Elif KOÇ ALİBAŞOĞLU, Perihan YOLCI ÖMEROĞLU

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

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.

Anahtar Kelimeler:

anjelika, reçel, bioaktif bileşen, geleneksel gıdalar, antioksidan kapasite

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

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.

Keywords:

Angelica, jam, bioactive compounds, traditional foods, antioxidant capacity,

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