Hatice Banu Keskinkaya,ZELİHA ÜSTÜN ARGON,SÜLEYMAN DOĞU,TURAN AKDAĞ

  • Hatice Banu Keskinkaya: Necmettin Erbakan UNİVERSİTESİ
  • ZELİHA ÜSTÜN ARGON: Necmettin Erbakan UNİVERSİTESİ
  • SÜLEYMAN DOĞU: MERAM MESLEK YÜKSEKOKULU
  • TURAN AKDAĞ: S.Ü. TIP FAK
  •  Yıl : 2023
  •  Cilt : 3
  •  Sayı : 2
  •  Sayfa : 75-85
Bu çalışmada Akdeniz Bölgesi, Mersin ili Tarsus ilçelerinde doğal olarak yetişen ekonomik olarak önemli bir potansiyeli olan Olea europaea L. subs. oleaster (delice zeytin) çeşidine ait zeytin yapraklarının, süperkritik CO2 ekstraksiyon yöntemi (SCFE) ile 150 bar ve 300 bar basınç altında elde edilen ekstraktlarının (sırasıyla OE1 ve OE2) total fenolik (TPC) ve total flavonoid (TFC)  içeriklerinin ve in-vitro antioksidan aktivitelerinin (DPPH•, ABTS•+, CUPRAC ve metal şelatlama aktivitesi) belirlenmesi amaçlanmıştır. Süperkritik ekstrelerin (OE1-OE2) TPC ve TFC değerleri sırasıyla 2418,80±102,1 – 3951,46±123,7 μg GAEs/mg ekstre ve 384,61±16,8 – 491,70±27,3 μg QEs/mg ekstre olarak hesaplandı. DPPH• radikal süpürücü aktivite hariç çalışılan in-vitro antioksidan testlerin hepsinde hem OE1 hem OE2 süperkritik ekstreleri önemli düzeyde aktivite gösterdi.  ABTS•+ radikal süpürme aktivitesi OE2 superkritik ekstresinde (IC50: 30,13±0,82 µg/ml) OE1 superkritik ekstresinden (IC50: 47,21±0,36µg/mL) daha yüksek bulundu. OE2 superkritik ekstresinde CUPRAC aktivitesi (A0.50: 206,52±0,24 µg/mL) OE1 superkritik ekstresinden (A0.50: 256,71±0,13µg/mL) daha yüksek bulundu. Metal kelatlama aktivitesi ise OE2 superkritik ekstresinde (IC50: 26,26±0,72 µg/mL) OE1 superkritik ekstresinden (IC50: 30,17±0,53 µg/mL) daha yüksek gözlendi. DPPH• radikal süpürücü aktivite, O. europaea L.'nin iki ekstraktında da önemli bir aktivite göstermedi. Dolayısıyla süperkritik CO2 ekstraksiyon yönteminde 300 bar basınç altında ekstrakte edilen (OE2) O. europaea subs. oleaster yapraklarının daha yüksek TPC/TFC ve in-vitro antioksidan aktivitelere sahip olduğu gözlendi. Sonuç olarak, O. europaea subs. oleaster yaprak ekstraktlarının fenolik bileşikler açısından çok güçlü bir zenginliğe sahip olduğu ve flavonoidlerin çok ilginç antioksidan potansiyele sahip oldukları gözlendi. Ayrıca gıda koruyucu olarak farklı alanlarda kullanılabilecek önemli fenolik bileşik olabileceğini, sentetik antioksidanlar için O. europaea subs. oleaster yapraklarının önemli bir alternatif oluşturabileceğini düşünüyoruz.
Atıf yapmak için : Keskinkaya, H. B., Üstün Argon, Z., Doğu, S., & Akdağ, T. (2023). Phenolic Content and in-vitro antioxidant activity of olea europaea L. subs. oleaster leaves by supercritical CO2 extraction. Eregli Journal of Agricultural Sciences, 3(2), 75-85. http://dx.doi.org/10.54498/ETBD.2023.25

Çıkar İlişkisi : Yazarlar çıkar çatışması olmadığını beyan etmiştir.

Bu makale CC BY-NC 4.0 lisansı ile yayımlanmıştır.
Ereğli Tarım Bilimleri Dergisi
2023, Cilt3, Sayı2
E-ISSN: 2822-4167
Geliş Tarihi : , Kabul Tarihi : , Yayın Tarihi :

Kaynakça

  1. Abaza, L., Ben Youssef, N., Manai, H., Haddada, F. M., Methenni, K., & Zarrouk, M. (2011). Chétoui olive leaf extracts: Influence of the solvent type on phenolics and antioxidant activities. Grasas y Aceites, 62(1), 96–104. https://doi.org/10.3989/gya.044710
  2. Ahmad-Qasem, Margarita H., Ahmad-Qasem, B. H., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2016). Drying and storage of olive leaf extracts. Influence on polyphenols stability. Industrial Crops and Products, 79, 232–239. https://doi.org/10.1016/j.indcrop.2015.11.006
  3. Ahmad-Qasem, Margarita Hussam, Cánovas, J., Barrajón-Catalán, E., Micol, V., Cárcel, J. A., & García-Pérez, J. V. (2013). Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound. Innovative Food Science and Emerging Technologies, 17, 120–129. https://doi.org/10.1016/j.ifset.2012.11.008
  4. Ameer, K., Shahbaz, H. M., & Kwon, J. H. (2017). Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review. Comprehensive Reviews in Food Science and Food Safety, 16(2), 295–315. https://doi.org/10.1111/1541-4337.12253
  5. Anonymous. (2011). Assessment report on Olea europaea L., folium. European Medicines Agency. Committee on Herbal Medicinal Products (HMPC)., 20 Novembe.
  6. Apak, R., Güçlü, K., Özyürek, M., & Karademir, S. E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26), 7970–7981. https://doi.org/10.1021/jf048741x
  7. Armutcu, F., Akyol, S., Hasgul, R., & Yigitoglu, M. (2011). Biological Effects and the Medical Usage of Olive Leaves. Spatula DD, 1(3), 159–165. https://doi.org/10.5455/spatula.20111013104724
  8. Bahloul, N., Boudhrioua, N., Kouhila, M., & Kechaou, N. (2009). Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.). International Journal of Food Science and Technology, 44, 2561–2567. https://doi.org/10.1111/j.1365-2621.2009.02084.x
  9. Baharfar, R., Azimi, R., & Mohseni, M. (2015). Antioxidant and antibacterial activity of flavonoid-, polyphenol- and anthocyanin-rich extracts from Thymus kotschyanus boiss & hohen aerial parts. Journal of food science and technology, 52(10), 6777–6783. https://doi.org/10.1007/s13197-015-1752-0.
  10. Baytop, T. (1999). Türkiye’de Bitkiler ile Tedavi (Geçmişte ve Bugün) (Second). İstanbul: Nobel Tıp Kitabevevi.
  11. Beauchamp, G. K., Keast, R. S. J., Morel, D., Lin, J., Pika, J., Han, Q., … Breslin, P. A. S. (2005). Ibuprofen-like activity in extra-virgin olive oil. Nature, 437(September), 45–46. https://doi.org/10.1038/437045a
  12. Bedestenci, H. Ç., & Vuruş, H. (2000). Türkiye’de Zeytin Üretimi ve Geleceği. Fen ve Mühendsilik Dergisi, 3(2), 136–144.
  13. Blois, M. S. (1958). Antioxidant Determinations by the Use of a Stable Free Radical. Nature, 181, 1199–1200.
  14. Bodur, S., Durduran, Y., & Küçükkendirci, H. (2012). Sağlık Bilgisi Dersi Veren Öğretmenlerin Sağlık Bilgi Düzeyinin Değerlendirilmesi. Selcuk Tıp Dergisi, 28(3), 152–156.
  15. Casado-Diaz, A., Moreno-Rojas, J. M., Verdú-Soriano, J., Lázaro-Martínez, J. L., Rodríguez-Mañas, L., Tunez, I., Pereira-Caro, G. (2022). Evaluation of Antioxidant and Wound-Healing Properties of EHO-85, a Novel Multifunctional Amorphous Hydrogel Containing Olea europaea Leaf Extract. Pharmaceutics, 14(349), 1–14. https://doi.org/10.3390/pharmaceutics14020349
  16. Colcimen, N., Arihan, O., Gumusok, S., & Kilic, C. S. (2020). Effect of The Opopanax Hispidus Plant’s Aerial Parts Extract on Mice Ovary. Selcuk Tip Dergisi, 36(1), 44–47. https://doi.org/10.30733/std.2020.01393
  17. Contini, M., Baccelloni, S., Massantini, R., & Anelli, G. (2008). Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry, 110(3), 659–669. https://doi.org/10.1016/j.foodchem.2008.02.060
  18. Dai, J., & Mumper, R. J. (2010). Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules (Basel, Switzerland), 15(10), 7313–7352. https://doi.org/10.3390/molecules15107313
  19. Decker, E. A., & Welch, B. (1990). Role of Ferritin as a Lipid Oxidation Catalyst in Muscle Food†. Journal of Agricultural and Food Chemistry, 38(3), 674–677. https://doi.org/10.1021/jf00093a019
  20. Ghanbari, R., Anwar, F., Alkharfy, K. M., Gilani, A. H., & Saari, N. (2012). Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-A review. International Journal of Molecular Sciences (Vol. 13). https://doi.org/10.3390/ijms13033291
  21. Gikas, E., Bazoti, F. N., & Tsarbopoulos, A. (2007). Conformation of oleuropein, the major bioactive compound of Olea europea. Journal of Molecular Structure: THEOCHEM, 821, 125–132. https://doi.org/10.1016/j.theochem.2007.06.033
  22. Gordon, M. H., Paiva-Martins, F., & Almeida, M. (2001). Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. Journal of Agricultural and Food Chemistry, 49, 2480–2485. https://doi.org/10.1021/jf000537w
  23. Herrero, M., Castro-Puyana, M., Mendiola, J. A., & Ibañez, E. (2013). Compressed fluids for the extraction of bioactive compounds. TrAC - Trends in Analytical Chemistry, 43, 67–83. https://doi.org/10.1016/j.trac.2012.12.008
  24. Huang, B., Ke, H., He, J., Ban, X., Zeng, H., & Wang, Y. (2011). Extracts of Halenia elliptica exhibit antioxidant properties in vitro and in vivo. Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association, 49(1), 185–190. https://doi.org/10.1016/j.fct.2010.10.015
  25. Karakuş, A. (2018). Antikolinerjik Zehirlenmelerde Unutulmaması Gereken Acil: Datura Zehirlenmeli Olgu. Selcuk Tıp Dergisi, 34(2), 82–83. https://doi.org/10.30733/std.2018.00804
  26. Keskinkaya, H. B., Deveci, E., Güneş, E., Okudan, E. Ş., Akköz, C., Gümüş, N. E., & Karakurt, S. (2022). Chemical Composition, In Vitro Antimicrobial and Antioxidant Activities of Marine Macroalgae Codium fragile (Suringar) Hariot. Commagene Journal of Biology, 6(1), 94–104. https://doi.org/10.31594/commagene.1084336.
  27. Khlebnikov, A. I., Schepetkin, I. A., Domina, N. G., Kirpotina, L. N., & Quinn, M. T. (2007). Improved quantitative structure-activity relationship models to predict antioxidant activity of flavonoids in chemical, enzymatic, and cellular systems. Bioorganic & medicinal chemistry, 15(4), 1749–1770. https://doi.org/10.1016/j.bmc.2006.11.037
  28. Le Floch, F., Tena, M. T., Ríos, A., & Valcárcel, M. (1998). Supercritical fluid extraction of phenol compounds from olive leaves. Talanta, 46, 1123–1130. https://doi.org/10.1016/S0039-9140(97)00375-5
  29. Lins, P. G., Marina Piccoli Pugine, S., Scatolini, A. M., & de Melo, M. P. (2018). In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes. Heliyon, 4(9), 1–26. https://doi.org/10.1016/j.heliyon.2018.e00805
  30. Omar, S. H. (2010). Oleuropein in olive and its pharmacological effects. Scientia Pharmaceutica, 78, 133–154. https://doi.org/10.3797/scipharm.0912-18
  31. Özcan, M. M., & Matthäus, B. (2017). A review: benefit and bioactive properties of olive (Olea europaea L.) leaves. European Food Research and Technology, 243, 89–99. https://doi.org/10.1007/s00217-016-2726-9
  32. Özgür, E. A., & Ekuklu, G. (2018). Okul Öncesi Çocuk Sağlığının Geliştirilmesine Yönelik Bir Eğitim Uygulaması. Selcuk Tıp Dergisi, 34(2), 60–64. https://doi.org/10.30733/std.2018.01031
  33. Park, T. K., Koo, M. H., Masahuru, I., & Contado, J. I. (1997). Comparison of the flavonoid aglycone contents of Apis mellifera propolis from various regions of Brazil. Arquivos de Biologiae Technologia, 40(1), 97–106.
  34. Putnik, P., Kovačević, D. B., Radojčin, M., & Dragović-Uzelaca, V. (2016). Influence of acidity and extraction time on the recovery of flavonoids from grape skin pomace optimized by response surface methodology. Chemical and Biochemical Engineering Quarterly, 30(4), 455–464. https://doi.org/10.15255/CABEQ.2016.914
  35. Putnik, Predrag, Lorenzo, J. M., Barba, F. J., Roohinejad, S., Jambrak, A. R., Granato, D., … Kovačević, D. B. (2018). Novel food processing and extraction technologies of high-added value compounds from plant materials. Foods, 7(7), 1–16. https://doi.org/10.3390/foods7070106
  36. Rafiee, Z., Jafari, S. M., Alami, M., & Khomeiri, M. (2011). Microwave-assisted extraction of phenolic compounds from olive leaves; a comparison with maceration. Journal of Animal and Plant Sciences, 21, 738–745.
  37. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay Author. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/https://doi.org/10.1016/S0891-5849(98)00315-3
  38. Rosa, A. D., Junges, A., Fernandes, I. A., Cansian, R. L., Corazza, M. L., Franceschi, E., … Valduga, E. (2019). High pressure extraction of olive leaves (Olea europaea): bioactive compounds, bioactivity and kinetic modelling. Journal of Food Science and Technology, 56(8), 3864–3876. https://doi.org/10.1007/s13197-019-03856-w
  39. Roselló-Soto, E., Koubaa, M., Moubarik, A., Lopes, R. P., Saraiva, J. A., Boussetta, N., … Barba, F. J. (2015). Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds. Trends in Food Science and Technology, 45(2), 296–310. https://doi.org/10.1016/j.tifs.2015.07.003
  40. Sánchez-Gutiérrez, M., Bascón-Villegas, I., Rodríguez, A., Pérez-Rodríguez, F., Fernández-Prior, Á., Rosal, A., & Carrasco, E. (2021). Article valorisation of olea europaea l. Olive leaves through the evaluation of their extracts: Antioxidant and antimicrobial activity. Foods, 10(5). https://doi.org/10.3390/foods10050966
  41. Sayar, E. H. (2020). Aeroallergen Sensitivity of Atopic Children in Alanya Region. Selcuk Tıp Dergisi, 36(3), 226–231. https://doi.org/10.30733/std.2020.01390
  42. Silva, S., Gomes, L., Leitão, F., Coelho, A. V, & Boas, L. V. (2006). Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves. Food Sci Tech Int, 12(5), 385–396. https://doi.org/10.1177/1082013206070166
  43. Slinkard, K., & Singleton, V. L. (1977). Total Phenol Analysis : Automation and Comparison with Manual Methods. Am J Enol Vitic, 28, 49–55. https://doi.org/10.5344/ajev.1977.28.1.49
  44. Taamalli, A., Arráez-Román, D., Ibañez, E., Zarrouk, M., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2012). Optimization of microwave-assisted extraction for the characterization of olive leaf phenolic compounds by using HPLC-ESI-TOF-MS/IT-MS2. Journal of Agricultural and Food Chemistry, 60(3), 791–798. https://doi.org/10.1021/jf204233u
  45. Talhaoui, N., Gómez-Caravaca, A. M., León, L., De la Rosa, R., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2014). Determination of phenolic compounds of “Sikitita” olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents “Arbequina” and “Picual” olive leaves. LWT - Food Science and Technology, 58(1), 28–34. https://doi.org/10.1016/j.lwt.2014.03.014
  46. Temiz, M. A., & Temur, A. (2017). Effect of solvent variation on polyphenolic profile and total phenolic content of olive leaf extract. Yuzuncu Yil University Journal of Agricultural Sciences, 27(1), 43–50. https://doi.org/10.29133/yyutbd.305097
  47. Tsimidou, M. Z., & Papoti, V. T. (2010). Bioactive Ingredients in Olive Leaves. Olives and Olive Oil in Health and Disease Prevention. Elsevier Inc. https://doi.org/10.1016/B978-0-12-374420-3.00039-5
  48. Tungmunnithum, D., Thongboonyou, A., Pholboon, A., & Yangsabai, A. (2018). Flavonoids and Other Phenolic Compounds from Medicinal Plants for Pharmaceutical and Medical Aspects: An Overview. Medicines (Basel, Switzerland), 5(3), 93. https://doi.org/10.3390/medicines5030093
  49. Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. https://doi.org/10.1016/S0308-8146(98)00102-2