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Journals / Gıda / 2026 / Cilt: 44 Sayı: 1

DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM

KASTAMONU SARIMSAĞINDAN MİKRODALGA DESTEKLİ CLEVENGER SİSTEMİYLE ELDE EDİLEN YAĞIN UÇUCU BİLEŞENLERİNİN VE ANTİOKSİDAN AKTİVİTESİNİN BELİRLENMESİ

Özge Süfer(Osmaniye Korkut Ata Üniversitesi)0000-0001-8337-6318
Fuat Bozok(Osmaniye Korkut Ata Üniversitesi)0000-0002-9370-7712
Journal
Gıda
Pages
22–30
Publication Date
2019-02-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Butylated hydroxyanisole (BHA) and 6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (trolox) were accepted as reference synthetic antioxidants and their IC 50 values were recorded as 0.09 and 0.08 g/L respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In present study, fourteen compounds in Allium sativum (garlic, harvested from Kastamonu province) essential oil which was obtained by using a microwave-assisted clevenger system with a solvent-free option in a shorter time than traditional methods were identified by gas chromatography/mass spectrometry (GC/MS).
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Key Findings & Data:Allyl trisulfide (27.09%), allyl methyl trisulfide (21.26%), allyl disulfide (20.02%), allyl trans-1-propenyl disulfide (7.48%), allyl methyl disulfide (6.08%), 2-vinyl-4H-1,3-dithiine (4.32%) were the most abundant sulphur compounds in oil.
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Conclusion & Impact:Butylated hydroxyanisole (BHA) and 6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (trolox) were accepted as reference synthetic antioxidants and their IC 50 values were recorded as 0.09 and 0.08 g/L respectively.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Allium sativum · sarımsak · uçucu bileşen

Abstract

In present study, fourteen compounds in Allium sativum (garlic, harvested from Kastamonu province) essential oil which was obtained by using a microwave-assisted clevenger system with a solvent-free option in a shorter time than traditional methods were identified by gas chromatography/mass spectrometry (GC/MS). Allyl trisulfide (27.09%), allyl methyl trisulfide (21.26%), allyl disulfide (20.02%), allyl trans-1-propenyl disulfide (7.48%), allyl methyl disulfide (6.08%), 2-vinyl-4H-1,3-dithiine (4.32%) were the most abundant sulphur compounds in oil. Also, total phenolic content was calculated as 2.84 mg gallic acid equivalent (GAE)/g and IC 50 value which defined the required amount to reduce the 50% of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) solution and an indicator for antioxidant activity was 63.58 g/L. Butylated hydroxyanisole (BHA) and 6-Hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (trolox) were accepted as reference synthetic antioxidants and their IC 50 values were recorded as 0.09 and 0.08 g/L respectively.

Özet

Bu çalışmada, mikrodalga destekli clevenger sistemiyle, geleneksel yöntemlere kıyasla daha kısa sürede çözücüsüz olarak elde edilmiş, Allium sativum (sarımsak, Kastamonu bölgesinden toplanmış) uçucu yağında gaz kromatografisi/kütle spektroskopisi (GC/MS) yardımıyla on dört bileşen tespit edilmiştir. Uçucu yağ örneğinde; alil trisülfit (27.09%), allil metil trisülfit (21.26%), alil disülfit (20.02%), allil trans-1-propenil disülfit (7.48%), allil metil disülfit (6.08%) ve 2-vinil-4H-1,3-dithiin (4.32%) en fazla bulunan sülfür bileşikleridir. Ayrıca, uçucu yağın toplam fenolik madde içeriği 2.84 mg gallik asit eşdeğeri/g ve 2,2-difenil-1-pikrilhydrazil (DPPH) çözeltisinin %50’sini indirgemek için gerekli olan miktarın bir ifadesi ve antioksidan aktivitenin bir indikatörü olan IC 50 değeri ise 63.58 g/L olarak hesaplanmıştır. Bütillendirilmiş hidroksianisol (BHA) ve 6-Hidroksi-2,5,7,8-tetrametilkroman-2-karbosilik asit (troloks) çalışmada referans olarak kabul edilmiş sentetik antioksidanlardır ve IC 50 değerleri sırasıyla 0.09 ve 0.08 mg/L olarak bulunmuştur.

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Cite This Article

Süfer, Ö., Bozok, F. (2019). DETERMINATION OF VOLATILE COMPONENTS AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL OBTAINED FROM KASTAMONU GARLIC BY MICROWAVE-ASSISTED CLEVENGER SYSTEM. Gıda, Cilt: 44 Sayı: 1, 22–30. https://doi.org/10.15237/gida.GD18103

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