Mürdüm eriğinin (Prunus insititia L.) antioksidatif, antidiabetik ve antibakteriyel özelliklerinin belirlenmesi
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmada mürdüm eriği (Prunus Insititia) meyvesinde bulunan; toplam fenolik bileşik miktarı, toplam antioksidan miktarı, diyabette önemli nitelikte olan ?-amilaz ve ?-glikozidaz üzerine inhibisyon etkisi ve antibakteriyel aktivitesi gibi biyoaktif nitelikler incelenmiştir. Farklı çözgenler (etanol, metanol ve hekzan) kullanılarak oluşturulan ekstraktların toplam fenolik bileşik miktarları 0.008-0.32 mgGAE/mL aralığında iken, toplam fenol analizi sonucunda en yüksek toplam fenolik bileşik miktarı, etanol çözgeni kullanılarak elde edilen ekstraktta bulunmuştur. Mürdüm eriği antioksidan miktarı, serbest radikal giderici etkisi DPPH metoduna göre 0.16- 1.42 mM TE/mL özüt arasında değişirken, FRAP yönteminde indirgeme gücü kapasitesi 0.20-1.10 mM TE/mL özüt arasında değişmiştir. En güçlü antioksidan DPPH yönteminde, metanol ekstraktında elde edilirken, FRAP yönteminde ise metanol ve etanol ekstraktları yakın sonuç göstermiştir. Hekzan ile elde edilen ekstrakta ise en düşük antioksidan miktarı tespit edilmiştir. IC50 cinsinden ?-glikozidaz inhibisyon değeri 157.4-230.3 mg/mL aralığında değişkenlik gösterirken, ?-amilaz inhibisyonu ise IC50: 122-46 mg/mL aralığında değişmiştir. Her iki inhibisyonda da en etkili olan ekstrakt, etanol çözgeniyle elde edilen ekstrakt olup, ?-glikozidaz inhibisyonunda 157.4 mg/mL iken, ?-amilaz inhibisyonunda 46 mg/mL değerleri tespit edilmiştir. Mürdüm eriği meyve ekstraktlarından farklı (etanol, metanol ve hekzan) çözgenler kullanılarak elde edilen ekstraktların etanol ile elde edilen özütü E. coli'ye karşı 4.5 ± 4.2 mm, S. aureus'a karşı 3.2 ± 2.9 mm zon çapı oluşumuyla, kullanılan bakterilere karşı antibakteriyel aktivite göstermişlerdir.
In this study, bioactive properties such as the total amount of phenolic compounds, total antioxidant content, inhibition effect on ?-amylase and ?-glucosidase, which are important in diabetes, and antibacterial activity in plum (Prunus Insititia) fruit were investigated. The total amount of phenolic compounds of the extracts formed by using different solvents (ethanol, methanol and hexane) is in the range of 0.008-0.32 mg GAE/mL. As a result of total phenol analysis, the highest total phenol compound was found in the extract obtained using ethanol solvent. While the antioxidant amount and free radical scavenging effect of plum fruit varied between 0.16-1.42 mM TE/mL extract according to the DPPH method, the reducing power capacity in the FRAP method varied between 0.20-1.10 mM TE/mL extract. While the strongest antioxidant was obtained in the methanol extract in the DPPH method, methanol and ethanol showed close results in the FRAP method, and the lowest was determined in the extract obtained with hexane. The ?-glucosidase inhibition value in terms of IC50 varied within the range of 157.4-230.3 mg/mL, while the ?-amylase inhibition varied within the resultant range of IC50: 122-46 mg/mL. It was the extract obtained with ethanol solvent, which was effective in both inhibitions, and while it was in ?-glucosidase inhibition (157.4 mg/mL), its values were also determined in ?-amylase inhibition (46 mg/mL). The ethanol extract of the extracts obtained by using different solvents (ethanol, methanol and hexane) from plum fruit extracts was antimicrobial against the bacteria used, with a zone of 4.5 ± 4.2 mm against E. coli, and 3.2 ± 2.9 mm against S. aureus. have shown activity.
In this study, bioactive properties such as the total amount of phenolic compounds, total antioxidant content, inhibition effect on ?-amylase and ?-glucosidase, which are important in diabetes, and antibacterial activity in plum (Prunus Insititia) fruit were investigated. The total amount of phenolic compounds of the extracts formed by using different solvents (ethanol, methanol and hexane) is in the range of 0.008-0.32 mg GAE/mL. As a result of total phenol analysis, the highest total phenol compound was found in the extract obtained using ethanol solvent. While the antioxidant amount and free radical scavenging effect of plum fruit varied between 0.16-1.42 mM TE/mL extract according to the DPPH method, the reducing power capacity in the FRAP method varied between 0.20-1.10 mM TE/mL extract. While the strongest antioxidant was obtained in the methanol extract in the DPPH method, methanol and ethanol showed close results in the FRAP method, and the lowest was determined in the extract obtained with hexane. The ?-glucosidase inhibition value in terms of IC50 varied within the range of 157.4-230.3 mg/mL, while the ?-amylase inhibition varied within the resultant range of IC50: 122-46 mg/mL. It was the extract obtained with ethanol solvent, which was effective in both inhibitions, and while it was in ?-glucosidase inhibition (157.4 mg/mL), its values were also determined in ?-amylase inhibition (46 mg/mL). The ethanol extract of the extracts obtained by using different solvents (ethanol, methanol and hexane) from plum fruit extracts was antimicrobial against the bacteria used, with a zone of 4.5 ± 4.2 mm against E. coli, and 3.2 ± 2.9 mm against S. aureus. have shown activity.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
