Investigation of the Total Antioxidant/oxidant Status, Total Phenolic Compounds, and Oxidative Stress Index in Sun-dried Vegetables: Example Gaziantep/Turkiye

Yıl 2025, Cilt: 8 Sayı: 2, 505 - 518, 12.03.2025

H. Ahmet Deveci , Fatma Hazan Doğan , Ayla Deveci

https://doi.org/10.47495/okufbed.1517830

Öz

Sun drying is one of the oldest methods of preserving food, including vegetables. This process reduces the moisture content of the vegetables, inhibiting the growth of microorganisms that cause spoilage and rot. This study investigates the total antioxidant/oxidant status, phenolic compound, and oxidative stress index in sun-dried vegetables (okra, hot, sweet peppers, zucchini, and eggplant). The vegetables used were chosen randomly. The total antioxidant/oxidant status of the sun-dried vegetables prepared in methanol was analyzed using a spectrophotometer and commercially available kits. Total phenolic compounds were analyzed using a spectrophotometer based on the Folin-Ciocalteu reagent method. The oxidative stress index was calculated by dividing the total amount of antioxidants by the total amount of oxidants and multiplying by 100. The total antioxidant status and phenolic compounds were highest in sun-dried okra (6.568±0.22, 79.51±0.21 respectively). The total oxidant status was highest in sun-dried eggplant (14.645±0.24). The oxidative stress index was highest in sun-dried zucchini (0.249±0.00).
Consequently, this study highlights the high content of antioxidants and phenols, emphasizing their potential health benefits in reducing oxidative stress. It reaffirms the value of traditional sun-drying methods in preserving the nutritional integrity of vegetables. These findings support the inclusion of sun-dried vegetables in the diet for their high nutritional value and health benefits.

Anahtar Kelimeler

Dry vegetables, Total antioxidant status, Total oxidant status, Oxidative stress index, Total phenolic compounds

Güneşte Kurutulmuş Sebzelerde Total Antioksidan/oksidan Durumun, Total Fenolik Bileşiklerin ve Oksidatif Stres İndeksinin Araştırılması: Gaziantep/Türkiye Örneği

Öz

Güneşte kurutma, sebzeler dahil olmak üzere gıdaları korumanın en eski yöntemlerinden biridir. Bu işlem, sebzelerin nem içeriğini azaltarak bozulma ve çürümeye neden olan mikroorganizmaların büyümesini engeller. Bu çalışma, güneşte kurutulmuş sebzelerde (bamya, acı, tatlı biber, kabak ve patlıcan) toplam antioksidan/oksidan durumu, fenolik bileşik ve oksidatif stres indeksini araştırmayı amaçlamaktadır. Kullanılan sebzeler rastgele seçilmiştir. Metanolde hazırlanan güneşte kurutulmuş sebzelerin toplam antioksidan/oksidan durumu, ticari olarak mevcut kitler ve bir spektrofotometre kullanılarak analiz edilmiştir. Toplam fenolik bileşikler, Folin-Ciocalteu reaktif metodu temel alınarak spektrofotometre yardımıyla analiz edilmiştir. Oksidatif stres indeksi, toplam antioksidan miktarının toplam oksidan miktarına bölünmesi ve 100 ile çarpılmasıyla hesaplanmıştır. Toplam antioksidan miktarı ve fenolik bileşik içeriği en yüksek güneşte kurutulmuş bamyada bulunmuştur (sırasıyla 6.568±0.22, 79.51±0.21). Toplam oksidan miktarı en yüksek güneşte kurutulmuş patlıcanda bulunmuştur (14.645±0.24). Oksidatif stres indeksi en yüksek güneşte kurutulmuş kabağa aittir (0.249±0.00). Sonuç olarak, bu çalışma, antioksidanların ve fenollerin yüksek miktarını vurgulayarak, oksidatif stresi azaltma potansiyelleri açısından olası sağlık faydalarını ortaya koymaktadır. Geleneksel güneşte kurutma yöntemlerinin sebzelerin besin bütünlüğünü korumadaki değerini yeniden teyit etmektedir. Bu bulgular, yüksek besin değeri ve sağlık faydaları nedeniyle güneşte kurutulmuş sebzelerin diyetlere dahil edilmesini desteklemektedir.

Anahtar Kelimeler

Kurutulmuş sebzeler, Total antioksidan miktarı, Total oksidan miktarı, Oksidatif stres indeksi, Total fenolik bileşik

Kaynakça

• Al-Dabbas MM., Moumneh M., Hamad HJ., Abughoush M., Abuawad B., Al-Nawasrah BAA., Iqbal S. Impact of processing and preservation methods and storage on total phenolics, flavonoids, and antioxidant activities of okra (Abelmoschus esculentus L.). Foods 2023; 12(19): 3711.
• Amponsah-Offeh M., Diaba-Nuhoho P., Speier S., Morawietz H. Oxidative stress, antioxidants and hypertension. Antioxidants 2023; 12(2): 281.
• Alçay AÜ., Yalçın S., Bostan K., Dinçel E. Dried foods from Central Asia to Anatolia. Anadolu Bil Meslek Yüksekokulu Dergisi 2015; 37: 83-93.
• Åsgård R., Rytter E., Basu S., Abramsson-Zetterberg L., Möller L., Vessby B. High intake of fruit and vegetables is related to low oxidative stress and inflammation in a group of patients with type 2 diabetes. Scandinavian Journal of Food and Nutrition 2007; 51(4): 149-158.
• Chaudhary P., Janmeda P., Docea AO., Yeskaliyeva B., Abdull Razis AF., Modu B., Sharifi-Rad J. Oxidative stress, free radicals and antioxidants: Potential crosstalk in the pathophysiology of human diseases. Frontiers in Chemistry 2023; 11: 1158198.
• Chen Y., Zhang BC., Sun YH., Zhang JG., Sun HJ., Wei ZJ. Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder. Food & Function 2015; 6(12): 3728-3736.
• Delibaş EAÖ. Seçili bazı kırmızı meyve ve sebzelerde total antioksidan-oksidan durumun ve antimikrobiyal aktivitenin incelenmesi. TOGÜ Sağlık Bilimleri Dergisi 2022; 2(1): 1-12.
• Delibaş EAÖ., Kıray E. Investigation of antioxidant and antimicrobial activities of walnut (Juglans regia L.) kernel septum. The European Research Journal 2023; 9(1): 87-96.
• Deveci HA., Nur G., Kırpık MA., Harmankaya A., Yıldız Y. Herbal antioxidants containing phenolic compounds. Kafkas Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2016; 9(1): 26-32.
• Deveci HA., Yilmaz ŞG., Deveci A. Investigation of the total phenolic compound and total antioxidant/oxidant capacity of methanol extract of Prunus divaricata var (Yonuz plum). Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 2023; 6(2): 1261-1269.
• Dixit M., Pandit A. Role of antioxidants in the prevention of cancer: a comprehensive review. UGC CARE Journal 2023; 48(2): 1318-1329.
• Eissa H., Bareh G., Ibrahim AA., Moawad R., Ali H. The effect of different drying methods on the nutrients and non-nutrients composition of zucchini (green squash) rings. Journal of Applied Sciences Research 2013; 9(8): 5380-5389.
• Erel O. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical Biochemistry 2004; 37(4): 277-285. https://doi.org/10.1016/j.clinbiochem.2003.11.015
• Erel O. A new automated colorimetric method for measuring total oxidant status. Clinical Biochemistry 2005; 38(12): 1103-1111. https://doi.org10.1016/j.clinbiochem.2005.08.008
• Eren Y., Dirik E., Neşelioğlu S., Erel Ö. Oxidative stress and decreased thiol level in patients with migraine: cross-sectional study. Acta Neurologica Scandinavica 2015; 115(4): 643-649. https://doi.org/10.1007/s13760-015-0427-y
• Farrokhi M., Rigi A., Mangouri A., Fadaei M., Shabani E., Mashouf P., Taheri F. Role of antioxidants in autoimmune diseases. Kindle 2021; 1(1): 1-107.
• Gemede HF., Ratta N., Haki GD., Woldegiorgis AZ., Beyene F. Nutritional quality and health benefits of okra (Abelmoschus esculentus): A review. Journal of Food Process Technology 2015; 6(458): 2.
• Guzman I., Hamby S., Romero J., Bosland PW., O’Connell MA. Variability of carotenoid biosynthesis in orange colored Capsicum spp. Plant Science 2010; 179(1-2): 49-59. https://doi.org/10.1016/j.plantsci.2010.04.014
• Heleno SA., Diz P., Prieto MA., Barros L., Rodrigues A., Barreiro MF, Ferreira ICFR. Optimization of ultrasound-assisted extraction to obtain mycosterols from Agaricus bisporus L. by response surface methodology and comparison with conventional Soxhlet extraction. Food Chemistry 2016; 197: 1054-1063. https://doi.org/10.1016/j.foodchem.2015.11.108
• Islam MT. Phytochemical information and pharmacological activities of Okra (Abelmoschus esculentus): A literature‐based review. Phytotherapy Research 2019; 33(1): 72-80. https://doi.org/10.1002/ptr.6212
• Kasım R., Kasım MU. Composition of colorful fruits and vegetables and their importance for human health. Conference: 8. International Vocational Schools Symposium, 2019.
• Kaur C., Kapoor HC. Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science&Technology 2001; 36(7): 703-725. https://doi.org/10.1111/j.1365-2621.2001.00513.x
• Kim SY., Jeong SM., Park WP., Nam KC., Ahn DU., Lee SC. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chemistry 2006; 97(3): 472-479. https://doi.org/10.1016/j.foodchem.2005.05.027
• Koca N., Karadeniz F. Free radical formation mechanisms and antioxidant defense systems in the body. Gıda Mühendisliği Dergisi 2003; 16: 32-37.
• Landete JM. Dietary intake of natural antioxidants: vitamins and polyphenols. Critical Reviews in Food Science and Nutrition 2013; 53(7): 706-721. https://doi.org/10.1080/10408398.2011.555018
• Llorach R., Espin JC., Tomas-Barberan FA., Ferreres F. Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. Journal of Agricultural and Food Chemistry 2002; 50(12): 3458-3464. https://doi.org/10.1021/jf0200570
• Martin A., Cherubini A., Andres-Lacueva C., Paniagua M., Joseph J. Effects of fruits and vegetables on levels of vitamins E and C in the brain and their association with cognitive performance. The Journal of Nutrition, Health & Aging 2002; 6(6): 392-404.
• Martínez-Valdivieso D., Font R., Fernández-Bedmar Z., Merinas-Amo T., Gómez P., Alonso-Moraga Á., del Río-Celestino M. Role of zucchini and its distinctive components in the modulation of degenerative processes: genotoxicity, anti-genotoxicity, cytotoxicity and apoptotic effects. Nutrients 2017; 9(7): 755. https://doi.org/10.3390/nu9070755
• Mattioli R., Mosca L., Sánchez-Lamar A., Tempera I., Hausmann R. Natural bioactive compounds acting against oxidative stress in chronic, degenerative, and infectious diseases. Oxidative Medicine and Cellular Longevity 2018; 3894381. https://doi.org/10.1155/2018/3894381
• Moradi Z., Mehrvar M., Nazifi E. Population genetic analysis of zucchini yellow mosaic virus based on the CI gene sequence. Journal of Cell and Molecular Research 2019;10(2): 76-89.
• Ness AR., Powles JW. Fruit and vegetables, and cardiovascular disease: a review. International Journal of Epidemiology 1997; 26(1): 1-13.
• Okmen B., Sigva HO., Mutlu S., Doganlar S., Yemenicioglu A., Frary A. Total antioxidant activity and total phenolic contents in different Turkish eggplant (Solanum melongena L.) cultivars. International Journal of Food Properties 2009; 12(3): 616-624. https://doi.org/10.1080/10942910801992942
• Pugliese A., O’Callaghan Y., Tundis R., Galvin K., Menichini F., O’Brien N., Loizzo MR. In vitro assessment of the bioaccessibility of carotenoids from sun-dried chilli peppers. Plant Foods for Human Nutrition 2014; 69(1): 8-17. https://doi.org/10.1007/s11130-013-0397-2
• Rajendiran D., Packirisamy S., Gunasekaran K. A review on role of antioxidants in diabetes. Asian Journal of Pharmaceutical and Clinical Research 2018; 11(2): 48-53.
• Remberg SF., Haffner K., Blomhoff R. Total antioxidant capacity and other quality criteria in blueberries cvs 'bluecrop', 'hardyblue', 'patriot', 'putte' and 'aron' after storage in cold store and controlled atmosphere. In VIII International Controlled Atmosphere Research Conference 2001; 595-598.
• Ricciutelli M., Marconi S., Boarelli MC., Caprioli G., Sagratini G., Ballini R., Fiorini D. Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim. Journal of Chromatography 2017; 1481: 53-63. https://doi.org/10.1016/j.chroma.2016.12.020
• Saha P., Singh J., Bhanushree N., Harisha SM., Tomar BS., Rathinasabapathi B. Eggplant (Solanum melongena L.) nutritional and health promoting phytochemicals. In Compendium of Crop Genome Designing for Nutraceuticals 2023; 1-32.
• Sehrawat R., Nema PK., Kaur BP. Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air-drying methods. Lebensmittel-Wissenschaft & Technologie 2018; 92: 548-555. https://doi.org/10.1016/j.lwt.2018.03.012
• Shen DD., Li X., Qin YL., Li MT., Han QH., Zhou J., Wu DT. Physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of okra (Abelmoschus esculentus) fruit at different maturation stages. Journal of Food Science and Technology 2019; 56: 1275-1286.
• Slinkard K., Singleton VL. Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture 1977; 28(1): 49-55. https://doi.org/10.5344/ajev.1977.28.1.49
• Song X. Antibacterial, antifungal, and antiviral bioactive compounds from natural products. Molecules 2024; 29(4): 825.
• Stangeland T., Remberg SF., Lye KA. Total antioxidant activity in 35 Ugandan fruits and vegetables. Food Chemistry 2009; 113(1): 85-91. https://doi.org/10.1016/j.foodchem.2008.07.026
• Szychowski PJ., Lech K., Sendra-Nadal E., Hernández F., Figiel A., Wojdyło A., Carbonell-Barrachina ÁA. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food Chemistry 2018; 255: 157-164. https://doi.org/10.1016/j.foodchem.2018.02.075
• Thanh NC., Eed EM., Elfasakhany A., Brindhadevi K. Antioxidant, anti-inflammatory and anti-proliferative activities of green and yellow zucchini (Courgette). Applied Nanoscience 2023; 13(3): 2251-2260.
• Ulger TG., Songur AN., Çırak O., Çakıroğlu FP. Role of vegetables in human nutrition and disease prevention. Vegetables-Importance of Quality Vegetables to Human Health 2018; 7-32. https://doi.org/10.5772/intechopen.77038
• Uluman E., Kilicle PA. The investigation of the possible antigenotoxic in vivo effects of pomegranate (Punica granatum L.) peel extract on mitomycin-C genotoxicity. Turkish Journal of Veterinary & Animal Sciences 2020; 44(2): 382-390. https://doi.org/10.3906/vet-1911-79
• Xu K., Martinez MM., Yang B., Guo M. Fine structure, physicochemical and antioxidant properties of LM-pectins from okra pods dried under different techniques. Carbohydrate Polymers 2020; 241: 116272. https://doi.org/10.1016/j.carbpol.2020.116272
• Yu X., Yu L., Ma F., Li P. Quantification of phenolic compounds in vegetable oils by mixed-mode solid-phase extraction isotope chemical labeling coupled with UHPLC-MS/MS. Food Chemistry 2021; 334: 127572. https://doi.org/10.1016/j.foodchem.2020.127572
• Zhang D., Hamauzu Y. Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers. Journal of Food Agriculture and Environment 2003; 1(2): 22-27.