Abstract
Propolis
biyolojik aktif değeri yüksek doğal bir arı ürün olduğu için takviye edici gıda
olarak değişik formülasyon ve paketlerde tüketilmektedir. Propolisin içeriği
toplanma biçimi ve zamanı, arı ırkı ve toplandığı bölgenin florasına bağlı
olarak değişmektedir. Bu nedenle standardize ham propolis elde etmek mümkün
değildir fakat farklı çözücüler kullanılarak hazırlanan propolis
ekstraktlarının standardize edilmesi mümkündür. Yapılan bu çalışma da
Türkiye'nin değişik market ve aktarlarından toplanan ticari propolis
ekstraktlarının bazı kalite parametreleri karşılaştırıldı. 20 değişik propolis
ekstraktının briks, balsam, toplam fenolik madde miktarı (TFM), toplam
flavonoid madde miktarı (TFMM) ve kondense tanen madde (KTM) miktarları
ölçüldü. Çalışma sonucunda briks değerinin etanolik propolis ekstraktları için
25 ile 61 arasında, balsam değerlerinin %7.1 ile %95 arasında, TFM’ nin %1 ile
%95 arasında, TFMM’nin %0.1 ile %7.8 arasında ve KTM’ nin %0.04 ile %0.4
arasında değiştiği tespit edildi. Propolis özütlerinin hazırlanması,
tüketilmesi ve standardize edilmesinde bu parametrelerin önemli rol alabileceği
görülmektedir.
References
- Ahmet, F. (2008). Toxicological effects of ethanol on human health, Critical Reviews in Toxicology 25 (4): 347-367.
- Ahn, M. R., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F., Nakayama, T. (2007). Antioxidant activity and constituents of propolis collected in various areas of China, Food Chemistry 101: 1383-1392.
- Aliyazıcıoglu, R., Sahin, H., Erturk, O., Ulusoy, E., Kolayli, S. (2013). Properties of phenolic composition and biological activity of propolis from Turkey. International Journal of Food Properties 16: 277-287.
- Baltas, N., Karaoglu, S.A., Tarakci, C., Kolayli, S. (2016). Effect of propolis in gastric disorders: inhibition studies on the growth of Helicobacter pylori and production of its urease. Journal of Enzyme Inhibition and Medicinal Chemistry 31:2.
- Bonvehi, J. S., Gutierrez, A. L. (2011). Antioxidant activity and total phenolics of propolis from the Basque Country (Northeastern Spain). Am. Oil Chem. So. 88: 1387–1395.
- Cardoso, J.G., Ioriob, N.L.P., Rodrigues, L.F., Courib, M.L.B., Farah, A., Maia, L.C., Antonio, A.G. (2016). Influence of a Brazilian wild green propolis on the enamel mineral loss and Streptococcus mutans’ count in dental biofilm. Archives of Oral Biology 65: 77–81.
- Cunha, I.B. S., Sawaya, A. C.H.F., Caetano, F.M., Shimizu, M.T., Marcucci, M.C., Drezza, F.T., Povia, G.S., Carvalho, P. (2004). Factors that Influence the yield and composition of Brazilian propolis extracts. J. Braz. Chem. Soc. 15 (6): 964-970.
- Fukumoto L. R., Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal Agriculture Food Chemistry 48: 3597-3604.
- Herrera, C.L., Alvear, M., Barrientos, L., Montenegro, G., Salazar, L.A. (2010). The antifungal effect of six commercial extracts of Chilean propolis on Candida spp., Cien. Inv. Agr. 37(1):75-84.
- Huang, S., Zhang, C., Wang, K., Li, G., Hu, F. (2014). Recent advances in the chemical composition of propolis. Molecules. 19: 19610-19632.
- Julkunen-Titto R. (1985). Phenolic constituents in the leaves of Northern Willows: Methods for the analysis of certain phenolics. J. Agric. Food Chem. 33: 213–217.
- Keskin, M. (2018). Propolis ve Özütlerinin Kalite Parametrelerinin Belirlenmesi ve Enkapsülasyonu. Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi.
- Keskin, M., Kolaylı, S. (2018). Standardization of propolis, Is it possible?, U. Bee J. 18 (2): 101-110.
- Khanbabaee, K., Ree, T. (2001). Tannins: Classification and definition, Nat. Prod. Rep. 18: 641–649.
- Li, F., Awale, S., Tezuka, Y., Kadota, S. (2008). Cytotoxic constituents from Brazilian red propolis and their structure–activity relationship, Bioorg. Med. Chem. 16: 5434–5440.
- Mayworm, M. A. S., Lima, C. A., Tomba, A. C. B., Fernandes-Silva, C. C., Salatino, M. L. F., Salatino, A. (2014). Does propolis contain tannins? Complementary and Alternative Medicine. 4.
- Pastor, C., Sánchez-González, L., Marcilla, A., Chiralt, A., Cháfer, M., Chelo González-Martínez, C. (2011). Quality and safety of table grapes coated with hydroxypropylmethylcellulose edible coatings containing propolis extract. Postharvest Biology and Technology. 60: 64–70.
- Popova, M., Giannopoulou, E., Skalicka-Wo´zniak, K., Graikou, K., Widelski, J., Bankova, V., Kalofonos, H., Sivolapenko, G., Gaweł-Beben, K., Antosiewicz, B., Chinou, I. (2017). Characterization and biological evaluation of propolis from Poland. Molecules. 22: 1159.
- Pujirahayu, N., Ritonga, H., Uslinawaty, Z. (2014). Properties an flavonoids content in propolis of some extraction method of raw propolis. Innovare Academic Sciences. 6 (6): 338-340.
- Sahlan, M., Supardi, T. (2013). Encapsulation of Indonesian propolis by Casein Micelle. International Journal of Pharma and Bio Sciences. 4(1): 297-305.
- Singleton, V. L., Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16: 144-158.
- Singleton, V. L., Orthofer R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology. 299: 152-178.
- Woisky, R. G., Salatino, A. (1998). Analysis of propolis: some parameters and procedures for chemical quality control. Journal of Apicultural Research. 37(2): 99-105.
Abstract
Propolis is a natural bee
product, which contains a high amount of biological active components. It is
consumed in different extract forms as supplementary food. Standardization of raw propolis is difficult
because the composition of raw propolis depends on many factors such as flora
of the area, harvesting season, collection style, and bee strain. However,
standardization of propolis extract prepared with ethanol rather than raw
propolis is achievable. In this study, different commercial propolis
extracts were purchased from markets and their quality parameters were compared
with each other. The amount of brix, balsam, total phenolic, total flavonoids
and condensed tannins were determined in twenty different commercial propolis
extracts. Results showed that the amount of brix ranges from 0 to 61, balsam
from 7.1% to 95%, total phenolic content from 1% to 9.5%, total flavonoids from
0.1% to 7.8%, and condensed tannins from 0.004% to 0.4% for the ethanolic
propolis extracts. Our results suggest that these parameters may play an
important role in the preparation, consumption, and standardization of propolis
extracts.
References
- Ahmet, F. (2008). Toxicological effects of ethanol on human health, Critical Reviews in Toxicology 25 (4): 347-367.
- Ahn, M. R., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F., Nakayama, T. (2007). Antioxidant activity and constituents of propolis collected in various areas of China, Food Chemistry 101: 1383-1392.
- Aliyazıcıoglu, R., Sahin, H., Erturk, O., Ulusoy, E., Kolayli, S. (2013). Properties of phenolic composition and biological activity of propolis from Turkey. International Journal of Food Properties 16: 277-287.
- Baltas, N., Karaoglu, S.A., Tarakci, C., Kolayli, S. (2016). Effect of propolis in gastric disorders: inhibition studies on the growth of Helicobacter pylori and production of its urease. Journal of Enzyme Inhibition and Medicinal Chemistry 31:2.
- Bonvehi, J. S., Gutierrez, A. L. (2011). Antioxidant activity and total phenolics of propolis from the Basque Country (Northeastern Spain). Am. Oil Chem. So. 88: 1387–1395.
- Cardoso, J.G., Ioriob, N.L.P., Rodrigues, L.F., Courib, M.L.B., Farah, A., Maia, L.C., Antonio, A.G. (2016). Influence of a Brazilian wild green propolis on the enamel mineral loss and Streptococcus mutans’ count in dental biofilm. Archives of Oral Biology 65: 77–81.
- Cunha, I.B. S., Sawaya, A. C.H.F., Caetano, F.M., Shimizu, M.T., Marcucci, M.C., Drezza, F.T., Povia, G.S., Carvalho, P. (2004). Factors that Influence the yield and composition of Brazilian propolis extracts. J. Braz. Chem. Soc. 15 (6): 964-970.
- Fukumoto L. R., Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal Agriculture Food Chemistry 48: 3597-3604.
- Herrera, C.L., Alvear, M., Barrientos, L., Montenegro, G., Salazar, L.A. (2010). The antifungal effect of six commercial extracts of Chilean propolis on Candida spp., Cien. Inv. Agr. 37(1):75-84.
- Huang, S., Zhang, C., Wang, K., Li, G., Hu, F. (2014). Recent advances in the chemical composition of propolis. Molecules. 19: 19610-19632.
- Julkunen-Titto R. (1985). Phenolic constituents in the leaves of Northern Willows: Methods for the analysis of certain phenolics. J. Agric. Food Chem. 33: 213–217.
- Keskin, M. (2018). Propolis ve Özütlerinin Kalite Parametrelerinin Belirlenmesi ve Enkapsülasyonu. Karadeniz Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi.
- Keskin, M., Kolaylı, S. (2018). Standardization of propolis, Is it possible?, U. Bee J. 18 (2): 101-110.
- Khanbabaee, K., Ree, T. (2001). Tannins: Classification and definition, Nat. Prod. Rep. 18: 641–649.
- Li, F., Awale, S., Tezuka, Y., Kadota, S. (2008). Cytotoxic constituents from Brazilian red propolis and their structure–activity relationship, Bioorg. Med. Chem. 16: 5434–5440.
- Mayworm, M. A. S., Lima, C. A., Tomba, A. C. B., Fernandes-Silva, C. C., Salatino, M. L. F., Salatino, A. (2014). Does propolis contain tannins? Complementary and Alternative Medicine. 4.
- Pastor, C., Sánchez-González, L., Marcilla, A., Chiralt, A., Cháfer, M., Chelo González-Martínez, C. (2011). Quality and safety of table grapes coated with hydroxypropylmethylcellulose edible coatings containing propolis extract. Postharvest Biology and Technology. 60: 64–70.
- Popova, M., Giannopoulou, E., Skalicka-Wo´zniak, K., Graikou, K., Widelski, J., Bankova, V., Kalofonos, H., Sivolapenko, G., Gaweł-Beben, K., Antosiewicz, B., Chinou, I. (2017). Characterization and biological evaluation of propolis from Poland. Molecules. 22: 1159.
- Pujirahayu, N., Ritonga, H., Uslinawaty, Z. (2014). Properties an flavonoids content in propolis of some extraction method of raw propolis. Innovare Academic Sciences. 6 (6): 338-340.
- Sahlan, M., Supardi, T. (2013). Encapsulation of Indonesian propolis by Casein Micelle. International Journal of Pharma and Bio Sciences. 4(1): 297-305.
- Singleton, V. L., Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16: 144-158.
- Singleton, V. L., Orthofer R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology. 299: 152-178.
- Woisky, R. G., Salatino, A. (1998). Analysis of propolis: some parameters and procedures for chemical quality control. Journal of Apicultural Research. 37(2): 99-105.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Research Articles |
| Authors | |
| Publication Date | May 29, 2019 |
| Acceptance Date | March 11, 2019 |
| Published in Issue | Year 2019 Volume: 19 Issue: 1 |
Cited By
Palynological, chemical, antimicrobial, and enzyme inhibition properties of Cannabis sativa L. propolis
European Food Research and Technology
https://doi.org/10.1007/s00217-023-04284-z
Propolis ve Ruminantlarda Alternatif Yem Katkı Maddesi Olarak Kullanımı
Dicle Üniversitesi Veteriner Fakültesi Dergisi
https://doi.org/10.47027/duvetfd.1095804
FONKSİYONEL BİR ÜRÜN OLAN PROPOLİSİN SAĞLIK ÜZERİNE ETKİSİ
Uludağ Arıcılık Dergisi
Sultan ACUN
https://doi.org/10.31467/uluaricilik.770477
Important Note: Since the author-referee information is kept confidential on both sides in our journal, both the author and the referees must upload the document to the system after removing their personal information in the review document section.
Note: Authors can also use homepage of our Journal.
https://creativecommons.org/licenses/by-nc-nd/4.0/
This work is licensed under Attribution-NonCommercial-NoDerivatives 4.0 International.