Total Phenolic Contents and Antioxidant Activities of "Ayvalik" and "Memecik" Olive Leaves and Olive Fruits (Turkish with English Abstract)

Öz

In this study, the total phenolic content, DPPH• and ABTS•+ radical scavenging activities of olive leaves and fruits of “Ayvalik” and “Memecik” cultivars which were harvested from the Directorship of Bornova Olive Research Station during 2008/09 and 2009/10 harvest years were investigated. According to the cultivars, DPPH• and ABTS•+ radical scavenging activities of olive leaves and also the olive fruits total phenolic content, DPPH• and ABTS•+ radical scavenging activities were found statistically significant (P<0.001). The total phenolic content of “Ayvalik” olive leaves 237.73 and 235.64 mgCAE/100 g, “Memecik” olive leaves 230.64 and 233.73 mgCAE/100 g, “Ayvalik” olive fruits 279.39 and 198.87 mgCAE/100 g, “Memecik” olive fruits 349.72 and 253.40 g mgCAE/100 g were determined, in 2008/09 and 2009/10 years, respectively. As a conclusion, statistically significant differences were not determined between the total phenolic contents of “Ayvalik” and “Memecik” olive leaves. On the other hand, total phenolic content of “Memecik” olive fruits were found significantly higher than “Ayvalik” olive fruits, in both harvest year.

Anahtar Kelimeler

• DPPH, ABTS, olive, olive leaves, antioxidant activity

Ayvalik ve Memecik Zeytin Çeşitlerinin Yapraği ve Meyvelerinin Toplam Fenolik Madde Miktarı ve Antioksidan Aktiviteleri

Öz

Bu çalışmada 2008/09 ve 2009/10 hasat yıllarında Bornova Zeytincilik Araştırma İstasyonu Müdürlüğü bahçesinden toplanan Ayvalık ve Memecik zeytin yaprağı ve zeytin meyvelerinin toplam fenolik madde miktarı, DPPH• ve ABTS•+ radikal süpürücü aktiviteleri incelenmiştir. İstatistiksel olarak çeşitlere göre zeytin yaprağının DPPH• ve ABTS•+ radikal süpürücü aktiviteleri, zeytin meyvesinin toplam fenolik madde miktarı, DPPH• ve ABTS•+ radikal süpürücü aktiviteleri önemli bulunmuştur (P<0.001). Ayvalık zeytin yaprağının toplam fenolik madde miktarlarının 2008/09 ve 2009/10 yıllarında sırası ile 237.73 ve 235.64 mgCAE/100 g, Memecik zeytin yaprağının 230.64 ve 233.73 mgCAE/100 g, Ayvalık zeytin meyvesinin 279.39 ve 198.87 mgCAE/100 g ve Memecik zeytin meyvesinin 349.72 ve 253.40 mgCAE/100 g olduğu saptanmıştır. Sonuç olarak her iki hasat yılında da toplam fenolik madde miktarları açısından Ayvalık ve Memecik zeytin çeşitlerinin yaprakları arasında önemli bir fark olmadığı, fakat Memecik zeytin meyvesinin toplam fenolik madde miktarının Ayvalık zeytin meyvesine göre daha yüksek olduğu tespit edilmiştir.

Anahtar Kelimeler

• DPPH, ABTS, zeytin, zeytin yaprağı, antioksidan aktivite

Kaynakça

1. Özdestan Ö, Öztürk Güngör F, Alpözen E, Güven G., Üren A. 2011. Farklı yörelerde yetifltirilen Gemlik zeytinlerinden elde edilen sofralık siyah zeytinlerin biyojen aminlerinin belirlenmesi. Zeytin Bilimi, 2, 13-20.
2. Canözer Ö. 1991. Standart zeytin çeflitleri katoloğu. T.C. Tarım ve Köyiflleri Bakanlığı. TÜGEM. Mesleki Yayınlar Genel No: 334 Seri 16.Ankara.
3. Anonim. 2011. Zeytin Hakkında Genel Bilgiler. http://xa.yimg.com/kq/groups/16420329 /1181476013/name/kitap.doc (Eriflim tarihi: 4 Temmuz 2011)
4. Ferreira IC, Barros L, Soares ME, Bastos ML, Pereira JA. 2007. Antioxidant activity and phenolic contents of Olea Europea L. leaves sprayed with different copper formulations. Food Chem, 103,188-195.
5. Benavente-Garcia O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000. Antioxidant activity of phenolics extracted from Olea europaea L., leaves. Food Chem, 68, 457-462.
6. Bouaziz M, Sayadi S. 2005. Isolation and evaluation of antioxidants from leaves of a Tunisian cultivar olive tree. Eur J Lipid Sci Technol, 107, 497-504.
7. Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S. 2008. Effect of storage on refined and husk olive oils composition:stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chem, 108 (1), 253-262.
8. Ranalli A, Contento S, Lucera L, Di Febo M, Marchegiani D, Di Fonzo V. 2006. Factors affecting the contents of iridoid oleuropein in olive leaves (Olea europaea L.). J Agric Food Chem, 54, 434-440. 9. Fabbri A, Galaverna G, Ganino T. 2008. polyphenol composition of olive leaves with regard to cultivar, time of collection and shoot type. Proceeding of the Fifth International Symposium on Olive Growing. Acta Horticulturae, 791, 459-464.

9. Silva S, Gomes L, Leitao F, Coelho AV, Vilas Boas L. 2006. Phenolic compounds and antioxidant activity of Olea europea L. fruits and leaves. Food Sci Technol Int, 12(5), 385-396.
10. Milardovic S, Ivekovic DS, Grabaric B. 2006. A novel amperometric method for antioxidant activity determination using DPPH free radical. Bioelectrochemistry, 68, 175–180.
11. UZK. 1991. Zeytinyağı kalitesinin iyilefltirilmesi, Yağ Teknolojisi Deneme Enstitüsü, İtalya.
12. TSE. 1974. Yağlı tohumlar-su ve uçucu madde miktarı tayini (TS 1632) Mart 1974. Ankara.
13. TSE. 1987. Yağlı tohumlar-yağ tayini (TS 973) Mart 1987. Ankara.
14. Hrncirik K, Fritsche S. 2004. Comparability and reliability of different techniques fort he determination of phenolic compounds in virgin olive oil. Eur J Lipid Sci Technol, 106, 540-549.
15. Jiang L, Yamaguchi T, Takamura H, Matoba T. 2005. Characteristics of Shodo Island olive oils in Japan: fatty acid composition and antioxidative compounds. Food Sci Technol Res, 18(11), 254-260.
16. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernandez-Gutierrez A. 2005. Evaluation of the antioxidant capacity of ındividual phenolic compounds in virgin olive oil. J Agric Food Chem, 53, 8918-8925.
17. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assy. Free Radical Biology & Medicine, 26, 1231-1237.
18. Pellegrini N, Visioli F, Buratti S, Brighenti F. 2001. Direct analysis of total antioxidant activity of olive oil and studies on the influence. J Agric Food Chem, 49(9), 2532-2538.
19. Gorinstein S, Martin-Belloso O, Katrich E, Lojek A, Cız M, Gligelmo-Miguel N, Haruenkit R, Park YS, Jung, S T, Traktenberg S. 2003. Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests. J Nutritional Biochemistry, 14, 154-159.
20. Saygın B. 2009. Zeytin yaprağındaki bafllıca fenolik bileflikler ve bunların antioksidan kapasiteleri üzerine arafltırmaları. EÜ FBE, Gıda Müh., Yüksek Lisans Tezi, İzmir, 77.
21. Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem, 89, 191–198.
22. Paiva-Martins F, Correia R, Felix S, Ferreira P, Gordon MH. 2007. Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. J Agric Food Chem, 55, 4139-4143.
23. Farag RS , El-Baroty GS, Basuny AM. 2003. The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oil. International J Food Sci and Technol, 38, 81–87.
24. Salta F, N, Mylona A, Chiou A, Boskou G, Andrikopoulos NK. 2007. Oxidative stability of edible vegetable oils enriched in polyphenols with olive leaf extract. Food Sci Technol Int, 13(6), 413-42.
25. Ninfali P, Aluigi G, Bacchiocca M, Magnani M. 2001. Antioxidant capacity of extra-virgin olive oils. J Am Oil Chem Soc, 78, 243-247.
26. Tovar MJ, Moltiva MJ, Luna M, Girona J, Paz-Romero M. 2001. Analytical characteristics of virgin olive oil from young trees (Arbequina cultivar) growing under linear ırrigation strategies. J Am Oil Chem Soc, 78, 843-849.
27. Mailer R, Ayton J. 2009. Effect of irrigation and water stres on olive oil quality and yield based on a four year study. Acta Horticulture, 888, 63-72. 29. Anonim. 2009. www.mgm.gov.tr, Yıllık yağıfl miktarları. (Eriflim tarihi: 16 Haziran 2010)
28. Anonim. 2010. www.mgm.gov.tr , Yıllık yağıfl miktarları. (Eriflim tarihi: 24 Mayıs 2011)
29. Günç Ergönül P. 2006. Zeytin meyvesinin olgunlaflması sırasında, bileflimindeki organik asit miktarındaki değiflimler ve bu değiflimlerin yağ birikimiyle olan iliflkisinin arafltırılması, CBÜ FBE Yüksek Lisans Tezi, Manisa, 98.
30. Boskou G, Salta FN, Chrysostomou S, Mylona A, Chiou A, Andrikopoulos NK. 2006. Antioxidant capacity and phenlic profil of table olives from the Grek market. Food Chem, 94, 558-564.
31. Ocakoglu D, Tokatli F, Ozen B, Korel F. 2009. Distribution of simple phenols, phenolic acids and flavanoids in Turkish moonovarietal extra virgin olive oils for two harvest years. Food Chem,113, 401-410.
32. Ilyasoglu H, Ozcelik B, Van Hoed V, Verhe R. 2010. Characterization of Aegean olive oils by their minor compounds. J Am Oil Chem Soc, 87, 627–636.