR ÇALIŞMA

Abstract

Bu çalışmanın amacı Hyoscyamus reticulatus’dan elde edilen hekzan ve su özütlerinin antioksidan kapasitelerini ve antimikrobiyal etkilerini belirlemektir. Antioksidan kapasite radikal süpürme (DPPH testi), toplam antioksidan kapasite, demir ve bakır indirgeme testlerini içeren dört farklı test sistemi ile araştırıldı. Antimikrobiyal etki sıvı mikro dilüsyon metodu ile değerlendirildi. Fosfomolibdat testi (total antioksidan kapasite) dışında, su özütünün hekzan özütünden daha yüksek antioksidan aktiviteye sahip olduğu belirlenmiştir. Toplam fenolik miktarı hekzan ve su özütünde sırasıyla 15.86 mg GAE/g ve 24.25 mg GAE/g olarak bulunmuştur. Ek olarak, hekzan özütü su özütüne kıyasla önemli bir antimikrobiyal etki göstermiştir. Bu çalışma ile elde edilen sonuçlar açıkça Hyoscyamus reticulatus’un oksidatif ve enfeksiyöz süreçlerde, doğal ajanların bir kaynağı olarak önemli bir potansiyele sahip olduğunu göstermiştir.

Keywords

• Hyoscyamus, Antioksidan, Antimikrobiyal, Fenolik, Türkiye

A STUDY ON ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF HEXANE AND WATER EXTRACTS FROM HYOSCYAMUS RETICULATUS

Abstract

The aim of this work was to determine antioxidant capacities and antimicrobial effects of hexane and water extracts from Hyoscyamus reticulatus. The antioxidant capacity was screened by four different test systems including radical scavenging (DPPH assay), total antioxidant capacity, ferric and cupric reducing powers. Antimicrobial effects were evaluated with broth micro dilution method. It was determined that water extract had higher antioxidant activity than hexane extract, except for phosphomolybdenum assay (total antioxidant capacity). Amount of total phenolics in hexane and water extracts were found as 15.86 mgGAE/g and 24.25 mgGAE/g, respectively. Moreover, hexan extract has exhibited significant an antimicrobial effect as compared to water extract. Results obtained in this work clearly indicate that Hyoscyamus reticulatus has significant potential as a source of natural agents for the management of oxidative and infectious process.

Keywords

• Hyoscyamus, Antioxidant, Antimicrobial, Phenolic, Turkey

References

1. Aktumsek A, Zengin, G, Guler, G.Ö, Cakmak, Y.S, Duran A (2013). Antioxidant potentials and anticholinesterase activities of methanolic and aqueous extracts of three endemic Centaurea L. species, Food and Chemical Toxicology 55, 290-296.
2. Albayrak S, Aksoy, A, Sagdic, O, & Hamzaoglu, E (2010). Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey. Food Chemistry, 119, 114-122.
3. Apak R, Guclu, K, Ozyurek, M, Karademir, S.E, Ercag E (2006). The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas, International Journal of Food Sciences and Nutrition, 57, 292-304.
4. Arvouet-Grand, A, Vennat, B, Pourrat, A, Legret P (1994). Standardisation d’un extrait de propolis et identification des principaux constituants, Journal de Pharmacie de Belgique 49, 462–468.
5. Bahmanzadegan A, Sefidkon, F, Sonbolib, A (2009). Determination of hyoscyamine and scopolamine in four hyoscyamus species from Iran. Iranian Journal of Pharmaceutical Research, 8, 65-70.
6. Celep E, Aydın, A, & Yesilada, E. (2012). A comparative study on the in vitro antioxidant potentials of three edible fruits: Cornelian cherry, Japanese persimmon and cherry laurel. Food and Chemical Toxicology, 50, 3329-3335.
7. Davis PH. (1978). Hyoscyamus. In Flora of Turkey and the East Aegean Islands, 6, 454–455, University Press, Edinburgh, Scotland,U.K.
8. Dulger B, Goncu, BS, Gucin, F (2010). Antibacterial activity of the seeds of Hyoscyamus nige r L. (Henbane), Asian Journal of Chemistry, 22, 6879-6883.

9. Dulger B, Gonuz, A (2004). Antimicrobial Activity of Certain Plants used in Turkish Traditional Medicine, Asian Journal of Plant Sciences, 3 104-107.
10. Ebrahimzadeh MA, Nabavi, SM, Nabavi SF, Eslami, B (2009). Free radical scavenging ability of methanolic extract of Hyoscyamus squarrosus leaves. Pharmacology online, 2, 796-802 .
11. Eklund PC, Langvik, OK, Warna, JP, Salmi, TO, Willfor, SM, Sjoholm, RE (2005). Chemical studies on antioxidant mechanisms and free radical scavenging properties of lignans. Organic and Bimolecular Chemistry, 21, 3336–3347.
12. Feredioon S, Janitha, PK, Wanasundara PD (1992). Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32, 67-103.
13. Guler GO (2012). Studies on antioxidant properties of the different solvent extracts and fatty acid composition of Hyoscyamus reticulatus L. Journal of Food Biochemistry, 36, 532-538.
14. Hall C.A. Cuppett, SL (1997). Structure-activities of natural antioxidants. In Antioxidant Methodology In Vivo and In Vitro Concepts; Aruoma, O. I.,Cuppett, S. L., Eds.; AOCS Press: Champaign, IL, 2-29.
15. Halliwell B (2007). Dietary polyphenols: Good, bad or indifferent for your health? Cardiovascular Research, 73, 341-347.
16. Hof KH, Wıseman, SA, Yang CS, Tıjburg, LB (1999). Plasma and lipoprotein levels of tea catechins following repeated tea consumption. Proc. Soc. Exp. Biol. Med. 220, 203–209.
17. Ito, N, Fukushima, S, Hasegawa, A, Shibata, M, Ogiso, T (1983). Carcinogenicity of butylated hydroxyanisole in F344 rats. J. Natl. CancerInst, 70, 343-347.
18. Kessler M, Ubeaud G, Jung L (2003). Anti- and pro-oxidant activity of rutin and quercetin derivates. Journal of Pharmacy and Pharmacology, 55, 131-142.
19. Koç ZE, Aladağ, MO, Uysal, A (2013). Synthesis of novel dopamine derived multidirectional ligands from cyanuric chloride structural and antimicrobial studies. EXCLI Journal, 12, 396-403.
20. Kubola J, Siriamornpun, S (2008). Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chemistry, 110, 881-890.
21. Meral R, Doğan, İS (2006). Buğdayda bulunan antioksidan maddeler. Hububat Ürünleri Teknolojisi Kongresi,7-8 Eylül 2006, Gaziantep.
22. Naz S, Ahmad, S, Rasool, SA, Siddiqi, R, Sayeed, SA (2007). In vitro Antibacterial Activity of the Extracts Derived from Terminalia catappa, Research Journal of Microbiology, 2, 180-184.
23. Ozturk M, Aydogmus-Ozturk, F, Duru, ME, & Topcu, G (2007). Antioxidant activity of stem and root extracts of Rhubarb (Rheum ribes): An edible medicinal plant. Food Chemistry, 103, 623-630.
24. Prieto P, Pineda, M, Aguilar M (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphor molybdenum complex: Specific application to the determination of vitamin E, Analytical Biochemistry, 269, 337–341.
25. Rios ADO, Antunes LM, Bianchi, MDLP (2009). Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction, Food Chemistry, 113, 1113-1118.
26. Sarikurkcu C, Arisoy, K, Tepe, B, Cakir, A, Abali, G, Mete E (2009). Studies on the antioxidant activity of essential oil and different solvent extracts of Vitex agnus castus L. fruits from Turkey, Food and Chemical Toxicology, 47, 2479-2483.
27. Singh SK, Pandey, VD (2009). Evoluation of Hyoscyamus niger L. extracts for antibacterial activity, Plant Archives 9, 97-100.
28. Singleton VL, Rossi, JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
29. Supria KB. (1998). Handbook of Medicinal Plants. PoiterPublishers, India. 607.
30. Yu J, Wang LM, Walzem RL, Miller EG, Pike LM, Patil BS (2005). Antioxidant activity of citrus limonoids, flavonoids and coumarins. Journal of Agricultural and Food Chemistry, 53, 2009-2014.