Sakarya'daki bazı baharat çeşitlerinin eser element analizi ve antioksidan özelliklerinin belirlenmesi = Trace element analysis and determination of antioxidant properties of some spice varieties in Sakarya

Abstract

Today, spices determine the identity of both the dishes and the food culture they belong to. A dish made from basically the same ingredients takes on the flavor of the region with the help of spices. Nowadays, more than one type of spice is used in dishes. Spice varieties provide diversity in terms of taste, smell and color. Some spices have a medicinal effect due to the active substances they contain and provide protection against the factors in the food. In this study, we examined Coriander (Coriandrum sativum), Nutmeg (Myristica fragrans), Curry (Curry), Abazawort (Satureja hortensis), Mahlep (Prunus mahaleb), Ginseng (Panax ginseng), Propolis (Propolis), Poppy (Papaver somniferum) found in Sakarya, Cashew spice (Cajun spice), Fenugreek (Trigonella foenumgraecum), Anise (Illicium verum), Plantain (Plantago), Lavender (Lavandula angustifolia), Chaste seed (Vitex agnus-castus), Black pepper (Lavandula stoechas), Allspice (Pimenta dioica), Cardamom (Elettaria cardamomum), Tarragon (Artemisia dracunculus), Marjoram (Origanum majorana) and Yarrow (Achillea millefolium) spice samples were taken. Our spice samples dried in the oven were homogenized after providing appropriate conditions. In our study, the Cu, Fe, Mn, Ni and Zn trace element and antioxidant contents of 20 different spice samples taken from Sakarya were examined. There are many elements found in different forms in nature, and the functions of these elements are to perform different functions in the body. They are very important in terms of cell functions and biology at the chemical, molecular level. Some elements are called trace elements. Elements named as such because of their low amounts are very important for the stabilization of cellular structures. Deficiencies can cause diseases. Evaluating both antioxidant capacities and essential heavy metals (Cu, Fe, Mn, Ni, Zn) contents in spices within the same research study is crucial for a comprehensive evaluation of their effects on health. Although these metals are essential for a variety of biological functions, they can become toxic in excessive amounts. Therefore, understanding their antioxidant properties as well as their concentrations provides insight into the nutritional and therapeutic benefits of spices. This dual analysis helps ensure that spices contribute positively to health without exceeding safe metal intake levels. In this study, antioxidant and heavy metal contents of 20 different spices were measured and presented comparatively. Microwave solubilization method was used to solubilize spice samples. Approximately 1.0 g of dried spice samples was weighed, 8 mL HNO3-H2O2 (6:2, v/v) mixture was added and left for 10 minutes. Digestion conditions for the microwave system were 2 min for 250 W, 2 min for 0 W, 6 min for 250 W, 5 min for 400 W, 8 min for 550 W, and aeration: 8 min. After cooling, the obtained solutions were made up to 25 ml with 1 M HNO3. Recovery values were analyzed using standard reference material. The detection limit, linear range, equation and correlation coefficient of each metal were detected. Zn has the lowest detection limit, while Fe has the highest value. Additionally, high correlation coefficients were provided for all metals. The reason why the microwave solubilization method is preferred is that it is an easier, simpler and more reliable method. After the microwave solubilization method, trace elements were determined by ICP-OES. The accuracy of the proposed method was achieved using apple leaf certified reference material. Average element concentrations in spice samples (Cu), (Fe), (Mn), (Ni), (Zn) are 1.35-28.45, 30.3-857.68, 2.28-539.7 0, respectively. It was found to be 4-4.73, 3.35-76.68 mg/kg. Antioxidants can be briefly defined as molecules that fight against free radicals occurring in the body. It should not be forgotten that the increase in the number of free radicals is associated with life-threatening diseases such as diabetes, heart diseases and cancer. However, antioxidants produced by the body itself are molecules that are very effective in defending free oxygen radicals formed as a result of normal metabolism. Antioxidants are also found in many foods, especially fruits and vegetables. Antioxidant vitamins such as some vitamins E and C found in these foods also stand out because they can function in this way. Preservatives containing antioxidants are also very important for the food industry and are used to extend the shelf life of packaged foods. Free radicals are substances that are constantly formed as a result of metabolic activity in the body. Without antioxidant molecules, free radicals can cause cellular damage in a very short time, resulting in a life-threatening process. However, it should not be forgotten that free radicals play a critical role in some body functions. For example, some cells of the immune system use free radicals to eliminate microbes that cause infection. If the number of free radicals in the body is higher than the antioxidant substance content, a condition called oxidative stress occurs. A prolonged process of oxidative stress results in damage to various important molecules, especially DNA. In some cases, this process may end with cell death. DNA damage is thought to be a very effective condition in the aging process. Care should be taken because DNA damage resulting from oxidative stress may also increase the susceptibility to some diseases such as cancer. Various lifestyle habits, stress and other environmental factors may cause an increase in the amount of free radicals and the level of oxidative stress in the body. More than one method is used to determine the content of antioxidants. In this study, DPPH effect, ABTS test, reducing power and total phenolic substance methods were preferred to determine the antioxidant contents of spices. Standard reference materials used in each method were used separately. The reason for this is that the methods used are alcohol/water based methods. In the study, the antioxidant content of ethanol extracts of spices was first evaluated by DPPH, ABTS, reducing power and total phenolic content tests. Water extracts of spices were also tested within the scope of the study, but ethanol was used due to its low antioxidant capacity. Among the antioxidant methods, propolis, plantain and allspice showed high antioxidant properties in the DPPH Effect, ABTS Test and Reducing Power, while in the total phenolic substance method, propolis, allspice and plantain showed high antioxidant properties. The reason why allspice is higher than plantain in total phenolic content is due to its higher phenolic content. This means that allspice spice has more water-soluble substances than plantain spice. Considering these results, when the trace element and antioxidant contents in the spices were compared with the literature values, no correlation was found between antioxidants and trace elements.