Saliha Şahin, Büşra Karkar, Mesut Ertan Güneş

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

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.

Anahtar Kelimeler:

HPLC, CHROMAC, DNA oksidasyonu, fenolik bileşikler, Kestane arı poleni, fenolik bileşikler

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

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.

Keywords:

HPLC, CHROMAC, DNA oxidation, phenolic compounds, Chestnut bee pollen, phenolic compounds,

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