Esansiyel Yağ Karışımı ve Üzüm Çekirdeği Ekstraktının In vitro Antioksidan Aktiviteleri ve Fenolik Bileşenleri

Amaç: Bu çalışma esansiyel yağ karışımı (EYK) ve üzüm çekirdeği ekstraktının (ÜÇE) iki farklı yöntemle antioksidan aktivitelerini, toplam fenolik madde içeriği ile başlıca fenolik bileşenlerini belirlemek amacıyla yürütülmüştür. Materyal ve Metot: EYK (kekik, karanfil, kimyon karışımı) ve ÜÇE’nin antioksidan aktiviteleri 2.2-difenil-1-pikrilhidrazi hidrat (DPPH) radikal süpürme aktivitesi ve troloks eşdeğeri antioksidan kapasitesi (TEAC) olmak üzere in vitro yöntemlerle saptanmıştır. EYK ve ÜÇE’nin toplam fenol içerikleri Folin-Ciocaltaeu yöntemine göre saptanmıştır ve gallik asit eş değeri (GAE) olarak hesaplanmıştır. EOB’nin başlıca fenolik bileşenleri GC/MS ile belirlenmiştir. ÜÇE’nin kondanse tanen konsantrasyonu Butanol-HCl yöntemi ile saptanmıştır.Bulgular: EYK ve ÜÇE’nin iki farklı in vitro yönteme göre belirlenen antioksidan aktiviteleri DPPH için sırasıyla % 79.0 ve 74.7, TEAC için sırasıyla 276.51 ve 83.0 µM/100 g’dır. EYK ve ÜÇE’nin toplam fenol içeriği sırasıyla 437.84 mg GAE/g ve 175.50 mg GAE/g’dır. EYK’ın belirlenen başlıca fenolik bileşenleri karvakrol (%41.63), timol (%4.12), ojenol (%22.38), kuminaldehit (%5.04) ve safranal (%2.69)’dir. ÜÇE’nin yapısında kondanse tanen konsantrasyonu 45.88 g/100g saptanmıştır. Sonuç: Bu çalışmadan elde edilen bulgulara göre EYK’nın toplam fenol içeriği ve TEAC aktivitesi ÜÇE’den daha yüksek saptanmıştır. Her iki yöntemin (DPPH ve TEAC) esası antioksidanın elektron transfer eğilimi ölçümüne dayanmasına rağmen, EYK ve ÜÇE’nin antioksidan aktivitelerinin karşılaştırılmasında kullanılan yöntem önemli bir etken olarak ortaya çıkmıştır.

Anahtar Kelimeler:

Esansiyel yağ, bitkisel ekstrakt; antioksidan aktivite; fenolik bileşikler, DPPH

In Vitro Antioxidant Activities, Total Phenolic Contents and Main Phenolic Compounds of Essential Oil Blend and Grape Seed Extract

Objective: This study was conducted to assess antioxidant activities, total phenolic contents and main phenolic compounds of essential oil blend (EOB) and grape seed extract (GSE). Material and Methods: The antioxidant activites of EOB (composed of oregano, clove and cumin essential oils) and GSE were determined by in vitro methods such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and trolox equivalent antioxidant capacity (TEAC). The total phenolic contents of EOB and GSE were determined by the Folin-Ciocalteu method and calculated as gallic acid equivalents (GAE). The main phenolic compounds of EOB calculated from the individual essential oils compounds analyzed by GC/MS. The condensed tannin concentration of GSE was measured by the butanol/HCl method. Results: The antioxidant activities of EOB and GSE were determined by two different in vitro methods provided the values of 79.0 % and 74.7 % for DPPH, and 276.51 µM/100 g and 83.0 µM/100 g for TEAC, respectively. The total phenolic contents of EOB and GSE were 437.84 mg GAE/g and 175.50 mg GAE/g, respectively. The main phenolic compounds of the EOB were carvacrol (42.08 %), thymol (4.17 %), eugenol (22.38 %), cuminaldhyde (5.04 %) and safranal (2.69 %). The condensed tannin concentration in GSE was 45.88 g/100g Conclusion: In this study, EOB showed higher total phenolic content and antioxidant activity determined by two methods (DPPH radical scavenging activity and trolox equivalent antioxidant capacity) than GSE. The results obtained by both methods are compatible and quite similar. According to these findings, EOB and GSE could be used as potential sources of natural antioxidants in food, feed and pharmaceutical industries.

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