Determination of in Vitro Antioxidant Enzyme Capacity and Oxidative Stress Levels in Mazı Meşesi (Quercus infectoria)

Abstract

South East Anatolia Region has a large genetic plant diversity due to its physical and different climatic charesteristics. These plants are potential sources of antioxidants that prevent oxidative stress caused by oxygen and photons. In recent years, it has become important to study the antioxidant capacity of many molecules found naturally in foods and biological systems. The reason for this is that it is believed that when the consumption of food rich in antioxidants is increased, the risk of developing different degenerative diseases will be reduced. In this study, it was aimed to measure the antoxidant capacity of Quercus infectoria, G.olivier gal seeds grown in Southeastern Anatolia. Q. infectoria gal seeds from Sanlıurfa province were used in our study. Q. infectoria gal seeds were extracted with water, ethanol and methanol and then antioxidant enzyme activities (catalase and superoxide dismutase) and malondialdehyde levels, which are indicators of oxidative stress were determined by spectrophotometric methods. It was found that the antioxidant capacity (catalase and superoxide dismutase activities) of extracts obtained from ethanol and methanol were higher and their malondialdehyde levels were statistically lower than those obtained from water. However, it was determined that there was no statistically significant difference between the antioxidant capacity and malondialdehyde levels of the extracts obtained from methanol compared to the extracts obtained from ethanol. It has been concluded that Q. infectoria gal seed has a effective antioxidant effect. In addition, it was observed that extracts obtained from ethanol and methanol have higher antioxidant capacity than extracts obtained from water.