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Yabani çiriş otunun (Eremurus spectabilis) bazı kimyasal özellikleri ve uçucu bileşik kompozisyonu

Year 2024, Volume: 28 Issue: 1, 108 - 117, 25.03.2024
https://doi.org/10.29050/harranziraat.1385714

Abstract

Yabani çiriş otu (Eremurus spectabilis) farklı şekillerde gıda olarak tüketilen, koruyucu ve tedavi edici amaçlarla ilaç olarak kullanılan değerli bir sebzedir. Bu çalışmada, çiriş otunun yaprak ve sap kısımlarının fiziko-kimyasal ve antioksidan özelliklerinin yanı sıra uçucu bileşikleri de belirlenmiştir. Gövde ve yaprakta nem, kül, pH, ham lif, ham protein ve ham yağ içeriği sırasıyla %93.90 ve %90.90; %0.48 ve %0.70; 5.01 ve 5.01; %0.62 ve %1.06; %1.4 ve %2.27; ve %0.60 ve %0.60 olarak belirlenmiştir. L*, a* ve b* değerleri ise gövde ve yaprakta sırasıyla 67.77 ve 46.70; -8.99 ve -12.85; 22.54 ve 17.48 olarak bulunmuştur. Toplam fenolik madde, FRAP ve DPPH değerleri gövde ve yaprakta sırasıyla 897.75 ve 1781.83 mg GAE kg-1; 5.26 ve 12.29 mmol ISE g-1; 40.81 ve 89.55 mmol TE g-1 olarak bulunmuştur. Çiriş otunun gövde ve yaprağında 3 aldehit, 3 alkol, 1 ester, 1 furan, 1 kükürtlü bileşik, 1 azotlu bileşik ve 1 alifatik hidrokarbon olmak üzere 11 uçucu bileşik tespit edilmiştir. Asetaldehit, dimetil sülfür, metil izosiyanür ve etil alkol çiriş otunda tespit edilen en önemli uçucu bileşiklerdir. Yaprak kısmının antioksidanlarca, gövde kısmının uçucu bileşikler açısından daha zengin olduğu saptanmıştır.

References

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Some chemical characteristics and volatile compound profiles of wild foxtail lily (Eremurus spectabilis)

Year 2024, Volume: 28 Issue: 1, 108 - 117, 25.03.2024
https://doi.org/10.29050/harranziraat.1385714

Abstract

The wild Foxtail lily (Eremurus spectabilis) is a valuable vegetable consumed in different forms as food and employed as a remedy for preventive and curative purposes. In the present study, the physicochemical and antioxidant properties and the volatile compounds of the leaves and stem parts of wild Foxtail lily were determined. The moisture content, ash, pH, crude fibre, crude protein and crude fat were determined as 93.90% and 90.90%; 0.48% and 0.70%; 5.01 and 5.01; 0.62% and 1.06%; 1.4% and 2.27%; and 0.60% and 0.60% in stem and leaf, respectively. L*, a* and b* values were found to be 67.77 and 46.70; -8.99 and -12.85; and 22.54 and 17.48 in stem and leaf, respectively. The total phenolic content, FRAP and DPPH were found in stem and leaf as 897.75 and 1781.83 mg GAE kg-1; 5.26 and 12.29 mmol ISE g-1; and 40.81 and 89.55 mmol TE g-1, respectively. 11 volatile compounds were detected in Foxtail lily stem and leaf, including 3 aldehydes, 3 alcohols, 1 ester, 1 furan, 1 sulfur compound, 1 nitrogen compound and 1 aliphatic hydrocarbon. Acetaldehyde, dimethyl sulfide, methyl isocyanide and ethyl alcohol were the most important volatile compounds detected in the headspace of Foxtail lily. The leaf part presented the highest physico-chemical and antioxidant properties, while the headspace of stem provided the highest volatile compounds.

References

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  • Alasalvar, C., Topal, B., Serpen, A., Bahar, B. & Pelvan, E. (2012). Flavor Characteristics of seven grades of black tea produced in Turkey. Journal of Agricultural and Food Chemistry, 60(25), 6323-6332. DOI: https://doi.org/10.1021/jf301498p
  • Amanpour, A., Zannou, O., Kelebek, H., &Selli, S. (2019). Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea. Journal of Agricultural and Food Chemistry, 67(9), 2607–2616. DOI: https://doi.org/10.1021/acs.jafc.9b00531
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  • Aysu, T., & Demirbas, A. (2014). Evaluation of Eremurus spectabilis for production of bio-oils with supercritical solvents. Process Safety and Environmental Protection, 94, 339–349. DOI: https://doi.org/10.1016/j.psep.2014.08.005
  • Basiri, Y., Etemadi, N., Alizadeh, M., & Alizargar, J. (2022). In Vitro Culture of Eremurus spectabilis (Liliaceae), a Rare Ornamental and Medicinal Plant, through Root Explants. Horticulturae, 8(3), 202. DOI: https://doi.org/10.3390/horticulturae8030202
  • Beigi, M., & Jahanbin, K. (2019). A water-soluble polysaccharide from the roots of Eremurus spectabilis M. B. subsp. spectabilis : Extraction, purification and structural features. International Journal of Biological Macromolecules, 128, 648–654. DOI: https://doi.org/10.1016/j.ijbiomac.2019.01.178
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  • Cinar, A., Tugrul Ay, S., Ayas, F., Karabak, S., Guzelsoy, N., & Ucurum, O. (2017). Foxtail lilly (Eremurus spectabilis M. Bieb.) as priority species of biodiversity for food and nutrition project of Turkey. Anadolu, 27(2), 69-73. DOI :https://dergipark.org.tr/en/pub/anadolu/issue/34063/376886.
  • Dong, L., Piao, Y., Zhang, X., Zhao, C., Hou, Y., & Shi, Z. (2013). Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC– MS. Food Research International, 51(2), 783–789. DOI: https://doi.org/10.1016/j.foodres.2013.01.052
  • Duque, C., Bonilla, A., Bautista, E., & Zea, S. (2001). Exudation of low molecular weight compounds (thiobismethane, methyl isocyanide, and methyl isothiocyanate) as a possible chemical defense mechanism in the marine sponge Ircinia felix. Biochemical Systematics and Ecology, 29(5), 459–467. DOI:https://doi.org/10.1016/S0305-1978(00)00081-8
  • Engelberth, J., & Engelberth, M. (2020). Variability in the Capacity to Produce Damage-Induced Aldehyde Green Leaf Volatiles among Different Plant Species Provides Novel Insights into Biosynthetic Diversity. Plants, 9(2), 213. DOI: https://doi.org/10.3390/plants9020213
  • Engels, W. J. M., Dekker, R., Jongb, C. De, Neeter, R., & Visser, S. (1997). A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal, 7(4), 255–263. DOI: https://doi.org/10.1016/S0958-6946(97)00003-4
  • Falahi, E., Delshadian, Z., Ahmadvand, H., & Jokar, S. S. (2019). Head space volatile constituents and antioxidant properties of five traditional Iranian wild edible plants grown in west of Iran. AIMS Agriculture and Food, 4(4), 1034–1053. DOI: https://doi.org/10.3934/agrfood.2019.4.1034
  • Fidler, J. C. (1967). The metabolism of acetaldehyde by plant tissues. Journal of Experimental Botany, 19(1), 41–51. DOI: https://doi.org/10.1093/jxb/19.1.41
  • Geddes, J. D., Miller, G. C., & Taylor, G. E. (1995). Gas phase photolysis of methyl isothiocyanate. Environmental Science and Technology, 29(10), 2590–2594. DOI: https://doi.org/10.1021/es00010a020
  • Hadizadeh, H., Bahri, B. A., Qi, P., Wilde, H. D., & Devos, K. M. (2020). Intra- and interspecific diversity analyses in the genus Eremurus in Iran using genotyping-by sequencing reveal geographic population structure. Horticulture Research, 7, 30. DOI: https://doi.org/10.1038/s41438-020-0265-9
  • Jacobsson, A., Nielsen, T., & Sjöholm, I. (2004). Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli. Journal of Agricultural and Food Chemistry, 52(6), 1607-1614. DOI: https://doi.org/10.1021/jf030631n
  • Kanaani, S., & Sani, A. M. (2015). Chemical composition of essential oils and in vitro antibacterial activity of methanolic extract of Sonchus arvensis and Eremurus spectabilis against food-borne pathogenic bacteria. Journal of Essential Oil Bearing Plants, 18(5), 1093-1099. https://doi.org/10.1080/0972060X.2014.989185
  • Karadeniz, A., Çinbilgel, İ., Gün, S.Ş., & Çetin, A. (2015). Antioxidant activity of some Turkish medicinal plants. Natural Product Research, 29(24), 2308-2312. DOI:https://doi.org/10.1080/14786419.2015.1005618
  • Karakaya, L., Akgül, Y., & Nalbantsoy, A. (2017). Chemical constituents and in vitro biological activities of Eremurus spectabilis leaves. Natural Product Research, 31(15), 1786-1791. DOI: https://doi.org/10.1080/14786419.2017.1292268
  • Karaman, K., Polat, B., Ozturk, I., Sagdic, O., & Ozdemir, C. (2011). Volatile Compounds and bioactivity of Eremurus spectabilis (Ciris), a Turkish wild edible vegetable. Journal of Medicinal Food, 14(10), 1238–1243. DOI: https://doi.org/10.1089/jmf.2010.0262
  • Karaoğlan, E. S., Albayrak, A., Kutlu, Z., & Bayır, Y. (2018). Gastroprotective and antioxidant effects of Eremurus spectabilis Bieb. methanol extract and its isolated component isoorientin on indomethacin induced gastric ulcers in rats. Acta Cirúrgica Brasileira, 33(7), 609-618. DOI: https://doi.org/10.1590/s0102-865020180070000006
  • Koca, I., Karadeniz, B., & Tekguler, B. (2016). Aroma components of green körmen (Allium scorodoprasum L. spp. rotundum) and garlic (Allium sativum) plants. Acta Horticulturae. 1143, 291-296. DOI: https://doi.org/10.17660/ActaHortic.2016.1143.40
  • Le Roux, M., Cronje, J. C., Joubert, E., & Burger, B. V. (2008). Chemical characterization of the constituents of the aroma of honeybush, Cyclopia genistoides. South African Journal of Botany, 74(1), 139–143. DOI: https://doi.org/10.1016/j.sajb.2007.08.006
  • Li, C., Shi, J., Zhang, Y., & Zhang, C. (2000). Constituents of Eremurus chinensis. Journal of Natural Products, 63(5), 653–656.DOI: https://doi.org/10.1021/np9904915
  • Liu, S. Q., & Pilone, G. J. (2000). An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. International Journal of Food Science and Technology, 35 (1), 49–61. DOI: https://doi.org/10.1046/j.1365-2621.2000.00341.x
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There are 48 citations in total.

Details

Primary Language English
Subjects Fruit-Vegetables Technology, Food Sciences (Other)
Journal Section Araştırma Makaleleri
Authors

Belkis Tekgüler 0000-0001-7850-8013

İlkay Koca 0000-0001-6089-8586

Oscar Zannou 0000-0003-1227-1265

Bülent Karadeniz 0000-0003-2392-6589

Early Pub Date March 25, 2024
Publication Date March 25, 2024
Submission Date November 3, 2023
Acceptance Date January 23, 2024
Published in Issue Year 2024 Volume: 28 Issue: 1

Cite

APA Tekgüler, B., Koca, İ., Zannou, O., Karadeniz, B. (2024). Some chemical characteristics and volatile compound profiles of wild foxtail lily (Eremurus spectabilis). Harran Tarım Ve Gıda Bilimleri Dergisi, 28(1), 108-117. https://doi.org/10.29050/harranziraat.1385714

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.