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Türkiye Artvin İli Hatila Vadisi ve Macahel Arı Ürünlerinin Farklı Çözücülerdeki Fenolik İçeriklerinin ve Antioksidan Aktivitelerinin Belirlenmesi

Yıl 2024, Cilt: 27 Sayı: 4, 949 - 957, 15.08.2024

Tuğba Nigar Bozkuş

https://doi.org/10.18016/ksutarimdoga.vi.1331388

Öz

Bu çalışma, Türkiye’nin Artvin ili Hatila Vadisi ve Macahel yöresinin farklı çözücülerle hazırlanan arı ürünlerinin ekstraktlarını fenolik içerik ve antioksidan aktivite yönünden belirlemektedir. Bu amaçla arı sütü ve balın su ve etanol ekstraktları; polen ve propolisin su, etanol, %70 etanol, propilen glikol ve %70 propilen glikol ekstraktları, toplam polifenol ve flavonoid içerik ve demir indirgeyici güç açısından analiz edilmiştir. Analiz sonuçları Macahel balı ve propolisinin Hatila balı ve propolisine göre daha yüksek fenolik içeriğe ve antioksidan aktiviteye sahip olduğunu göstermiştir. Karışımları da hazırlanan her iki yörenin propolisi polifenol ve flavonoid içerik ve demir indirgeyici güç bakımından Macahel propolisi > Hatila + Macahel propolisi > Hatila propolisi olarak belirlenmiştir. %70 etanol ve %70 propilen glikollü propolis örnekleri daha yüksek çözünürlüğe sahip olmakla birlikte en düşük çözünürlük suda olmuştur. Bu farklılıklar, arı ürünlerinin toplandığı bölgenin coğrafi konumu, botanik çeşitliliği ve ekstraksiyon için kullanılan çözücüye bağlı olarak değişmektedir.

Anahtar Kelimeler

Artvin Arı ürünleri Fenolik içerik Antioksidan aktivite

Proje Numarası

2021.M90.02.03

Kaynakça

  • Agüero, M. B., Svetaz, L., Sanchez, M., Luna, L., Lima, B., Lopez, M. L., Zacchino, S., Palermo, J., Wunderlin, D., Feresin, G. E., & Tapia, A. (2011). Argentinean Andean propolis associated with the medicinal plant Larrea nitida Cav. (Zygophyllaceae). HPLC-MS and GC-MS characterization and antifungal Activity. Food and Chemical Toxicology, 49(9), 1970-1978. https://doi.org/10.1016/j.fct.2011.05.008.
  • 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(4), 1383-1392. https://doi.org/ 10.1016/j.foodchem.2006.03.045.
  • Al, M. L., Daniel, D., Moise, A., Bobis, O., Laslo, L., & Bogdanov, S. (2009). Physico-chemical and Bioactive Properties of Different Floral Origin Honeys from Romania. Food Chemistry, 112(4), 863-867. https://doi.org/10.1016/j.foodchem. 2008.06.055.
  • 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(2), 277-287. https://doi.org/10.1080/ 10942912.2010.551312.
  • Aljadi, A. M., & Kamaruddin, M. Y. (2004). Evaluation of The Phenolic Contents and Antioxidant Capacities of Two Malaysian Floral Honeys. Food Chemistry, 85(4), 513-518. https://doi.org/10.1016/ S0308-8146(02)00596-4.
  • Al-Mamary, M., Al-Meeri A., & Al-Habori, M. (2002). Antioxidant Activities and Total Phenolics of Different Types of Honey. Nutrition Research, 22(9), 1041-1047. https://doi.org/10.1016/S0271-5317(02)00406-2.
  • Anonymus, (2021). Macahel Camili Biyosfer Rezervi. https://www.macahel.com (Alınma Tarihi: 20.09.2021).
  • Bertoncelj, J., Dobersek, U., Jamnik, M., & Golob, T. (2007). Evaluation of The Phenolic Content, Antioxidant Activity, and Colour of Slovenian Honey. Food Chemistry, 105(2), 822-828. https://doi.org/10.1016/j.foodchem.2007.01.060.
  • Bozkuş, T. N., & Değer, O. (2022). Comparison of total phenolic contents and antioxidant activities of propolis in different solvents. Food and Health, 8(2), 111-117. https://doi.org/10.3153/FH22011.
  • Buratti, S., Benedetti, S., & Cosio, M. S. (2007). Evaluation of the antioxidant power of honey, propolis, and royal jelly by amperometric flow injection analysis. Talanta, 71(3), 1387-1392. https://doi.org/10.1016/j.talanta.2006.07.006.
  • Burdock, G. A. (1998). Review of the biological properties and toxicity of bee propolis (Propolis). Food and Chemical Toxicology, 36(4), 347-363. https://doi.org/10.1016/S0278-6915(97)00145-2.
  • Campos, M. G. R., Frigerio C., Lopes, J., & Bogdanov, S. (2010). What is the Future of Bee Pollen? Journal of ApiProduct and ApiMedical Science, 2(4), 131-144. https://doi.org/10.3896/IBRA.4.02.4.01.
  • Chang, C. C., Yang, M. H., Wen, H. M., & Chern, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3), 178-182. https://doi.org/10.38212/2224-6614.2748.
  • Choi, Y. M., Noh, D. O., Cho, S. Y., Suh, H. J., Kim, K. M., & Kim, J. M. (2006). Antioxidant and Antimicrobial Activities of Propolis from Several Regions of Korea. LWT - Food Science and Technology, 39(7), 756-761. https://doi.org/10.1016/ j.lwt.2005.05.015.
  • Conte, G., Benelli, G., Serra, A., Signorini, F., Bientinesi, M., Nicolella, C., Mele, M., & Canale, A. (2017). Lipid Characterization of Chestnut and Willow Honeybee-collected Pollen: Impact of Freeze-drying and Microwave-assisted Drying. Journal of Food Composition and Analysis, 55, 12-19. https://doi.org/10.1016/j.jfca.2016.11.001.
  • 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. O. (2004). Factors that influence the yield and composition of Brazilian propolis extracts. Journal of the Brazilian Chemical Society, 15(6), 964-970. https://doi.org/10.1590/ S0103-50532004000600026.
  • El-Guendouz, S., Machado, A. M., Aazza, S., Lyoussi, B., Miguel, M. G., Mateus, M. C., & Figueiredo, A. C. (2020). Chemical Characterization and Biological Properties of Royal Jelly Samples from the Mediterranean Area. Natural Product Communications, 15(2). https://doi.org/10.1177/ 1934578X20908080.
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  • Eraslan, G., Kanbur, M., & Silici, S. (2008). Effect of Carbaryl on Some Biochemical Changes in Rats: The Ameliorative Effect of Bee Polen. Food and Chemical Toxicology, 47(1), 86-91. https://doi.org/ 10.1016/j.fct.2008.10.013.
  • Fuenmayor, B., Zuluaga, D., Diaz, M., Quicazán de C, Cosio, M., & Mannino, S. (2014). Evaluation of the Physicochemical and Functional Properties of Colombian Bee Pollen. Revista MVZ Cordoba, 19(1), 4003-4014. https://doi.org/10.21897/rmvz.120.
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Determination of Phenolic Contents and Antioxidant Activities in Different Solvents of Hatila Valley and Macahel Bee Products in Artvin, Turkey

Yıl 2024, Cilt: 27 Sayı: 4, 949 - 957, 15.08.2024

Tuğba Nigar Bozkuş

https://doi.org/10.18016/ksutarimdoga.vi.1331388

Öz

This study determines the extracts of bee products prepared with different solvents in terms of phenolic content and antioxidant activity of the Hatila Valley and Macahel region of Artvin, Turkey. For this purpose, water and ethanol extracts of royal jelly and honey; water, ethanol, 70% ethanol, propylene glycol, and 70% propylene glycol extracts of pollen and propolis have been analyzed by total polyphenol and flavonoid content and ferric-reducing power. The results of the analysis indicated that Macahel honey and propolis had higher phenolic content and antioxidant activity than Hatila honey and propolis. The propolis of both regions, whose mixtures were prepared, was determined as Macahel propolis > Hatila + Macahel propolis > Hatila propolis in terms of polyphenol and flavonoid content and ferric reducing power. Although propolis samples with 70% ethanol and 70% propylene glycol had higher solubility, the lowest solubility was in water. These differences vary depending on the geographical location, botanical variations of the region where the bee products are collected, and the solvent used for the extraction.

Anahtar Kelimeler

Artvin Bee products Phenolic content Antioxidant activity

Destekleyen Kurum

Artvin Coruh University

Proje Numarası

2021.M90.02.03

Teşekkür

This study was supported by Artvin Coruh University Scientific Research Projects Coordinators (AÇÜ BAP), Türkiye under Grant No. 2021.M90.02.03. The author would like to thank MACAHEL Beekeeping Tourism Transport and Trade Inc., which helped in the supply of bee product samples, and Artvin Çoruh University Science-Technology Application and Research Center and Artvin Çoruh University Medicinal-Aromatic Plants Application and Research Center for laboratory use.

Kaynakça

  • Agüero, M. B., Svetaz, L., Sanchez, M., Luna, L., Lima, B., Lopez, M. L., Zacchino, S., Palermo, J., Wunderlin, D., Feresin, G. E., & Tapia, A. (2011). Argentinean Andean propolis associated with the medicinal plant Larrea nitida Cav. (Zygophyllaceae). HPLC-MS and GC-MS characterization and antifungal Activity. Food and Chemical Toxicology, 49(9), 1970-1978. https://doi.org/10.1016/j.fct.2011.05.008.
  • 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(4), 1383-1392. https://doi.org/ 10.1016/j.foodchem.2006.03.045.
  • Al, M. L., Daniel, D., Moise, A., Bobis, O., Laslo, L., & Bogdanov, S. (2009). Physico-chemical and Bioactive Properties of Different Floral Origin Honeys from Romania. Food Chemistry, 112(4), 863-867. https://doi.org/10.1016/j.foodchem. 2008.06.055.
  • 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(2), 277-287. https://doi.org/10.1080/ 10942912.2010.551312.
  • Aljadi, A. M., & Kamaruddin, M. Y. (2004). Evaluation of The Phenolic Contents and Antioxidant Capacities of Two Malaysian Floral Honeys. Food Chemistry, 85(4), 513-518. https://doi.org/10.1016/ S0308-8146(02)00596-4.
  • Al-Mamary, M., Al-Meeri A., & Al-Habori, M. (2002). Antioxidant Activities and Total Phenolics of Different Types of Honey. Nutrition Research, 22(9), 1041-1047. https://doi.org/10.1016/S0271-5317(02)00406-2.
  • Anonymus, (2021). Macahel Camili Biyosfer Rezervi. https://www.macahel.com (Alınma Tarihi: 20.09.2021).
  • Bertoncelj, J., Dobersek, U., Jamnik, M., & Golob, T. (2007). Evaluation of The Phenolic Content, Antioxidant Activity, and Colour of Slovenian Honey. Food Chemistry, 105(2), 822-828. https://doi.org/10.1016/j.foodchem.2007.01.060.
  • Bozkuş, T. N., & Değer, O. (2022). Comparison of total phenolic contents and antioxidant activities of propolis in different solvents. Food and Health, 8(2), 111-117. https://doi.org/10.3153/FH22011.
  • Buratti, S., Benedetti, S., & Cosio, M. S. (2007). Evaluation of the antioxidant power of honey, propolis, and royal jelly by amperometric flow injection analysis. Talanta, 71(3), 1387-1392. https://doi.org/10.1016/j.talanta.2006.07.006.
  • Burdock, G. A. (1998). Review of the biological properties and toxicity of bee propolis (Propolis). Food and Chemical Toxicology, 36(4), 347-363. https://doi.org/10.1016/S0278-6915(97)00145-2.
  • Campos, M. G. R., Frigerio C., Lopes, J., & Bogdanov, S. (2010). What is the Future of Bee Pollen? Journal of ApiProduct and ApiMedical Science, 2(4), 131-144. https://doi.org/10.3896/IBRA.4.02.4.01.
  • Chang, C. C., Yang, M. H., Wen, H. M., & Chern, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3), 178-182. https://doi.org/10.38212/2224-6614.2748.
  • Choi, Y. M., Noh, D. O., Cho, S. Y., Suh, H. J., Kim, K. M., & Kim, J. M. (2006). Antioxidant and Antimicrobial Activities of Propolis from Several Regions of Korea. LWT - Food Science and Technology, 39(7), 756-761. https://doi.org/10.1016/ j.lwt.2005.05.015.
  • Conte, G., Benelli, G., Serra, A., Signorini, F., Bientinesi, M., Nicolella, C., Mele, M., & Canale, A. (2017). Lipid Characterization of Chestnut and Willow Honeybee-collected Pollen: Impact of Freeze-drying and Microwave-assisted Drying. Journal of Food Composition and Analysis, 55, 12-19. https://doi.org/10.1016/j.jfca.2016.11.001.
  • 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. O. (2004). Factors that influence the yield and composition of Brazilian propolis extracts. Journal of the Brazilian Chemical Society, 15(6), 964-970. https://doi.org/10.1590/ S0103-50532004000600026.
  • El-Guendouz, S., Machado, A. M., Aazza, S., Lyoussi, B., Miguel, M. G., Mateus, M. C., & Figueiredo, A. C. (2020). Chemical Characterization and Biological Properties of Royal Jelly Samples from the Mediterranean Area. Natural Product Communications, 15(2). https://doi.org/10.1177/ 1934578X20908080.
  • Eminağaoğlu, Ö. (2015). Artvin’in Doğal Bitkileri. PROMAT Basım Yayın San. ve Tic. A.Ş., İstanbul.
  • Eraslan, G., Kanbur, M., & Silici, S. (2008). Effect of Carbaryl on Some Biochemical Changes in Rats: The Ameliorative Effect of Bee Polen. Food and Chemical Toxicology, 47(1), 86-91. https://doi.org/ 10.1016/j.fct.2008.10.013.
  • Fuenmayor, B., Zuluaga, D., Diaz, M., Quicazán de C, Cosio, M., & Mannino, S. (2014). Evaluation of the Physicochemical and Functional Properties of Colombian Bee Pollen. Revista MVZ Cordoba, 19(1), 4003-4014. https://doi.org/10.21897/rmvz.120.
  • Girgin, G., Baydar, T., Ledochowski, M., Schennach, H., Bolukbasi, D. N., Sorkun, K., Salih, B., Sahin, G., & Fuchs, D. (2009). Immunomodulatory effects of Turkish propolis: Changes in neopterin release and tryptophan degradation. Immunobiology, 214(2), 129-134. https://doi.org/10.1016/ j.imbio.2008.07.002.
  • Hegazi, A. G. (2012). The medical importance of bee products. Uludag Bee Journal, 12(4), 136-146.
  • Horzic, D., Komes, D., Belscak, A., Ganic, K. K., Ivekovic, D., & Karlovic, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chemistry, 115(2), 441-448. https://doi.org/10.1016/j.foodchem.2008.12.022.
  • Isidorova, V. A., Czyzewskaa, U., Isidorovab, A. G., & Bakier, S. (2009). Gas chromatographic and mass spectrometric characterization of the organic acids extracted from some preparations containing lyophilized royal jelly. Journal of Chromatography. B, 877(29), 3776-3780. https://doi.org/10.1016/ j.jchromb.2009.09.016.
  • Kahraman, T., Buyukunal, S. K., Vural, A., & Sandıkcı Altunatmaz, S. (2010). Physico-chemical properties in honey from different regions of Turkey. Food Chemistry, 123(1), 41-44. https://doi.org/10.1016/ j.foodchem.2010.03.12.
  • Kalogeropoulos, N. Konteles, S. J., Troullidou, E., Mourtzinos, I., & Karathanos, V. T. (2009). Chemical Composition, Antioxidant Activity and Antimicrobial Properties of Propolis Extracts from Greece and Cyprus. Food Chemistry, 116(2), 452-461. https://doi.org/10.1016/j.foodchem.2009.02.060
  • Kanbur, M., Eraslan, G., Beyaz, L., Silici, S., Liman, B. C., Altinordulu, S., & Atasever, A. (2009). The Effects of Royal Jelly on Liver Damage Induced by Paracetamol in Mice. Experimental and Toxicologic Pathology, 61(2), 123-132. https://doi.org/10.1016/ j.etp.2008.06.003.
  • Kaskoniene, V. (2010). Floral Markers in Honey of Various Botanical and Geographic Origins: A review. Comprehensive Reviews in Food Science and Food Safety, 9(6), 620-634. https://doi.org/ 10.1111/j.1541-4337.2010.00130.x.
  • Keskin, M., Keskin, Ş., & Kolayli, S. (2019). Preparation of alcohol-free propolis-alginate microcapsules, characterization, and release properties. LWT-Food Science and Technology, 108, 89-96. https://doi.org/10.1016/j.lwt.2019.03.036.
  • Khalil, M. L. (2006). Biological activity of bee propolis in health and disease. Asian Pacific Journal of Cancer Prevention, 7, 22-31.
  • Korkmaz, A. (2008). Bal. T.C. Samsun Valiliği, İl Tarım Müdürlüğü, Samsun.
  • Kroyer, G., & Hegedus, N. (2001). Evaluation of Bioactive Properties of Pollen Extracts as Functional Dietary Food Supplement. Innovative Food Science & Emerging Technologies, 2(3), 171-174. https://doi.org/10.1016/S1466-8564(01)00039-X.
  • Küçük, M., Kolayli, S., Karaoglu, Ş., Ulusoy., E., Baltacı, C., & Candan, F. (2007). Biological Activities and Chemical Composition of Three Honeys of Different Types from Anatolia. Food Chemistry, 100(2), 526-534. https://doi.org/10.1016/ j.foodchem.2005.10.010.
  • Kumazawa, S., Hamasaka, T., & Nakayama, T. (2004). Antioxidant activity of propolis of various geographic origins. Food Chemistry, 84(3), 329-339. https://doi.org/10.1016/S0308-8146(03)00216-4.
  • Mendes, E., Brojo, P. E., Ferreira, I. M. P. L. V. O., & Ferreira, M. A. (1998). Quality evaluation of Portuguese honey. Carbohydrate Polymers, 37(3), 219–223. https://doi.org/10.1016/S0144-8617 (98) 00063-0.
  • Moreira, L., Dias, L. G., Pereira, J. A., & Estevinho, L. (2008). Antioxidant properties, total phenols, and pollen analysis of propolis samples from Portugal. Food and Chemical Toxicology, 46(11), 3482-3485. https://doi.org/10.1016/j.fct.2008.08.025.
  • Nagai, T., & Inoue, R. (2004). Preparation and Functional Properties of Water Extract and Alkaline Extract of Royal Jelly. Food Chemistry, 84(2), 181-186. https://doi.org/10.1016/S0308-8146(03)00198-5.
  • Nori, M. P., Favaro-Trindade, C. S., Alencar, S. M., Thomazini, M., Balieiro, J. C. C., & Castillo, C. J. C. (2011). Microencapsulation of propolis extract by complex coacervation. LWT- Food Science and Technology, 44(2), 429-435. https://doi.org/10.1016/ j.lwt.2010.09.010.
  • Oliveira, M. C., Silva, D. M., Loch, F. C., Martins, P. C., Dias, D. M. B., & Simon, G. A. (2013). Effect of bee pollen on the immunity and Tibia characteristics in broilers. Brazilian Journal of Poultry Science, 15(4), 323-328. https://doi.org/ 10.1590/ S1516-635X2013000400006.
  • Olszewski, T. K., Bomont, C., Coutrot, P., & Grison, C. (2010). Lithiated anions derived from (alkenyl) pentamethyl phosphoric triamides: Useful synthons for the stereoselective synthesis of 9-oxo- and 10-hydroxy-2(E)-decanoic acids, important components of queen substance and royal jelly of honeybee Apis mellifera. Journal of Organometallic Chemistry, 695(21), 2354-2358. https://doi.org/ 10.1016/j.jorganchem.2010.06.020.
  • Otmani, A., Amessis-Ouchemoukh, N., Birinci, C., Yahiaoui, S., Kolayli, S., Rodriguez-Flores, M. S., Escuredo, O., Seijo, M. C., & Ouchemoukh, S. (2021). Phenolic compounds and antioxidant and antibacterial activities of Algerian honey. Food Bioscience, 42, 101070. https://doi.org/10.1016/ j.fbio.2021.101070.
  • Özen, T., Kılıç, A., Bedir., O., Koru, Ö., Sorkun, K., Tanyüksel, M., Kılıç, S., Gençay, Ö., Yıldız., O., & Baysallar, M. (2010). In Vitro Activity of Turkish Propolis Samples Against Anaerobic Bacteria Causing Oral Cavity Infections. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(2), 293-298. https://doi.org/10.9775/kvfd.2009.707.
  • Özkök, A., Keskin, M., Tanuğur Samancı, A. E., Yorulmaz Önder, E., & Takma, Ç. (2021). Characterization of Propolis Extracts Prepared Using Different Solvents at the Different Concentrations. Progress in Nutrition, 23(3), 2021108. https://doi.org/10.23751/pn.v23i3.10795.
  • Pietta, P. G., Gardana, C., & Pietta, A. M. (2002). Analytical methods for quality control of propolis. Fitoterapia, 73(1), 7-20. https://doi.org/10.1016/ S0367-326X(02)00186-7.
  • Popova, M., Silici, S., Kaftanoglu, O., & Bankova, V. (2005). Antibacterial activity of Turkish propolis and its qualitative and quantitative chemical composition. Phytomedicine, 12(3), 221-228. https://doi.org/10.1016/j.phymed.2003.09.007.
  • Premratanachai, P., & Chanchao, C. (2014). Review of the anticancer activities of bee products. Asian Pacific Journal of Tropical Biomedicine, 4(5), 337-344. https://doi.org/10.12980/APJTB.4.2014C1262
  • Rita Elkins, M. H. (2011). Bee pollen, royal jelly, propolis and honey, Woodland Publishing, Incorporated, London, 36 p.
  • Sabatini, A. G., Marcazzan, G. L., Caboni, M. F., Bogdanov, S., & Almeida-Muradian, L. B. D. (2009). Quality and standardization of royal jelly. Journal of ApiProduct and ApiMedical Science, 1(1), 1-6. https://doi.org/10.3896/IBRA.4.01.1.04.
  • Sarıkahya, N. B., Gören, A. C., Okkalı, G. S., Çöven, F. O., Orman, B., Kırcı, D., Yücel, B., Kışla, D., Demirci, B., Altun, M., Önem, A. N., & Nalbantsoy, A. (2021). Chemical composition and biological activities of propolis samples from different geographical regions of Turkey. Phytochemistry Letters, 44, 129-136. https://doi.org/10.1016/ j.phytol.2021.06.008.
  • Saxena, S., Gautam, S., & Sharma, A. (2010). Physical, Biochemical and Antioxidant Properties of Some Indian Honeys. Food Chemistry, 118(2), 391-397. https://doi.org/10.1016/j.foodchem.2009.05.001.
  • Sforcin, J. M. (2007). Propolis and the immune system: a review. Journal of Ethnopharmacology, 113(1), 1-14. https://doi.org/10.1016/j.jep.2007.05.012.
  • Silici, S., Koç, N. A., Ayangil, D., & Çankaya, S. (2005). Antifungal Activities of Propolis Collected by Different Races of Honeybees Against Yeasts Isolated from Patients with Superficial Mycoses. Journal of Pharmacological Sciences, 99(1), 39-44. https://doi.org/10.1254/jphs.fpe05002x.
  • Silici, S., Sagdic, O., & Ekici, L. (2010). Total phenolic content, antiradical, antioxidant, and antimicrobial activities of Rhododendron honeys. Food Chemistry, 121(1), 238-243. https://doi.org/10.1016/ j.foodchem.2009.11.078.
  • Silva, J. C., Rodrigues, S., Feas, X., & Estevinho, L. M. (2012). Antimicrobial activity, phenolic profile, and role in the inflammation of propolis. Food and Chemical Toxicology, 50(5), 1790-1795. https://doi.org/10.1016/j.fct.2012.02.097.
  • Temiz, A., Şener Mumcu, A., Özkök Tüylü, A., Sorkun, K., & Salih, B. (2013). Antifungal Activity of Propolis Samples Collected from Different Geographical Regions of Turkey Against Two Food-Related Molds, Aspergillus versicolor and Penicillium aurantiogriseum. Gıda, 38(3), 135-142. https://doi.org/10.5505/gida.2013.10820.
  • Tezcan, F., Kolaylı, S., Sahin, H., Ulusoy, E., & Erim, B. F. (2011). Evaluation of Organic Acid, Saccharide Composition and Antioxidant Properties of Some Authentic Turkish Honeys. Journal of Food and Nutrition Research, 50(1), 33-40.
  • Villanueva, M. T. O., Marquina, A. D., Serrano, R. B., & Abellan, G. B. (2002). The Importance of Bee-Collected Pollen in the Diet: a Study of Its Composition. International Journal of Food Sciences and Nutrition, 53(3), 217-224. https://doi.org/10.1080/09637480220132832.
Toplam 57 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Özellikleri, Beslenme ve Diyetetik (Diğer), Hayvansal Üretim (Diğer)
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Tuğba Nigar Bozkuş 0000-0001-9613-6911

Proje Numarası 2021.M90.02.03
Erken Görünüm Tarihi 23 Nisan 2024
Yayımlanma Tarihi 15 Ağustos 2024
Gönderilme Tarihi 24 Temmuz 2023
Kabul Tarihi 3 Aralık 2023
Yayımlandığı Sayı Yıl 2024Cilt: 27 Sayı: 4

Kaynak Göster

APA Bozkuş, T. N. (2024). Determination of Phenolic Contents and Antioxidant Activities in Different Solvents of Hatila Valley and Macahel Bee Products in Artvin, Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(4), 949-957. https://doi.org/10.18016/ksutarimdoga.vi.1331388
 Kapak Resmi İndir

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

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      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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