KARADUTTAN (MORUS NIGRA L.) ANTİOKSİDAN BİLEŞİKLERİN KROMATOGRAFİK YÖNTEMLERLE İZOLASYONU VE TAYİNİ

Karadut ülkemizde ve dünyanın pek çok bölgesinde tüketilen meyvelerden biridir. Bu çalışmada karadut meyvesinin suyu elde edilerek, kolon kromatografisi ile içeriğindeki antioksidan maddeler saflaştırılmıştır. Kolon kromatografisi sonucu 4 ayrı fraksiyon elde edilmiştir. Her bir fraksiyon ve karadut suyunun toplam fenolik madde içeriği ve antioksidan kapasitesi sırasıyla Folin-Ciocalteu ve ABTS yöntemleri ile belirlenmiştir. Ayrıca her bir fraksiyon ve karadut suyunun HPLC (yüksek performanslı sıvı kromatografi) analizleri yapılarak içerdiği antioksidan maddeler kantitatif olarak analiz edilmiştir. Karadut meyvesinin içerdiği temel fenolik madde siyanidin-3-glikozit olarak belirlenmiştir. Kolon kromatografisi ile karadutun içerdiği antioksidan maddeler %80’in üzerinde geri kazanımla saflaştırılmıştır. Karadut meyvesinin önemli bir antosiyanin kaynağı olduğu ve kolon kromatografisi ile bu antosiyaninlerin saflaştırılabileceği ortaya konulmuştur.

Anahtar Kelimeler:

karadut, izolasyon, antioksidan, fenolik madde, kromatografi

ISOLATION AND DETERMINATION OF ANTIOXIDANT COMPOUNDS FROM BLACK MULBERRY (MORUS NIGRA L.) BY CHROMATOGRAPHIC METHODS

Black mulberry is one of the fruits consumed in our country and in many regions of the world. In this study, the juice of the black mulberry fruit was obtained and the antioxidant substances in its content were purified by column chromatography. Four fractions were obtained by column chromatography. Total phenolic content and antioxidant capacity of each fraction and black mulberry juice were determined by Folin-Ciocalteu and ABTS methods, respectively. Furthermore, each fraction and black mulberry juice were analyzed by HPLC (high performance liquid chromatography) for quantitatively determining their antioxidant substances. The main phenolic substance contained in the black mulberry fruit was determined as cyanidin-3-glucoside. The antioxidant substances contained in black mulberry were purified with recovery over 80% by column chromatography. It has been revealed that the black mulberry fruit is an important anthocyanin source and these anthocyanins can be purified by column chromatography.

Keywords:

Black mulberry, isolation, antioxidant, phenolic compound, chromatography,

PDF

___

Ananga, A., Georgiev, V., Ochieng, J., Phills, B., Tsolova, V. (2013). The Mediterranean Genetic Code – Grapevine and Olive, Chapter 11, book edited by Danijela Poljuhaand Barbara Sladonja.
Aybastıer, Ö., Şahin, S., Demir, C. (2013). Response Surface Optimized Ultrasonic-Assisted Extraction of Quercetin and Isolation of Phenolic Compounds From Hypericum perforatum L. by Column Chromatography. Sep Sci Technol, 48: 1665–1674.
Chen, P.N., Chu, S.C., Chiou, H.L., Kuo, W.H., Chiang, C.L., Hsieh, Y.S. (2006). Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Lett, 235:248–259.
Dalmagaro, A.P., Camargo A., Rodrigues A.L.S., Zeni A.L.B. (2019). Involvement of PI3K/Akt/GSK-3β signaling pathway in the antidepressant like and neuroprotective effects of Morus nigra and its major phenolic, bsyringic acid. Chem Biol Interact, 314: 108843.
Espin, J.C., Soler-Rivas, C., Wichers, H.J., Garcia, V.C. (2000). Anthocyanin Based Natural Colorants; a New Source of Antiradical Activity for Food stuff. J Agric and Food Chem, 48: 1588–1592.
Galvano, F., La Fauci, L., Lazzarino, G., Fogliano, V., Ritieni, A., Ciappellano, S., Battistini, N.C., Tavazzi, B., Galvano, G. (2004). Cyanidins: metabolism and biological properties, J Nutr Biochem, 15: 2–11.
Gündoğdu, M, Muradoğlu, F, Sensoy, RIG, Yılmaz, H, 2011. Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Sci Hortic, 132: 37–41.
Hepsağ, F., Hayoğlu, İ., Hepsağ, B. (2012). Karadut Meyvesinin Antosiyanin İçeriği ve Antosiyaninlerin Gıda Sanayinde Renk Maddesi Olarak Kullanım Olanakları, Gıda Teknolojileri Elektronik Dergisi, 7(1): 9–19.
Katsube, T., Imawaka, N., Kawano, Y., Yamazaki, Y. (2006). Antioxidant Flavonol Glycosides in Mulberry (MorusAlba L.) Leaves Isolated Based on LDL Antioxidant Activity. Food Chem, 97: 25–31.
Khoo, H.E., Azlan, A., Tang, S.T., Lim, S.M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res, 61: 1361779.
Kostic, E., Arsic, B., Mitic, M., Dimitrijevic, D., Marinkovic, E.P. (2019). Optimization of the Solid-Liquid Extraction Process of Phenolic Compounds from Mulberry Fruit. Not Bot Horti Agrobot Cluj Napoca, 47(3): 629–633.
Kutlu, T., Durmaz, G., Ateş, B., Yılmaz, İ., Çetin, M.Ş. (2011). Antioxidant properties of different extracts of black mulberry (Morus nigra L.). Turk J Biol, 35: 103–110.
Lin, B.W., Gong, C.C., Song, H.F., Cui, Y.Y. (2017). Effects of anthocyanins on the prevention and treatment of cancer. Br J Pharmacol, 174: 1226–1243.
Mahesh, D.S., Vidhathri, B.S., Vidyashree, D.N., Narayanaswamy, T.K., Subbarayappa, C.T., Muthuraju, R. (2017). Biochemical Composition and Pharmacological Properties of Mulberry (Morus spp.) - A Review. Int J Curr Microbiol Appl Sci, 6(7): 2207–2217.
Özgen, M., Serçe, S., Kaya, C. (2009). Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Sci Hortic, 119: 270–279.
Palonen, P., Weber, C. (2019). Fruit color stability, anthocyanin content, and shelf life were not correlated with ethylene production rate in five primocane raspberry genotypes. Sci Hortic, 247: 9–16.
Pelvan, E. (2020). Fındığın Polifenolik Maddelerinin Adsorban Özellikte Kolon Dolgu Maddesi Kullanılarak Fraksiyonlarına Ayrılması ve Elde Edilen Fraksiyonların Karakterizasyonu. Gıda, 45(4): 613–622.
Polat, Ş., Oğuz, İ., Attar, Ş.H., Değirmenci, İ., Nogay, G., Kafkas, E., Erdoğan, A. (2019). Bazı Dut (Morus Spp.) Genotiplerinin Meyvelerinde Toplam Fenol İçeriklerinin Belirlenmesi. Bahçe, 48(1): 141–148.
Sarma, A.D., Sharma, R. (1999). Anthocyanin-DNA copigmentation complex:mutual protection against oxidative damage. Phytochemistry, 52: 1313–1318.
Shekarabi, S.P.H., Omidi, A.H., Dawood, M.A.O., Adel, M., Avazeh, A., Heidari, F. (2020). Effect of black mulberry (Morus nigra) powder on growth performance, biochemical parameters, blood carotenoid concentration, and fillet color of rainbow trout. Ann Anim Sci, 20(1): 125–136.
Suh, HJ, Noh, DO, Kang, CS, Kim, JM, Lee, SW, 2003. Thermal kinetics of color degradation of mulberry fruit extract. Nahrung/Food, 47(2):132–135.
Uzun, H.İ., Bayır, A. (2010). Farklı Dut Genotiplerinin Bazı Kimyasal Özellikleri ve Antiradikal Aktiviteleri. III. Ulusal Üzümsü Meyveler Sempozyumu Kahramanmaraş, 128–138.
Thibado, S.P., Thornthwaite, J.T., Ballard, T.K., Goodman, B.T. (2018). Anticancer effects of Bilberry anthocyanins compared with NutraNanoSphere encapsulated Bilberry anthocyanins. Mol Clin Oncol, 8: 330–335.
Youdim, K.A., Shukitt-Hale, B., MacKinnon, S., Kalt, W., Joseph, J.A. (2000). Polyphenolics enhancered blood cell resistance to Oxidative stress: invitroand in vivo. Biochimt Biophys Acta Gen Subj, 1523: 117–122.