Saliha ŞAHİN, Büşra KARKAR, M Ertan GÜNEŞ

ANTIOXIDATIVE EFFECT OF TURKISH CHESTNUT BEE POLLEN ON DNA OXIDATION SYSTEM AND ITS PHENOLIC COMPOUNDS

Kestane arı poleni antioksidan özelliği yüksek doğal bir arı ürünüdür. Bu çalışmada kestane arı poleninde bulunan fenolik bileşikler HPLC-DAD cihazı ile tayin edilmiştir. Kestane poleninden antioksidan bileşiklerin ekstraksiyonu için etanol, su ve metanol çözücüleri kullanılmıştır. Ekstraktların toplam fenolik madde içeriği ve antioksidan kapasiteleri sırasıyla Folin-Ciocalteu, CHROMAC (Cr (VI) indirgen antioksidan kapasite) ve FRAP (demir iyonu indirgeyici antioksidan güç) yöntemleri ile belirlenmiştir. Fenolik madde miktarları ve spektroskopik sonuçlar (toplam fenolik miktarları ve antioksidan kapasiteleri) karşılaştırıldığında arı poleninden antioksidan bileşiklerin ekstraksiyonu için en iyi çözücünün etanol olduğu bulunmuştur. Pinocembrin, chrysin, galangin ve hyperoside sırasıyla 1.246, 0.332, 0.122 and 0.516 mg/g örnek içeriği ile kestane arı poleninde bulunan başlıca fenolik bileşiklerdir. Bununla birlikte Fenton ortamında, kestane poleninin DNA oksidasyonunu %11 oranında önlediği belirlenmiştir

TÜRK KESTANE ARI POLENİNİN DNA OKSİDASYON SİSTEMİ ÜZERİNDEKİ ANTİOKSİDAN ETKİSİ VE FENOLİK BİLEŞİKLERİ

Chestnut bee pollen is a high antioxidative natural bee product. In this study the phenolic compounds in chestnut bee pollen were determined by HPLC-DAD system. Ethanol, water and methanol were used for the extraction of antioxidant compounds from chestnut bee pollen. The total phenolic contents and antioxidant capacities of extracts were determined by Folin-Ciocalteu, CHROMAC (Cr(VI) reduction antioxidant capacity) and FRAP (ferric reducing antioxidant power) methods, respectively. When compared the amounts of phenolic compounds and spectroscopic results (total phenolic contents and antioxidant capacities), the most suitable solvent was found ethanol for the extraction of antioxidant compounds from bee pollen. The major phenolic compounds in the chestnut bee pollen were determined as pinocembrin, chrysin, galangin and hyperoside with the contents of 1.246, 0.332, 0.122 and 0.516 mg/g of bee pollen, respectively. And also it was determined that the chestnut bee pollen was inhibited 11% of DNA oxidation in Fenton medium

PDF

___

Aybastıer, Ö., Şahin, S., & Demir, C. (2013). Response surface optimized ultrasonic-assisted extraction of quercetin and isolation of phenolic compounds from hypericum perforatum l. by column chromatography. Sep Sci Technol, 48(11), 1665–1674. https://doi.org/10.1080/01496395.2012.760603
Benzine, I.F.F. & Strain, J.J. (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal Biochem. 239, 70-76.
Bogdanov, S. (2004). Quality standards of bee pollen and beeswax. Apiacta, 38(August), 334– 341.
Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev, 56(11), 317–333. https://doi.org/10.1111/j.1753- 4887.1998.tb01670.x
Chang, S. S., Ostric-Matijasevic, B., Hsıeh, O. A. L., & Huang, C.-L. (1977). Natural antıoxidants from rosemary and sage. J Food Sci, 42(4), 1102– 1106.
Chen, Y., Xiong, H., Zhang, X., & Wang, S. (2012). Electrochemical detection of in situ dna damage induced by enzyme-catalyzed fenton reaction. part II in hydrophobic room temperature ionic liquid. Microchim Acta, 178(1–2), 37–43. https://doi.org/10.1007/s00604-012- 0809-2
Dawbaa, S., Aybastıer, Ö., & Demir, C. (2017). Ultrasensitive determination of DNA oxidation products by gas chromatography–tandem mass spectrometry and the role of antioxidants in the prevention of oxidative damage. J Chromatogr B, 1051, 84–91. https://doi.org/10.1016/j.jchromb. 2017.03.014
Dizdaroglu, M. (2012). Oxidatively induced DNA damage: Mechanisms, repair and disease. Cancer Lett, 327(1–2), 26–47. https://doi.org/10.1016/ j.canlet.2012.01.016
Eraslan, G., Kanbur, M., Silici, S., & Karabacak, M. (2010). Beneficial effect of pine honey on trichlorfon induced some biochemical alterations in mice. Ecotoxicol Environ Saf, 73(5), 1084–1091. https://doi.org/10.1016/j.ecoenv.2010.02.017
Güneş, M. E., Şahin, S., Demir, C., Borum, E., & Tosunoğlu, A. (2016). Determination of phenolic compounds profile in chestnut and floral honeys and their antioxidant and antimicrobial activities. J Food Biochem, (August), 1–12. https://doi.org/ 10.1111/jfbc.12345
Kao, Y. T., Lu, M. J., & Chen, C. (2011). Preliminary analyses of phenolic compounds and antioxidant activities in tea pollen extracts. J Food Drug Anal, 19(4), 470–477.
Louveaux, J., Maurizio, A., & Vorwohl, G. (1978). Methods of melissopalynology. Bee World, 59, 139–157.
Leite, J. P. V, Rastrelli, L., Romussi, G., Oliveira, A. B., Vilegas, J. H. Y., Vilegas, W., & Pizza, C. (2001). Isolation and HPLC quantitative analysis of flavonoid glycosides from Brazilian beverages (Maytenus ilicifolia and M. aquifolium). J Agric Food Chem, 49(8), 3796–3801. https://doi.org/10.1021/jf010294n
Mi, J. C., Howard, L. R., Prior, R. L., & Clark, J. R. (2004). Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry. J Sci Food Agric, 84(13), 1771–1782. https://doi.org/10.1002/jsfa.1885
Moroney, M.-A., Alcaraz, M. J., Forder, R. A., Carey, F., & Hoult, J. R. S. (1988). Selectivity of Neutrophil 5-Lipoxygenase and Cyclo-oxygenase Inhibition by an Anti-inflammatory Flavonoid Glycoside and Related Aglycone Flavonoids. J Pharm Pharmacol, 40(11), 787–792.
Nasır, N., Şahin, S., Çakmak, Z. E., & Çakmak, T. (2017). Optimization of ultrasonic-assisted extraction via multiresponse surface for high antioxidant recovery from Chlorella sp . ( Chlorophyta ), Phycologia, 56(April), 1–10. https://doi.org/10.2216/16132.1
Rzepecka-Stojko, A., Drżał, A., Stojko, J., & Buszman, E. (2014). Effect of storage conditions on antioxidant activity of bee pollen extracts. Med Weter, 70(12),740-744.
Silva, B. M., Andrade, P. B., Valentão, P., Ferreres, F., Seabra, R. M., & Ferreira, M. A. (2004). Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: Antioxidant activity. J Agric Food Chem, 52(15), 4705–4712. https://doi.org/10.1021/jf040057v
Şahin, S., & Demir, C. (2013). Antioksidan kapasite tayin yöntemi. Turkey. Retrieved from http://online.turkpatent.gov.tr/EPATENT/ser vlet/PreSearchRequestManager
Veitch, N. C., & Grayer, R. J. (2011). Flavonoids and their glycosides, including anthocyanins. Nat Prod Rep, 28(10), 1626. https://doi.org/10.1039/c1np00044f
Yildiz, O., Can, Z., Saral, Ö., Yuluǧ, E., Öztürk, F., Aliyazicioǧlu, R., Kolayli, S. (2013a). Hepatoprotective potential of chestnut bee pollen on carbon tetrachloride-induced hepatic damages in rats. Evid Based Complement Alternat Med, 2013. https://doi.org/10.1155/2013/461478
Yildiz, O., Karahalil, F., Can, Z., Sahin, H., & Kolayli, S. (2013b). Total monoamine oxidase (MAO) inhibition by chestnut honey, pollen and propolis. J Enzyme Inhib Med Chem, 29(5), 690– 694.
https://doi.org/10.3109/14756366.2013.843171