SavedAdd your journal

Journals / Gıda / 2018 / Cilt: 43 - Sayı: 5

PHENOLIC COMPOUNDS CONTENT, ANTIOXIDANT AND ANTIDIABETIC POTENTIALS OF SEVEN EDIBLE LEAVES

YEDİ YENİLEBİLİR YAPRAĞIN FENOLİK BİLEŞİK İÇERİĞİ, ANTİOKSİDAN VE ANTİDİYABETİK POTANSİYELİ

Bülent BAŞYİĞİT
Mustafa ÇAM
Betül AKYURT
Journal
Gıda
Pages
876–885
Publication Date
2018-10-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Total phenolic content (TPC), total flavonoid content (TFC) and total hydrolyzable tannin content (TTC) of the leaves were between 0.22-16.37 mg gallic acid equivalents (GAE), 0.07-9.32 mg catechin equivalents (CE) and 0.49-16.38 tannic acid equivalent (TAE) per g of leaf, respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The objectives of this study were to investigate antioxidant and enzyme inhibitory activity of ethanolic and aqueous extracts of seven leaves.
📊
Key Findings & Data:Antioxidant (EC50) and α-glucosidase (IC50) activity were determined as 8.29-238.8 g of leaf/g of DPPH and 35.59-620.29 μg/mL respectively.
💡
Conclusion & Impact:Total phenolic content (TPC), total flavonoid content (TFC) and total hydrolyzable tannin content (TTC) of the leaves were between 0.22-16.37 mg gallic acid equivalents (GAE), 0.07-9.32 mg catechin equivalents (CE) and 0.49-16.38 tannic acid equivalent (TAE) per g of leaf, respectively.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan aktivite · yenilebilir yapraklar · enzim inhibitör aktivitesi

Abstract

The objectives of this study were to investigate antioxidant and enzyme inhibitory activity of ethanolic and aqueous extracts of seven leaves. The antioxidant activity of the leaves was determined by two different methods: DPPH and β-carotene- bleaching test (βC). The enzyme inhibitory activity was evaluated against α-glucosidase. Antioxidant (EC50) and α-glucosidase (IC50) activity were determined as 8.29-238.8 g of leaf/g of DPPH and 35.59-620.29 μg/mL respectively. Among seven leaves studied, leaf of grape (Vitis vinifera), quince (Cydonia oblonga) and nettle (Urtica dioica) exhibited higher antioxidant and α-glucosidase inhibition activity than the rest of the leaves. Total phenolic content (TPC), total flavonoid content (TFC) and total hydrolyzable tannin content (TTC) of the leaves were between 0.22-16.37 mg gallic acid equivalents (GAE), 0.07-9.32 mg catechin equivalents (CE) and 0.49-16.38 tannic acid equivalent (TAE) per g of leaf, respectively.

Özet

Bu çalışmanın amacı seçilmiş yedi tane yenilebilir yaprağın etanolik ve sulu ekstrelerinin antioksidan ve enzim inhibitör aktivitelerinin belirlenmesidir. Yaprakların antioksidan kapasiteleri DPPH ve β-Karoten ağartma yöntemleri kullanılarak analiz edilmiştir. Enzim inhibitör aktivite analizinde ise yaprakların α-glukozidaz enzimini inhibe etme özelliği tespit edilmiştir. Yaprakların antioksidan (EC50) ve α-glukozidaz (IC50) aktiviteleri sırasıyla 8.29-238.8 g örnek/g DPPH ve 35.59-620.29 μg/mL arasında bulunmuştur. İncelenen yapraklar arasında, üzüm yaprağı (Vitis vinifera), ayva (Cydonia oblonga) yaprağı ve ısırgan otunun (Urtica dioica) diğer yapraklardan daha yüksek antioksidan ve a-glukosidaz inhibisyon aktivite gösterdiği belirlenmiştir. Yaprakların toplam fenolik madde miktarı (TPC), toplam flavonoid madde miktarı (TFC) ve toplam hidrolize edilebilir tanin miktarı (TTC) sırasıyla 0.22-16.37 mg gallik asit eşdeğeri (GAE), 0.07-9.32 mg kateşin eşdeğeri (CE) ve 0.49-16.38 tannik asit eşdeğeri (TAE)/g örnek arasında olduğu tespit edilmiştir. Bu çalışma, seçilmiş yedi tane yenilebilir yaprağın biyoaktif bileşenleri ile ilgili doğrudan karşılaştırmalı veriler sunmaktadır.

🔖

Cite This Article

BAŞYİĞİT, B., ÇAM, M., AKYURT, B. (2018). PHENOLIC COMPOUNDS CONTENT, ANTIOXIDANT AND ANTIDIABETIC POTENTIALS OF SEVEN EDIBLE LEAVES. Gıda, Cilt: 43 - Sayı: 5, 876–885. https://ajindex.com/articles/39182

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. Ani, V., Varadaraj, M.C., Naidu, K.A. (2006). Antioxidant and antibacterial activities of polyphenolic compounds from bitter cumin (Cuminum nigrum L.). European Food Research and Technology, 224(1): 109-115.
  2. Aslan, M., Orhan, N., Deliorman, O.D., Ergun, F. (2010). Hypoglycemic activity and antioxidant potencial of some medicinal plants traditionally used in Turkey for diabetes. Journal of Ethnopharmacology, 128: 384-389.
  3. Barreira, J.C., Ferreira, I.C., Oliveira, M.B.P., Pereira, J.A. (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chemistry, 107(3): 1106-1113.
  4. Basma, A.A., Zakaria, Z., Latha, L.Y., Sasidharan, S. (2011). Antioxidant activity and phytochemical screening of the methanol extracts of Euphorbia hirta L. Asian Pacific Journal of Tropical Biomedicine, 4(5): 386-390.
  5. Braithwaite, M.C., Tyagi, C., Tomar, L.K., Kumar, P., Choonara, Y.E., Pillay, V. (2014). Nutraceutical-based therapeutics and formulation strategies augmenting their efficiency to complement modern medicine: An overview. Journal of Functional Foods, 6: 82-99.
  6. Ceriello, A. and Motz, E. (2004). Is oxidative stress the pathogenic mechanism underlying insulin resistance, diabetes, and cardiovascular disease? The common soil hypothesis revisited. Arteriosclerosis, Thrombosis, and Vascular Biology, 24(5): 816-823.
  7. Dehghan, H., Sarrafi, Y., Salehi, P. (2016). Antioxidant and antidiabetic activities of 11 herbal plants from Hyrcania region, Iran. Journal of Food and Drug Analysis, 24(1): 179-188.
  8. Devi, S. and Singh, R. (2017). Evaluation of antioxidant and anti-hypercholesterolemic potential of Vitis vinifera leaves. Journal of Advanced Nutrition and Human Metabolism, 6(3): 131-136.
  9. Ebrahimzadeh, M.A., Pourmorad, F., Bekhradnia, A.R. (2008). Iron chelating activity, phenol and flavonoid content of some medicinal plants from Iran. African Journal of Biotechnology, 7(18). Elfalleh. W., Hannachi, H., Tlili, N., Yahia, Y., Nasri, N., Ferchichi, A. (2012). Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. Journal of Medicinal Plants Research, 6(32): 4724-4730.
  10. Hassimotto, N.A., Genovese, M.S., Lajolo, F.M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53: 2928-2935.
  11. Hsouna, A.B., Saoudi, M., Trigui, M., Jamoussi, K., Boudawara, T., Jaoua, S., El Feki A. (2011). Characterization of bioactive compounds and ameliorat