Synthesis of suitable microparticule food components for functional foods and investigation of antioxidant properties

Keywords: Resveratrol, functional food, antioxidant capacity The responsibilities brought by the modern world have led to an increase in stress factors in people, and with the realization that this stress causes many diseases, many methods such as yoga and meditation, use of stress-reducing drugs, drinking herbal tea, taking food supplements have been suggested and applied to cope with stress. In this study, both germinated wheat germ-ginger (GSW-GIN), germinated wheatgerm-rosemary (GSW-ROS), germinated wheat germ-asafoetida (GSW-ASA) and ginger-rosemary (GIN-ROS) loaded BSA microparticles and resveratrol-ginger (RES-GIN), resveratrol-rosemary (RES-ROS), resveratrol-asafoetida (RES-ASA) and asafoetida-ginger (ASA-GIN) loaded BSA microspheres, which can be used as food additives or functional food, have been developed. In order to determine the antioxidant capacities of the synthesized compounds, DPPH radical scavenging activities, superoxide anion scavenging activities, hydroxyl radical scavenging activities and total phenolic component contents were detected. In DPPH free radical scavenging capacity analysis, free radical scavenging effectivenesses were found as RES-ASA > RES-ROS> ASA-GIN > RES-GIN, respectively. In the hydroxyl radical scavenging analysis, RES-ASA microspheres were determined as the component with the highest free radical scavenging capacity. In the analysis of superoxide anion scavenging capacity, it was found that the components with the highest superoxide anion scavenging power were RES-ASA microspheres and CBT-ASA microparticles. The compounds with the highest total phenolic component content were found to be RES-ROS and RES-ASA microspheres. When all performed analyzes are evaluated, it is thought that RES-ASA microspheres may be a good food supplement or functional food due to their strong antioxidant properties and rich phenolic component contents.