Müşerref Hilal ŞEHİTOĞLU, Faika YARALI KARAKAN, Bayram KIZILKAYA, Rahime Özlem ÖZTOPUZ, İlhami GÜLÇİN

Allium tuncelianum ((Kollman) Özhatay, Matthew & Şiraneci)) ve Allium sativum L.’nın Antioksidan Özelliklerinin ve Biyoaktif Bileşimlerinin İncelenmesi

Bu çalışmada Allium tuncelianum ve Allium sativum L. ekstraktlarının antioksidan ve antiradikalkapasiteleri, yağ asidi, amino asit ve fenolik kompozisyonları araştırılmıştır. Ekstraktların antioksidan kapasitelerinideğerlendirmek için total antioksidan kapasiteleri, radikal giderme ve metal şelatlama aktiviteleri, kuprik ve ferrikiyonlarını indirgeme metotları uygulanmış ve referans antioksidanlarla karşılaştırılmıştır. Fenolik bileşiklerinkantitatif miktarları, sıvı kromatografisi-kütle spektrometresi ile belirlenmiştir. Yağ/yağ asidi ve amino asit bileşimleriiçin sırasıyla gaz kromatografisi-kütle spektrometresi ve yüksek performanslı sıvı kromatografisi yöntemlerikullanıldı. Tunceli sarımsındaki p-Kumarik asit içeriği kültür sarımsağına oranla daha yüksek bulunmuştur. Toplamantioksidan kapasite IC50 değerleri Tunceli sarımsağında 72.20 µg.ml-1 olarak belirlenirken kültür sarımsağı içinbu değer 63.80 µg ml-1 olarak bulunmuştur. Yağ asit bileşimleri açısından, Tunceli sarımsağı (ω-3, %3.92; ω-6,%46.91; ω-9, %14.16), kültür sarımsağı ile karşılaştırıldığında, daha etkili bir temel omega asit düzeyine sahipolduğu gözlendi (ω-3, %3.20; ω-6, %50.37; ω-9, %5.18). Esansiyel amino asit içeriğine göre, Tunceli sarımsağı,kültür sarımsağından daha zengin bulunmuştur. Sonuç olarak, Tunceli sarımsağının yüksek biyolojik aktivitesinedeniyle, kanser ve kardiyovasküler hastalıkların tedavisi açısından diyette daha yararlı olacaktır.

Investigation of Antioxidant Properties and Bioactive Composition of Allium tuncelianum ((Kollman) Ozhatay, Matthew & Siraneci) and Allium sativum L.

In the present study, the extracts of Allium tuncelianum and Allium sativum L. were evaluatedfor antioxidant capacities, fatty acid, amino acid and phenolic compositions. In order to evaluate the antioxidantcapacity of the extracts, total antioxidant amount, radical scavenging and chelating activities, reducing powerby cupric reducing antioxidant capacity and ferric reduction antioxidant power methods were performed andcompared with reference antioxidants. Quantitative amounts of phenolic compounds were determined by theliquid chromatography–mass spectrometry. Gas chromatography–mass spectrometry and high performance liquidchromatography methods were used for the fat / fatty acid and amino acid compositions, respectively. The contentof p-Coumaric acid in Tunceli garlic was found higher compared to the cultuvated garlic. Total antioxidant capacityIC50 values were determined in Tunceli garlic as 72.20 µg ml-1; in cultuvated garlic as 63.80 µg ml-1. In termsof fatty acid compositions, Tunceli garlic (ω-3, 3.92%; ω-6, 46.91%; ω-9, 14.16%) was observed having moreeffective level of essential omega acids compared to the cultuvated garlic (ω-3, 3.20%; ω-6, 50.37%; ω-9, 5.18%).According to essential amino acid contents, the Tunceli garlic was found to be richer than cultuvated garlic. As aresult, due to the high biological activity of Tunceli garlic, it would be more beneficial in diet, in terms of cancerand cardiovascular disease treatment.

Keywords:

Allium sativum L. antioxidant capacity, essential fatty acids, amino acid, Allium tuncelianum, amino acid,

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