Araştırma Makalesi
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Comparison of Phenolic Compounds and Antioxidant Activities of the Extracts of Grape Seed, Rosemary, Green Tea and Olive Leaf

Yıl 2019, Cilt: 56 Sayı: 1, 81 - 90, 27.03.2019
https://doi.org/10.20289/zfdergi.431192

Öz

Objective: Total antioxidant activities and phenolic compounds of ethanol extract of grape seed, rosemary, green tea and olive leaf were investigated in this study.
Material and Methods: The total antioxidant activities of plant extracts were analyzed by two different methods, including 2.2-diphenyl-1-picrylhydrazyl hydrate (DPPH) radical scavenging activity and trolox equivalent antioxidant capacity (TEAC). Carnosic acid, rosmarinic acid in rosemary extract (RE), total catechins in green tea extract (GTE) and oleuropein in olive leaf extract (OLE) were identified by high performance liquid chromatography (HPLC) method. Condensed tannins of grape seed extract (GSE) was analyzed by butanol-HCl method.
Results: The total phenolic contents of plant extracts determined by the Folin-Ciocalteu method ranged from 141.7 to 315.56 mg of gallic acid equivalents (GAE) g-1. According to results obtained this study, RE exhibited the highest DPPH radical scavenging activity, and GTE exhibited highest TEAC activity. Additionally, obtained data revealed high linear correlation (r=0.82) between total phenolic contents and TEAC values and low linear correlation (r=0.47) between total phenolic contents and DPPH values.
Conclusion: The potent antioxidant activity of plant extracts provided from agro-industrial by-products, medicinal and aromatic plants makes it possible used them as natural sources of antioxidants in feed, food and pharmaceutical industries.

Kaynakça

  • Amarowicz, R., R.B. Pegg, P.R. Moghaddam, B. Barl and J.A. Weil. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from Canadian Prairies. Food Chemistry, 84: 551-562.
  • Babu, P.V.A., K.E. Sabitha and C.S. Shyamaladevi. 2006. Green tea extract impedes dyslipidaemia and development of cardiac dysfunction in streptozotocin-diabetic rats. Clinical and Experimental Pharmacology and Physiology, 33: 1184-1189.
  • Bano, D.M.J., J. Lorente, J. Castillo, O. Benavente-Garcia, J.A. Del Rio, A. Ortuno, K.W. Qurin and D. Gerard. 2003. Phenolic diterpenes, flavones, and rosmarinic acid distribution during the development of leaves, flowers, stems, and roots of Rosmarinus officinalis. antioxidant activity. Journal of Agricultural and Food Chemistry, 51: 4247–4253.
  • Basmacıoğlu H., O. Tokusoğlu and M. Ergul. 2004. The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA’s in broilers. South African Journal of Animal Science, 34(3): 197-210.
  • Basmacıoğlu-Malayoğlu H., Ö. Altan, M.N. Tüzmen and Ö. Yeşil-Çeliktaş. 2008. Yumurta tavuklarında n-3 çoklu doymamış yağ asitlerince zenginleştirilmiş karma yemlere ilave edilen kekik esansiyel yağı ve biberiye ekstraktının oksidatif stabilite, lipid metabolizması, performans ve bazı yumurta kalite kriterleri üzerine etkisi. Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, Tarım ve Ormancılık ve Veterinerlik Araştırma Grubu, TOVAG-106O090 nolu proje kesin raporu, 125s.
  • Basmacıoğlu-Malayoğlu, H., B. Aktaş and Ö. Yeşil-Çeliktaş. 2011. Total phenolic contents and antioxidant activities of the essential oils from some plant species. The Journal of Agricultural Faculty of Ege University, 48(3): 211-215. Benavente-García, O., J. Castillo, J. Lorente, A. Ortuño and J.A. Del Rio. 2000. Antioxidant activity of phenolics extracted from Olea europaea L. Leaves. Food Chemistry, 68: 457-462.
  • Bou, R., R. Codony, A. Tres, E.A. Decker and F. Guardiola. 2009. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical Reviews in Food Science and Nutrition, 49(9): 800-822.
  • Cai, Y., Q. Luo, M. Sun and H. Corke. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Science, 74: 2157-2184
  • Cross, D.E., R.M. Mcdevitt and T. Acamovic. 2004. Phytochemicals in broiler diets and their effect on nutrient digestibility at 21 days of age. Spring Meeting of The WPSA UK Branch-Posters, British Poultry Science, 45(1): 49-50.
  • Czapecka, E., A. Mareczek and M. Leja. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry, 93: 223-226.
  • Djeridane, A., M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker and N. Vidal. 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry, 97: 654-660.
  • Eid, Y.Z., A. Ohtsuka and K. Hayashi. 2003. Tea polyphenols reduce glucocorticoid-induced growth inhibition and oxidative stress in broiler chickens. British Poultry Science, 44: 127-132.
  • Erkan, N., G. Ayranci and E. Ayranci. 2008. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110: 76-82.
  • Furiga, A., A. Lonvaud-Funel and C. Cecile Badet. 2009. In vitro study of antioxidant capacity and antibacterial activity on oral anaerobes of a grape seed extract. Food Chemistry, 113(4): 1037-1040.
  • Huang, D., B. Ou and R.L. Prior. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53: 1841-1856.
  • Kahkönen, M.P., A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala and M. Heinonen. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47: 3954-3962.
  • Katalinic, V., M. Milos and M. Jukic. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94: 550-557.
  • Le Tutour, B. and D. Guedon. 1992. Antioxidative activities of Olea europea leaves and related phenolic compounds. Phytochemistry, 31: 1173-1178.
  • Maegher, L.P., P. Spencer, G.A. Lane, S. Sivakumaran and K. Frase. 2005. What do green tea, grape seeds, and docks have in common? Chemistry in New Zealand, 69(3): 4.
  • Makkar, H.P.S. 1995. Quantification of tannins: A laboratory manual. International center for agricultural research in the dry areas, Aleppo, Syrio, 1-24.
  • Peschel, W., W. Dieckmann, M. Sonnenschein and A. Plescher. 2007. High antioxidant potential of pressing residues from evening primrose on comparison to other oilseed cakes and plant antioxidants. Industrial Crops and Products, 25 (1): 44-54.
  • Rababah, T.M., N.S. Hettiarachchy and R. Horax. 2004. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. Journal of Agricultural and Food Chemistry, 52: 5183-5186.
  • Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans. 1999. Antioxidant activity applying an improved radical cation decolorization assay. Free Radical Biology and Medicine, 26: 1231-1237.
  • Rice-Evans, C.A., N.J. Miller and G. Paganga. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20: 933-956.
  • Savournin, C., B. Baghdikian, R. Elias, F. Dargouth-Kesraoui, K. Boukef and G. Balansard. 2001. Rapid high-performance liquid chromatography analysis for the quantitative determination of oleuropein in Olea europaea leaves. Journal of Agricultural and Food Chemistry, 49: 618-621.
  • Shahidi, F. and F. Marian. 2003. Phenolics in food and nutraceuticals. CRS Press LLC: Boca Raton, FL 1: 144-150.
  • Shan, B., Y.Z. Cai, M. Sun and M. Corke. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53: 7749-7759.
  • Tang, S. Z., J. P. Kerry, D. Sheehan and D.J. Buckley. 2002. Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chemistry, 76: 45-51.
  • Tsai, T.H., T.H. Tsai, Y.C. Chien, C.W. Lee and P. J. Tsai. 2008. In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs. Food Chemistry, 110: 859-864.
  • Vinson, J. A., Y.A. Dabbagh, M.M. Serry and J. Jinhee. 1995. Plant flavonoids, especially tea flavanols, are powerful antioxidants using an in vitro oxidation model for heart disease. Journal of Agricultural and Food Chemistry, 43(11): 2800-2802.
  • Wellwood, C.R.L. and R.A. Cole. 2004. Relevance of carnosic acid concentrations to the selection of rosemary, Rosmarinus officinalis (L), accession for optimization of antioxidant yield. Journal of Agricultural and Food Chemistry, 52: 6101-6107.
  • Wong, C.C., H.B. Li, K.W. Cheng and F. Chen. 2006. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chemistry, 97: 705-711.
  • Yesil-Celiktas, O., E. Bedir and F. Vardar-Sukan. 2007. In vitro antioxidant activities of Rosmarinus officinalis extracts treated with supercritical carbon dioxide. Food Chemistry, 101: 145

Üzüm çekirdeği, Biberiye, Yeşil çay ve Zeytin yaprağı Ekstraktlarının Fenolik Bileşikleri ve Antioksidan Aktiviteleri

Yıl 2019, Cilt: 56 Sayı: 1, 81 - 90, 27.03.2019
https://doi.org/10.20289/zfdergi.431192

Öz

Bu çalışmada,
üzüm çekirdeği, biberiye, yeşil çay ve zeytin yaprağı etanol ekstraktlarının
toplam antioksidan aktiviteleri ve fenolik bileşikleri araştırılmıştır. Bitkisel
ekstraktların toplam antioksidan aktiviteleri 2.2-difenil-1-pikrilhidrazi
hidrat (DPPH) radikal süpürme aktivitesi ve troloks eşdeğeri antioksidan
kapasitesi (TEAC) olmak üzere iki farklı yöntemle analiz edilmiştir.
Biberiye ekstraktı (BE) karnosik asit ve
rosmarinik asit, yeşil çay ekstraktı (YE) toplam kateşinler ve zeytin yaprağı ekstraktı
(ZYE) oleuropein içerikleri, HPLC yöntemi ile tespit edilmiştir. Üzüm
çekirdeği ekstraktı (ÜÇE) kondanse tanenleri ise Butanol-HCl yöntemi ile analiz
edilmiştir. Bitkisel ekstraktların
Folin-Ciocaltaeu yöntemine göre saptanan toplam fenol içerikleri 141.7
ile 315.56 mg mg of gallik asit eşdeğeri (GAE) g-1 arasında değişim göstermiştir. Bu çalışmadan elde edilen bulgulara göre; biberiye
ekstraktı en yüksek radikal süpürme aktivitesi gösterirken, yeşil çay ekstraktı
en yüksek TEAC aktivitesi göstermiştir. Bununla birlikte,
elde edilen verilerin toplam fenol içeriği ile TEAC arasında yüksek doğrusal
korelasyon (R=0.82) ve toplam fenol içeriği ile DPPH arasında düşük doğrusal
korelasyon (R=0.47) saptanmıştır. 

Kaynakça

  • Amarowicz, R., R.B. Pegg, P.R. Moghaddam, B. Barl and J.A. Weil. 2004. Free-radical scavenging capacity and antioxidant activity of selected plant species from Canadian Prairies. Food Chemistry, 84: 551-562.
  • Babu, P.V.A., K.E. Sabitha and C.S. Shyamaladevi. 2006. Green tea extract impedes dyslipidaemia and development of cardiac dysfunction in streptozotocin-diabetic rats. Clinical and Experimental Pharmacology and Physiology, 33: 1184-1189.
  • Bano, D.M.J., J. Lorente, J. Castillo, O. Benavente-Garcia, J.A. Del Rio, A. Ortuno, K.W. Qurin and D. Gerard. 2003. Phenolic diterpenes, flavones, and rosmarinic acid distribution during the development of leaves, flowers, stems, and roots of Rosmarinus officinalis. antioxidant activity. Journal of Agricultural and Food Chemistry, 51: 4247–4253.
  • Basmacıoğlu H., O. Tokusoğlu and M. Ergul. 2004. The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA’s in broilers. South African Journal of Animal Science, 34(3): 197-210.
  • Basmacıoğlu-Malayoğlu H., Ö. Altan, M.N. Tüzmen and Ö. Yeşil-Çeliktaş. 2008. Yumurta tavuklarında n-3 çoklu doymamış yağ asitlerince zenginleştirilmiş karma yemlere ilave edilen kekik esansiyel yağı ve biberiye ekstraktının oksidatif stabilite, lipid metabolizması, performans ve bazı yumurta kalite kriterleri üzerine etkisi. Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, Tarım ve Ormancılık ve Veterinerlik Araştırma Grubu, TOVAG-106O090 nolu proje kesin raporu, 125s.
  • Basmacıoğlu-Malayoğlu, H., B. Aktaş and Ö. Yeşil-Çeliktaş. 2011. Total phenolic contents and antioxidant activities of the essential oils from some plant species. The Journal of Agricultural Faculty of Ege University, 48(3): 211-215. Benavente-García, O., J. Castillo, J. Lorente, A. Ortuño and J.A. Del Rio. 2000. Antioxidant activity of phenolics extracted from Olea europaea L. Leaves. Food Chemistry, 68: 457-462.
  • Bou, R., R. Codony, A. Tres, E.A. Decker and F. Guardiola. 2009. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Critical Reviews in Food Science and Nutrition, 49(9): 800-822.
  • Cai, Y., Q. Luo, M. Sun and H. Corke. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Science, 74: 2157-2184
  • Cross, D.E., R.M. Mcdevitt and T. Acamovic. 2004. Phytochemicals in broiler diets and their effect on nutrient digestibility at 21 days of age. Spring Meeting of The WPSA UK Branch-Posters, British Poultry Science, 45(1): 49-50.
  • Czapecka, E., A. Mareczek and M. Leja. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry, 93: 223-226.
  • Djeridane, A., M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker and N. Vidal. 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chemistry, 97: 654-660.
  • Eid, Y.Z., A. Ohtsuka and K. Hayashi. 2003. Tea polyphenols reduce glucocorticoid-induced growth inhibition and oxidative stress in broiler chickens. British Poultry Science, 44: 127-132.
  • Erkan, N., G. Ayranci and E. Ayranci. 2008. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110: 76-82.
  • Furiga, A., A. Lonvaud-Funel and C. Cecile Badet. 2009. In vitro study of antioxidant capacity and antibacterial activity on oral anaerobes of a grape seed extract. Food Chemistry, 113(4): 1037-1040.
  • Huang, D., B. Ou and R.L. Prior. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53: 1841-1856.
  • Kahkönen, M.P., A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala and M. Heinonen. 1999. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47: 3954-3962.
  • Katalinic, V., M. Milos and M. Jukic. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, 94: 550-557.
  • Le Tutour, B. and D. Guedon. 1992. Antioxidative activities of Olea europea leaves and related phenolic compounds. Phytochemistry, 31: 1173-1178.
  • Maegher, L.P., P. Spencer, G.A. Lane, S. Sivakumaran and K. Frase. 2005. What do green tea, grape seeds, and docks have in common? Chemistry in New Zealand, 69(3): 4.
  • Makkar, H.P.S. 1995. Quantification of tannins: A laboratory manual. International center for agricultural research in the dry areas, Aleppo, Syrio, 1-24.
  • Peschel, W., W. Dieckmann, M. Sonnenschein and A. Plescher. 2007. High antioxidant potential of pressing residues from evening primrose on comparison to other oilseed cakes and plant antioxidants. Industrial Crops and Products, 25 (1): 44-54.
  • Rababah, T.M., N.S. Hettiarachchy and R. Horax. 2004. Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. Journal of Agricultural and Food Chemistry, 52: 5183-5186.
  • Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans. 1999. Antioxidant activity applying an improved radical cation decolorization assay. Free Radical Biology and Medicine, 26: 1231-1237.
  • Rice-Evans, C.A., N.J. Miller and G. Paganga. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20: 933-956.
  • Savournin, C., B. Baghdikian, R. Elias, F. Dargouth-Kesraoui, K. Boukef and G. Balansard. 2001. Rapid high-performance liquid chromatography analysis for the quantitative determination of oleuropein in Olea europaea leaves. Journal of Agricultural and Food Chemistry, 49: 618-621.
  • Shahidi, F. and F. Marian. 2003. Phenolics in food and nutraceuticals. CRS Press LLC: Boca Raton, FL 1: 144-150.
  • Shan, B., Y.Z. Cai, M. Sun and M. Corke. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53: 7749-7759.
  • Tang, S. Z., J. P. Kerry, D. Sheehan and D.J. Buckley. 2002. Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chemistry, 76: 45-51.
  • Tsai, T.H., T.H. Tsai, Y.C. Chien, C.W. Lee and P. J. Tsai. 2008. In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs. Food Chemistry, 110: 859-864.
  • Vinson, J. A., Y.A. Dabbagh, M.M. Serry and J. Jinhee. 1995. Plant flavonoids, especially tea flavanols, are powerful antioxidants using an in vitro oxidation model for heart disease. Journal of Agricultural and Food Chemistry, 43(11): 2800-2802.
  • Wellwood, C.R.L. and R.A. Cole. 2004. Relevance of carnosic acid concentrations to the selection of rosemary, Rosmarinus officinalis (L), accession for optimization of antioxidant yield. Journal of Agricultural and Food Chemistry, 52: 6101-6107.
  • Wong, C.C., H.B. Li, K.W. Cheng and F. Chen. 2006. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chemistry, 97: 705-711.
  • Yesil-Celiktas, O., E. Bedir and F. Vardar-Sukan. 2007. In vitro antioxidant activities of Rosmarinus officinalis extracts treated with supercritical carbon dioxide. Food Chemistry, 101: 145
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Burcu Aktaş 0000-0001-7015-218X

Hatice Basmacıoğlu Malayoğlu 0000-0002-4026-5631

Yayımlanma Tarihi 27 Mart 2019
Gönderilme Tarihi 6 Haziran 2018
Kabul Tarihi 12 Ekim 2018
Yayımlandığı Sayı Yıl 2019 Cilt: 56 Sayı: 1

Kaynak Göster

APA Aktaş, B., & Basmacıoğlu Malayoğlu, H. (2019). Comparison of Phenolic Compounds and Antioxidant Activities of the Extracts of Grape Seed, Rosemary, Green Tea and Olive Leaf. Journal of Agriculture Faculty of Ege University, 56(1), 81-90. https://doi.org/10.20289/zfdergi.431192

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