Bazı polifenollerin nanoboyutta hazırlanması ve antioksidatif kapasitelerinin belirlenmesi
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2010
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İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Son yıllarda birçok hastalığın temel nedenleri arasında serbest radikaller ve oksidatif stresin rol oynadığı rapor edilmiştir. Bu nedenle serbest radikalleri ortadan kaldıran ajanlar olarak antioksidan bileşiklerin önemi artmaktadır. Bu çalışma antioksidan özelliği ile bilinen polifenol bileşiklerin nano-boyutta hazırlanarak antioksidan özeliklerindeki değişimin artırılmasını içermektedir. Bu çalışmada kateşol, kafeik asit, p-kumarik asit, dopamin ve 4-metil kateşol nano precipitation tekniği kullanılarak nano boyutta hazırlandı. DPPH, ß-karoten bleaching, indirgeme gücü, ABTS ve OH-. indirgeme gücü in vitro antioksidan aktivite ölçme teknikleri uygulanarak antioksidan aktiviteleri karşılaştırıldı. Kateşolün molekül boyutu 657 nm'den 23.6 nm'ye düşürülmüş ve nano boyutta temel boyuta göre, DPPH antioksidan aktivite ölçümlerinde % 13.65, ABTS antioksidan aktivite ölçümlerinde ise % 12.94 daha fazla antioksidan aktivite gösterdi. Kafeik asitin molekül boyutu 727 nm'den 19.4 nm'ye düşürüldü ve ß-karoten bleaching antioksidan aktivite ölçüm testlerinde nano boyutta, temel boyuta göre % 7.78 daha fazla antioksidan aktivite gösterdi. p-Kumarik asitin molekül boyutu 556 nm'den 24.8 nm'ye düşürüldü ve OH-. indirgeme gücü antioksidan aktivite ölçme testlerinde nano boyutta, temel boyuta göre % 9.23 daha fazla antioksidan aktivite gösterdi. Dopaminin molekül boyutu 657 nm'den 23.6 nm'ye düşürülmüş ve nano boyutta temel boyuta göre DPPH antioksioksidan aktivite ölçümlerinde % 5.23 daha fazla antioksidan aktivite gösterdiği ortaya konmuştur. Kateşol, kafeik asit, p-kumarik asit, dopamin nano boyutta, temel boyuta göre daha fazla antioksidan aktivite gösterdiği, 4-metil kateşolün ise nano boyutla temel boyutla aynı etkiyi gösterdiği görüldü. Bu çalışmada antioksidan özelliği ile bilinen polifenollerin nano-precipitation tekniği kullanılarak antioksidan özelliğini kaybetmeden nano boyutta hazırlanabileceğini ortaya koymuştur.
In recent years it has been reported that free radicals and oxidative stress play important roles in basic causes of some diseases. Thus, the importance of antioxidant compounds is increasing as free radical scavanging agents. This study aims to increase the antioxidant characteristics of polyphenol compounds by preparing them in nano-dimensions. In this study catechol, caffeic acid, p-coumaric acid, dopamin ve 4-metil catechol were prepared by using nano precipitation techniques. Antioxidant activities were compared by using DPPH, ß-karoten bleaching, reducing power, ABTS ve OH-. reducing power with in vitro antioxidan activity measuring techniques. Molecule size of catechol was reduced from 657 nm to 23.6 nm and in ABTS antioxidant activity test it showed % 12.94, in DPPH antioxidant activity test it showed % 13.65 more activity in nano-dimension than in basic-dimension. Molecule size of caffeic acid was brought to nano-dimension by decreasing it from 727 nm to 19.4 nm and in ß-karoten antioxidan activity measurement test, caffeic acid showed % 7.78 more activity in nano-dimension than in basic-dimension. Molecule size of p-coumaric acid was brought to nano-dimension by decreasing from 556 nm to 24.8 nm. In OH-. reducing power antioxidan activity measurement test, p-coumaric acid showed % 9.23 more activity in nano-dimension than in basic-dimension. Molecule size of dopamin was brought to nano-dimension by decreasing from 657 nm to 23.6 nm. In DPPH antioxidan activity measurement test, dopamin showed % 5.23 more activity in nano-dimension than in basic-dimension. It is seen that catechol, caffeic acid, p-coumaric acid, dopamin showed more antioxidan activity in nano-dimension than in basic-dimension, while 4-metil catechol showed the similar activity in both dimensions. It is stated that some polyphenols known for their antioxidant caharacteristics can be prepared in nano-dimension without losing their antioxidant characteristics by using nano-precipitation techniques.
In recent years it has been reported that free radicals and oxidative stress play important roles in basic causes of some diseases. Thus, the importance of antioxidant compounds is increasing as free radical scavanging agents. This study aims to increase the antioxidant characteristics of polyphenol compounds by preparing them in nano-dimensions. In this study catechol, caffeic acid, p-coumaric acid, dopamin ve 4-metil catechol were prepared by using nano precipitation techniques. Antioxidant activities were compared by using DPPH, ß-karoten bleaching, reducing power, ABTS ve OH-. reducing power with in vitro antioxidan activity measuring techniques. Molecule size of catechol was reduced from 657 nm to 23.6 nm and in ABTS antioxidant activity test it showed % 12.94, in DPPH antioxidant activity test it showed % 13.65 more activity in nano-dimension than in basic-dimension. Molecule size of caffeic acid was brought to nano-dimension by decreasing it from 727 nm to 19.4 nm and in ß-karoten antioxidan activity measurement test, caffeic acid showed % 7.78 more activity in nano-dimension than in basic-dimension. Molecule size of p-coumaric acid was brought to nano-dimension by decreasing from 556 nm to 24.8 nm. In OH-. reducing power antioxidan activity measurement test, p-coumaric acid showed % 9.23 more activity in nano-dimension than in basic-dimension. Molecule size of dopamin was brought to nano-dimension by decreasing from 657 nm to 23.6 nm. In DPPH antioxidan activity measurement test, dopamin showed % 5.23 more activity in nano-dimension than in basic-dimension. It is seen that catechol, caffeic acid, p-coumaric acid, dopamin showed more antioxidan activity in nano-dimension than in basic-dimension, while 4-metil catechol showed the similar activity in both dimensions. It is stated that some polyphenols known for their antioxidant caharacteristics can be prepared in nano-dimension without losing their antioxidant characteristics by using nano-precipitation techniques.
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Yılmaz, K. (2010). Bazı polifenollerin nanoboyutta hazırlanması ve antioksidatif kapasitelerinin belirlenmesi. İnönü Üniversitesi Fen Bilimleri Enstitüsü. 1-69 ss.
