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GELENEKSEL ANJELİKA REÇELİNİN TOPLAM ANTİOKSİDAN KAPASİTE, TOPLAM FENOLİK MADDE VE IN VITRO SİNDİRİM MODELİ İLE BİYOERİŞİLEBİLİRLİĞİNİN BELİRLENMESİ

DETERMINATION OF TOTAL PHENOLIC COMPOUND, ANTIOXIDANT CAPACITY OF THE TRADITIONAL ANGELICA JAM AND THEIR BIOACCESIBILTY WITH IN VITRO DIGESTIVE MODEL

Elif Koç Alibaşoğlu(BURSA ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ)0000-0001-8315-6411
Perihan Yolcı Ömeroğlu(BURSA ULUDAĞ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ)0000-0001-8254-3401
Dergi
Gıda
Sayfa
171–181
Yayın Tarihi
2019-12-01
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Ayrıca, reçellerin bağırsakta sindirimi neticesinde elde edilen toplam fenol miktarı ve toplam antioksidan miktarlarında (DPPH metoduyla) artış gözlenmiştir.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Bu çalışmanın amacı, Bursa’ya ait unutulmaya yüz tutmuş geleneksel bir gıda olan Anjelika reçelinin biyoaktif bileşenlerini ortaya koyarak fonksiyonel özelliklerini değerlendirmektir.
📊
Temel Bulgular & Veri:Bu bağlamda, farklı özütleme yöntemlerinin toplam antioksidan kapasite, toplam fenolik madde ve toplam flavonoit madde miktarlarına olan etkisi ve in vitro sindirim modeli ile bu biyoaktif bileşenlerin biyoerişilebilirliği de incelenmiştir.
💡
Sonuç & Katkı:Ayrıca, reçellerin bağırsakta sindirimi neticesinde elde edilen toplam fenol miktarı ve toplam antioksidan miktarlarında (DPPH metoduyla) artış gözlenmiştir.
🔬Tür:Deneysel Tarla Denemesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:anjelika · reçel · bioaktif bileşen

Özet

Bu çalışmanın amacı, Bursa’ya ait unutulmaya yüz tutmuş geleneksel bir gıda olan Anjelika reçelinin biyoaktif bileşenlerini ortaya koyarak fonksiyonel özelliklerini değerlendirmektir. Bu bağlamda, farklı özütleme yöntemlerinin toplam antioksidan kapasite, toplam fenolik madde ve toplam flavonoit madde miktarlarına olan etkisi ve in vitro sindirim modeli ile bu biyoaktif bileşenlerin biyoerişilebilirliği de incelenmiştir. Geleneksel yöntemine göre üretilen Anjelika reçeli %0.1 formik asit içeren %75 metanol, %0.5 asetik asit içeren %70 aseton ve %70 etanol ile özütlenmiştir. Elde edilen sonuçlara göre biyoaktif bileşen miktarları özütleme yöntemlerine göre farklılık göstermiştir. Reçelin toplam antioksidan kapasitesi en fazla metanolik bazlı özütünden, DPPH, CUPRAC ve ABTS yöntemleriyle sırasıyla 21.77±3.38 mg troloks eşdeğeri (TE)/100 g kuru madde (KM), 69.97 ± 10.85 mg TE/100g KM ve 111.97 ± 9.17 mg TE/100g KM olarak elde edilmiştir. Sonuçlara göre, fenolik ve flavonoit madde miktarı en fazla aseton bazlı özütten sırasıyla 12.10±0.55 mg gallik asit eşdeğeri/100 g KM ve 10.48±0.63 mg rutin eşdeğeri/100 g KM olarak elde edilmiştir. Ayrıca, reçellerin bağırsakta sindirimi neticesinde elde edilen toplam fenol miktarı ve toplam antioksidan miktarlarında (DPPH metoduyla) artış gözlenmiştir.

Abstract

The aim of this study is to evaluate the functional properties of Angelica jam, a traditional food produced in Bursa, by revealing its bioactive components. In this context, the effect of different extraction methods on total antioxidant capacity, total phenolic and total flavonoid contents and bioavailability of those bioactive components with the in vitro digestion model were also investigated. For this purposes, Angelica jam produced according to its traditional method was extracted with three different solvents including 75% methanol containing 0.1% formic acid, 70% acetone containing 0.5% acetic acid, and 70% ethanol. According to the analytical results, the antioxidant capacity of the jams changed with extraction methods and the samples extracted by methanolic solvent showed more antioxidant capacity using DPPH, CUPRAC and ABTS methods, as 21.77±3.38 mg TE/100 g DM, 69.97 ±10.85 mg trolox equivalent (TE)/100 g dry matter (DM), and 111.97±9.17 mg TE/100 g DM, respectively. Moreover, the highest amount of phenolic and flavonoid contents were obtained from acetone-based extracts as 12.10±0.55 mg gallic acid equivalent/100 g DM and 10.48±0.63 mg rutin equivalent/100 g DM, respectively. Increased total phenol content and total antioxidant levels (by DPPH method) were observed as a result of intestinal digestion of the jam.

🔖

Bu Makaleye Atıf Yap

Alibaşoğlu, E. K., Ömeroğlu, P. Y. (2019). GELENEKSEL ANJELİKA REÇELİNİN TOPLAM ANTİOKSİDAN KAPASİTE, TOPLAM FENOLİK MADDE VE IN VITRO SİNDİRİM MODELİ İLE BİYOERİŞİLEBİLİRLİĞİNİN BELİRLENMESİ. Gıda, Cilt: 45 Sayı: 1, 171–181. https://doi.org/10.15237/gida.GD19154

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  63. Daşkın, R., Kaynak, G. (2012). Angelica archangelica (Apiaceae), a new species to Turkey: a contribution to its taxonomy and distribution. Phytologia Balcanica, 18(1), 5-9
  64. Stankovic, N., Krstev, T.M., Zlatkovic, B., Jovanovic,V.S., Mitic,V., Jovic,J., Comic, L., Kocic, B., Bernstein, N. (2016). Antibacterial and antioxidant activity of traditional medicinal plants from the Balkan Peninsula.NJAS - Wageningen Journal of Life Sciences, 78, 21–28
  65. Sarker, S. D., Eynon, E., Fok, K., Kumarasamy, Y., Murphy, E. M., Nahar, L., Shaeen, M. E., Shaw, M. E., Siakalima, M.(2004). Screening the exracts of the seeds of Achillea mille folium, Angelica Sylvestris and Phleumpratanse for antibacterial, antioxidant activities and general toxicity. Oriental Pharmacy and Experimental Medicine, 3(3), 157-162
  66. Aćimović, M., Cvetković, M., Stanković, J., Filipović, V., Nikolić, L. J, Dojčinović, N. (2016). Analysis of volatile compounds from Angelica seeds obtained by head space method. Arabian Journal of Medicinal and Aromatic Plants, 3, 10-17
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  68. Wei, W.L.,Zeng,R.,Gu,C.M.,Qu,Y.,Huang,L.F.(2016). Angelicasinensis in China-A review of botanicalprofile, ethnopharmacology, phyto chemistry and chemical analysis. Journal of Ethnopharmacology, 190, 116-141
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