Sarılop (Ficus Carica L.) İncir Çeşidinin Fenolik Bileşiklerinin Araştırılması (İngilizce)

Fenolik bileşikler, antikanserojen, antioksidatif, antimutajenik, serbest radikalleri bağlama ve lipid peroksidasyonunu önleme özelliklerine sahip gıda bileşenleridir. İncir, tropik ve subtropik bölgelerde yetiştirilen yenilebilir bir meyvedir. Sarılop ise, Ege bölgesinde yaygın olarak yetiştiriciliği yapılan bir incir çeşididir. Türkiye’deki farklı üreticilerden temin edilen on çeşit yaş ve on çeşit kuru incir, toplam fenolik madde miktarlarını, toplam flavonoid içeriklerini, DPPH ve FRAP yöntemleriyle radikal süpürücü aktivitelerini, HPLC cihazıyla kalitatif ve kantitatif olarak fenolik bileşiklerini belirlemek amacıyla analiz edilmiştir. HPLC analizi sonucunda yaş ve kuru incirlerde gallik asit, klorogenik asit, (-)-epikateşin, şiringik asit, rutin ve psoralen tespit edilmiştir. İncirdeki major fenolik bileşiğin (-)-epikateşin olduğu saptanmıştır. İncir çeşitleri arasında istatistiksel açıdan anlamlı bir farklılık vardır (P< 0.05). Yaş incirlerin fenolik içerikleri, kuru incirlere göre daha yüksektir.

Anahtar Kelimeler:

Antioksidan aktivite, fenolik bileşikler, Ficus carica L., Sarılop, toplam fenolik madde miktarı, yüksek performanslı sıvı kromatografisi (HPLC).

Research on the Phenolic Compounds in Sarilop (Ficus Carica L.) Fig Variety (in English)

Phenolic compounds are food components that have the features which are called anticarsinogenic, antioxidative, antimutagenic, holding the free radicals and the inhibition of lipid peroxidation. Fig is an edible fruit that growns in the tropic and subtropic areas. Sarılop is a variety of fig that has long been associated with horticulture in the Eagean region of Turkey. Ten samples of fresh fig and ten samples of dried fig supplied from different manufacturers in Turkey were analyzed to determine their total phenolic content, total flavonoid content, DPPH and FRAP radical scavenging activity, qualitative and quantitative phenolic compounds by HPLC. Gallic acid, chlorogenic acid, (-)-epicatechin, syringic acid, rutin and psoralen were determined in fresh and dried figs by HPLC. It was determined that the major phenolic compound is (-)-epicatechin. Statistically difference between different sorts of fig are significant (P< 0.05). The amount of polyphenol is higher in fresh figs compared to dried ones.

Keywords:

Antioxidant activity, Ficus carica L., high pressure liquid chromatography (HPLC), phenolic compounds, Sarılop, total phenolic content.,

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