Zeynep AKAR, Çağlar DEMİR, Ozan ALKAN, Zehra CAN, Bülent AKAR

Arum italicum Miller Bitkisinin Yenilebilir ve Yenmeyen Yumru Parçalarının LC–MS/MS ve RP–HPLC–UV Analizi ve Antioksidan Aktiviteleri

Bu çalışmada, Arum italicum bitkisine ait yumrunun yenilebilir ve yenmeyen kısımlarından elde edilen metanolik ve sulu ekstraktların, fenolik içerikleri ve antioksidan aktiviteleri belirlenmiştir. Ek olarak, bitkinin bu kısımlarının antioksidan potansiyeli, fenolik kompoziyonu ile ilişkilendirilmiştir. Bitkinin antioksidan aktivitesini belirlemek için Toplam Fenolik Madde Miktarı, FRAP, CUPRAC ve radikal süpürme aktiviteyi belirleyen DPPH antioksidan aktivite testleri yapılmıştır. Bitki yumrusunun her iki kısmındaki fenolik profiller hazırlanan metanolik ekstraktlarında RP– HPLC–UV ve LC–MS/ MS cihazları kullanılarak belirlenmiştir. En yüksek toplam fenolik içerik, FRAP, CUPRAC ve % DPPH değerleri, yumrunun yenmeyen kısmının metanolik ekstraktında sırasıyla 164 µg GAE/mL, 878 TEAC(µM), 0.064 TEAC(µM) ve 19.41 olarak ölçülmüştür. Metanolik ekstraktların fenolik profilleri, ana bileşenler olarak rutin, epikateşin, kafeik asit, ferulik asit, p-kumarik asit ve vanilin şeklinde belirlenmiştir. Bu sonuçlara göre halk arasında yenmeyen yumru kısmının da besin olarak tüketilebileceği sonucuna varılabilir.

Anahtar Kelimeler:

Arum italicum, Antioksidan aktivite, Fenolik, LC-MS/MS, RP-HPLC-UV

LC–MS/MS and RP–HPLC–UV Analysis and Antioxidant Activities of Arum italicum Miller Edible and Nonedible Tuber Parts

In the study, the phenolic components and antioxidant activities of edible and nonedible parts of tuber of Arum italicum plant were carried out to determine in methanolic and water extracts. In addition, the antioxidant potential of these parts of the plant was associated with their phenolic composition. Total phenolic content, FRAP, CUPRAC and DPPH tests as radical scavenging activity were performed to determine the antioxidant activity of the plant. The phenolic profiles in the two parts of the tuber were determined in the prepared methanolic extracts by RP–HPLC–UV and LC–MS/MS. The highest values of the total phenolic content, FRAP, CUPRAC and % DPPH were measured in methanolic extracts of nonedible parts of the tuber as 164 µg GAE / mL, 878 TEAC (µM), 0.064 TEAC (µM) and 19.41, respectively. Phenolic profiles of methanolic extracts include rutin, epicatechin, caffeic acid, ferulic acid, p-coumaric acid and vanillin as major components. According to these results, it can be concluded that the nonedible tuber part can be consumed as food.

Keywords:

Arum italicum, Antioxidant activity, LC-MS/MS, Phenolic, RP-HPLC-UV,

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