The Effects of Preservation Methods of Grapevine Leaves on Total Phenols, Total Flavonoids and Antioxidant Activity

Abstract

Preservation methods may affect total phenols, flavonoids

contents, and antioxidant capacity of many vegetables and

fruits. These effects may cause degradation of antioxidant

compounds, formation of new products, or destruction of the

active metabolites. This study investigated the effects of different

preservation methods, such as canning and freezing, on total

flavonoids, total phenols, and antioxidant activity on grapevine

leaves, which can be consumed either as medicine or food.

Phytochemical screening was performed by using standard

analytical methods; antioxidant activity was assayed by using

2,2-diphenyl-1-picryl-hydrazylhydrate reagent method; and total

flavonoids and total phenols content were determined by using

the rutin reference standard method and by Folin-Ciocalteu’s

method, respectively. The phytochemical content of all the studied

grapevine leaf extracts were same. Fresh leaf extract showed

the highest antioxidant capacity as well as total phenols and

flavonoids contents. This was followed by the frozen leaf extract,

while the canned leaf extract showed lower antioxidant capacity

and reduced phenolic and flavonoids contents. Canning and

freezing preservation methods of these leaves had no deleterious

effects on total antioxidant capacity as well as total phenols and

flavonoid contents. Therefore these methods can be used for

preparing nutraceutical, cosmeceutical, and pharmaceutical

supplements. However, the preservation of V. vinifera leaves

by canning is economically and environmentally favored over

freezing. In addition the storing, handling, and maintenance of

canned leaves is easier than fresh and frozen leaves.

Keywords

• Vitis vinifera,Antioxidant Activity,Phenols,Flavonoids,Preservation methods

Asma Yapraklarını Koruma Yöntemlerinin Toplam Fenol, Toplam Flavonoit ve Antioksidan Kapasite Üzerine Etkileri

Abstract

Koruma yöntemleri, birçok sebze ve meyvenin toplam fenolik,

flavonoit miktarını ve antioksidan kapasitesini etkileyebilir. Bu

etkiler antioksidan bileşiklerin bozunmasına, yeni bileşiklerin

oluşmasına ya da aktif metabolitlerin yıkımına sebep olabilir.

Bu çalışmada ilaç ya da gıda olarak tüketilebilen asma

yapraklardaki toplam flavonoit, toplam fenolik ve antioksidan

aktivite üzerinde, konserve ve dondurma gibi farklı koruma

yöntemleri üzerindeki etkileri incelenmiştir. Fitokimyasal

tarama, standart analitik yöntemler kullanılarak yapılmıştır.

Antioksidan aktivite 2,2-difenil-1-pikrilhidrazilhidrat reaktif

yöntemi kullanılarak değerlendirilmiştir; toplam flavonoit

ve fenolik miktarı sırasıyla Folin-Ciocalteu yöntemi ile rutin

referans standart maddesi kullanılarak karar verilmiştir. Tüm

çalışılmış asma yaprak ekstrelerinin fitokimyasal içeriği aynıdır.

Taze yaprak ekstresi, toplam fenolik ve flavonoit içeriğinin

yanı sıra en yüksek antioksidan kapasiteyi göstermiştir.

Dondurulmuş yaprak ekstresinde de aynı sonuçlar görülürken;

konserve yaprak ekstresi daha düşük antioksidan kapasite

göstermiş, toplam fenolik ve flavonoit içerikleri düşmüştür. Bu

yaprakların konserve ve dondurulmuş koruma yöntemlerinin

toplam fenolik ve flavonoit içeriklerinin yanı sıra toplam

antioksidan kapasite üzerinde de zararlı etkisi yoktur. Bu yüzden

bu yöntemler nutrasötik, kozmesötik ve farmasötik takviyeleri

hazırlamada kullanılabilir. Buna rağmen, konserve edilmiş V.

vinifera yapraklarının korunması ekonomik ve çevresel olarak

dondurulma işleminin tersine bir durumdur. Ayrıca konserve

yaprakların yükleme, ambalajlama ve korunması taze ve

dondurulmuş yapraklardan daha kolaydır.

Keywords

• Vitis vinifera,Antioksidan aktivite,Fenolik,Flavonoitler,Koruma yontemleri

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