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Journals / Gıda / 2026 / Cilt: 49 Sayı: 5

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

SEÇİLMİŞ FENOLİK BİLEŞİKLERİN (GALLİK ASİT, ROSMARİNİK ASİT ve KAFEİK ASİT) SİNERJİSTİK ANTİOKSİDAN ETKİSİNİN OPTİMİZASYONU VE DNA BAZ HASARI OLUŞUMUNU ÖNLEME YETENEKLERİNİN ARAŞTIRILMASI

Gizem Bayaçlı(Bursa Uludağ Üniversitesi, Karesi Polyester and Petrochemical Industry and Co.)0000-0001-9676-5531
İlkyaz Patır(Bursa Uludağ Üniversitesi)0000-0002-3503-2550
Büşra Karkar(Bursa Uludağ Üniversitesi)0000-0001-6547-5558
Saliha Şahin(BURSA ULUDAĞ ÜNİVERSİTESİ FEN EDEBİYAT FAK. KİMYA)0000-0003-2887-5688
Journal
Gıda
Pages
777–790
Publication Date
2024-10-10
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, the synergistic concentration of three phenolics reduces the DNA damage products at 37.17% (FOLIN) and 40.17% (FRAP).

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact:As a result, the synergistic concentration of three phenolics reduces the DNA damage products at 37.17% (FOLIN) and 40.17% (FRAP).
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan · DNA oksidasyonu · optimizasyon

Abstract

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).

Özet

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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Cite This Article

Bayaçlı, G., Patır, İ., Karkar, B., Şahin, S. (2024). 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. Gıda, Cilt: 49 Sayı: 5, 777–790. https://doi.org/10.15237/gida.GD24012

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