Banugül Barut UYAR, Makbule GEZMEN-KARADAĞ, Nevin ŞANLIER, Serkan GÜNYEL

Toplumumuzda Sıklıkla Kullanılan Bazı Bitkilerin Toplam Fenolik Madde Miktarlarının Saptanması

Bazı besinlerin, özellikle dejeneratif hastalıklar üzerinde yararlı etkileri olduğu ve etkilerinin temel olarak içlerinde bulunan biyoaktif bileşenlerden ileri geldiği düşünülmektedir. Bu biyoaktif bileşenlerden en yaygını olan fenolik bileşikler kuvvetli antioksidan aktiviteye sahiptirler. Çalışmamızda toplumumuzda sıklıkla tüketilen bazı bitkilerin toplam fenolik madde miktarlarını belirlemek amacı ile semt pazarından satın alınan maydanoz, tere, roka, kuzukulağı, dereotu, nane, semizotu ve radikanın kuru madde ve toplam fenolik madde miktarları incelenmiştir. Sebzelerin kuru madde miktarlarının %2.97 ile %13.06 arasında değiştiği ve kuru madde miktarı en yüksek olan sebzenin maydanoz olduğu belirlenmiştir. Sebzelerin toplam fenolik madde konsantrasyonları 1091.23- 4201.75 mg/kg arasında değişmektedir. En yüksek fenolik madde içeriğine sahip olan sebze nanedir. Naneyi azalan sırayla dereotu, maydanoz, kuzukulağı, roka, semizotu, tere ve radika takip etmiştir. Besinlerdeki fenolik maddeler bitkinin olgunluğuna, çevresel faktörlere, besinin işlenmesi ve saklanması gibi yöntemlere bağlı olarak değişiklik gösterdiğinden bu besinlerin tüketiminde besin çeşitliliğine dikkat edilerek, uygun pişirme ve saklama yöntemlerinin kullanılması ile en yararlı etkinin sağlanacağı unutulmamalıdır.

Anahtar Kelimeler:

Toplam fenolik madde, Folin-Ciocalteu’s, kuru madde

Determining the Amount of Total Phenolic Compounds of some Vegetables Frequently Used in Our Society (Turkish with English Abstract)

It is known that some foods have some beneficial effects especially on age-related diseases. These beneficial effects come from biologically active compounds into food. The most common biologically active compounds are phenolic compounds and they have strong antioxidant activities. The purpose of this study is to determine the amount of total phenolic compounds of some plants in our society are often consumed. For this reason amount of dry total phenol content of mint, lepidium sativum, eruca sativa, rumex acetosa, portulaca oleracea, chicory, dill and parsley purchased from local markets was determined. The range for dry matter rate in vegetables was 2.97% - 13.06% and the highest amount of dry matter was parsley. The range for total phenolic concentrations in vegetables was 1091.23 - 4201.75 mg/kg (chicory- mint). Among the vegetables studied, the highest total phenolic compound was calculated in the mint, followed by dill > parsley > rumex acetosa > eruca sativa > portulaca oleracea > lepidium sativum > chicory. The variety and amount of phenolic compounds into food depending on maturity of the plant, environmental factors and methods of food processing and storage. Therefore the consumption of these foods will be provided with the most beneficial effect, if pay attention to the diversity of food and use appropriate methods for cooking and storage.

Keywords:

Total phenolic compounds, Folin-Ciocalteu’s, dry matter,

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