Comparison of Chemical Composition and Antioxidant Activity Of Fresh and Fermented Gilaburu (Viburnum opulus L.)

Kılıçkaya Selvi E.

4th International Eurasian Conference on Science, Engineering and Technology, İstanbul, Turkey, 14 - 16 December 2022, pp.86

  • Publication Type: Conference Paper / Summary Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.86
  • Kayseri University Affiliated: Yes


Viburnum opulus L.with the common name Gilaburu belong to the family of Caprifoliaceae. This plants is widely grown particularly in Kayseri region in Turkey. Gilaburu fruits are traditionally used in the treatment of kidney problems and kidney stones. Additionally, it has sedative effects, acts as a vasodilator and an effective antispasmodic that helps to relieve muscle cramps and spasms (1). Fresh and fermented Gilaburu fruits were extracted with methanol (40 C) in a ultrasonic bath (Heidolph, America) for 1 hours. Filtered extracts were evaporated and dissolved with methanol for antioxidant activity. The extracts were analyzed by high-performance liquid chromatography with diode array detector (HPLC-DAD) to identify and quantify their phenolic compounds. Antioxidant potential of the methanol extracts of fresh and fermented Gilaburu fruits were characterized with total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ABTS [2,20 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)]. Gallic acid, chlorogenic acid, 2,5-dihydroxybenzoic acid, caffeic acid, rutin, p-coumaric acid, quercetin, kaempferol and isorhamnetin were detected in different amounts in the all extracts. Fermentation process positively influenced total phenolic and total flavonoid content, DPPH radical scavenging activity, ABTS+ activity