The Physical, Chemical and Antioxidant Properties of the Leafs of Chaerophyllum byzantinum Boiss. Plants

Abstract

Objective: Chaerophyllum byzantinum Boiss. is a plant which is popularly consumed in the Black Sea Region/Turkey. In spring, the leafs of the plant are mainly used for soup making. This study was carried out in order to determine the physical, chemical and antioxidant properties of the leafs of the plants consumed by people. Material and Methods: The plants were obtained from 8 different locations in Samsun/Turkey. The color, pH, dry matter, ash, crude protein, cellulose, crude fat, total phenolics and antioxidant activity (FRAP and DPPH) analysis were performed to the samples. Results: The results of analysis performed to the leafs of the plants were found as; Lightness (L) 36.99 +/- 2.84, greenness (a) -12.56 +/- 1.60, yellowness (b) 15.79 +/- 2.14, dry matter 16.43 +/- 0.41%, ash 2.03 +/- 0.20%, crude cellulose 1.95 +/- 0.23%, crude protein 4.36 +/- 0.31%, crude fat 0.57 +/- 0.16%, total phenolics 2890.15 +/- 945.33 mg/kg, FRAP 7406.68 +/- 4728.03 mu mol/g and EC50 value 1.00 +/- 0.61 mg/ml, respectively. Conclusion: It has been observed that the plant, which is a good dietary fiber and mineral source, also has high phenolic compounds and antioxidant activity. However, the changes in phenolic compounds and antioxidant activity were found to be quite wide. Growing conditions seem to have a significant effect on the bioactive compounds than the physical and chemical properties.