Osman SAĞDIÇ, Yüksel BAYRAM, Yasemin TORLAK

Üvez Meyvesinin Antioksidan Aktivitesi

Yüzyıllardan beri, bütün ülkelerde tıbbi açıdan önemli olan çeşitli meyveler, hastalıkların tedavisi amacıyla kullanılmaktadır. Bumeyveler arasında üvez (Sorbus aucuparia) meyvesinin son zamanlarda antioksidan aktivitesi dikkat çekmektedir. Türkiye‘de doğalolarak yetişen Kuş üvezi meyvesinin insan sağlığı açısından önemli biyoaktif bileşenler içerdiği yapılan çeşitli araştırmalarlabelirlenmiştir. Yaygın olarak reçel yapımında değerlendirilen bu meyvenin sağlık ve gıda sektörlerinde kullanım potansiyelininaraştırılması önem arz etmektedir.Bu çalışmada, farklı çözücüler kullanılarak ultrason destekli ekstraksiyonla elde edilen üvez meyvesi ekstraktlarının, toplam fenolikve flavonoid miktarları ile antioksidan aktiviteleri belirlenmiştir. Çalışmada Denizli ’nin Çal İlçesi’den toplanan üvez meyvelerikurutulduktan sonra öğütülmüş ve ultrason destekli ekstraksiyon yöntemi ile üç farklı çözücü içerisinde ekstrakte edilmiştir.Ekstraksiyon işlemi için etanol:su (1:1), metanol:su (1:1), aseton:su (1:1) çözeltileri kullanılmış ve her solvent için ayrı ayrı ultrasoniksu banyosunda 50±5oC sıcaklıkta 40 dakika süreyle ekstraksiyon işlemleri gerçekleştirilmiş ve biyoaktif değerleri incelenmiştir.Çalışmada, ekstrakt verimi, toplam fenolik ve flavonoid madde ile DPPH yöntemiyle antioksidan aktivite değerlerinin en iyi çıktığıçalışma koşulları, herbir ekstrakt elde etme yöntemine göre açıklanmış ve en iyi sonucun etanol:su karışımına (1:1) ait olduğugörülmüştür.

Antioxidant Activity of Uvez Fruit

For centuries, a variety of medicinally important fruits have been used in all countries to treat diseases in public health. Among these fruits, the antioxidant activity of rowan fruit has recently attracted attention. Rowan fruit (Sorbus aucuparia) of naturally grown plants in Turkey are determined by studies that contain important bioactive components in terms of human health. It is important to investigate the potential use of this fruit which is widely used in jam making in health and food sectors. The aim of this study was to investigate the total phenolic and flavonoid contents and antioxidant activities of rowan fruit extracts obtained under different extraction conditions. In this study, rowan fruits collected from Çal region (Denizli, Turkey) were grinded after drying and extracts were obtained in three different solvents by ultrasound assisted extraction method. Ethanol:water (1:1), methanol:water (1:1), acetone:water (1:1) solutions were used for extraction and extraction was carried out for 40 minutes in an ultrasonic water bath at 50 ± 5°C for each solvent separately and bioactive values were examined. In this study, extract yield, total phenolic, flavonoid substance and DPPH method with antioxidant activity values were found to be the best working conditions were explained according to extraction method and the best result was found to be ethanol: water mixture (1:1).

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