Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2025Characterization of Aroma Components by HPLC-DAD and HS-SPME/GC-MS of Whortleberry and Bilberry Fruits (Vaccinium arctostaphylos L. and Vaccinium myrtillus L.)
Öz, Mehmet; Fidan, Muhammed Said; Baltacı, Cemalettin
In this study; aroma components, some biochemical properties (sugar amount (HPLC-DAD), vitamin C amount, water-soluble solids amount) and antioxidant capacities (bioactive component contents and antioxidant capacity amounts) of V. arctostaphylos and V. myrtillus fruits were determined. Methanol extraction was applied to the fruit samples, which were made homogeneous after being shredded. Aroma (volatile) components were determined by HS-SPME/GC-MS (Headspace-Solid Phase Micro Extraction) technique combined with Gas Chromatography-Mass Spectrometry. Total antioxidant activity (TAC), total phenolic substance amounts (TPC) and total flavonoid substance amounts (TFC), which are among the bioactive component contents, were examined. As antioxidant capacity, the amount of free radical scavenging (DPPH and ABTS) activity and the amount of ferric (III) ion reducing antioxidant power (FRAP) capacity were determined. As a result of the analyses, 27 and 33 aroma compounds were determined in V. arctostaphylos and V. myrtillus fruits, respectively. The main components found among the aroma compounds are α-terpineol (22.67%), (E)-2-hexenal (17.63%), and linalool (9.78%). in the V. arctostaphylos fruit. V. myrtillus fruits were determined to contain menthol (22.93%), α-eudesmol (11.50%), and germacrene D (8.33%). In addition, the chemical classes of aroma compounds identified were monoterpenoid, aldehyde, hydrocarbon, alcohol, ester, sesquiterpene, and sesquiterpenoid classes in V. arctostaphylos and V. myrtillus fruits. Moreover, the total sugar amount in V. arctostaphylos fruits was found to be 11.30%, and the total sugar amount in V. myrtillus fruits was 13.94%. The amount of vitamin C in V. arctostaphylos fruits was detected as 33.26 mg/kg, and the amount of vitamin C in V. myrtillus fruits was contained as 44.17 mg/kg. The amount of water-soluble solids in V. arctostaphylos and V. myrtillus fruits was determined to be 12.13% and 13.43%, respectively. The amounts of total sugar, vitamin C and water-soluble solids in V. myrtillus fruits were higher than the amounts in V. arctostaphylos fruits. According to the antioxidant results, the TAC, TPC, DPPH, ABTS and FRAP values of the methanol extract obtained from V. myrtillus fruits, excluding TFC, demonstrated higher antioxidant features than the values attained from V. arctostaphylos fruits.
- MakaleYalnız künye2022Chemical composition, antioxidant and antimicrobial activity of Colchicum speciosum Steven growing in Türkiye
Baltacı, Cemalettin; Öz, Mehmet; Fidan, Muhammed Said; Üçüncü, Osman; Karataş, Şeyda Merve
In the current study, the chemical constituents, antioxidant and antimicrobial activity of the volatile oil obtained from flowers and stems of C. speciosum growing in Türkiye were investigated. Both volatile oils were extracted through the hydrodistillation method in a Clevenger apparatus followed by the GC-MS analysis. The volatile oil yield attained from flowers and stems parts were determined as 0.62% and 0.65%, respectively. The most abundant compounds were determined in the flowers. Tricosane, octadecanal and hexadecanoic acid were identified to be the major components. Tricosane (38.28%) was defined to be the major component in flowers. 2-hydroxy benzaldehyde, tricosane and hexadecanoic acid were found to be the main compounds in the volatile oil of stems. 2-hydroxy benzaldehyde (46.49%) was found to be the main constituents in stems. According to the results antioxidant activity was attained as total antioxidant substance amount (86.77 mg AA/100 mL), total phenolic substance amount (65.64 mg GA/100 mL), total flavonoid substance amount (3.92 mg QE/100 mL), ferric (III) ion reducing antioxidant power capacity (6.88 mg FeSO4/100 mL) and free radical scavenging capacity (ABTS) (50.67 mg AA/100 mL) were obtained the highest antioxidant properties were obtained in flowers of C. speciosum. C. speciosum volatile oils had antimicrobial activity against Bacillus cereus in the flowers and had no activity against bacteria and yeast-mould in the stems.