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Bartın İlinde Yetiştirilen Fındığın (Corylus avellana L.) Zurufunun (Yeşil Yapraklı Kabuk) Antioksidan Özelliklerinin İncelenmesi

Yıl 2021, Sayı: 372, 25 - 33, 01.08.2021
https://doi.org/10.33724/zm.827869

Öz

Antioksidanlar insan vücudunda biriken serbest radikalleri temizleyerek, vücudun çeşitli hastalıklardan korunmasını sağlayan önemli yapılardır. Vücutta enzim, hormon ve protein olarak birçok antioksidan mevcuttur. Bunların dışında doğal olarak birçok besinde bulunan vitaminler, tanenler, fenolik asitler, flavonoidler gibi çok sayıda antioksidan madde de vardır. Fındık antioksidan madde içeren besinlerin başında gelmektedir. Ülkemizde bolca yetişen ve ülke ekonomisine katkı sağlayan bir bitkidir. Fındık hasadı ve işlenmesi sırasında zuruf, kabuk, iç zar gibi yan ürünlerde ortaya çıkmakta ve bu ürünlerden çok fazla ekonomik katkı sağlanamamaktadır. Bu çalışma fındık yan ürünü olan zurufun da yüksek antioksidan özelliğe sahip olduğunu ve sanayide farklı alanlarda kullanılarak ekonomiye katkı sağlanabileceğini göstermek amacıyla yapılmıştır. Bu amaç doğrultusunda Bartın ilinde yetiştirilen tombul fındık (Corylus avellana L.) türünün zurufları taze olarak toplanmış, su, su-aseton, aseton ve etanol gibi farklı çözücülerle ekstresi elde edilmiştir. Elde edilen ekstrelerin toplam fenolik, ve flavonoid miktarı, DPPH serbest radikal süpürücü aktivite, ABTS katyon radikal giderim aktivitesi ve Bakır (II) indirgeme antioksidan kapasitesi tayinlerine (CUPRAC) bakılmıştır. Sonuçlar incelendiğinde fındık zurufunun yüksek antioksidan özelliğe sahip olduğu görülmüştür. Ayrıca su-aseton ekstresinin, diğer ekstrelere göre toplam fenolik miktar (273.56±10.12 mg/g ekstre), DPPH (18.74±0.87 µg/ml), ABTS (4.78±0.56 µg/ml) ve CUPRAC (8.74±2.13 µg/ml) aktivitelerinde en iyi sonucu verdiği tespit edilmiştir.

Kaynakça

  • Alasalvar, C., Hoffman, A., & Shahidi, F. (2008). Antioxidant Activities and Phytochemicals in Hazelnut (Corylus avellana L.) and Hazelnut By-Products. In Tree Nuts: Composition, Phytochemicals, and Health Effects (Issue December, pp. 217–235). CRC Press.
  • Alasalvar, C., Karamać, M., Amarowicz, R., & Shahidi, F. (2006). Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. Journal of Agricultural and Food Chemistry, 54(13), 4826–4832.
  • Amaral, J. S., Casal, S., Citová, I., Santos, A., Seabra, R. M., & Oliveira, B. P. P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. European Food Research and Technology, 222, 274–280.
  • Brewer, M. S. (2011). Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety, 10(4), 221–247.
  • Cerulli, A., Lauro, G., Masullo, M., Cantone, V., Olas, B., Kontek, B., Nazzaro, F., Bifulco, G., & Piacente, S. (2017). Cyclic Diarylheptanoids from Corylus avellana Green Leafy Covers: Determination of Their Absolute Configurations and Evaluation of Their Antioxidant and Antimicrobial Activities. Journal of Natural Products, 80(6), 1703–1713. Çöpür, Y., Tozluoglu, A., & Özkan, M. (2013). Evaluating pretreatment techniques for converting hazelnut husks to bioethanol. Bioresource Technology, 129, 182–190.
  • Cornelli, U. (2009). Antioxidant use in nutraceuticals. Clinics in Dermatology, 27(2), 175–194. Fernández-Agulló, A., Gómez-Castro, C., Soto, L., Freire, M. S., & González-Álvarez, J. (2012). Study of the antioxidant potential of forestry biomass waste. WIT Transactions on Ecology and the Environment, 163, 323–334.
  • Guney, M. S. (2013). Utilization of hazelnut husk as biomass. Sustainable Energy Technologies and Assessments, 4, 72–77.
  • Khanduja, K. L., & Bhardwaj, A. (2003). Stable free radical scavenging and antiperoxidative properties of resveratrol compared in vitro with some other bioflavonoids. Indian Journal of Biochemistry and Biophysics, 40(6), 416–422.
  • Koca, N., & Karadeniz, F. (2005). Gıdalardaki doğal antioksidan bileşikler. In Gıda Dergisi (Vol. 30, Issue 4, pp. 229–236).
  • Köksal, A. I., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509–515.
  • Matsingou, T. C., Kapsokefalou, M., & Salifoglou, A. (2000). In vitro antioxidant activity of Black Tea and Mediterranean herb infusions toward iron under stimulated gastrointestinal conditions. Journal of Food Science, 65(6), 1060–1065.
  • Oğuzkan, S. B., Uğraş, S., Can, M., Uzun, A., Ülger, S., & Üzmez, Ş. (2016). Fındık (Corylus avellana L.) Yeşil Kabuk ve Yaprak Ekstraklarında Biyolojik Aktivite Tayini. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 19(4), 373–378.
  • Oliveira, I., Sousa, A., Valentão, P., Andrade, P. B., Ferreira, I. C. F. R., Ferreres, F., Bento, A., Seabra, R., Estevinho, L., & Pereira, J. A. (2007). Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, 105(3), 1018–1025.
  • Özgüven, M., Beyde, B., & Özçelik, B. (2020). Atıkların Değerlendirmesi: Fındık (Corylus avellana L.) ve Antep Fıstığı (Pistacia vera L.) İç Zarlarından Elde Edilen Fenolikçe Zengin Ekstraktlara Lipozomal Taşıma Sistemlerinin Uygulanabilirliği. European Journal of Science and Technology, 19, 241–246. Ozyurt, V. H., & Otles, S. (2018). Hazelnut testa as a by-product: Nutritional composition, antioxidant activity, phenolic compound profile and dietary fiber content. Ankara Universitesi Eczacilik Fakultesi Dergisi, 42(3), 38–57.
  • Piccinelli, A. L., Pagano, I., Esposito, T., Mencherini, T., Porta, A., Petrone, A. M., Gazzerro, P., Picerno, P., Sansone, F., Rastrelli, L., & Aquino, R. P. (2016). HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicans Activities. Journal of Agricultural and Food Chemistry, 64(3), 585–595.
  • Şahin, S., Kiliç, Ö., Şengül, S., & Perçİn, S. (2019). Farklı İllerden Temin Edilen Fındık Zarının Bileşimi ve Antioksidan Etkinliğinin Araştırılması. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 9(1), 27–35.
  • Shahidi, F., Alasalvar, C., Liyana-Pathirana, & M., C. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55(4), 1212–1220.
  • Sürek, E., & Büyükkileci, A. O. (2018). Extraction of Antioxidant Compounds From Hazelnut Wastes Using Subcritical Water. The Journal of Food, 43(2), 211–221.
  • Tawaha, K., Alali, F. Q., Gharaibeh, M., Mohammad, M., & El-Elimat, T. (2007). Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chemistry, 104(4), 1372–1378.
  • Yılmaz, İ. (2010). Antioksidan İçeren Bazı Gıdalar ve Oksidatif Stres. İnönü Üniversitesi Tıp Fakültesi Dergisi, 17(2), 143–153.

Investigation on the Antioxidant Properities of Husks (Green Leafy Covers) of Haselnut (Corylus avellana L.) Grown in Bartin

Yıl 2021, Sayı: 372, 25 - 33, 01.08.2021
https://doi.org/10.33724/zm.827869

Öz

Antioxidants are important structures that protect the body from various diseases by clearing the free radicals accumulated in the human body. There are many antioxidants in the body as enzymes, hormones and proteins. Apart from these, there are many antioxidant substances such as vitamins, tannins, phenolic acids, flavonoids, which are naturally found in many foods. Hazelnuts are one of the foods that contain antioxidants. It is a plant that grows in abundance in our country and contributes to the country's economy. During the hazelnut harvest and processing, it also occurs by-products such as husk, shell and skin and there is not much economic contribution from these products. This study was carried out in order to show that hazelnut husks which are by-product of haselnut also has high antioxidant properties and can be used in different fields in industry to contribute to the economy. For this purpose, husks of the plump hazelnut (Corylus avellana L.) species grown in Bartın were freshly collected and extracted with different solvents such as water, water-acetone, acetone and ethanol. The obtained extract of total phenolics and flavonoid amount, DPPH free radical scavenging activity, ABTS cation radical removal activity and copper (II) reducing the determination of antioxidant capacity (CUPRAC) were measured. When the results were examined, it was seen that hazelnut husks had high antioxidant properties. In addition, the total phenolic amount (273.56 ± 10.12 mg / g extract), DPPH (18.74 ± 0.87 µg / ml), ABTS (4.78 ± 0.56 µg / ml) and CUPRAC (8.74 ± 2.13 µg / ml) activities of water-acetone extract compared to other extracts has been determined to give the best results.

Kaynakça

  • Alasalvar, C., Hoffman, A., & Shahidi, F. (2008). Antioxidant Activities and Phytochemicals in Hazelnut (Corylus avellana L.) and Hazelnut By-Products. In Tree Nuts: Composition, Phytochemicals, and Health Effects (Issue December, pp. 217–235). CRC Press.
  • Alasalvar, C., Karamać, M., Amarowicz, R., & Shahidi, F. (2006). Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. Journal of Agricultural and Food Chemistry, 54(13), 4826–4832.
  • Amaral, J. S., Casal, S., Citová, I., Santos, A., Seabra, R. M., & Oliveira, B. P. P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. European Food Research and Technology, 222, 274–280.
  • Brewer, M. S. (2011). Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Comprehensive Reviews in Food Science and Food Safety, 10(4), 221–247.
  • Cerulli, A., Lauro, G., Masullo, M., Cantone, V., Olas, B., Kontek, B., Nazzaro, F., Bifulco, G., & Piacente, S. (2017). Cyclic Diarylheptanoids from Corylus avellana Green Leafy Covers: Determination of Their Absolute Configurations and Evaluation of Their Antioxidant and Antimicrobial Activities. Journal of Natural Products, 80(6), 1703–1713. Çöpür, Y., Tozluoglu, A., & Özkan, M. (2013). Evaluating pretreatment techniques for converting hazelnut husks to bioethanol. Bioresource Technology, 129, 182–190.
  • Cornelli, U. (2009). Antioxidant use in nutraceuticals. Clinics in Dermatology, 27(2), 175–194. Fernández-Agulló, A., Gómez-Castro, C., Soto, L., Freire, M. S., & González-Álvarez, J. (2012). Study of the antioxidant potential of forestry biomass waste. WIT Transactions on Ecology and the Environment, 163, 323–334.
  • Guney, M. S. (2013). Utilization of hazelnut husk as biomass. Sustainable Energy Technologies and Assessments, 4, 72–77.
  • Khanduja, K. L., & Bhardwaj, A. (2003). Stable free radical scavenging and antiperoxidative properties of resveratrol compared in vitro with some other bioflavonoids. Indian Journal of Biochemistry and Biophysics, 40(6), 416–422.
  • Koca, N., & Karadeniz, F. (2005). Gıdalardaki doğal antioksidan bileşikler. In Gıda Dergisi (Vol. 30, Issue 4, pp. 229–236).
  • Köksal, A. I., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509–515.
  • Matsingou, T. C., Kapsokefalou, M., & Salifoglou, A. (2000). In vitro antioxidant activity of Black Tea and Mediterranean herb infusions toward iron under stimulated gastrointestinal conditions. Journal of Food Science, 65(6), 1060–1065.
  • Oğuzkan, S. B., Uğraş, S., Can, M., Uzun, A., Ülger, S., & Üzmez, Ş. (2016). Fındık (Corylus avellana L.) Yeşil Kabuk ve Yaprak Ekstraklarında Biyolojik Aktivite Tayini. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 19(4), 373–378.
  • Oliveira, I., Sousa, A., Valentão, P., Andrade, P. B., Ferreira, I. C. F. R., Ferreres, F., Bento, A., Seabra, R., Estevinho, L., & Pereira, J. A. (2007). Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, 105(3), 1018–1025.
  • Özgüven, M., Beyde, B., & Özçelik, B. (2020). Atıkların Değerlendirmesi: Fındık (Corylus avellana L.) ve Antep Fıstığı (Pistacia vera L.) İç Zarlarından Elde Edilen Fenolikçe Zengin Ekstraktlara Lipozomal Taşıma Sistemlerinin Uygulanabilirliği. European Journal of Science and Technology, 19, 241–246. Ozyurt, V. H., & Otles, S. (2018). Hazelnut testa as a by-product: Nutritional composition, antioxidant activity, phenolic compound profile and dietary fiber content. Ankara Universitesi Eczacilik Fakultesi Dergisi, 42(3), 38–57.
  • Piccinelli, A. L., Pagano, I., Esposito, T., Mencherini, T., Porta, A., Petrone, A. M., Gazzerro, P., Picerno, P., Sansone, F., Rastrelli, L., & Aquino, R. P. (2016). HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicans Activities. Journal of Agricultural and Food Chemistry, 64(3), 585–595.
  • Şahin, S., Kiliç, Ö., Şengül, S., & Perçİn, S. (2019). Farklı İllerden Temin Edilen Fındık Zarının Bileşimi ve Antioksidan Etkinliğinin Araştırılması. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 9(1), 27–35.
  • Shahidi, F., Alasalvar, C., Liyana-Pathirana, & M., C. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55(4), 1212–1220.
  • Sürek, E., & Büyükkileci, A. O. (2018). Extraction of Antioxidant Compounds From Hazelnut Wastes Using Subcritical Water. The Journal of Food, 43(2), 211–221.
  • Tawaha, K., Alali, F. Q., Gharaibeh, M., Mohammad, M., & El-Elimat, T. (2007). Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chemistry, 104(4), 1372–1378.
  • Yılmaz, İ. (2010). Antioksidan İçeren Bazı Gıdalar ve Oksidatif Stres. İnönü Üniversitesi Tıp Fakültesi Dergisi, 17(2), 143–153.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Bitki Bilimi
Bölüm Makaleler
Yazarlar

Mehmet Kurtça 0000-0003-3432-3871

Yayımlanma Tarihi 1 Ağustos 2021
Gönderilme Tarihi 19 Kasım 2020
Kabul Tarihi 17 Mart 2021
Yayımlandığı Sayı Yıl 2021 Sayı: 372

Kaynak Göster

APA Kurtça, M. (2021). Bartın İlinde Yetiştirilen Fındığın (Corylus avellana L.) Zurufunun (Yeşil Yapraklı Kabuk) Antioksidan Özelliklerinin İncelenmesi. Ziraat Mühendisliği(372), 25-33. https://doi.org/10.33724/zm.827869