SONCHUS ASPER SUBSP. GLAUCESCENS (ASTERACEAE)’İN ANTİOKSİDAN ÖZELLİKLERİ

Abstract

Sonchus (Asteraceae) cinsi Türkiye’de yedi takson ile temsil edilmekte ve Anadolu’da tıbbi amaçla geleneksel olarak kullanılmaktadır. Bu çalışmada, Sonchus asper subsp. glaucescens’in farklı kısımlarından elde edilen farklı özütlerin (su ve etil alkol) fitokimyasal içeriği ve antioksidan etkileri farklı test sistemleri kullanılarak belirlendi. Ayrıca, toplam fenolik ve flavonoit miktarları da hesaplandı. Genel olarak, yaprak ve çiçek özütlerinin yüksek miktardaki antioksidan komponentler ile önemli düzeyde antioksidan aktivite sergilediği belirlendi. Özütlerin toplam fenolik içeriği ile antioksidan aktiviteleri arasında korelasyonun önemli olduğu tespit edildi. S. asper subsp. glaucescens bitkisinin gıda ve terapötik uygulamalar için doğal antioksidanların bir kaynağı olabileceği belirlendi.

Keywords

• Sonchus, Antioksidan, Fenolik içerik, Serbest radikal, Türkiye

ANTIOXIDANT PROPERTIES OF SONCHUS ASPER SUBSP. GLAUCESCENS (ASTERACEAE)

Abstract

The genus Sonchus (Asteraceae) is represented in Turkey by seven taxa, which are traditionally used for medicinal purposes in Anatolia. In this study, the phytochemical content and antioxidant effect of different solvent extracts (water and ethyl alcohol) from different parts of Sonchus asper subsp. glaucescens were tested using different chemical assays for antioxidant activity. The total phenolics and flavonoids were also calculated. Generally, both extracts from leaves and flowers showed significantly higher antioxidant activity with high antioxidant components. Total phenolic content of the extracts were significantly correlated with antioxidant potentials. On the basis of the results obtained, S. asper subsp. glaucescens should be regarded as a valuable source of natural antioxidants for food and theurapeutic applications.

Keywords

• Sonchus, Antioxidant, Phenolic content, Free radical, Turkey

References

1. Alkofahi A.S, Abdelaziz, A, Mahmoud, I, Abuirjie, M, Hunaiti, A, El-Oqla, A (1990). Cytotoxicity, mutagenicity and antimicrobial activity of forty jordanian medicinal plants. International Journal of Crude Drug Research 28(2), 139-144.
2. Arvouet-Grand A, Vennat, B, Pourrat A, Legret P (1994). Standardisation d’un extrait de propolis et identification des principaux constituents. Journal de Pharmacie de Belgique 49, 462–468.
3. Baytop T (1999). Türkiye’de Bitkiler ile Tedavi (Geçmişte ve Bugün), Nobel Tıp Kitabevleri. Istanbul.
4. Cam M, Hışıl, Y (2003). Gıdalardaki flavonoitler ve önemleri. 3. Gıda Mühendisliği Kongresi, Ankara, 2-4 Ekim, s. 67-82.
5. Dapkevicius A, Venskutonis R, Van Beek T.A, Linssen PH (1998). Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania. Journal of the Science of Food and Agriculture 77, 140–146.
6. Deshpande SS, Deshpande, U.S, Salunkhe, DK (1995). Nutritional and health aspects of food antioxidants. In D.L. Madhavi, S.S. Deshpande, & D.K. Salunkhe (Eds.), Food antioxidants. Technological, toxicological, and health perspectives (pp. 361–469). NY, Basel, Hong Kong: Marcel Dekker, Inc.
7. Dinis T.C.P, Madeira, V.M.C, Almeida L.M (1994). Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archives of Biochemistry and Biophysics 315, 161–169.
8. Eklund P.C, Langvik, O.K, Warna, J.P, Salmi, T.O, Willfor, S.M, Sjoholm, R.E (2005). Chemical studies on antioxidant mechanisms and free radical scavenging properties of lignans. Organic and Bimolecular Chemistry 21, 3336–3347.

9. Halliwell B (1994). Free radicals, antioxidants, and human disease: curiosity, cause, or consequence. Lancet 344: 721– 724
10. Hatano T, Kagawa, H, Yasuhara, T, Okuda, T (1988). Two new flavonoits and other constituents in licorice root: their relative astringency and radical scavenging effects. Chemical and Pharmaceutical Bulletin 36, 10902097.
11. Ito N, Hirose, M, Fukushima, S, Tsuda, H, Shirai, T, Tatematsu, M (1986). Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis. Food and Chemical Toxicology 24, 1071-1082.
12. Jeruto P, Lukhoba, C, Ouma, G, Otieno, D, Mutai, C (2008). An ethnobotanical study of medicinal plants used by Nandi people in Kenya. Journal of Ethnopharmacology, 116, 370-376.
13. Kalaycıoğlu A, Öner C. (1994). Bazı bitki ekstraktlarının antimutajenik etkilerinin Amest- Salmonella test sistemi ile araştırılması. Turkish Journal of Botany 18, 117-122.
14. Khan RA, Khan, M.R, Sahreen, S, Bokhari J (2010). Prevention of CCl4-induced nephrotoxicity with Sonchus asper in rat. Food and Chemical Toxicology 48, 2469-2476.
15. Khan RA, Khan, M.R, Sahreen, S, Ahmed, M (2012). Evaluation of phenolic contents and antioxidant activity of various solvent extracts of Sonhcus asper (L.) Hill. Chemistry Central Journal 6.
16. Kranl K, Schlesier, K, Bitsch, R, Hermann, H, Rohe, M, Böhm, V. (2005). Comparing antioxidative food additives and secondary plant products- use of different assays. Food Chemistry 93, 171-175.
17. Mathew S, Abraham T.E (2006). Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chemistry 94, 520-528.
18. Naczk M, Shahidi, F (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A 1054, 95-111.
19. Oyaizu M (1986). Studies on products of browning reactions: Antioxidative activities of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44, 307–315.
20. Rehman EU (2006). Indegenous knowledge on medicinal plants, village Barali Kass and its allied areas, District Kotli Azad Jammu and Kashmir, Pakistan. Ethnobotanical Leaflets 10, 254-264.
21. Slinkard K, Singleton, V.L (1977). Total phenol analyses: Automation and comparison with manual methods. American Journal of Enology and Viticulture 28, 49–55.
22. Velioglu YS, Mazza, G, Gao, L, Oomah, B.D (1998). Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. Journal of Agricultural and Food Chemistry 46, 4113-4117.