Farklı Lokasyonlardan Toplanan Dut (Morus spp.) Genotiplerinin Biyokimyasal İçerikleri

Öz

Dut (Morus spp.) meyveleri, yaprakları, kabuğu ve dalları geleneksel olarak halk hekimliğinde diüretik, hipoglisemik ve hipotansif ajanlar olarak kullanılmaktadır. Bu etkilerin temel mekanizmaları, büyük ölçüde aktif bileşenlerin varlığıyla ilişkilidir. Bu çalışmanın amacı, Türkiye’nin İzmir ili Ödemiş ilçesindeki üç farklı lokasyondan toplanan Morus nigra L. (kara dut) örneklerinden elde edilen farklı ekstraktların antioksidan özelliklerini değerlendirmek ve karşılaştırmaktır. Toplam fenolik içerik 408.89–574.38 mg GAE 100g-1, toplam flavonoid içerik 13.67–19.27 mg CAE 100g-1 ve toplam antioksidan kapasite ise %89.35–%97.78 arasında belirlenmiştir. Elde edilen bulgular, dut meyvelerinin biyokimyasal bileşiminin yalnızca genetik faktörlerden değil, aynı zamanda yetiştirme koşulları ve ekolojik farklılıklardan da etkilendiğini göstermekte olup, bu durum fonksiyonel gıda potansiyeli açısından bu faktörlerin dikkate alınmasının önemini vurgulamaktadır.

Anahtar Kelimeler

• Antioksidan
• Morus spp.
• Flavonoid
• Fenolik

Biochemical Contents of Mulberry (Morus spp.) Genotype Collected from Different Locations

Öz

Mulberry (Morus spp.) fruits, leaves, bark, and branches have traditionally been used in folk medicine as diuretics, hypoglycemic, and hypotensive agents. The underlying mechanisms of these effects are closely associated with the presence of active constituents. The aim of the present study was to evaluate and compare the antioxidant properties of different extracts obtained from Morus nigra L. (black mulberry) collected from three distinct locations in the Ödemiş district of İzmir Province, Türkiye. The total phenolic content ranged from 408.89 to 574.38 mg GAE 100g-1, the total flavonoid content between 13.67 and 19.27 mg CAE100g-1, and the total antioxidant capacity between 89.35% and 97.78%. The findings indicate that the biochemical composition of mulberry fruits is influenced not only by genetic factors but also by cultivation conditions and ecological differences, highlighting the importance of considering these factors in terms of their functional food potential.

Anahtar Kelimeler

• : Antioxidant
• Morus spp.
• Flavonoid
• Phenolic

Kaynakça

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