Hacıhaliloğlu kayısı Pprunus armeniaca L. cv. Hacıhaliloğlu ) meyvesinden biyoaktif bileşiklerin ekstraksiyonu ve özelliklerinin belirlenmesi
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Kayısı ( Prunus armeniaca L) meyvesinin toplam fenol miktarı, toplam antioksidan miktarı , diyabette anahtar konumda olan ?-glikozidaz ve ?-amilaz üzerine inhibisyon etkisi ve antibakteriyel aktivitesi gibi biyoaktif özellikleri incelenmiştir. Metanol, etanol ve hekzan kullanılarak elde edilen özütlerin toplam fenol miktarı gallik asite eşdeğer olarak 0.075 - 1.28 mg/g arasında değişirken, en yüksek toplam fenolik madde etanollü özütte bulunmuştur. Meyve özütlerinin antioksidan kapasiteleri, DPPH yöntemine göre serbest radikal giderici etkisi 1.20-12.4 mM TE/ g ekstrakt arasında değişirken, FRAP yönteminde indirgeme gücü kapasitesi 5.73- 15.03 mM TE/ g ekstrakt arasında değişmiştir. En güçlü antioksidan etki FRAP yöntemine göre etanolde bulunurken, DPPH yöntemine göre hekzanlı özütte gözlenmiştir. ?-glikozidaz inhibisyonu IC50 cinsinden 63.38- 954,00 mg/mL arasında farklılık gösterirken, ?-amilaz inhibisyonu ise IC50: 6.26- 9.69 mg/mL arasında değişmiştir. ?-glikozidaz ve ?-amilazı inhibe etmede etanollü özüt en etkili bulunmuş olup değerler sırasıyla 593.3 mg/mL ve 118.66 mg/mL tespit edilmiştir. Kayısı meyve özütlerinden sadece etanollü özüt antibakteriyel aktivite göstermiştir. Etanollü özütün disk difüzyon yönteminde oluşturduğu zon çapı 7.66 mm (Escherichia coli) ve 8.33 mm (Staphylococcus aureus) olmuştur.
The bioactivity of apricot ( Prunus armeniaca L) in terms of total phenol, content, antioxidant, inhibitory effect on diabetes-relevant enzymes, ?-glycosidase and ?-amylase, and antimicrobial activity were examined in this study. Three different solvents (ethanol, methanol, and hexane) were used in extraction of bioactive compounds. The polyphenol content of the fruit extracts varied from 0.075-1.28 mg gallic acid equivalents /g with respect to the solvents used. The highest total phenolics were found in ethanol extract. In the determination of antioxidant activity, the free radical scavenging effect of fruit extracts ranged from 1.20-12.4 mMTE/ g ekstrakt in DPPH method, while the reducing power capacity of fruits extracts varied from 5.73- 15.03 mMTE/ g ekstrakt in FRAP method. The antioxidant effect of ethanol extract was found to be the most potent in FRAP while hexane extract was found to be the most potent in DPPH. ?-glucosidase inhibition varied among extracts, from IC50: 63.38- 954.00 mg/mL, while the ?-amylase inhibition ranged from IC50: 6.26- 9.69 mg/mL.The ethanol extract was the most effective in ?-glucosidase inhibition and ?-amylase inhibition, Values were 593.3 mg/mL and 118.66 mg/mL for ?-glucosidase and ?-amylase , respectively. Of the apricot fruits extracts, only ethanolic extract showed antimicrobial activity. Zone diameter of the ethanolic extract formed in disc diffusion method was 7.66 mm (Escherichia coli) ve 8.33 mm for Staphylococcus aureus. Keywords: Apricot ( Prunus armeniaca L), total phenol, antioxidant activity, ?-glucosidase and ?-amylase inhibition, antimicrobial activity
The bioactivity of apricot ( Prunus armeniaca L) in terms of total phenol, content, antioxidant, inhibitory effect on diabetes-relevant enzymes, ?-glycosidase and ?-amylase, and antimicrobial activity were examined in this study. Three different solvents (ethanol, methanol, and hexane) were used in extraction of bioactive compounds. The polyphenol content of the fruit extracts varied from 0.075-1.28 mg gallic acid equivalents /g with respect to the solvents used. The highest total phenolics were found in ethanol extract. In the determination of antioxidant activity, the free radical scavenging effect of fruit extracts ranged from 1.20-12.4 mMTE/ g ekstrakt in DPPH method, while the reducing power capacity of fruits extracts varied from 5.73- 15.03 mMTE/ g ekstrakt in FRAP method. The antioxidant effect of ethanol extract was found to be the most potent in FRAP while hexane extract was found to be the most potent in DPPH. ?-glucosidase inhibition varied among extracts, from IC50: 63.38- 954.00 mg/mL, while the ?-amylase inhibition ranged from IC50: 6.26- 9.69 mg/mL.The ethanol extract was the most effective in ?-glucosidase inhibition and ?-amylase inhibition, Values were 593.3 mg/mL and 118.66 mg/mL for ?-glucosidase and ?-amylase , respectively. Of the apricot fruits extracts, only ethanolic extract showed antimicrobial activity. Zone diameter of the ethanolic extract formed in disc diffusion method was 7.66 mm (Escherichia coli) ve 8.33 mm for Staphylococcus aureus. Keywords: Apricot ( Prunus armeniaca L), total phenol, antioxidant activity, ?-glucosidase and ?-amylase inhibition, antimicrobial activity
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
