Sercan Özbek YAZICI, Buket AŞKIN, Gülce Bedis KAYNARCA

Kekik ve Biberiye Esansiyel Yağlarının Uçucu Bileşenleri ve Antioksidan Özelliklerinin Belirlenmesi

Bu çalışmada, kekik ve biberiyeden elde edilen bu uçucu yağların antioksidan aktivitesinin vekimyasal bileşiminin belirlenmesi amaçlamıştır. Çalışmamızda kekik uçucu yağı için verim %1.34 vebiberiye uçucu yağı için verim %0.40 olarak belirlenmiştir. Kekik uçucu yağında karvakrol, gamma terpinen, timol, terpineol, alfa-pinen, borneol, linalol gibi bileşenler mevcut olduğu belirlenmiştir.Biberiye uçucu yağının en önemli bileşenleri ise ökaliptol, kamfor, karvakrol, endo-borneol, delta-3- karen, terpineol, bornil-asetat, o-simen olarak tespit edilmiştir. Ayrıca, uçucu yağlara ait toplam fenoliçeriği, serbest radikalleri yakalama aktivitesi (DPPH) ve p-anisidin değerleri belirlenmiştir. Toplamfenol içerikleri ve DPPH IC50 değerleri, kekik için sırasıyla 18,72±0,37 mg GAE/g DW ve 4,74 µgekstrakt/mL bulunurken biberiye için 12,11±0,29 mg GAE/g DW ve 2,75 µg ekstrakt/mL olarakhesaplanmıştır. Sonuç olarak elde edilen bulgular, kekik ve biberiye uçucu yağlarının iyi antioksidanaktivite değerine sahip olduğunu göstermektedir. Bu özellikler kekik ve biberiye uçucu yağlarını gıdave ilaç endüstrileri için antioksidan ajanlar olarak çok güçlü bir potansiyel sahip olduğunugöstermektedir.

Determination of Antioxidant Properties and Composition of Rosemary andThyme Essential Oils

This study aimed to determine the antioxidant activity and chemical composition of essential oils obtained from thyme and rosemary. In our study, the yield for thyme essential oil was determined as 1.34% and the yield for rosemary essential oil was determined as 0.40%. It has been determined that there are components such as carvacrol, gamma-terpinen, thymol, terpineol, alpha-pinene, borneol, linalol in thyme essential oil. The most important components of rosemary essential oil are components such as eucalyptol, camphor, carvacrol, endo-borneol, delta-3-karen, terpineol, bornylacetate, o-simene. In addition, the total phenol content, antioxidant activity (DPPH) and p-anisidine values of essential oils were determined. Total phenol contents and DPPH IC50 values were found to be 18.72±0.37 mg GAE/g DW and 4.74 µg extract/mL for thyme, whereas 12.11±0.29 mg GAE/g DW and 2.75 µg extract/mL for rosemary. Our study also showed good antioxidant activity of thyme and rosemary essential oils. As a result, these properties show that thyme and rosemary essential oils have a very strong potential applicability as antioxidant agents for the food and pharmaceutical industries.

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