Türkiye'de üretilmiş sumak bitkisinin (Rhus coriara L.) spektroskopik olarak antioksidan aktivite/kapasite tayini
Spectroscopic determination of antioxidant activity/capacity of sumac plant (Rhus coriara L.)
- Tez No: 921986
- Danışmanlar: PROF. DR. BİRSEN ÖZTÜRK, DR. KADRİYE IŞIL BERKER ÇETİN
- Tez Türü: Yüksek Lisans
- Konular: Kimya, Chemistry
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2025
- Dil: Türkçe
- Üniversite: İstanbul Teknik Üniversitesi
- Enstitü: Lisansüstü Eğitim Enstitüsü
- Ana Bilim Dalı: Kimya Ana Bilim Dalı
- Bilim Dalı: Kimya Bilim Dalı
- Sayfa Sayısı: 59
Özet
Sumak (Rhus coriaria L.), Anacardiaceae familyasındaki Rhus cinsine ait bir bitkidir ve bilinen yaklaşık 150 türü bulunmaktadır. Türkiye ve Orta Doğu ülkelerinde genellikle R. coriaria türü yetişmektedir. Yüzyıllardır Doğu ve Güneydoğu Anadolu bölgelerinde, Orta Doğu ve Uzak Doğu ülkelerinde hem yemeklere eklenmek üzere çeşni olarak hem de çeşitli sağlık problemlerinin giderilmesini sağlamak amacıyla farklı şekillerde ve tariflerde kullanılmıştır. Sumak, protein, yağ ve lif içeriğinin çeşitli ve zenginliği sebebiyle besleyici bir bitki olup, özellikle oleik asit bakımından yüksek bir değere sahiptir. Ayrıca, palmitik asit, linoleik asit, kalsiyum, potasyum, sodyum, magnezyum, C vitamini, B6 ve B12 vitaminleri gibi besin öğeleri de içermektedir. Sumak bitkisinin bileşenlerinin neler olduğu ve ne oranla bulunduğunu öğrenebilmek adına literatürde yapılmış çeşitli çalışmalar mevcuttur. Bunlardan en göze çarpanları ise Sumak bitkisinin fenolik yapısı ve antioksidan kapasitesi ile ilgili olanlarıdır. Bu çalışmalar ile sumak bitkisinin yüksek antioksidan kapasitesine sahip olduğunu ve bu özelliği ile sağlık üzerinde olumlu etkiler sağlayabileceğini, günlük beslenme düzenine eklenerek ne kadar fayda elde edilebileceği gözlenmiştir. Antioksidanlar, insan vücudu için pek çok önemli işlevi yerine getirmektedir. Bunlardan en önemli olanı ise serbest radikalleri etkisiz hale getirerek vücutta dengeyi sağlamalıdır. Bu maddeler, serbest radikallerin hücrelere zarar vermesini engelleyerek, sağlık üzerinde koruyucu bir etki yaratır. Serbest radikaller, vücutta gerçekleşen çeşitli yaşamsal faaliyetler sonucu oluşan ve genellikle kararsız yapıya sahip olan moleküllerdir. Bu moleküller normal metabolik süreçlerde üretilmnekte olup yüksek miktarlarda birikmesi halinde tehlike teşkil etmektedir. Tehlikenin sebebi ise serbest radikallerin karasız olan yapılarını kararlı hale getirebilmek için çevre hücrelerden elektron alabilmek için zarar vermesidir. Özellikle Alzheimer, kanser, diyabet ve kalp hastalıkları gibi ciddi sağlık sorunları serbest radikallerin yol açtığı hücresel hasarlar sonucu ortaya çıkabilmektedir. Bu durumun vücutta oluşması halinde antioksidanlar devreye girer ve elektron vererek serbest radikalleri kararlı hale geçirir. Bu bağlamda, antioksidan kapasitesi yüksek besinlerin tüketilmesi, vücuttaki serbest radikal seviyesini dengeleyerek sağlığı korumaya yardımcı olabilir ve çeşitli hastalıklara karşın önlem oluşturabilir. Bu çalışmada, Türkiye'nin farklı yörelerinden farklı yıllarda toplanmış sumak örneklerinin antioksidan kapasitelerinin CUPRAC, FRAP, CERAC ve Spektroflorometrik CERAC yöntemleriyle ölçülmüştür. Kullanılan numuneler; Adıyaman (2021, 2022, 2023), Gaziantep (2023), Şanlıurfa (2023), ve yine Adıyaman bölgesinden toplanmış kurutulmuş bitki (2023) ve çekirdek (2023).
Özet (Çeviri)
Sumac, scientifically known as Rhus coriaria L., belongs to the Anacardiaceae family and is part of the genus Rhus, which comprises approximately 150 species. Among these, the R. coriaria species is predominantly cultivated in countries like Turkey and throughout the Middle East. This plant holds significant cultural and economic importance, having been utilized for centuries across regions such as Eastern and Southeastern Anatolia, the Middle East, and the Far East. Its uses span culinary applications as a seasoning and diverse traditional remedies aimed at addressing various health concerns. This summary delves into the nutritional profile, bioactive components, and antioxidant properties of sumac, with a focus on its implications for health and its potential as a functional food ingredient. Sumac is a nutrient-rich plant that offers a diverse array of macronutrients and micronutrients. Notably, it is abundant in proteins, fats, and dietary fibers, which contribute to its classification as a nourishing food source. A key highlight of sumac's lipid content is its significant concentration of oleic acid, a monounsaturated fatty acid known for its health benefits, particularly in cardiovascular health. In addition to oleic acid, sumac also contains palmitic acid and linoleic acid, both of which contribute to its overall nutritional value. From a mineral perspective, sumac is a good source of calcium, potassium, sodium, and magnesium. These minerals play crucial roles in maintaining bone health, regulating fluid balance, and supporting nerve and muscle functions. Furthermore, the plant is rich in vitamins, including vitamin C, vitamin B6, and vitamin B12. Vitamin C is a potent antioxidant that aids in immune function and skin health, while the B-complex vitamins are essential for energy metabolism and neurological health. The scientific literature provides extensive insights into the bioactive compounds present in sumac. Among these, the phenolic compounds stand out for their significant antioxidant capacity. Phenolics are known to neutralize free radicals, thereby mitigating oxidative stress and its associated cellular damage. Research has consistently demonstrated that sumac possesses high levels of these compounds, making it a potential candidate for dietary interventions aimed at enhancing health and preventing disease. Antioxidants, as a class of bioactive substances, perform numerous critical functions in the human body. Their primary role is to neutralize free radicals—unstable molecules that are produced as byproducts of normal metabolic processes. In excessive amounts, free radicals can cause oxidative damage to cellular components, including DNA, proteins, and lipids. This damage is implicated in the pathogenesis of various chronic diseases, such as Alzheimer's disease, cancer, diabetes, and cardiovascular disorders. Sumac's antioxidant potential is particularly relevant in this context. By contributing to the stabilization of free radicals, the plant's bioactive components help maintain cellular homeostasis and reduce the risk of oxidative damage. This capability is attributed to the high concentration of phenolic acids, flavonoids, and other phytochemicals that are naturally present in sumac. Free radicals are inherently unstable due to the presence of unpaired electrons. They are generated during various physiological processes, such as energy production in the mitochondria. While low levels of free radicals are essential for certain signaling pathways, their excessive accumulation can lead to oxidative stress. Oxidative stress occurs when the production of free radicals exceeds the body's ability to neutralize them using endogenous and dietary antioxidants. In such scenarios, antioxidants play a pivotal role by donating electrons to free radicals without becoming unstable themselves. This stabilizing effect prevents further cellular damage. Sumac, with its high antioxidant capacity, provides a dietary source of these protective compounds. Incorporating antioxidant-rich foods like sumac into daily diets can help mitigate oxidative stress, thereby offering a protective effect against chronic diseases. The ability of sumac to combat oxidative stress has far-reaching implications for health promotion and disease prevention. For instance, the antioxidant activity of sumac can help reduce the risk of neurodegenerative diseases such as Alzheimer's, which are strongly associated with oxidative damage in neural tissues. Similarly, the anti-inflammatory properties of phenolic compounds in sumac can mitigate chronic inflammation, a key driver of diseases like cancer and diabetes. Moreover, the cardiovascular benefits of sumac are noteworthy. The plant's high oleic acid content, combined with its antioxidant properties, can improve lipid profiles and reduce the risk of atherosclerosis. Additionally, sumac's mineral content, particularly potassium and magnesium, supports heart health by regulating blood pressure and maintaining electrolyte balance. In this study, the antioxidant capacities of sumac samples collected from various regions in Turkey were evaluated using multiple methodologies. These methodologies included CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power), CERAC (cerium reducing antioxidant capacity), and spectrofluorometric CERAC techniques. The samples were sourced from Adıyaman (2021, 2022, 2023), Gaziantep (2023), Şanlıurfa (2023), and dried plant and seed samples from Adıyaman (2023). The antioxidant capacity of sumac varied depending on the region and year of collection. This variability could be attributed to differences in environmental factors such as soil composition, climate, and cultivation practices. The use of multiple analytical techniques provided a comprehensive assessment of the antioxidant potential of sumac. CUPRAC and FRAP methods are well-established for measuring reducing capacities, while the spectrofluorometric CERAC method offered additional sensitivity in detecting subtle differences in antioxidant activity. In addition to its antioxidant properties, sumac has been explored for its antimicrobial and anti-inflammatory effects. Studies have shown that sumac extracts exhibit inhibitory activity against a range of bacterial and fungal pathogens, suggesting its potential as a natural food preservative and a complementary agent in managing infections. The presence of tannins and flavonoids in sumac contributes to these antimicrobial properties, disrupting microbial cell walls and interfering with their metabolic processes. The anti-inflammatory properties of sumac are equally significant. Chronic inflammation is a common underlying factor in many diseases, including arthritis, cardiovascular diseases, and certain cancers. Sumac's phenolic compounds have been demonstrated to reduce inflammatory markers, thereby alleviating symptoms and potentially lowering disease risk. These findings support the traditional use of sumac in folk medicine for treating inflammatory conditions. Furthermore, sumac has shown promise in metabolic health management. Research indicates that sumac consumption may help regulate blood glucose levels, making it a potential dietary aid for individuals with diabetes. The bioactive compounds in sumac can enhance insulin sensitivity and reduce postprandial blood sugar spikes, contributing to better glycemic control. The potential anticancer properties of sumac are also an area of growing interest. Preliminary studies have suggested that sumac extracts can induce apoptosis (programmed cell death) in certain cancer cell lines and inhibit tumor growth. While more research is needed to fully understand these effects and their mechanisms, these findings highlight the promising role of sumac in cancer prevention and therapy. Given its wide range of health benefits, sumac is increasingly recognized as a functional food ingredient. Its incorporation into various food products not only enhances flavor but also adds nutritional and therapeutic value. The development of sumac-enriched functional foods, such as beverages, snacks, and condiments, represents a promising avenue for promoting public health. In conclusion, sumac (Rhus coriaria L.) is a multifaceted plant with significant nutritional, antioxidant, antimicrobial, anti-inflammatory, and potential anticancer properties. Its rich composition of bioactive compounds makes it a valuable addition to the diet, offering numerous health benefits. Ongoing research continues to uncover new applications and benefits of sumac, reinforcing its status as a powerful functional food ingredient.
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