FATTY ACID COMPOSITION, TOTAL PHENOLIC CONTENT, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF VARIETIES OF POPPY (Papaver somniforum) SEED OILS

Öz

n the study, fatty acid compositions, bioactive and antimicrobial properties of fixed oil obtained from blue and white poppy (Papaver somniforum) seeds were examined. The major components found in the composition of samples were linoleic (69.2-73.2%), oleic (13.5-17.4%) and palmitic acid (8.8-8.9%). The total phenolic content was determined as 659.5±2.12 and 275.5±2.12 mg GAE/kg in blue and white poppy seed oil (BPSO and WPSO), respectively. According to DPPH and ABTS+ methods, the antioxidant activities were 40.35±0.14 and 41.09±0.58% for BPSO and 40.86±1.25 and 41.95±1.46% for WPSO, respectively. In the context of this study, antimicrobial effects of oil samples were determined for the first time on bacteria, important in food microbiology. The most sensitive microorganisms to BPSO were E. coli and L. monocytogenes. WPSO was shown similar level of antimicrobial effect on microorganisms except B. subtilis and S. aureus. Results showed that poppy seed oils have the potential to be used as natural antioxidant and antimicrobial products.

Anahtar Kelimeler

• Poppy seed
• oil
• total phenolic content
• antimicrobial
• antioxidant

HAŞHAŞ (Papaver somniforum) ÇEŞİTLERİNİN TOHUM YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, TOPLAM FENOLİK MADDE MİKTARI, ANTİOKSİDAN VE ANTİMİKROBİYAL AKTİVİTELERİ

Öz

Bu çalışmada, mavi ve beyaz haşhaş (Papaver somniforum) tohumlarından elde edilen sabit yağların yağ asidi kompozisyonları, biyoaktif ve antimikrobiyal özellikleri incelenmiştir. Örneklerin bileşiminde ağırlıklı olarak linoleik (%69.2-73.2), oleik (%13.5-17.4) ve palmitik asit (%8.8-8.9) olduğu tespit edilmiştir. Toplam fenolik madde miktarı mavi ve beyaz haşhaş tohumu yağında (MHTY ve BHTY) sırasıyla 659.5±2.12 ve 275.5±2.12 mg GAE/kg olarak belirlenmiştir. MHTY’nın antioksidan aktivite değeri DPPH ve ABTS+ yöntemlerine göre sırasıyla %40.35±0.14 ve 41.09±0.58, BHTY’da ise %40.86±1.25 ve 41.95±1.46 olarak tespit edilmiştir. Çalışma kapsamında ilk kez yağ örneklerinin gıda mikrobiyolojisi açısından önemli bakteriler üzerinde antimikrobiyal etkileri belirlenmiştir. MHTY’na karşı en hassas mikroorganizmaların E. coli ve L. monocytogenes olduğu belirlenmiştir. BHTY, B. subtilis ve S. aureus dışındaki mikroorganizmalara karşı benzer düzeyde etki göstermiştir. Sonuçlar, haşhaş tohumu yağlarının doğal antioksidan ve antimikrobiyal ürünler olarak kullanılabilme potansiyeline sahip olduğunu göstermiştir.

Anahtar Kelimeler

• mavi haşhaş
• beyaz haşhaş
• toplam fenolik madde
• antimikrobiyal
• antioksidan

Kaynakça

1. Ababouch, L., Chaibi, A., Busta, F.F. (1992). Inhibition of bacterial spore growth by fatty acids and their sodium salts. J. Food Prot. 55: 980-984, doi:10.4315/0362-028X-55.12.980.
2. Ababouch, L., Bouqartacha, F., Busta, F.F. (1994). Inhibition of Bacillus cereus spores and vegetative cells by fatty acids and glyceryl monododecanoate. Food Microbiol. 55: 327-336, doi: 10.1006/fmic.1994.1037.
3. Abudak, M., Kara, H.H. (2017). Fatty acid composition and some bioactive properties of edible oil extracted from different varieties of poppy (Papaver somniferum L.) seeds. Riv. Ital. Sostanze Grasse, 94: 19-25.
4. Bozan, B., Temelli, F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresour Technol, 99: 6354-6359, doi: 10.1016/j.biortech.2007.12.009.
5. Chaudhry, N.M.A. Tariq, P. (2008). In vitro antibacterial activities of kalonji, cumin and poppy seed. Pak J Bot, 40(1): 461.
6. Coşkun, F. (2006). Gıdalarda bulunan doğal koruyucular. Gıda Teknolojileri Elektronik Dergisi, 2, 27-33.
7. Deng, Y., Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., Zhao, Y. (2014). Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts. Food Control, 38: 184-191 doi: 10.1016/j.foodcont.2013.10.023.
8. Dilek, M., Gültepe, A., Öztaşan, N. (2018). Haşhaş (Papaver somniferum L.) çiçeğinin uçucu yağ içeriğinin belirlenmesi ve antimikrobiyal özelliklerinin araştırılması. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 18(3): 786-795, doi: 10.5578/fmbd.67616.

9. Dündar Emir, D., Aydeniz, B., Yılmaz, E. (2015). Effects of roasting and enzyme pretreatment on yield and quality of cold-pressed poppy seed oils. Turk J Agric For, 39: 260-271, doi:10.3906/tar-1409-34.
10. Ghafoor, K., Özcan, M.M., Fahad, A.J., Babiker, E.E., Fadimu, G.J. (2019). Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven-and microwave-roasted poppy seeds and oil. LWT-Food Sci Tech, 99: 490-496, doi: 10.1016/j.foodchem.2019.05.140.
11. Gültepe, A. (2013). Papaver somniferum L. çiçeklerinin esansiyel yağ içeriği, antimikrobiyal ve antifungal özelliklerinin belirlenmesi. Afyon Kocatepe Üniversitesi Fen Bilimleri Enstitüsü, Kimya Anabilimdalı Yüksek Lisans Tezi, Afyonkarahisar, Türkiye, 73 s.
12. Ishtiaque, S., Khan, N., Siddiqui, M.A., Siddiqi, R., Naz, S. (2013). Antioxidant potential of the extracts, fractions and oils derived from oilseeds. Antioxidants, 2(4): 246-256, doi: 10.3390/antiox2040246.
13. Kamath, S.D., Arunkumar, D., Avinash, N.G., Samshuddin, S. (2015). Determination of total phenolic content and total antioxidant activity in locally consumed food stuffs in Moodbidri, Karnataka, India. Adv Appl Sci Res, 6(6): 99-102.
14. Khanafari, A., Yaghoub, N.Z.G., Fariba S. (2013). Combined application of microbial cellulose and papaver macrostomum extract on bedsore microorganisms. Jundishapur J Microbiol, 6(3): 220-225.
15. Kiralan, M., Özkan, G., Bayrak, A., Ramadan, M.F. (2014). Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Ind Crop Prod, 57: 52-58, doi: 10.1016/j.indcrop.2014.03.026.
16. Liyana-Pathirina, C.M., Shahidi, F. (2006). Importance of insoluble-bound phenolics to antioxidant properties of wheat. J Agric Food Chem, 54:1256-1264, doi: 10.1021/jf052556h.
17. Naik, D.G., Dandge, C.N., Rupanar, S.V. (2011). Chemical examination and evaluation of antioxidant and antimicrobial activities of essential oil from Gymnema sylvestre R. Br. leaves. J Essent Oil Res, 23(3): 12-19, doi: 10.1080/10412905.2011.9700451.
18. Özcan, M.M., Atalay, Ç. (2006). Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas y Aceites, 57(2), 169-174, doi: 10.3989/gya.2006.v57.i2.33.
19. Peter, K.V. (2001). Handbook of herbs and spices. CRC Press, Abington the USA, 332 p.
20. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26: 1231-1237, doi: 10.1016/s0891-5849(98)00315-3.
21. Ryan, E., Galvin, K., O’Connor, T.P., Maguire, A.R. (2007). Phytosterol, squalene, tocopheral content and fatty acid profile of selected seeds, grains, and legumes. Plants Food Hum Nutr, 62: 85-91, doi: 10.1007/s11130-007-0046-8.
22. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16: 144-158.
23. Şengün İ.Y., Öztürk B. (2018). Bitkisel kaynaklı bazı doğal antimikrobiyaller. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi C- Yaşam Bilimleri ve Biyoteknoloji, 7: 256-276, doi: 10.18036/aubtdc.407806.
24. USP, (1995). The U.S. Pharmacopeia National Formularty. USP 23 NF 18, 1755 s.
25. Tajkarimi, M.M., Ibrahim, S.A., Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218, doi: 10.1016/j.foodcont.2010.02.003.
26. Tomas-Menor, L., Morales-Soto, A., Barrajón-Catalán, E., Roldán-Segura, C., Segura-Carretero, A., Micol, V. (2013). Correlation between the antibacterial activity and the composition of extracts derived from various Spanish Cistus species. Food Chem Toxicol, 55: 313-322, doi: 10.1016/j.fct.2013.01.006.
27. Tovar, M.J., Motilva, M.J., Romero, M.P. (2001). Changes in the phenolic composition of virgin olive from young trees (Olea europaes L. ev. Arbequina) grown under linear irrigation strategies. J Agric Food Chem, 49 (11): 5502-5508, doi: 10.1021/jf0102416.