COMPARATIVE EVALUATION OF BIOLOGICAL EFFECT OF FOUR SUNFLOWER (HELIANTHUS ANNUUS L.) GENOTYPES: AGRO-FOOD BYPRODUCTS AS PROMISING NATURAL NEW FOOD ADDITIVES

Öz

Objective: Food additives are widely used in industry to improve the appearance, quality and safety of food during processing, storage and packaging. The sunflower (Helianthus annuus L.) is an important agricultural product that is cultivated worldwide for seeds. Its seeds are one of the largest sources of vegetable oil. In this study, the biological activity of sunflower seeds as well as various plant parts, which are agricultural by-products and mostly treated as waste, was tested and their potential for use as a food additive was determined. Material and Method: The antiproliferative effect of six different plant parts (seeds, ray florets, disc florets, leaves, stems and receptacle) of four sunflower varieties (DERAY, SY GRANIT, P64 LP 130, TR 2242 CL) against the healthy cell line L929 was investigated using the MTT method and the concentration range that can be safely used was determined. The antioxidant capacity was determined using the DPPH, TEAC and CUPRAC methods. Inhibition of the enzyme tyrosinase was investigated to prevent enzymatic browning of food. Result and Discussion: It was found that even at concentration of 400 and 800 µg/ml, safe use is possible. In all methods, disc floret and ray floret showed a strong antioxidant effect. In the DPPH free radical scavenging effect of the ray floret of the TR 2242 CL showed the highest value with 101.40 mg gallic acid/g extract. Disc and ray floret showed strong inhibition of the tyrosinase enzyme in all varieties. The enzyme inhibition of methanol extracts of TR 2242 CL ray and disc floret was found to be 60.42 and 151.25 mg KAE/g extract, respectively. The lack of cytotoxicity against healthy cells, the high antioxidant capacity and the strong anti-browning activity suggest that sunflower agro-food byproducts may be a new, non-toxic, cost-effective and recyclable source to be used in the food industry instead of food additives that have negative side effects on health.

Anahtar Kelimeler

• Antioxidant
• antiproliferative
• food additives
• Helianthus annuus L.
• tyrosinase inhibition

DÖRT AYÇİÇEĞİ (HELIANTHUS ANNUUS L.) GENOTİPİNİN BİYOLOJİK ETKİLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ: TARIMSAL GIDA YAN ÜRÜNLERİNDEN UMUT VERİCİ DOĞAL YENİ GIDA KATKI MADDELERİ

Öz

Amaç: Gıda katkı maddeleri, işleme, depolama ve paketleme sırasında gıdanın görünümünü, kalitesini ve güvenliğini iyileştirmek amacıyla endüstride yaygın olarak kullanılmaktadır. Ayçiçeği (Helianthus annuus L.), dünya çapında tohumluk olarak yetiştirilen önemli bir tarım bitkisidir. Tohumları en büyük bitkisel yağ kaynaklarından biridir. Bu çalışmada tarımsal yan ürün olan ve çoğunlukla atık olarak nitelendirilen ayçiçeğinin tohumlarının ve çeşitli bitki kısımlarının biyolojik etkileri test edilmiş ve gıda katkı maddesi olarak kullanım potansiyelleri belirlenmiştir. Gereç ve Yöntem: Dört ayçiçeği çeşidinin (DERAY, SY GRANIT, P64 LP 130, TR 2242 CL) altı farklı bitki kısmının (tohum, dil çiçekleri, disk çiçekleri, yaprak, gövde ve tabla) L929 sağlıklı hücre hattına karşı antiproliferatif etkisi MTT yöntemi kullanılarak araştırıldı ve güvenle kullanılabilecek konsantrasyon aralığı belirlendi. Antioksidan kapasite DPPH, TEAC ve CUPRAC yöntemleri kullanılarak belirlendi. Gıdanın enzimatik esmerleşmesini önlemek için tirozinaz enzim inhibisyonu araştırıldı. Sonuç ve Tartışma: 400 ve 800 µg/ml konsantrasyonlarda dahi güvenli kullanımın mümkün olduğu tespit edildi. Tüm yöntemlerde disk çiçeği ve dil çiçeği güçlü antioksidan etki gösterdi. DPPH serbest radikal süpürücü etki tayininde TR 2242 CL'nin dil çiçeği 101.40 mg gallik asit/g ekstrakt ile en yüksek etkiyi gösterdi. Disk ve dil çiçeği tüm çeşitlerde en güçlü tirozinaz enzim inhibisyonu gösterdi. TR 2242 CL dil ve disk çiçeği metanol ekstraktlarının enzim inhibisyonu sırasıyla 60.42 ve 151.25 mg KAE/g ekstrakt olarak bulundu. Ayçiçeği tarım-gıda yan ürünlerinin sağlıklı hücrelere karşı sitotoksisitesinin olmaması, yüksek antioksidan kapasitesi ve güçlü enzimatik kararma önleme aktivitesi; gıda endüstrisinde kullanılabilecek, sağlığa olumsuz yan etkileri olan gıda katkı maddelerinin yerine geçebilecek yeni, toksik olmayan, uygun maliyetli ve geri dönüştürülebilir bir kaynak olabileceğini düşündürmektedir.

Anahtar Kelimeler

• Antioksidan
• antiproliferatif
• gıda katkı maddesi
• Helianthus annuus L.
• tirozinaz inhibisyonu

Kaynakça

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