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Research on the Phenolic Compounds in Sarilop (Ficus Carica L.) Fig Variety (in English)

Yıl 2013, Cilt: 38 Sayı: 5, 267 - 274, 01.10.2013

Öz

Phenolic compounds are food components that have the features which are called anticarsinogenic, antioxidative, antimutagenic, holding the free radicals and the inhibition of lipid peroxidation. Fig is an edible fruit that growns in the tropic and subtropic areas. Sarılop is a variety of fig that has long been associated with horticulture in the Eagean region of Turkey. Ten samples of fresh fig and ten samples of dried fig supplied from different manufacturers in Turkey were analyzed to determine their total phenolic content, total flavonoid content, DPPH and FRAP radical scavenging activity, qualitative and quantitative phenolic compounds by HPLC. Gallic acid, chlorogenic acid, (-)-epicatechin, syringic acid, rutin and psoralen were determined in fresh and dried figs by HPLC. It was determined that the major phenolic compound is (-)-epicatechin. Statistically difference between different sorts of fig are significant (P< 0.05). The amount of polyphenol is higher in fresh figs compared to dried ones.

Kaynakça

  • Hatano KI, Kubota K, Tanokura M. 2008. Investigation of chemical structure of nonprotein proteinase inhibitors from dried figs. Food Chem, 107:305-311.
  • Patil VV, Patil VR. 2011. Ficus carica Linn.-An overwiev. J Med Plants Res, 5:246-253.
  • Koçlu T, Çeliker M. 2006. The Fig Cultivation, Head of Department Ministry of Agriculture and Rural Affairs Publishing, Ankara, Turkey, 36 p (in Turkish).
  • Different letters in the same table and coloumn mean significant statistically differences (p<0.05). a Range (mean±standard deviation).
  • Fig. HPLC chromatograms of phenolic compounds in Sarılop type Ödemifl cultivar fresh fig. Pik identification: gallic acid (1), chlorogenic acid (2), (-)-epicatechin (3), syringic acid (4), rutin (5) and psoralen (6).
  • Oliveira AP, Valentão P, Pereira JA, Silva BM, Tavares F, Andrade PB. 2009. Ficus carica L.: Metabolic and biological screening. Food Chem Toxicol, 47:2841-2846.
  • Dermott JH. 2000. Antioxidant nutrients: current dietary recommendations and research update. J Am Pharm Assoc, 40(6):785-99.
  • Herrera E, Jiménez R, Aruoma OI, Hercberg S, Sánchez-Garc a I, Fraga C. 2009. Aspects of antioxidant foods and supplements in health and disease. Nutr Res, 67:140-144.
  • Anon 2011. The general information about figs. www.erbeyliincir.gov.tr (Accessed 4 June 2011) (in Turkish).
  • Cebeci Z. 2008. Fig variety in Turkey-Ficus carica L.. http://www.turkonde.cukurova. edu.tr/common/ object_show.aspx?id=770 (Accessed 6 June 2011) (in Turkish).
  • Turkish Standards Institute (TSE). 2006. Dried Fig Standard. Turkish Standards Institute Agriculture Trade Group, Ankara, Türkiye (ICS 67.080.10) (in Turkish).
  • Garcia-Salas P, Morales-Soto A, Segura-Carretero A, Fernández-Gutiérrez A. 2010. Phenolic compound extraction systems for fruit and vegetable samples. Molecules, 15:8813-8826.
  • Veberic R, Colaric M, Stampar F. 2008. Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern mediterranean region. Food Chem, 106:153-157.
  • Xu BJ, Chang SKC. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci, 72:159-166.
  • Heimler D, Vignolini P, Dini MG, Romani A. 2005. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agr Food Chem, 53:3053-3059.
  • Sun T, Powers JR, Tang J. 2007. Evaluation of the antioxidant acivity of asparagus, broccoli and their juices. Food Chem, 105:101-106.
  • Kırca A, Özkan M. 2007. The methods of different purposeful test and analysis. In: Food Analysis, Cemero¤lu B (chif ed), Journal of Food Technology Publishing, Ankara, Turkey, pp. 463-486 (in Turkish).
  • Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr Res, 23:1719-1726.
  • Xu ZJ, Yeung SYV, Chang Q, Huang Y, Chen YZ. 2004. Comparison of antioxidant activity and bioavailability of tea epicatechins with their epimers. Brit J Nutr, 91:873-881.
  • Çam M. 2009. Extraction of antioxidant compound of pomegranate peels and seeds using pressurized liquid extractor with water. Ege University The Institute of Science and Technology Food Technology Department Ph. D. Thesis, Izmir, Turkey, 271 p. (in Turkish)
  • Due_as M, Pérez-Alonso JJ, Santos-Buelga C, Escribano-Bail n T. 2008. Anthocyanin composition in fig (Ficus carica L.). J Food Compos Anal, 21: 107-115.
  • Veberic R, Jakopic J, Stampar F. 2008. Internal fruit quality of figs (Ficus carica L.) in the northern mediterranean region. Ital J Food Sci, 20:255-262.
  • Albayrak S, Sa¤dıç O, Aksoy A. 2010. The methods of determining of antioxidant capacities in the vegetable and foods. Erciyes University J Sci Tech Instit, 26:401-409 (in Turkish).
  • Serteser A, Kargıo¤lu M, Gök V, Ba¤cı Y, Özcan MM, Arslan D. 2009. Antioxidant properties of some plants growing wild in Turkey. Grasas y Aceites, 60(2):147-154.
  • Ishiwata K, Yamaguchi T, Takamura H, Matoba T. 2004. DPPH radical-scavenging activity and polyphenol content in dried fruits. Food Sci Technol Res, 10:152-156.
  • Çalıflkan O, Polat AA. 2011. Phytochemical and antioxidant properties of selected fig (Ficus caricaL.) accessions from the eastern Mediterranean region of Turkey. Sci Hortic-Amsterdam, 128: 473-478.
  • Apak R, Güçlü K, Demirata B, Özyürek M, Çelik SE, Bektaflo¤lu B, Berker KI, Özyurt D. 2007. Comparative evaluation of total antioxidant capacity assays applied to phenolic compounds and the CUPRAC assay. Molecules, 12:1496-1547.

Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce)

Yıl 2013, Cilt: 38 Sayı: 5, 267 - 274, 01.10.2013

Öz

Fenolik bileşikler, antikanserojen, antioksidatif, antimutajenik, serbest radikalleri bağlama ve lipid peroksidasyonunu önleme özelliklerine sahip gıda bileşenleridir. İncir, tropik ve subtropik bölgelerde yetiştirilen yenilebilir bir meyvedir. Sarılop ise, Ege bölgesinde yaygın olarak yetiştiriciliği yapılan bir incir çeşididir. Türkiye’deki farklı üreticilerden temin edilen on çeşit yaş ve on çeşit kuru incir, toplam fenolik madde miktarlarını, toplam flavonoid içeriklerini, DPPH ve FRAP yöntemleriyle radikal süpürücü aktivitelerini, HPLC cihazıyla kalitatif ve kantitatif olarak fenolik bileşiklerini belirlemek amacıyla analiz edilmiştir. HPLC analizi sonucunda yaş ve kuru incirlerde gallik asit, klorogenik asit, (-)-epikateşin, şiringik asit, rutin ve psoralen tespit edilmiştir. İncirdeki major fenolik bileşiğin (-)-epikateşin olduğu saptanmıştır. İncir çeşitleri arasında istatistiksel açıdan anlamlı bir farklılık vardır (P&lt; 0.05). Yaş incirlerin fenolik içerikleri, kuru incirlere göre daha yüksektir.

Kaynakça

  • Hatano KI, Kubota K, Tanokura M. 2008. Investigation of chemical structure of nonprotein proteinase inhibitors from dried figs. Food Chem, 107:305-311.
  • Patil VV, Patil VR. 2011. Ficus carica Linn.-An overwiev. J Med Plants Res, 5:246-253.
  • Koçlu T, Çeliker M. 2006. The Fig Cultivation, Head of Department Ministry of Agriculture and Rural Affairs Publishing, Ankara, Turkey, 36 p (in Turkish).
  • Different letters in the same table and coloumn mean significant statistically differences (p<0.05). a Range (mean±standard deviation).
  • Fig. HPLC chromatograms of phenolic compounds in Sarılop type Ödemifl cultivar fresh fig. Pik identification: gallic acid (1), chlorogenic acid (2), (-)-epicatechin (3), syringic acid (4), rutin (5) and psoralen (6).
  • Oliveira AP, Valentão P, Pereira JA, Silva BM, Tavares F, Andrade PB. 2009. Ficus carica L.: Metabolic and biological screening. Food Chem Toxicol, 47:2841-2846.
  • Dermott JH. 2000. Antioxidant nutrients: current dietary recommendations and research update. J Am Pharm Assoc, 40(6):785-99.
  • Herrera E, Jiménez R, Aruoma OI, Hercberg S, Sánchez-Garc a I, Fraga C. 2009. Aspects of antioxidant foods and supplements in health and disease. Nutr Res, 67:140-144.
  • Anon 2011. The general information about figs. www.erbeyliincir.gov.tr (Accessed 4 June 2011) (in Turkish).
  • Cebeci Z. 2008. Fig variety in Turkey-Ficus carica L.. http://www.turkonde.cukurova. edu.tr/common/ object_show.aspx?id=770 (Accessed 6 June 2011) (in Turkish).
  • Turkish Standards Institute (TSE). 2006. Dried Fig Standard. Turkish Standards Institute Agriculture Trade Group, Ankara, Türkiye (ICS 67.080.10) (in Turkish).
  • Garcia-Salas P, Morales-Soto A, Segura-Carretero A, Fernández-Gutiérrez A. 2010. Phenolic compound extraction systems for fruit and vegetable samples. Molecules, 15:8813-8826.
  • Veberic R, Colaric M, Stampar F. 2008. Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern mediterranean region. Food Chem, 106:153-157.
  • Xu BJ, Chang SKC. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci, 72:159-166.
  • Heimler D, Vignolini P, Dini MG, Romani A. 2005. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agr Food Chem, 53:3053-3059.
  • Sun T, Powers JR, Tang J. 2007. Evaluation of the antioxidant acivity of asparagus, broccoli and their juices. Food Chem, 105:101-106.
  • Kırca A, Özkan M. 2007. The methods of different purposeful test and analysis. In: Food Analysis, Cemero¤lu B (chif ed), Journal of Food Technology Publishing, Ankara, Turkey, pp. 463-486 (in Turkish).
  • Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr Res, 23:1719-1726.
  • Xu ZJ, Yeung SYV, Chang Q, Huang Y, Chen YZ. 2004. Comparison of antioxidant activity and bioavailability of tea epicatechins with their epimers. Brit J Nutr, 91:873-881.
  • Çam M. 2009. Extraction of antioxidant compound of pomegranate peels and seeds using pressurized liquid extractor with water. Ege University The Institute of Science and Technology Food Technology Department Ph. D. Thesis, Izmir, Turkey, 271 p. (in Turkish)
  • Due_as M, Pérez-Alonso JJ, Santos-Buelga C, Escribano-Bail n T. 2008. Anthocyanin composition in fig (Ficus carica L.). J Food Compos Anal, 21: 107-115.
  • Veberic R, Jakopic J, Stampar F. 2008. Internal fruit quality of figs (Ficus carica L.) in the northern mediterranean region. Ital J Food Sci, 20:255-262.
  • Albayrak S, Sa¤dıç O, Aksoy A. 2010. The methods of determining of antioxidant capacities in the vegetable and foods. Erciyes University J Sci Tech Instit, 26:401-409 (in Turkish).
  • Serteser A, Kargıo¤lu M, Gök V, Ba¤cı Y, Özcan MM, Arslan D. 2009. Antioxidant properties of some plants growing wild in Turkey. Grasas y Aceites, 60(2):147-154.
  • Ishiwata K, Yamaguchi T, Takamura H, Matoba T. 2004. DPPH radical-scavenging activity and polyphenol content in dried fruits. Food Sci Technol Res, 10:152-156.
  • Çalıflkan O, Polat AA. 2011. Phytochemical and antioxidant properties of selected fig (Ficus caricaL.) accessions from the eastern Mediterranean region of Turkey. Sci Hortic-Amsterdam, 128: 473-478.
  • Apak R, Güçlü K, Demirata B, Özyürek M, Çelik SE, Bektaflo¤lu B, Berker KI, Özyurt D. 2007. Comparative evaluation of total antioxidant capacity assays applied to phenolic compounds and the CUPRAC assay. Molecules, 12:1496-1547.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Emine Nakilcioğlu Bu kişi benim

Yaşar Hışıl Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 38 Sayı: 5

Kaynak Göster

APA Nakilcioğlu, E. ., & Hışıl, Y. . (2013). Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce). Gıda, 38(5), 267-274.
AMA Nakilcioğlu E, Hışıl Y. Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce). GIDA. Ekim 2013;38(5):267-274.
Chicago Nakilcioğlu, Emine, ve Yaşar Hışıl. “Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce)”. Gıda 38, sy. 5 (Ekim 2013): 267-74.
EndNote Nakilcioğlu E, Hışıl Y (01 Ekim 2013) Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce). Gıda 38 5 267–274.
IEEE E. . Nakilcioğlu ve Y. . Hışıl, “Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce)”, GIDA, c. 38, sy. 5, ss. 267–274, 2013.
ISNAD Nakilcioğlu, Emine - Hışıl, Yaşar. “Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce)”. Gıda 38/5 (Ekim 2013), 267-274.
JAMA Nakilcioğlu E, Hışıl Y. Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce). GIDA. 2013;38:267–274.
MLA Nakilcioğlu, Emine ve Yaşar Hışıl. “Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce)”. Gıda, c. 38, sy. 5, 2013, ss. 267-74.
Vancouver Nakilcioğlu E, Hışıl Y. Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce). GIDA. 2013;38(5):267-74.

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