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Determination Of Antioxidant Activities In Freshliver (Salvia Officinalis) Plant

Yıl 2013, Cilt: 17 Sayı: 2, 241 - 246, 01.06.2013

Öz

In this study, we determined the antioxidant activities of four different solvent fractions (ethanol, methanol, acetone and ethyl acetate) obtained from Freshliver plant leaves (Salvia officinalis) by employing two different assays such as 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) and Folin-Ciocaltaeu method. The results showed that ethanolextract of freshliver plant exhibited the highest total phenolic contents (43.55 mg GAE/g extract), followed by methanol-extract of freshliver plant (23.62 mg GAE/g extract), ethyl acetate extract (18.29 mg GAE/g extract) and acetone extract (11.58 mg GAE/g extract). All the extractions showed almost similar free radical removal activities as % inhibition of DPPH method. The values were found for methanol extract % 90.89, ethyl acetate extract, % 90.48, ethanol extract % 86.31 and acetone extract % 84.78.

Kaynakça

  • (REFERENCES) Halliwell B., Gutterıdge JMC., “Role Of FreeRadicals and Catalytic Metal Ions in Human Disease: AnOverview.” In: Methods inEnzymology,186, 1-85, 1990.
  • Papas, A.M., Determinants of Antioxidant Status in Humans Lipits, 31, 77-82, 1996.
  • Şerbetçi H.,Meyan (Glycyrrhiza glabra l.) Bitkisinin Antioksidan Kapasitesinin Belirlenmesi, Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum 200 Berlett, B.S., Stadtman, E.R, Protein Oxidation in Aging, Disease, and OxidativeStres. The Journal of Biological Chemistry, 272, 20313-20316, 1997.
  • Szweda, P.A., Friguet, B., Szweda, L.I., Proteolysis, Free Radicals, and Aging. FreeRadical Biology andMedicine, 33, 29-36, 200 Sohal, R.S., Role of Oxidative Stress and Protein Oxidation in the Aging Process.Free Radical Biology and Medicine, 33, 37-44, 2002.
  • Grune, T., Jung, T., Merker, K., Davies, K.J.A.,Decreased proteolysis caused byprotein aggregates, inclusionbodies, plaques, lipofuscin, ceroid, and‘aggresomes’ during oxidative stress, aging, and disease. The InternationalJournal of Biochemistry and Cell Biology, 36, 2519-2530, 200
  • Düzgüner, V., Deneysel olarak diyabet olusturulan tavsanlarda çinkonun lipid peroksidasyonu ve antioksidan sistem üzerine etkisi, Yüksek Lisans Tezi, M.K.Ü. Saglık Bilimleri Enstitüsü, Fizyoloji (VET) Anabilim Dalı,2005.
  • Hurst, R., Bao, Y., Jemth, P., Mannervık, B., Wıllıamson, G., Phospholipid hydroperoxide glutathioneperoxidase activity of rat class Theta glutathione transferase T2-2, Biochem Soc Trans, 25: S559, 1997.
  • Mills, EM., Takeda, K., Yu, ZX., et al. Nerve growth factor treatment prevents the increase in superoxide produced by epidermal growth factor in PC12 cells, J Biol Chem,273:22165-8, 1998.
  • Eren E., Bazı Soğansı Bitkilerin Antioksidan Aktivitelerinin Belirlenmesi, Yüksek Lisans Tezi, Sakarya Üniversitesi Fen Bilimleri Enstitüsü, Sakarya, 2011.
  • Ramarathnam, N., Osawa, T., Namiki, M. and Kawakishi, S., 1988. Chemical studieson novel rice hull antioxidants. 1. Isolation, fractionation, and partialcharacterization. J. Agric. Food Cem., 36, 732-737.
  • Larson, R. A.,The antioxidants of higher plants. Pytochemistry, 27 (4), 969-978, 1988.
  • Cao,G., Sofic, E. And Prior, P., Antioxidant and prooxidant behaviour off flavonoids: Structure activity relationships.Free Radical Biol.Med., 22, 749-7 Wang, H., Cao, G. and Prior, R.L., Total antioxidant capacity of fruits. J. Aric Food Chem., 44, 701-7051996.
  • Pratt, D.E., Hudson, B.J.F., Natural antioxidants not exploited commercially infood antioxidants.; Hudson B.J F.; Ed.; Elsevier; Amsterdam, 1719219
  • Ak T., Curcumin’in Antioksidan ve Antiradikal Özelliklerinin İncelenmesi, Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum, 2006. tr.wikipedia.org www.50mucizebitki.com
  • Santos-Gomes, P. C., Seabra, R.M., Andrade, P.B., Fernandes-Ferreira, M., “Phenolicantioxidant compounds produced by in vitro shoots of sage”, Plant Science, 162: 981987, 2002.
  • İşbilir Ş.S., Yaprakları Salata-Baharat Olarak Tüketilen Bazı Bitkilerin Antioksidan Aktivitelerinin İncelenmesi,Doktora Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Edirne 2008.
  • Prıor Rl., (1998): “Antioxidant capacity and health benefits of fruits and vegetables.” NABC Meetings in Portland, Oregon.
  • Nehir El S., Karakaya S., Taş AA., (1999): “Bazı gıdalardaki fenolik bileşiklerin antioksidan etkilerinin in vitro koşullarda saptanması.” TÜBİTAK Projesi
  • Frankel EN., “Naturel phenolic antioxidants and their impact on health.”Chapter 25, p.393-410 In:Antioxidant Food Supplements in Human Health, Ed: Packer L., Hiramatsu M., Yoshikawa T., Elsevier Inc, 1999.
  • Halvorsen BL., Holte K., Myhrstad MCW., Barıgmo I., Hvattum E., Remberg Sf. vd.,: “A systematic screening of total antioxidants in dietary plants.” The Journal of Nutrition, 132(3), 461-471, 2002.
  • Opara EC., Rockway SW.,“Antioxidants and micronutrients”. Disease aMonth, 52, 151-163, 200 Orak HH., “Total antioxidant activities, phenolics, anthocyanıns,polyphenoloxidase activities and its correlation of some important red wine grapevarieties which are grown in Turkey.”, Electronic Journal of Polish AgriculturalUniversities,Topic:FoodScience andTechnology,9(1),http://www.ejpau.media.pl/ volume9/issue1/art-18.html, 2006.
  • Özcan MM., Baydar H., Sağdıç O., Özkan G., “Türkiye’de ticari açıdan önemli Lamiaceae familyasına ait baharat veya çeşni olarak kullanılan bitkilerin fenolik bileşenleri ile antioksidan ve antimikrobiyal etkilerinin belirlenmesi.” TÜBİTAK Projesi, No:TOGTAG3319, Konya, 2007.
  • Gamez-Meza, N., Norıega-Rodrıguez, J.A., Medına-Juarez,L.A., Ortega-Garcia, J., CazarezCasanova, R., Anguloguerrero,O.: J.A.O.C.S., 76, 1445, 1999.
  • Bloıs M. S., Antioxidant determinations by the use of a stable freeradical, Nature, 181: 1199– 1200, 1958.
  • Hatano, T., Edamatsu, R., Mori, A., Fujita, Y., Yasuhara, E.; Effect of interaction of tannins with co-existing substances. VI. Effectsof tannins and related polyphenols on superoxide anion radical and onDPPH radical. Chemical and Pharmaceutical Bulletin 37, 2016–2021, 1989.
  • Vınson, J.A., Yong, H., Xuchuı, S., Zubik, L.; Phenol antioxidantquantity and quality in foods: vegetables. Journal of Agricultural and FoodChemistry 46, 3631–3634, 1998.
  • Miliauskas G., Venskutonıs PR., Van beek TA., “Screening ofradical scavenging activity of some medicinal and aromatic plant extracts.” FoodChemisrty, 85, 231-237, 2004.
  • Shon MY., Kım TH., Sung NJ.,“Antioxidants and free radical scavengingactivity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts.” FoodChemistry, 82, 593-597, 2003.
  • Chen HY., Lın yc., Hsıeh Cl., “Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs.” Food Chemistry, 104, 1418-1424, 2007.
  • Wong CC., Lı HB., Cheng KW., Chen F., “A systematic survey of antioxidant avtivity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay.” Food Chemistry, 97, 705-711,2006

Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi

Yıl 2013, Cilt: 17 Sayı: 2, 241 - 246, 01.06.2013

Öz

In this study, we determined the antioxidant activities of four different solvent fractions obtained from Freshliver plant leaves (Salvia officinalis) by employing two different assays such as 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) and Folin-Ciocaltaeu method. The results showed that ethanol-extract of freshliver plant exhibited the highest total phenolic contents mg GAE/g extract; 43,55, methanol-extract of 23.62, ethyl acetate extract 18.29, and acetone extract 11.58. All the extractions showed almost similar free radical removal activities as inhibition of DPPH method. The values were found for methanol extract % 90.89, ethyl acetate extract, % 90.48, ethanol extract % 86.31 and acetone extract % 84.78.

Kaynakça

  • (REFERENCES) Halliwell B., Gutterıdge JMC., “Role Of FreeRadicals and Catalytic Metal Ions in Human Disease: AnOverview.” In: Methods inEnzymology,186, 1-85, 1990.
  • Papas, A.M., Determinants of Antioxidant Status in Humans Lipits, 31, 77-82, 1996.
  • Şerbetçi H.,Meyan (Glycyrrhiza glabra l.) Bitkisinin Antioksidan Kapasitesinin Belirlenmesi, Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum 200 Berlett, B.S., Stadtman, E.R, Protein Oxidation in Aging, Disease, and OxidativeStres. The Journal of Biological Chemistry, 272, 20313-20316, 1997.
  • Szweda, P.A., Friguet, B., Szweda, L.I., Proteolysis, Free Radicals, and Aging. FreeRadical Biology andMedicine, 33, 29-36, 200 Sohal, R.S., Role of Oxidative Stress and Protein Oxidation in the Aging Process.Free Radical Biology and Medicine, 33, 37-44, 2002.
  • Grune, T., Jung, T., Merker, K., Davies, K.J.A.,Decreased proteolysis caused byprotein aggregates, inclusionbodies, plaques, lipofuscin, ceroid, and‘aggresomes’ during oxidative stress, aging, and disease. The InternationalJournal of Biochemistry and Cell Biology, 36, 2519-2530, 200
  • Düzgüner, V., Deneysel olarak diyabet olusturulan tavsanlarda çinkonun lipid peroksidasyonu ve antioksidan sistem üzerine etkisi, Yüksek Lisans Tezi, M.K.Ü. Saglık Bilimleri Enstitüsü, Fizyoloji (VET) Anabilim Dalı,2005.
  • Hurst, R., Bao, Y., Jemth, P., Mannervık, B., Wıllıamson, G., Phospholipid hydroperoxide glutathioneperoxidase activity of rat class Theta glutathione transferase T2-2, Biochem Soc Trans, 25: S559, 1997.
  • Mills, EM., Takeda, K., Yu, ZX., et al. Nerve growth factor treatment prevents the increase in superoxide produced by epidermal growth factor in PC12 cells, J Biol Chem,273:22165-8, 1998.
  • Eren E., Bazı Soğansı Bitkilerin Antioksidan Aktivitelerinin Belirlenmesi, Yüksek Lisans Tezi, Sakarya Üniversitesi Fen Bilimleri Enstitüsü, Sakarya, 2011.
  • Ramarathnam, N., Osawa, T., Namiki, M. and Kawakishi, S., 1988. Chemical studieson novel rice hull antioxidants. 1. Isolation, fractionation, and partialcharacterization. J. Agric. Food Cem., 36, 732-737.
  • Larson, R. A.,The antioxidants of higher plants. Pytochemistry, 27 (4), 969-978, 1988.
  • Cao,G., Sofic, E. And Prior, P., Antioxidant and prooxidant behaviour off flavonoids: Structure activity relationships.Free Radical Biol.Med., 22, 749-7 Wang, H., Cao, G. and Prior, R.L., Total antioxidant capacity of fruits. J. Aric Food Chem., 44, 701-7051996.
  • Pratt, D.E., Hudson, B.J.F., Natural antioxidants not exploited commercially infood antioxidants.; Hudson B.J F.; Ed.; Elsevier; Amsterdam, 1719219
  • Ak T., Curcumin’in Antioksidan ve Antiradikal Özelliklerinin İncelenmesi, Yüksek Lisans Tezi, Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Erzurum, 2006. tr.wikipedia.org www.50mucizebitki.com
  • Santos-Gomes, P. C., Seabra, R.M., Andrade, P.B., Fernandes-Ferreira, M., “Phenolicantioxidant compounds produced by in vitro shoots of sage”, Plant Science, 162: 981987, 2002.
  • İşbilir Ş.S., Yaprakları Salata-Baharat Olarak Tüketilen Bazı Bitkilerin Antioksidan Aktivitelerinin İncelenmesi,Doktora Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü, Edirne 2008.
  • Prıor Rl., (1998): “Antioxidant capacity and health benefits of fruits and vegetables.” NABC Meetings in Portland, Oregon.
  • Nehir El S., Karakaya S., Taş AA., (1999): “Bazı gıdalardaki fenolik bileşiklerin antioksidan etkilerinin in vitro koşullarda saptanması.” TÜBİTAK Projesi
  • Frankel EN., “Naturel phenolic antioxidants and their impact on health.”Chapter 25, p.393-410 In:Antioxidant Food Supplements in Human Health, Ed: Packer L., Hiramatsu M., Yoshikawa T., Elsevier Inc, 1999.
  • Halvorsen BL., Holte K., Myhrstad MCW., Barıgmo I., Hvattum E., Remberg Sf. vd.,: “A systematic screening of total antioxidants in dietary plants.” The Journal of Nutrition, 132(3), 461-471, 2002.
  • Opara EC., Rockway SW.,“Antioxidants and micronutrients”. Disease aMonth, 52, 151-163, 200 Orak HH., “Total antioxidant activities, phenolics, anthocyanıns,polyphenoloxidase activities and its correlation of some important red wine grapevarieties which are grown in Turkey.”, Electronic Journal of Polish AgriculturalUniversities,Topic:FoodScience andTechnology,9(1),http://www.ejpau.media.pl/ volume9/issue1/art-18.html, 2006.
  • Özcan MM., Baydar H., Sağdıç O., Özkan G., “Türkiye’de ticari açıdan önemli Lamiaceae familyasına ait baharat veya çeşni olarak kullanılan bitkilerin fenolik bileşenleri ile antioksidan ve antimikrobiyal etkilerinin belirlenmesi.” TÜBİTAK Projesi, No:TOGTAG3319, Konya, 2007.
  • Gamez-Meza, N., Norıega-Rodrıguez, J.A., Medına-Juarez,L.A., Ortega-Garcia, J., CazarezCasanova, R., Anguloguerrero,O.: J.A.O.C.S., 76, 1445, 1999.
  • Bloıs M. S., Antioxidant determinations by the use of a stable freeradical, Nature, 181: 1199– 1200, 1958.
  • Hatano, T., Edamatsu, R., Mori, A., Fujita, Y., Yasuhara, E.; Effect of interaction of tannins with co-existing substances. VI. Effectsof tannins and related polyphenols on superoxide anion radical and onDPPH radical. Chemical and Pharmaceutical Bulletin 37, 2016–2021, 1989.
  • Vınson, J.A., Yong, H., Xuchuı, S., Zubik, L.; Phenol antioxidantquantity and quality in foods: vegetables. Journal of Agricultural and FoodChemistry 46, 3631–3634, 1998.
  • Miliauskas G., Venskutonıs PR., Van beek TA., “Screening ofradical scavenging activity of some medicinal and aromatic plant extracts.” FoodChemisrty, 85, 231-237, 2004.
  • Shon MY., Kım TH., Sung NJ.,“Antioxidants and free radical scavengingactivity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts.” FoodChemistry, 82, 593-597, 2003.
  • Chen HY., Lın yc., Hsıeh Cl., “Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs.” Food Chemistry, 104, 1418-1424, 2007.
  • Wong CC., Lı HB., Cheng KW., Chen F., “A systematic survey of antioxidant avtivity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay.” Food Chemistry, 97, 705-711,2006
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Araştırma Makalesi
Yazarlar

Rana Arıduru Bu kişi benim

Gülnur Arabacı Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2013
Gönderilme Tarihi 12 Aralık 2012
Kabul Tarihi 5 Şubat 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 17 Sayı: 2

Kaynak Göster

APA Arıduru, R., & Arabacı, G. (2013). Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi. Sakarya University Journal of Science, 17(2), 241-246. https://doi.org/10.16984/saufbed.36496
AMA Arıduru R, Arabacı G. Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi. SAUJS. Ağustos 2013;17(2):241-246. doi:10.16984/saufbed.36496
Chicago Arıduru, Rana, ve Gülnur Arabacı. “Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi”. Sakarya University Journal of Science 17, sy. 2 (Ağustos 2013): 241-46. https://doi.org/10.16984/saufbed.36496.
EndNote Arıduru R, Arabacı G (01 Ağustos 2013) Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi. Sakarya University Journal of Science 17 2 241–246.
IEEE R. Arıduru ve G. Arabacı, “Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi”, SAUJS, c. 17, sy. 2, ss. 241–246, 2013, doi: 10.16984/saufbed.36496.
ISNAD Arıduru, Rana - Arabacı, Gülnur. “Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi”. Sakarya University Journal of Science 17/2 (Ağustos 2013), 241-246. https://doi.org/10.16984/saufbed.36496.
JAMA Arıduru R, Arabacı G. Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi. SAUJS. 2013;17:241–246.
MLA Arıduru, Rana ve Gülnur Arabacı. “Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi”. Sakarya University Journal of Science, c. 17, sy. 2, 2013, ss. 241-6, doi:10.16984/saufbed.36496.
Vancouver Arıduru R, Arabacı G. Ciğertaze Otu (Salvia Officinalis) Bitkisinin Antioksidan Aktivitesinin Belirlenmesi. SAUJS. 2013;17(2):241-6.

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