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

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).