Determination of chemical composition, antioxidant and antifungal properties of pomegranate (Punica granatum L.) and Parsley (Petroselinum crispum) seed oil produced in industrial scale

Yıl 2020, Cilt: 21 Sayı: 2, 143 - 153, 15.09.2020

Onur Tolga Okan , Ayben Kılıç Pekgözlü , Abdurrahman Onaran , Mehmet Öz , İlhan Deniz

https://doi.org/10.17474/artvinofd.683260

Cited By: 11

Öz

In this study, essential oil and oil acid content, antioxidant and antifungal properties of oils obtained from pomegranate (Punica granatum L.) and parsley seeds (Petroselinium crispum) produced on an industrial scale were investigated. Pomegranate seed oil was obtained cold pressed in an industrial scale, while parsley seed oil was obtained industrial steam distillation. As a result of pomegranate seed oil GC-MS analysis, fifteen components were determined. Parsley seed oil was twelve compounds was identified. Punicic acid (61.19 %) was found as the dominant compound in pomegranate seed oil while apiole (14.21 %) was determined as the dominant compound in parsley seed oil. When the antioxidant capacity of the oils were examined, it was determined that the oils obtained from pomegranate seeds have a moderate antioxidant activity, the oils obtained from parsley seeds have high antioxidant activity. Antifungal activity of pomegranate (Punica granatum L.) and parsley (Petroselinium crispum) seed oil against five different plant pathogens, F. oxysporum f. sp. Lycopersici, B. cinerea, S. sclerotiorum, A. solani, and R. solani were also determined.

Anahtar Kelimeler

Antioxidant , Antifungal , GC-MS , Parsley , Pomegranete , Seed oil

Endüstriyel ölçekte üretilen Nar (Punica granatum L.) ve Maydanoz (Petroselinum crispum) tohumu yağının kimyasal bileşimi, antioksidan ve antifungal özelliklerinin belirlenmesi

Öz

Bu çalışmada endüstriyel ölçekte üretilmiş olan nar (Punica granatum L.) çekirdeği ve maydanoz (Petroselinium crispum) tohumundan elde edilen uçucu yağların ve yağ asitlerinin, antioksidan ve antifungal özellikleri incelenmiştir. Nar çekirdeği yağı endüstriyel soğuk press yöntemi ile üretilmiş iken, maydanoz tohumu yağı da endüstriyel buhar destilasyonu yöntemi ile elde edilmiştir. Nar çekirdeği yağında GC-MS analizi sonucunda 15 bileşen tespit edilmiştir. Maydanoz tohumu yağı içinde 12 bileşen tespit edilmiştir. Nar çekirdeği yağında pukinik asit (% 61.19) ana bileşen olarak bulunmuş iken, maydanoz çekirdeği yağında apiyol (% 14.21) ana bileşen olarak tespit edilmiştir. Yağların antioksidan aktivitesi incelendiğinde nar çekirdeğinden elde edilen yağlarda orta miktarda, maydanoz tohumlarından elde edilen yağlarda ise yüksek miktarda antioksidan aktiviteye sahip oldukları tespit edilmiştir. Ayrıca nar (Punica granatum L.) ve maydanoz (Petroselinium crispum) tohumu yağının beş farklı bitki patojenine Fusarium. oxysporum f. sp. lycopersici, Botrytis cinerea, Sclerotinia. sclerotiorum, Alternaria. solani ve Rhizoctonia solani antifungal aktivitesi olduğu tespit edilmiştir.

Anahtar Kelimeler

Antioksidan , Antifungal , GC-MC , Maydanoz , Nar , Tohum yağı

Kaynakça

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