TY  - JOUR
T1  - OPTIMIZATION OF THE SYNERGISTIC ANTIOXIDANT EFFECT OF SELECTED PHENOLIC COMPOUNDS (GALLIC ACID, ROSMARINIC ACID and CAFFEIC ACID) AND INVESTIGATION OF THEIR ABILITY TO PREVENT FORMATION OF DNA BASE DAMAGE
TT  - SEÇİLMİŞ FENOLİK BİLEŞİKLERİN (GALLİK ASİT, ROSMARİNİK ASİT ve KAFEİK ASİT) SİNERJİSTİK ANTİOKSİDAN ETKİSİNİN OPTİMİZASYONU VE DNA BAZ HASARI OLUŞUMUNU ÖNLEME YETENEKLERİNİN ARAŞTIRILMASI
AU  - Şahin, Saliha
AU  - Bayaçlı, Gizem
AU  - Patır, İlkyaz
AU  - Karkar, Büşra
PY  - 2024
DA  - October
Y2  - 2024
DO  - 10.15237/gida.GD24012
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 777
EP  - 790
VL  - 49
IS  - 5
LA  - en
AB  - Considering the areas of use of phenolic compounds, it is important to determine the concentrations at which they show synergistic and antagonistic interactions for their integration into various systems and their correct use. In this study, the synergistic interaction concentration of rosmarinic acid, gallic acid, and caffeic acid was determined by Folin–Ciocalteu and FRAP methods. The central composite design–response surface methodology was used to determine the optimum concentration for synergistic interaction. As a result of the optimization, caffeic acid, rosmarinic acid, and gallic acid showed synergistic interaction at 7.87 μM, 6.75 μM and 9.42 μM concentrations for Folin–Ciocalteu method; 8.03 μM, 9.34 μM and 6.00 μM concentration for FRAP method respectively. The capacity of phenolic compounds to prevent the formation of DNA base damage products was evaluated by GC–MS/MS. As a result, the synergistic concentration of three phenolics reduces the DNA damage products at 37.17% (FOLIN) and 40.17% (FRAP).
KW  - Antioxidant
KW  - DNA oxidation
KW  - optimization
KW  - phenolic
KW  - synergistic effect
N2  - Fenolik bileşiklerin kullanım alanları düşünüldüğünde, sinerjik ve antagonistik etkileşim gösterdikleri konsantrasyonların belirlenmesi, çeşitli sistemlere entegrasyonları ve doğru kullanımları için önemlidir. Bu çalışmada, rosmarinik asit, gallik asit ve kafeik asidin sinerjik etkileşim konsantrasyonu Folin–Ciocalteu ve FRAP yöntemleri ile belirlenmiştir. Sinerjik etkileşim için optimum konsantrasyonu belirlemek üzere merkezi kompozit dizayn–yanıt yüzeyi metodolojisi kullanılmıştır. Optimizasyon sonucunda kafeik asit, rosmarinik asit ve gallik asit Folin–Ciocalteu yöntemi için sırasıyla 7.87 μM, 6.75 μM ve 9.42 μM konsantrasyonlarında; FRAP yöntemi için 8.03 μM, 9,34 μM ve 6.00 μM konsantrasyonlarında sinerjik etkileşim göstermiştir. Fenolik bileşiklerin DNA baz hasarı ürünlerinin oluşumunu önleme kapasitesi GC–MS/MS ile değerlendirilmiştir. Sonuç olarak, üç fenoliğin sinerjik konsantrasyonu DNA hasar ürünlerini %37.17 (FOLIN) ve %40.17 (FRAP) oranında azaltmaktadır.
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UR  - https://doi.org/10.15237/gida.GD24012
L1  - https://dergipark.org.tr/en/download/article-file/3649094
ER  -