Keten Tohumu Çeşitlerinin N-Bütanol Fraksiyonlarının Fenolik Bileşenlerinin Antioksidan Aktivitesi

Öz

In recent years, consumers have begun to look at food not only for basic nutrition, but also for health benefits. Flaxseed, has been gaining popularity,due to the repots on its health benefits and disease preventive properties. Flaxseed is known contains a variety of constituents. Flaxseed is an important plant source containing beneficial compounds for health besides beingrich in α-linolenic acid and good quality protein, flaxseed has potential as a natural source of phytochemicals such as flavonoids, lignans and phenolic acids. Flaxseed is the richest source of phenolic compounds. Owing to high content of phenolics, defatted flaxseed meal exhibites broad spectrum of bioactivities. Antioxidant activity of isolated n-bütanol fractions from different types of flaxseed were evaluated by various methods such as DPPH free radical, reducing power, total phenolic contents and consuming of hydrogen peroxide. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were used as the reference antioxidant compounds. This study investigated the antioxidant activity of different varieties of flax seed, rather than synthetic antioxidants tried to shed some light on the subject in terms of usability

Anahtar Kelimeler

• Flaxseed, n-butanol fraction, antioxidant activity, phenolic components

KETEN TOHUMU ÇEŞİTLERİNİN N-BÜTANOL FRAKSİYONLARININ FENOLİK BİLEŞENLERİNİN ANTİOKSİDAN AKTİVİTESİ - ANTIOXIDANT ACTIVITY OF PHENOLIC COMPONENTS FROM N-BUTANOL FRACTION OF FLAXSEED VARIETIES

Öz

KETEN TOHUMU ÇEŞİTLERİNİN N-BÜTANOL FRAKSİYONLARININ FENOLİK BİLEŞENLERİNİN ANTİOKSİDAN AKTİVİTESİ

Son yıllarda tüketiciler gıdaları sadece temel beslenme aracı olarak değil, aynı zamanda sağlık üzerinde faydalı etkileri bulunan maddeler olarak da görmeye başladılar. Keten tohumu, sağlık üzerindeki faydaları ve bazı hastalıklarda koruyucu rol oynaması nedeni ile son yıllarda önem kazanmıştır. Keten tohumunun zengin kimyasal içeriği olduğu bilinmektedir. α –linolenik asit ve iyi kaliteli protein açısından zengin olan keten tohumu flavonoid, lignan ve fenolik asitler gibi fitokimyasalların da doğal kaynağıdır. Keten tohumu fenolik bileşiklerin en zengin kaynaklarındandır. Fenoliklerin zengin içeriği sayesinde yağı uzaklaştılmış keten tohumu biyoaktivitesi geniş spektrum gösterir. Keten tohumu çeşitlerinden izole edilen nbütanol fraksiyonlarının antioksidan aktiviteleri DPPH serbest radikal, indirgeme gücü, toplam fenolik bileşik miktarı ve hidrojen peroksiti giderme gibi çeşitli metotlarla değerlendirildi. Bütillendirilmiş hidroksi anisol (BHA) ve bütillendirilmiş hidroksi toluen (BHT) referans antioksidan bileşikler olarak kullanıldı. Bu çalışmada farklı keten tohumu çeşitlerin antioksidan aktivitesi incelenmiş, sentetik antioksidanlar yerine kullanabilirliği açısından konuya ışık tutulmaya çalışılmıştır.

ANTIOXIDANT ACTIVITY OF PHENOLIC COMPONENTS FROM N-BUTANOL FRACTION OF FLAXSEED VARIETIES

In recent years, consumers have begun to look at food not only for basic nutrition, but also for health benefits. Flaxseed, has been gaining popularity,due to the repots on its health benefits and disease preventive properties. Flaxseed is known contains a variety of constituents. Flaxseed is an important plant source containing beneficial compounds for health besides being rich in α-linolenic acid and good quality protein, flaxseed has potential as a natural source of phytochemicals such as flavonoids, lignans and phenolic acids. Flaxseed is the richest source of phenolic compounds. Owing to high content of phenolics, defatted flaxseed meal exhibites broad spectrum of bioactivities. Antioxidant activity of isolated n-bütanol fractions from different types of flaxseed were evaluated by various methods such as DPPH free radical, reducing power, total phenolic contents and consuming of hydrogen peroxide. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were used as the reference antioxidant compounds. This study investigated the antioxidant activity of different varieties of flax seed, rather than synthetic antioxidants tried to shed some light on the subject in terms of usability

Anahtar Kelimeler

• Keten tohumu, n-bütanol fraksiyon, antioksidan aktivite, fenolik bileşenler

Kaynakça

1. Young, I. S. and Woodside, J. V., ‘Antioxidants in Health and Disease.’ Journal of Clinical Pathology, 54: 176-186 (2001).
2. Kılınç, K. ve Kılınç, A., ‘Oksijen Toksisitesinin Aracı Molekülleri Olarak Oksijen Radikalleri’, Hacettepe Tıp Dergisi, 33(2): 110- 118 (2002).
3. Kahkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S. and Heinonen, M., ‘Antioxidant activity of plant extracts containing phenolic compounds’, Journal of Agricultural and Food Chemistry, 47: 3954- 3962 (1999).
4. Prior, R. L. and Cao, G. H., ‘Analysis of botanicals and dietary supplements for antioxidant capacity’, International, 83 (4): 950-956 (2000).
5. Madhavi, D.L., Deshpande, S.S. and Salunkhe, D.K., Technological, Toxicological and Health Perspectives’, Markel Dekker, Newyork, 41-50 (1996). ‘Food Antioxidants:
6. Berner, L. A. and O’Donnell, J. A., ‘Functional Legislation: Applications To Dairy Foods’, International Dairy Journal, 8, 355-362 (1998).
7. Korthals, M., ‘The Struggle Over Functional Foods: Justice And The Social Meaning Of Functional Foods’, Journal of Agricultural and Environmental Ethics, 15, 315-324 (2002).
8. Mazza, G., ‘Flaxseed Products For Disease Prevention. In: Functional Foods, Biochemical and Processing Aspects’, Lancaster, Pennsylvania: Technomic Publishing Company, 91-127 (1998).

9. Oomah, B. D., Kenaschulk E. O., and Mazza, G., ‘Phenolic Acids In Flaxseed’, Journal of Agricultural and Food Chemistry, 43, 2016-2019 (1995).
10. Haris, R. K. and Haggerty, W. J., ‘Assays For Potentially Anticarcinogenic Phytochemicals In Flaxseed’, Cereal Foods World, 38, 147-151 (1993).
11. Fiuza, M. S., Gomes, C., Teixeira, L. J., Girao da Cruz, M. T., Cordeiro, M. N. D. S., Milhazes, N., Borges and Marques, M. P.M., ‘Phenolic Acid Derivatives With Potential Anicancer Properties-A Structure-Activity Relationship Study. Part 1: Methy, Propyl And Octyl Esters Of Caffeic And Gallic Acids’, Bioorganic&Medicinal Chemistry, 12, 3581-3589 (2004).
12. Kasote, D. M., Hegde, M. V. and Deshmukh, K. K., ‘Antioxidant Activity of Phenolic Components from n-Butanol Fraction (PC-BF) of Defatted Flaxseed Meal’, American Journal of Food Technology, 6(7): 604-612 (2011).
13. Çakır, A., ‘Hypericum hyssopifolium chax subsp. Elongatum (ledeb.) woron var. Elongatum’ un Toprak Üstü Kısımlarının Fitokimyasal Olarak Arastırılması’, (2000).
14. Yen, G.C., Chen, H.Y., ‘Antioxidant activity of various tea extracts in relation to their antimutagenicity’, Journal of Agricultural and Food Chemistry, 43, 27–32 (1995).
15. Singleton, V.L., Orthofer, R., Lamuela- Raventos, R.M., ’Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent’, Methods in Enzymology 299, 152-178 (1998).
16. Ruch, R.J., Cheng, S.J., Klaunig, J.E., ‘Prevention of cytotoxicity and inhibition of intracellular communication by antioxidant catechins isolated from Chinese green tea’, Carcinogenesis, 10, 1003–1008 (1989 ).
17. Gülçin, İ., ‘Antioxidant and antiradical activities of L-Carnitine’, Life Sciences, 78, 803– 811 (2006).
18. Gülçin, İ., Mshvildadze, V., Gepdiremen, A., Elias, R., ‘Antioxidant activity of a triterpenoid glycoside isolated from the berries of Hedera colchica: 3-O-(β-Dglucopyranosyl)- hederagenin’, Phytotherapy Research, 20, 130–134 (2006).
19. Arabshahi-Delouee, S., Urooj, A.,‘Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves’, Food Chemistry, 102, 1233-1240 (2007).
20. Benzie, I.F.F., Strain, J.J., ‘The ferric reducing ability of plasma as a measure of antioxidant power: the FRAP assay’, Analytical Biochemistry, 239, 70-76 (1996). Geliş Tarihi:25.01.2013 Kabul Tarihi:25.06.2013