Quantitative analysis of phenolic compounds of commercial basil cultivars (Ocimum basilicum L.) by LC-TOF-MS and their antioxidant effects

Yıl 2020, Cilt: 4 Sayı: 2, 179 - 184, 31.12.2020

Nusret Genç Mahfuz Elmastaş İsa Telci Ramazan Erenler

https://doi.org/10.32571/ijct.795629

Cited By: 4

Öz

Basil (Ocimum basilicum L.), an aromatic and medicinal plant, is used for food and pharmaceutical purposes. In this work, quantitative analyses of phenolic compounds for commercial basil cultivars, which are Sweet (1), Purple (2), Lettuce (3), Brosh (4) grown in Tokat city in Turkey's ecology, were executed by Liquid Chromatography Time-of-Flight Mass Spectrometry (LC-TOF-MS). Antioxidant activities of related genotypes were determined using 2,2-Diphenyl-1-picrylhydrazyl (DPPH)’s radical, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)’s diammonium salt and the ferric reducing antioxidant power (FRAP) assays. The activity-compound relationship was revealed. Brosh (4) genotype revealed the most DPPH [296 µmole TE (Trolox equivalent/g DW (gram dry weight)], ABTS (706 µmole TE/g DW), and FRAP (650 µmole TE/g DW) activities. It was determined that rosmarinic acid was in the highest amount in all genotypes. Among the genotypes, it was determined that Lettuce contained the most rosmarinic acid with a value of 180460.6 (mg kg-1 DW).

Anahtar Kelimeler

Ocimum basilicum L., antioxidant activity, quantitative analysis, basil cultivar, LC-TOF-MS

Kaynakça

• 1. Genç, N.; Yıldız, İ.; Karan, T.; Eminağaoğlu, Ö.; Erenler, R. Turk. J. Biodiv. 2019, 2 (1), 1-5.
• 2. Topçu, G.; Erenler, R.; Çakmak, O.; Johansson, C. B.; Çelik, C.; Chai, H.-B.; Pezzuto, J. M. Phytochemistry 1999, 50 (7), 1195-1199.
• 3. Erenler, R.; Nusret, G.; Elmastaş, M.; Eminağaoğlu, Ö. Turk. J. Biodiv. 2019, 2 (1), 13-17.
• 4. Newman, D. J.; Cragg, G. M. J. Nat. Prod. 2007, 70 (3), 461-477.
• 5. Dede, E.; Genc, N.; Elmastas, M.; Aksit, H.; Erenler, R. Nat. Prod. J. 2019, 9 (3), 238-243.
• 6. Elmastas, M.; Celik, S. M.; Genc, N.; Aksit, H.; Erenler, R.; Gulcin, İ. Int. J. Food Prop. 2018, 21 (1), 374-384.
• 7. Elmastas, M.; Erenler, R.; Isnac, B.; Aksit, H.; Sen, O.; Genc, N.; Demirtas, I. Nat. Prod. Res. 2016, 30 (3), 299-304.
• 8. Erenler, R.; Adak, T.; Karan, T.; Elmastas, M.; Yildiz, I.; Aksit, H.; Topcu, G.; Sanda, M. A. EPSTEM 2017, 139-145.
• 9. Yaglioglu, A. S.; Akdulum, B.; Erenler, R.; Demirtas, I.; Telci, I.; Tekin, S. Med. Chem. Res. 2013, 22 (6), 2946-2953.
• 10. Aksit, H.; Çelik, S. M.; Sen, Ö.; Erenler, R.; Demirtas, I.; Telci, I.; Elmastas, M. Rec. Nat. Prod. 2014, 8 (3), 277-280.
• 11. Elmastaş, M.; Telci, İ.; Akşit, H.; Erenler, R. Turk. J. Biochem. 2015, 40 (6), 456-462.
• 12. Erenler, R.; Sen, O.; Yaglioglu, A. S.; Demirtas, I. Comb. Chem. High T. Scr. 2016, 19 (1), 66-72.
• 13. Aydin, A.; Erenler, R.; Yılmaz, B.; Tekin, Ş. J. Turk. Chem. Soc., Sec. A: Chem. 2016, 3 (3), 217-228.
• 14. Erenler, R.; Sen, O.; Aksit, H.; Demirtas, I.; Yaglioglu, A. S.; Elmastas, M.; Telci, İ. J. Sci. Food Agr. 2016, 96 (3), 822-836.
• 15. Erenler, R.; Pabuccu, K.; Yaglioglu, A. S.; Demirtas, I.; Gul, F. Z. Naturforsch. C. 2016, 71 (3-4), 87-92.
• 16. Erenler, R.; Demirtas, I.; Karan, T.; Altun, M.; Gul, F. Int. J. Sec. Metabol. 2017, 4 (3, Special Issue 2), 512-516.
• 17. Guzel, A.; Aksit, H.; Elmastas, M.; Erenler, R. Pharmacogn. Mag. 2017, 13 (50), 316-320.
• 18. Karan, T.; Erenler, R. Pharmacogn. Mag. 2017, 13 (Suppl 3), 723-725.
• 19. Grayer, R. J.; Bryan, S. E.; Veitch, N. C.; Goldstone, F. J.; Paton, A.; Wollenweber, E. Phytochemistry 1996, 43 (5), 1041-1047.
• 20. Loughrin, J. H.; Kasperbauer, M. J. J. Agr. Food Chem. 2001, 49 (3), 1331-1335.
• 21. Lee, S.J.; Umano, K.; Shibamoto, T.; Lee, K.G. Food Chem. 2005, 91 (1), 131-137.
• 22. Martins, A. P.; Salgueiro, L. R.; Vila, R.; Tomi, F.; Cañigueral, S.; Casanova, J.; da Cunha, A. P.; Adzet, T. Planta Med. 1999, 65 (02), 187-189.
• 23. de Almeida, I.; Alviano, D. S.; Vieira, D. P.; Alves, P. B.; Blank, A. F.; Lopes, A. H. C.; Alviano, C. S.; Maria do Socorro, S. R. Parasitol. Res. 2007, 101 (2), 443-452.
• 24. da Silva, L. A. L.; Pezzini, B. R.; Soares, L. Pharmacogn. Mag. 2015, 11 (41), 96.
• 25. Zhan, Y.; An, X.; Wang, S.; Sun, M.; Zhou, H. Bioorgan. Med. Chem. 2020, 28 (1), 115179.
• 26. Karan, T.; Yildiz, I.; Aydin, A.; Erenler, R. Rec. Nat. Prod. 2018, 12 (3), 273-283.
• 27. Türkmen, N.; Öz, A.; Sönmez, A.; Erol, T.; Gülümser, D.; Yurdakul, B.; Kayır, Ö.; Elmastas, M.; Erenler, R. J. New Results Sci. 2014, 3 (6), 27-31.
• 28. Bayir, B.; Gündüz, H.; Usta, T.; Şahin, E.; Özdemir, Z.; Kayır, Ö.; Sen, Ö.; Akşit, H.; Elmastaş, M.; Erenler, R. J. New Results Sci. 2014, 6, 44-50.
• 29. Telci, I.; Bayram, E.; Yılmaz, G.; Avcı, B. Biochem. Syst. Ecol. 2006, 34 (6), 489-497.
• 30. Erenler, R.; Telci, I.; Ulutas, M.; Demirtas, I.; Gul, F.; Elmastas, M.; Kayir, O. J. Food Biochem. 2015, 39 (5), 622-630.
• 31. Elmastas, M.; Ozturk, L.; Gokce, I.; Erenler, R.; Aboul-Enein, H. Y. Anal. Lett. 2004, 37 (9), 1859-1869.
• 32. Demirtas, I.; Erenler, R.; Elmastas, M.; Goktasoglu, A. Food Chem. 2013, 136 (1), 34-40.
• 33. McCance, K. R.; Flanigan, P. M.; Quick, M. M.; Niemeyer, E. D. J. Food Compost. Anal. 2016, 53, 30-39.
• 34. Ahmed, A. F.; Attia, F. A.; Liu, Z.; Li, C.; Wei, J.; Kang, W. Food Sci. Hum. Wellness 2019, 8 (3), 299-305.
• 35. Kwee, E. M.; Niemeyer, E. D. Food Chem. 2011, 128 (4), 1044-1050.
• 36. Yeşiloğlu, Y.; Şit, L. Spectrochim. Acta A 2012, 95, 100-106.
• 37. Peng, X.; Wang, X. C.; Qi, W.; Su, R. X.; He, Z. M. Food Chem. 2016, 192, 178-187.