Farklı Bölgelerden İki Hünnap Meyvesinin In silico Tahmin ve In vitro Antioksidan Aktiviteleri

In silico Prediction and In vitro Antioxidant Activities of Two Jujube Fruits from Different Regions

Jujube is a fruit rich in antioxidant compounds and vitamin C. In this way, it can prevent cell damage by fighting free radicals. In the study, antioxidant activities, total phenolic and total flavonoid compound amounts of methanolic extracts of jujube fruits were determined. In addition, their biochemical compositions were determined using HPLC. Also, an in silico prediction study of the identified active ingredients was performed to evaluate antioxidant, antiradical, antibacterial, antifungal, anti-inflammatory, antimutagenic, and membrane integrity antagonist properties. For the determination of antioxidant capacity, ferric reducing power (FRAP) and cupric ion reducing capacity (CUPRAC), DPPH radical scavenging activity and β-carotene-linoleic acid assay were used. The amounts of total phenolic and the total flavonoid compounds of the extracts were determined as gallic acid equivalent (GAE) and as quercetin equivalent (QE). The methanolic extract of jujube collected from Antalya contains 580 μg GAE.mg-1 and 240 μg QE.mg-1, and the methanolic extract of jujube collected from Denizli contains 900 μg GA.mg-1 and 380 μg QE.mg-1. The IC50 values of Antalya and Denizli methanolic extracts according to the DPPH scavenging assay were 10.34 and 9.82, respectively. Gallic acid, catechin, caffeic acid, coumaric acid, ferulic acid and cinnamic acid were detected by HPLC. In addition, the in silico effects of these molecules were estimated with the PASS online prediction program. As a result, it was seen that Denizli jujube had a higher antioxidant effect than Antalya jujube.

Keywords:

Antioxidant activity, DPPH, FRAP, CUPRAC, PASSonline Ziziphus jujuba,

PDF

___

[1] Halliwell B, Gutteridge JMC. The ımportance of free radicals and catalytic metal ions in human diseases. Mol. Aspects Med. 1985;8(2):89-193.
[2] Halliwell B, Gutteridge JMC. Free radicals in biology and medicine. 3rd ed. New York: Oxford University Press; 1999.
[3] Valko M, Leibfritz D, Moncola J, Cronin MTD, Mazur M, Telser J. Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol. 2007;39:44-84.
[4] Vinson JA. Oxidative stress in cataracts. Pathophysiology 2006;13:151-162.
[5] Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn Rev. 2010;4(8):118–126.
[6] Davis PH. Flora of Turkey and the east aegean islands. 2nd ed. U.K.: Edinburg University Press, 1967.
[7] Xie B, Wang PJ, Yan ZW, Ren YS, Dong KH, Song ZP, et al. Growth performance, nutrient digestibility, carcass traits, body composition, and meat quality of goat fed Chinese jujube (Ziziphus Jujuba Mill) fruit as a replacement for maize in diet. Anim Feed Sci Technol. 2018;246:127-136.
[8] Uckaya F, Uckaya M. Formulation and evaluation of anti-aging cream using banana peel extract. Int J Pharm Sci. 2022;13(1):1000-11.
[9] Singleton VL, Orthofer R and Lamuela-Raventos RM: Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu Reagent. Methods Enzymol. 1999; 299: 152-78.
[10] Moreno MIN, Isla MI, Sampietro AR and Vattuone MA: Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol. 2000;71:109-14.
[11] Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 1958;181,1199-1200.
[12] Miller HE. A simplified method for evaluation of antioxidant. J Am Oil Chem Soc. 1971;45:91.
[13] Benzie İFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem. 1996;239(1):70-76.
[14] Apak R, Güçlü K, Özyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vitamins c and e, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. J Agric Food Chem. 2004;52:7970-7981.
[15] El-Haci IA, Mazari W, Atik-Bekkara F, Mouttas-Bendimerad F, Hassani F. Bioactive compounds from the flower part of Polygonum maritimum L. collected from Algerian coast. Curr Bioact Compd. 2020;16(4):543-545.
[16] Mathew B, Suresh J, Anbazhagan S. Synthesis and PASSassisted in silico approach of some novel 2-substituted benzimidazole bearing a pyrimidine-2,4,6 (trione) system as mucomembranous protector. J Pharm Bioallied Sci. 2013;5:39–43.
[17] Jamkhande PG, Pathan SK, Wadher SJ. In silico PASS analysis and determination of antimycobacterial, antifungal, and antioxidant efficacies of maslinic acid in an extract rich in pentacyclic triterpenoids. Int J Mycobacteriology, 2016;5:417-425.
[18] Pham-Huy LA, He H, Pham-Huy C. Free radicals, antioxidants in disease and health. Int J Biomed Sci. 2008;4(2):89–96.
[19] Reardon S. Antibiotic resistance sweeping developing World. Nature 2014;509:141–142.
[20] Hemalatha M, Thirumalai T, Saranya R, Elumalai EK, Ernest D. A review on antimicrobial efficacy of some traditional medicinal plants in Tamil Nadu. J Acute Dis. 2013;2:99–105.
[21] Kannan RRR, Arumugam R, Thangaradjou T, Anantharaman P. Phytochemical constituents, antioxidant properties and pcoumaric acid analysis in some sea grasses. Food Res Int. 2013;54:1229–1236.
[22] Nain P, Kumar A, Sharma S, Nain J. In vitro evaluation of antimicrobial and antioxidant activities of methanolic extract of Jasminum humile leaves. Asian Pac J Trop Med. 2011;4:804–807.
[23] Rios JL, Recio MC. Medicinal plants and antimicrobial activity. J Ethnopharmacol. 2005;100:80–84.
[24] Brewer MS. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf. 2011;10(4):221-247.
[25] Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: impact on human health. Pharmacogn Rev. 2010;4(8):118–126.
[26] Goel RK, Singh D, Lagunin A, Poroikov V. PASS-assisted exploration of new therapeutic potential of natural products. Med Chem Res. 2011;20:1509–1514.
[27] Khurana N, Ishar MPS, Gajbhiye A, Goel RK. PASS assisted prediction and pharmacological evaluation of novel nicotinic analogs for nootropic activity in mice. Eur J Pharmacol. 2011;661:22–30.
[28] Singleton V, Rossi, J. (1965) Colorimetry of total phenolic compounds with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 1965;16:144-158.
[29] Atanassova M, Georgieva S, Ivancheva K. Total phenolic and total flavanoid contents, antioxidant capacity and biological contaminants in medical herbs. J Chem Technol Metall. 2011;46(1):81-88.
[30] Javanmardi J, Stushnoff C, Locke E, Vivanco JM. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem. 2003;83(4):547-550.
[31] Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal. 2002;10(3):178-182.
[32] Bencheraiet R, Kherrab H, Kabouche Z. Flavonols and antioxidant activity of Ammi visnaga L. (Apiaceae). Rec Nat Prod. 2011;5(1):52-55.
[33] Türkoğlu A, Duru ME, Mercan N, Kıvrak İ, Gezer K. Antioxidant and antimicrobial activity of Laetiporus sulphureus (Bull.: Fr.) Murrill. Food Chem. 2007;101:267-273.
[34] Oyaizu M. Studies on product of browing reaction prepared from glucose amine. Japan Nutr. 1986;44:307-315.
[35] Cikrikci S, Mozioglu E, Yilmaz H. Biological activity of curcuminoids ısolated from Curcuma longa. Rec Nat Prod. 2008;2(1):19-24.
[36] Kiani R, Arzani A, Mirmohammady Maibody SAM. Polyphenols, flavonoids, and antioxidant activity ınvolved in salt tolerance in wheat, Aegilops cylindrica and their amphidiploids. Front. Plant Sci. 2021;12:646221.
[37] Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. J Funct Foods, 2015;18(B):820-897.
[38] Espíndola KMM, Ferreira RG, Narvaez LEM, Rosario ACRS, Da Silva AHM, Silva AGB, Vieira APO, Monteiro MC. Chemical and pharmacological aspects of caffeic acid and ıts activity in hepatocarcinoma. Front Oncol. 2019;9:541.
[39] Kępa M, Miklasińska-Majdanik M, Wojtyczka RD, Idzik D, Korzeniowski K, Smoleń-Dzirba J, Wąsik TJ. Antimicrobial potential of caffeic acid against staphylococcus aureus clinical strains. Biomed Res Int. 2018;7413504.
[40] Boz H. p-Coumaric acid in cereals: presence, antioxidant and antimicrobial effects. Int J. Food Sci Technol. 2015;50(11):12898.
[41] Pei K, Ou J, Huang J, Ou S. p-Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities. J Sci Food Agric. 2016;96(9):2952-62.
[42] Letsididi KS, Lou Z, Letsididi R, Mohammeda K, Maguy BL. Antimicrobial and antibiofilm effects of trans-cinnamic acid nanoemulsion and its potential application on lettuce. Lebensm Wiss Technol. 2018;94:25-32.
[43] Guzman JD. Natural cinnamic acids, synthetic derivatives and hybrids with antimicrobial activity. Molecules. 2014;19(12):19292-349.