Effect of Different Storage Conditions and Infusion Times on Antioxidant and Antimicrobial Activites and Total Phenolic Content of Rosehip Fruits

Münevver Darak; Kağan Kılınç; Zeynep Akar; Azer Özad Düzgün; Tuba Acet; Mustafa Nuri Ural; Cemalettin Baltacı; Osman Akmeşe

doi:10.35229/jaes.1567422

EN TR

Effect of Different Storage Conditions and Infusion Times on Antioxidant and Antimicrobial Activites and Total Phenolic Content of Rosehip Fruits

Abstract

Rosa canina L. (Rosehip) is a medicinal plant with strong antioxidant properties.The content of rosehip and accordingly its antioxidant capability may vary according to the way the fruits are used, storage, infusion, freezing and drying methods. In study, it was aimed to determine the antioxidant, antimicrobial activities in rosehip infusion products and extracts under these conditions. Fresh, frozen, dried and +40C stored fruits were infused at 90 degrees and infusion groups were formed. During infusion, samples were taken at 30, 60, 90, 120, 300 and 360th minutes and antioxidant activity (DPPH, FRAP and ABTS methods), total phenolic and total flavonoid contents (TPC and TFC), and antimicrobial activity were analyzed. In addition, phenolic compound content was investigated in 3 different extracts by HPLC method. Dried rosehip (DR) infusing samples were found to have the highest antioxidant activity, TPC and TFC compared to all groups (p-value ranged between 0.000 and 0.05).). Significant decreases were detected in the parameters according to storage and freezing times. A total of 8 phenolic compounds, the highest concentration of which was epicatechin, were detected in aqueous and ethanolic extracts of dried and stored at 40C rosehip (DR+40C) and dried rosehip (DR) fruits. For antimicrobial analysis, Total 7 different Gram (+) and (Gram (-) bacterial strains, were used. While antimicrobial activity was observed in the extracts, no activity was observed in the infusion products. It was determined that antioxidant activity increased during 360 minute infusion time, although it varied according to storage conditions.

Keywords

Antimicrobial , Antioxidant , Infusion , Storage , Rosehip

Farklı Saklama Koşulları ve İnfüzyon Sürelerinin Kuşburnu Meyvelerinin Antioksidan ve Antimikrobiyal Aktiviteleri ile Toplam Fenolik İçeriği Üzerine Etkisi

Öz

Rosa canina L. (Kuşburnu) güçlü antioksidan özelliklere sahip tıbbi bir bitkidir. Kuşburnunun içeriği ve buna bağlı olarak antioksidan özelliği meyvelerin kullanım şekline, depolama, infüzyon, dondurma ve kurutma yöntemlerine göre değişebilmektedir. Çalışmamızda, sözkonusu koşullar altında kuşburnu infüzyon ürünleri ve ekstraktlarında antioksidan, antimikrobiyal aktivitelerdeki değişimlerin belirlenmesi amaçlandı. Taze, dondurulmuş, kurutulmuş ve +40C'de depolanmış meyveler 90 0C’de demlenmesiyle demleme grupları oluşturuldu. Demleme sırasında 30, 60, 90 ve 120. 300 ve 360. dakikalarda örnekler alınarak ve antioksidan aktivite (DPPH, FRAP ve ABTS yöntemleri ile), toplam fenolik (TPC), toplam flavonoid içerikleri (TFC) ve antimikrobiyal aktiviteleri analiz edildi. Ayrıca 3 farklı ekstraktta HPLC yöntemi ile fenolik bileşik içeriği araştırıldı. Kurutulmuş kuşburnu (DR) demleme örneklerinin tüm gruplara kıyasla en yüksek antioksidan aktiviteye, TPC ve TFC değerlerine sahip olduğu bulundu (p değeri 0.000 ile 0.05 arasında değişmekteydi). Saklama ve dondurma sürelerine göre parametrelerde anlamlı azalmalar tespit edildi. Kurutulmuş ve 40C'de saklanmış kuşburnu (DR+40C) ve kurutulmuş kuşburnu (DR) meyvelerinin sulu ve etanolik ekstraktlarında en yüksek konsantrasyonu epikateşin olan toplam 8 fenolik bileşik tespit elde edildi. Antimikrobiyal analiz için toplam 7 farklı Gram (+) ve Gram (-) bakteriyel suş kullanıldı. Ekstraktlarda antimikrobiyal aktivite gözlenirken, infüzyon ürünlerinde herhangi bir aktivite görülmedi. Saklama koşullarına göre değişmekle beraber antioksidan aktivite değerlerinin 360 dakika demleme süresi boyunca arttığı tespit edildi.

Anahtar Kelimeler

Antimikrobiyal , Antioksidan , Demleme , Kuşburnu , Saklama

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ekoloji (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Münevver Darak
0000-0002-9528-6712
Türkiye

Kağan Kılınç ^*
0000-0002-3649-8336
Türkiye

Zeynep Akar
0000-0001-9262-8070
Türkiye

Azer Özad Düzgün
0000-0002-6301-611X
Türkiye

Tuba Acet
0000-0002-0981-9413
Türkiye

Mustafa Nuri Ural
0000-0001-7011-401X
Türkiye

Cemalettin Baltacı
0000-0002-4336-4002
Türkiye

Osman Akmeşe
0000-0001-9300-8324
Türkiye

Erken Görünüm Tarihi

17 Aralık 2024

Yayımlanma Tarihi

31 Aralık 2024

Gönderilme Tarihi

15 Ekim 2024

Kabul Tarihi

9 Aralık 2024

Yayımlandığı Sayı

Yıl 2024 Cilt: 9 Sayı: 4

DOI

https://doi.org/10.35229/jaes.1567422

IZ

https://izlik.org/JA62PM22GS

APA

Darak, M., Kılınç, K., Akar, Z., Özad Düzgün, A., Acet, T., Ural, M. N., Baltacı, C., & Akmeşe, O. (2024). Effect of Different Storage Conditions and Infusion Times on Antioxidant and Antimicrobial Activites and Total Phenolic Content of Rosehip Fruits. Journal of Anatolian Environmental and Animal Sciences, 9(4), 711-720. https://doi.org/10.35229/jaes.1567422

Cited By

Evaluation of antioxidant, antimicrobial, and α-amylase enzyme inhibition properties of Rosa canina seed extracts prepared with different solvents using maceration and ultrasound-assisted extraction methods

Turkish Journal of Analytical Chemistry

https://doi.org/10.51435/turkjac.1643744

JAES, 2016- 11.yıl

Effect of Different Storage Conditions and Infusion Times on Antioxidant and Antimicrobial Activites and Total Phenolic Content of Rosehip Fruits

Abstract

Keywords

Farklı Saklama Koşulları ve İnfüzyon Sürelerinin Kuşburnu Meyvelerinin Antioksidan ve Antimikrobiyal Aktiviteleri ile Toplam Fenolik İçeriği Üzerine Etkisi

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

Cited By

Evaluation of antioxidant, antimicrobial, and α-amylase enzyme inhibition properties of Rosa canina seed extracts prepared with different solvents using maceration and ultrasound-assisted extraction methods