Mentha longifolia (L.) ssp. longifolia Uçucu Yağı: Gıda Katkı Maddesi Olarak Doğal Antioksidan ve Antimutajen Kaynağı
Bu araştırma sağlıklı yiyecek üretirken olası bir katkı maddesi olarak düşünülen Mentha longifolia (L.) ssp. longifolia uçucu yağının (EO) antioksidan aktivitesi, mutajenitesi ve antimutajenik etkisini kontrol etmek için gerçekleştirilmiştir. Antiradikal aktivite DPPH (2,2-diphenyl-1-picrylhydrazyl radical) yöntemi ile ve β-karoten/linoleik asit ağartma tayini kullanılarak belirlenmiştir. Uçucu yağın toplam fenolik madde içeriği Folin Ciocalteau metodu (FCR) ile tahmin edilmiştir. Olası mutajenik ve antimutajenik davranışını belirlemek için Ames Salmonella/mikrozom mutajenite testi uygulanmıştır. Gözlemlerimiz DPPH radikalleri için IC50 değerinin 5.27 ± 0.13 mg/mL olduğunu açığa çıkarmıştır. Total antioksidan etkinliği uçucu yağ konsantrasyonunun artmasıyla artmıştır ve IC50 değeri 11.7 ± 0.21 mg/mL’dir. Toplam fenolik madde içeriği 186 ± 8.9 mg/g gallik asit eşdeğeri/uçucu yağ’dır. Ayrıca uçucu yağın herhangi bir konsantrasyonu mutajenik etki göstermemiştir, fakat 10.0-4.0 µg/plate konsantrasyonlarında güçlü antimutajenik etki göstermiştir. Bu araştırma antioksidan ve antimutajenik özelliklerinden dolayı EO’nun gıda katkı maddesi üreten şirketler için çok avantajlı ve önemli olduğunu göstermektedir.
Mentha longifolia (L.) ssp. longifolia Essential Oil: Source of Natural Antioxidant and Antimutagen as Food Additive
This research was performed to control the antioxidant activity,mutagenicity and antimutagenic effect of Mentha longifolia (L.) ssp. longifoliaessential oil (EO), which is considered as a possible ingredient when producinghealthy food. The antiradical activity was established using DPPH (2,2-diphenyl-1-picrylhydrazyl radical) and β-carotene/linoleic acid bleaching assays. The totalphenolic content in the EO was evaluated by Folin Ciocalteau method (FCR). AmesSalmonella/microsome mutagenicity assay was applied to detectpossible mutagenic and antimutagenic behavior. Our observations reveal that theIC50 value for DPPH radicals was 5.27 ± 0.13 mg/mL. The total antioxidantefficiency increased with an increase in the concentration of the EO, and IC50 value11.7 ± 0.21 mg/mL. The total of phenolics was 186 ± 8.9 mg/g gallic acidequivalent/EO. Also, any concentrations of the EO used did not show mutagenicaction but exhibited strong antimutagenic effects at 10.0-4.0 µg/plateconcentrations. This research proposes that because of the antioxidant andantimutagenic characteristics, the EO is very advantageous and significant to thecompany’s manufacturing food additives.
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