Kayısı (Prunus armeniaca) ve Sandaloz Ağacı (Pistacia lentiscus) Sakızları Eksüdalarının Spektroskopik Karakterizasyonu ve Karşılaştırılması

Year 2019, , 417 - 423, 23.07.2019

Murat Çanlı

https://doi.org/10.30910/turkjans.595211

Abstract

Bu çalışmada, kayısı (Prunus armeniaca) ve sandaloz (Pistacia lentiscus) ağacı sakızlarının
fizikokimyasal kimyasal bileşimleri belirlenmiştir. Bu polimerik yapıların
yapısal bileşen analizleri; UV-Vis spektrofotometreyle, FT-IR ve GC-MS ile
yapılmıştır. Sonuçta, her iki sakızında bileşiminde de benzer oranlarda arabinoz,
ksilitol, galaktoz, ramnoz, mannoz ve üronik asit bulunmuştur. Protein ve
terpenoid çeşitleri belirlenmiştir. Birbirlerine göre karşılaştırıldıklarında
kayısı sakızı eksüdasının sandaloz sakızı eksüdasına göre daha çok çeşit
protein ve terpenoide sahip olduğu görülmüştür.

Keywords

Prunus armeniaca, Pistacia lentiscus

Thanks

Bu çalışmaya desteklerinden dolayı Kırşehir Ahi Evran Üniversitesi Bilimsel Araştırma Projeleri Birimine (MMY.A3.16.001) teşekkür ederim.

Spectroscopic Characterization and Comparison of Exudates of Apricot (Prunus armeniaca) and Mastic/Sandalose Tree (Pistacia lentiscus) Gums

Abstract

In this study, physicochemical chemical
composition of apricot (Prunus armeniaca)
and sandalose (Pistacia lentiscus)
tree gums were determined. Structural component analysis has been completed by
UV-Vis spectrophotometer, FT-IR and GC-MS. As a result, similar ratios of
arabinose, xylitol, galactose, rhamnose, mannose and uronic acid in both gum
were found in the composition. Protein and terpenoid varieties were determined.
Compared to each other, the apricot gum exudate was found to have more protein
and terpenoids than sandalose gum exudate.

Keywords

Prunus armeniaca, Pistacia lentiscus

References

• Amhamdi, H., Aouinti, F., Wathelet, J. P., Elbachiri, A. 2009. Chemical composition of the essential oil of Pistacia lentiscus L. from Eastern Morocco. Records of Natural Products, 3(2): 90- 95.
• Bouaziz, F., Koubaa, M., Ghorbel, R.E., Chaabouni, S. E. 2016. Recent advances in Rosaceae gum exudates: From synthesis to food and non-food applications. International Journal of Biological Macromolecules, 86: 535-545.
• Daferera, D.J., Ziogas, B.N., Polissiou, M.G. 2000. GC-MS Analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. Journal of Agricultural and Food Chemistry, 48: 2576−2581.
• Dob, T., Dahmane, D., Chelghoum, C. 2006. Chemical composition of the essential oils of Pistacia lentiscus L. from Algeria. Journal of Essential Oil Research, 18: 335-338.
• Duru, M. E., Cakir, A., Kordali, S., Zengin, H., Harmandar, M., Izumi, S., Hirata, T. 2003. Chemical composition and antifungal properties of essential oils of three Pistacia species. Fitoterapia, 74: 170-176.
• Fadavi, G., Mohammadifar, M.A., Zargarran, A., Mortazavian, A.M., Komeili, R. 2014. Composition and physicochemical properties of Zedo gum exudatesfrom Amygdalus scoparia. Carbohydrate Polymers, 101: 1074-1080.
• Fathi, M., Mohebbi, M., Koocheki, A. 2016. Some physico-chemical properties of Prunus armeniaca L. Gum exudates. International Journal of Biological Macromolecules, 82: 744-750.
• Garrison, T. F., Murawski, A., ve Quirino, R. L. 2016. Bio-Based Polymers with Potential for Biodegradability. Polymers, 8(7): 262, https://doi.org/10.3390/polym8070262,
• Gül, H., Dizlek, H. 2009. Pentozanların kimyasal bileşimleri ve yapıları. Gıda, 34(1): 37-42.
• Kottakis, F., Lamari, F., Matragkou, C., Zachariadis, G., Karamanos, N., Choli-Papadopoulou, T. 2008. Arabino-Galactan Proteins from Pistacia lentiscus var. chia: isolation, characterization and biological function. Amino Acids, 34: 413-420.
• Koutsoudaki, C., Krsek, M., Rodger, A. 2005. Chemical Composition and antibacterial activity of the essential oil and the gum of Pistacia lentiscus var. chia. Journal of Agricultural and Food Chemistry, 53(20): 7681-7685.
• Lluveras-Tenorio, A., Mazurek, J., Restivo, A., Colombini, M. P., Bonaduce, I. 2012. Analysis of plant gums and saccharide materials in paint samples: comparison of GC-MS analytical procedures and databases. Chemistry Central Journal, 6: 1-15, https://doi.org/10.1186/1752-153X-6-115.
• Mahfoudhi, N., Chouaibi, M., Donsi, F., Ferrari, G., Hamdi, S. 2012. Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis). Food Science and Technology International, 18(3): 241-250.
• Malsawmtluangi, C., Thanzami, K., Lalhlenmawia, H., Selvan, V., Palanisamy, S., Kandasamy, R. 2014. Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates. International Journal of Biological Macromolecules, 69: 192-199.
• Mirhosseini, H., Amid, B.T. 2012. A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Research International, 46: 387-398.
• Pagola,, S., Benavente, A., Raschi, A., Romano, E., Molina, M.A.A., Stephens, P.W. 2003. Crystal Structure Determination of Thymoquinone by High- Resolution X-Ray Powder Diffraction. AAPS Pharm Sci. Tech., 5(2): 24-31.
• Pitthard, V., Finch, R. 2001. GC-MS Analysis of monosaccharide mixtures as their diethyl dithioacetal derivatives: Application to plant gums used in art works. Chromatographia, 53(1): 317-321.
• Prasad, S., Mandal, I., Singh, S., Paul, A., Mandal, B., Venkatramani, R., Swaminathan, R. 2017. Near UV-Visible electronic absorption originating from charged amino acids in a monomeric protein. Chemical Science, 8: 5416-5433.
• Rosik, J. 1968. Structural features of the polysaccharide of apricot gum in dependence on the infection with fungi, application of a synthetic material and vegetative period. Acta Horticulturae, 11: 523-528.
• Saniewski, M., Ueda, J., Horbowicz, M., Miyamoto, K., Puchalski, J. 2002. Gum in apricot (Prunus armeniaca L) shoots induced by methyl jasmonate. Acta Agrobotanica, 54(2): 27-34.
• Simas, F.F., Gorin, P.A.J., Wagner, R., Sassaki, G.L., Bonkerner, A., Iacomini, M. 2008. Comparison of structure of gum exudate polysaccharides from the trunk and fruit of the peach tree (Prunus persica). Carbohydrate Polymers, 71: 218228.
• Su, W. F. 2013. Principles of Polymer Design and Synthesis. Lecture notes in Chemistry. Chapter 5, Springer, Berlin, Heidelberg, Germany, 89-110. Urbanski, T., Hofman, W., Witanowski, M. 1959. The infrared spectra of some carbohydrates. Bulletin de L'academie Polonaise Des Sciences, 7(9): 619-624.