Year 2019, Volume 22 , Issue 6, Pages 922 - 927 2019-12-31

Kapsaisin Saflaştırılması ve Moleküler Biyolojik Aktivite Değerlendirmesi
Purification of Capsaicin and Molecular Biological Activity Evaluation

Sibel BAYIL OĞUZKAN [1] , Halil İbrahim UĞRAŞ [2]

Kırmızı biberler Dicotiledon sınıfına ait bitki türleridir. Bu biberler Türkiye’nin güney bölgesinde yaygın olmakla beraber tüm dünyada hem üretilmekte hem de tüketilmektedir. Kapsaisin, kırmızı biberlerdeki en önemli etken maddedir. Bu amaçla, bu çalışmada hem tatlı kırmızı biberlerden saflaştırdığımız kapsaisinin oksidan durumu, antiradikalik aktvitesive DNA koruyuculuğu gibi bazı moleküler biyolojik aktiviteleri araştırılmıştır. Bu çalışmada saflaştırılan kapsaisinin diklormetan ve metonal çözücüsündeki ekstrakları kullanıldı. Antiradikalik aktiviteiçin DPPH metodu kullanıldı. DNA koruyucu aktivite için pBR322 plazmid DNA yöntemi kullanılmıştır. En yüksek antioksidan aktivite, saflaştırılmış kapsaisin ekstraklarından methanol çözeltisinde belirlendi, ayrıca en yüksek antiradikalik aktivite kırmızı tatlı biberde bulundu. Ayrıca, diklormetandaki ekstraksiyonda DNA koruyucu aktivitesinin metanolünkinden daha yüksek olduğu bulundu.

Red peppers, belonging to Dicotyledonae class, are produced and consumed all over the world including the southern regions of Turkey. Capsaicin is the most important active ingredient in red peppers. For this purpose, in this study, some molecular biological activities such as oxidant status, antiradical activity and DNA preservation of purified capsaicin from red peppers were investigated. Pure capsaicin was used in to dichloromethane and methanol solution. Antiradical activity was determined by DPPH method. DNA protective activities was analyzed by using pBR322 plasmid DNA. The highest antioxidant activity was determined in methanol solution from the purified capsaicin extracts. Also the highest antiradical activity was found in red sweet pepper. In addition, DNA protective activity of the extraction in dichotolone was found to be higher than that of methanol.

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Primary Language en
Subjects Basic Sciences

Orcid: 0000-0003-0254-6915
Author: Sibel BAYIL OĞUZKAN (Primary Author)
Country: Turkey

Orcid: 0000-0002-1633-967X
Author: Halil İbrahim UĞRAŞ
Country: Turkey

Thanks Authors would like to thank to Gaziantep University, Biology Department.

Publication Date : December 31, 2019

APA BAYIL OĞUZKAN, S , UĞRAŞ, H . (2019). Purification of Capsaicin and Molecular Biological Activity Evaluation. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi , 22 (6) , 922-927 . DOI: 10.18016/