ACANTHUS HIRSUTUS ‘UN ASETON ÖZÜTÜNÜN ANTİOKSİDAN ÖZELLİKLERİNİN ARAŞTIRILMASI

Abstract

Acanthus hirsutus Anadolu geleneksel halk hekimliğinde çeşitli hastalıkların tedavisinde kullanılmaktadır. Bu çalışmada A. hirsutus’un aseton ekstraktının antioksidan özellikleri; toplam antioksidan, serbest radikal süpürme etkinliği (DPPH testi), β-karoten/linoleik asit metodu, demir ve bakır indirgeme güçlerini içeren farklı kimyasal test sistemleri kullanılarak değerlendirilmiştir. Toplam fenolik ve flavonoid içerikler belirlenmiştir. Toplam fenolik ve flavonoid içerik sırasıyla 51.39 mgGAE/g ve 18.60 mgRE/g olarak tespit edilmiştir. DPPH yönteminde 1mg/ml konsantrasyonda %47.87 etkinlik gözlenmiştir. β-karoten/linoleik asit test sisteminde, 1 mg/ml konsantrasyon linoleik asit oksidasyonu %66.83 oranında inhibe edilmiştir. Demir ve bakır indirgeme güçleri ise konsantrasyona bağlı bir durum sergilemektedir. Bu sonuçlar A. hirsutus’un doğal antioksidanların bir kaynağı olarak gıda ve farmakoloji endüstrilerinde kullanılabileceğini göstermektedir.

Keywords

• Acanthus hirsutus, Antioksidan, Fenolik içerik, Serbest radikal, Türkiye

INVESTIGATION OF ANTIOXIDANT PROPERTIES OF ACETONE EXTRACT OF ACANTHUS HIRSUTUS

Abstract

Acanthus hirsutus is used in Anatolian folk medicine for the treatment of various ailments. In the present study, the antioxidant properties of acetone extract obtained from A. hirsutus was evaluated by different chemical assays, including total antioxidant, free radical scavenging activity (DPPH method), β-carotene/linoleic acid test system, ferric and cupric reducing power. Total phenolic and flavonoid content were also determined. Total phenolic and flavonoid content were detected as 51.39 mgGAE/g and 18.60 mgRE/g, respectively. The free radical scavenging activity was observed as 47.87% at 1 mg/ml concentration in DPPH method. In β- carotene/linoleic acid system at 1 mg/ml concentration, the extract exhibited 66.83% inhibition against linoleic acid oxidation. Moreover, the ferric and cupric reducing powers were concentration-dependent manner. The results indicated that A. hirsutus can be exploited as a source of natural antioxidants in food and pharmacological industry

Keywords

• Acanthus hirsutus, Antioxidant, Phenolic content, Free radical, Turkey

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