Anasonun (Pimpinella anisum L.) antioksidan, antimikrobiyal aktivitelerinin incelenmesi; uçucu yağ ve fenolik bileşenlerinin açığa çıkarılması
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Artvin Çoruh Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Anason (Pimpinella anisum L.) dünyada eski zamanlardan bu yana geleneksel tıpta yaygın olarak tüketilmektedir. Anason tohumunun antioksidan özelliği CUPRAC (Cu+2 İndirgeyici Antioksidan Kapasite), FRAP (Fe+3 İndirgeme Antioksidan Gücü) ve DPPH? radikali temizleme aktivitesi metotlarıyla açığa çıkarılmış aynı zamanda toplam polifenol ve toplam flavonoid madde miktarları da belirlenmiştir. Sonuçlara göre toplam fenolik ve flavonoid madde miktarları 1,02±0,14 mgGAE/g numune, 0,47±0,01 mgKuersetin/g numune şeklindedir. Antioksidan kapasiteleri ise CUPRAC için 0,08±0,00 mmol TEAC/g numune, DPPH? için IC50=5,82 mg/mL ve FRAP için, 0,01±0,00 ?mol FeSO4.7H2O/g numune olarak ölçülmüştür. Antimikrobiyal özellik için disk difüzyon ve minimum inhibisyon konsantrasyon (MİK) metotundan faydalanılmıştır. Anason tohumunun test mikroorganizmalarına 1000 veya 2000 µg/mL değeriyle antibakteriyel aktivite sergilediği, maya suşlarına karşı ise 250 veya 500 µg/mL değeriyle, özellikle de Candida glabrata ATCC 2001'e karşı 250 µg/mL değeriyle antifungal etki gösterdiği görülmüştür. Anason'dan elde edilen uçucu yağın SPME ve GC/MS cihazları ile gerçekleştirilen analizi sonucunda 33 tane bileşen tanımlanmıştır. (Z)-Anethole eteri (%45.23), pentadecanolide esteri (%26.99), 2-methyl butyric acid yağ asidi (%5.12) ve menthalactone ketonu (%3.55) bileşikleri en yüksek oranlara sahip oldukları için ana bileşenler olarak nitelendirilmiştir. Anason'un fenolik bileşen analizi için HPLC-UV metotu kullanılmış ve bu tayin 15 tane standart ile gerçekleştirilmiştir. Anason tohumunda klorojenik asit %2,1 (11,91 ppm) ve p-kumarik asit %0,6 (3,59 ppm) miktarlarında fenolik bileşikleri bulunmuştur.
Anise (Pimpinella anisum L.) has been widely consumed in traditional medicine throughout the world since ancient times. The antioxidant properties of anise seed were revealed by CUPRAC (Cu+2 Reducing Antioxidant Capacity), FRAP (Fe+3 Reducing Antioxidant Power) and DPPH? radical scavenging activity methods, and total polyphenol and total flavonoid contents were also determined. According to the results, the total phenolic and flavonoid substance amounts are 1.02±0.14 mgGAE/g sample, 0.47±0.01 mg Quercetin/g sample. Antioxidant capacities were measured as 0.08±0.00 mmol TEAC/g sample for CUPRAC, IC50=5.82 mg/mL for DPPH? and 0.01±0.00 ?mol FeSO4.7H2O/g sample for FRAP. Disc diffusion and Minimum inhibition concentration (MIC) methods were used for antimicrobial properties. It was observed that anise seed exhibited antibacterial activity against test microorganisms with a value of 1000 or 2000 µg/mL, and an antifungal effect against yeast strains with a value of 250 or 500 µg/mL, especially against Candida glabrata ATCC 2001, with a value of 250 µg/mL. As a result of the analysis of the essential oil obtained from anise using SPME and GC/MS devices, 33 components were identified. (Z)-Anethole ether (45.23%), pentadecanolide ester (26.99%), 2-methyl butyric acid fatty acid (5.12%) and menthalactone ketone (3.55%) compounds were described as the main components because they had the highest ratios. HPLC-UV method was used for phenolic component analysis of anise and this determination was carried out with 15 standards. Phenolic compounds were found in anise seeds in the amount of chlorogenic acid 2.1% (11.91 ppm) and p-coumaric acid 0.6% (3.59 ppm).
Anise (Pimpinella anisum L.) has been widely consumed in traditional medicine throughout the world since ancient times. The antioxidant properties of anise seed were revealed by CUPRAC (Cu+2 Reducing Antioxidant Capacity), FRAP (Fe+3 Reducing Antioxidant Power) and DPPH? radical scavenging activity methods, and total polyphenol and total flavonoid contents were also determined. According to the results, the total phenolic and flavonoid substance amounts are 1.02±0.14 mgGAE/g sample, 0.47±0.01 mg Quercetin/g sample. Antioxidant capacities were measured as 0.08±0.00 mmol TEAC/g sample for CUPRAC, IC50=5.82 mg/mL for DPPH? and 0.01±0.00 ?mol FeSO4.7H2O/g sample for FRAP. Disc diffusion and Minimum inhibition concentration (MIC) methods were used for antimicrobial properties. It was observed that anise seed exhibited antibacterial activity against test microorganisms with a value of 1000 or 2000 µg/mL, and an antifungal effect against yeast strains with a value of 250 or 500 µg/mL, especially against Candida glabrata ATCC 2001, with a value of 250 µg/mL. As a result of the analysis of the essential oil obtained from anise using SPME and GC/MS devices, 33 components were identified. (Z)-Anethole ether (45.23%), pentadecanolide ester (26.99%), 2-methyl butyric acid fatty acid (5.12%) and menthalactone ketone (3.55%) compounds were described as the main components because they had the highest ratios. HPLC-UV method was used for phenolic component analysis of anise and this determination was carried out with 15 standards. Phenolic compounds were found in anise seeds in the amount of chlorogenic acid 2.1% (11.91 ppm) and p-coumaric acid 0.6% (3.59 ppm).
Açıklama
Lisansüstü Eğitim Enstitüsü, Orman Endüstri Mühendisliği Ana Bilim Dalı, Orman Ürünleri Kimyası ve Teknolojisi Bilim Dalı
Anahtar Kelimeler
Ağaç İşleri, Wood Products
