Phenolic Profile and Bioactivity of Hazelnut Shell: Antioxidant, Anti-inflammatory and Enzyme Inhibition Potential

Yıl 2025, Cilt: 6 Sayı: 1, 298 - 316, 30.06.2025

Adem Demir

https://doi.org/10.53501/rteufemud.1655650

https://izlik.org/JA25HM47BR

Öz

The conversion of agricultural bio-waste into high value-added products in the food and pharmaceutical industries is important in terms of environmental sustainability. Hazelnut shells are one of the main by-products of hazelnut processing, causing both economic and environmental problems. The phenolic composition of the ethanolic extract of hazelnut shells was analysed by High performance liquid chromatography- diode array dedector (HPLC-DAD) and the antioxidant, anti-inflammatory, urease and α-glycosidase enzyme inhibition capacities were investigated. The ethanol extract showed strong radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radicals with SC50 values of 20.2 µg/mL and 32.8 µg/mL, respectively, due to its high total polyphenol content (150.91 mg Gallic Acid Equivalent (GAE)/g). In HPLC-DAD analysis, gallic acid was found to be the most abundant phenolic component with a concentration of 586.8 µg/g, and the presence of protocatechuic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid and quercetin was determined in the range of 124.5-421.5 µg/g. It showed a significant anti-inflammatory effect by inhibiting protein denaturation with an IC₅₀ value of 346.4 µg/mL. Inhibition activity was observed on urease and α-glucosidase enzymes with IC50 values of 24.7 µg/mL and 194.4 µg/mL, respectively. The results of the present study indicate that hazelnut shells represent a valuable resource in the food and pharmaceutical industries due to their abundant phenolic content and pronounced biological activities.

Anahtar Kelimeler

Hazelnut Shell , HPLC , BSA denaturation , urease , α-glycosidase

Fındık Kabuğunun Fenolik Profili ve Biyoaktivitesi: Antioksidan, Antiinflamatuvar ve Enzim İnhibisyon Potansiyeli

https://izlik.org/JA25HM47BR

Öz

Tarımsal biyoatıkların, gıda ve ilaç sanayisinde katma değeri yüksek ürünlere dönüştürülmesi, çevresel sürdürülebilirlik için büyük önem taşımaktadır. Fındık kabukları, fındığın işlenmesi sırasında ortaya çıkan ve hem ekonomik hem de çevresel sorunlara yol açan başlıca yan ürünlerden biridir. Fındık kabuğunun etanol ekstraktının yüksek performanslı sıvı kromatografisi-diyot dizi dedekör (HPLC-DAD) ile fenolik bileşimi incelenerek antioksidan, antiinflamatuvar, üreaz ve α-glukozidaz enzim inhibisyon kapasiteleri araştırılmıştır. Etanol ekstraktı, yüksek toplam polifenol içeriği (150,91 mg Gallik Asit Eşdeğer (GAE)/g) sayesinde 1,1-difenil-2-pikrilhidrazil (DPPH) ve 2,2'-Azino-bis(3-etilbenztiazolin-6-sülfonik asit) (ABTS) radikallerine karşı sırasıyla 20,2 µg/mL ve 32,8 µg/mL SC50 değerleriyle güçlü radikal süpürme aktivitesi göstermiştir. HPLC-DAD analizinde, 586,8 µg/g konsantrasyonla en bol bulunan fenolik bileşen gallik asit olarak tespit edilmiş; ayrıca 124,5-421,5 µg/g aralığında protokatekuik asit, kateşin, vanilik asit, kafeik asit, p- kumarik asit ve kuersetin varlığı belirlenmiştir. Protein denatürasyonunu 346,4 µg/mL IC₅₀ değeriyle inhibe ederek belirgin bir antiinflamatuvar etki göstermiştir. Üreaz ve α-glukozidaz enzimleri üzerinde sırasıyla 24,7 µg/mL ve 194,4 µg/mL IC50 değerleri ile inhibisyon aktivitesi gözlenmiştir. Bu sonuçlar, fındık kabuğunun zengin fenolik içeriği ve güçlü biyolojik aktiviteleri sayesinde gıda ve ilaç sanayisinde değerli bir kaynak olarak kullanılabileceğini ortaya koymaktadır.

Anahtar Kelimeler

Fındık kabuğu , HPLC , BSA Denatürasyonu , üreaz , α-glikozidaz

Kaynakça

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