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PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR

Yıl 2023, Cilt: 47 Sayı: 1, 208 - 219, 20.01.2023
https://doi.org/10.33483/jfpau.1167078

Öz

Amaç: Bu çalışmada, propolisin ultrasonik destekli etanolik ekstraktının, toplam fenolik içeriği, bireysel fenolik bileşenleri ve toplam antioksidan kapasitesi ayrıntılı olarak araştırılmıştır. Çalışmamızın diğer bir amacı da propolis ekstraktlarının, zeytinyağı lipid oksidasyonu üzerindeki etkilerini sentetik antioksidanlara (BHA, BHT) kıyasla hızlandırılmış termal koşullar altında yapılan testlerle ortaya koymaktır.
Gereç ve Yöntem: Propolis ekstraktının toplam antioksidan kapasitesini CUPRAC metoduna göre belirledik. Diğer taraftan propolis ekstraktının polifenolik içeriği Folin testiyle belirlendi. Propolisin fenolik bileşiklerin tanımlanması ise ters fazlı yüksek performanslı sıvı kromatografisi (RP-HPLC) kullanılarak gerçekleştirildi. Hızlandırılmış depolama koşulları altında, propolisin sızma zeytinyağının oksidatif stabilitesi üzerindeki etkisinin belirlenmesi shall oven testine göre analiz edildi.
Sonuç ve Tartışma: Sonuçlar propolisin fenolik bileşenler açısından zengin olduğunu ortaya koydu. CUPRAC tahliline göre propolis ekstraktının toplam antioksidan kapasitesi 2.013 ± 0.03 mmol TR/g-propolis ekstraktı olarak hesaplandı. Propolis ekstraktının toplam fenolik içeriği 1.67 ± 0.008 mmol TR/ g-propolis ekstraktı olarak hesaplandı. Dahil edilen propolis ekstraktlı yağlar, daha düşük peroksit değeri ve kısmen azaltılmış tokoferol içeriği de dahil olmak üzere çok daha iyi kimyasal stabilite sergiledi. Veriler, propolis ekstraktının zeytinyağının oksidasyonunu geciktirmede BHA ve BHT gibi sentetik antioksidanlara kıyasla daha etkili olduğunu gösterdi.

Kaynakça

  • 1. 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. [CrossRef]
  • 2. Kujumgiev, A., Tsvetkova, I., Serkedjieva, Y., Bankova, V., Christov, R., Popov, S. (1999). Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. Journal of Ethnopharmacology, 64(3), 235-240. [CrossRef]
  • 3. Mohammadzadeh, S., Sharriatpanahi, M., Hamedi, M., Amanzadeh, Y., Ebrahimi, S.E.S., Ostad, S.N. (2007). Antioxidant power of Iranian propolis extract. Food Chemistry, 103(3), 729-733. [CrossRef]
  • 4. Kimoto, T., Aga, M., Hino, K., Koya-Miyata, S., Yamamoto, Y., Micallef, M.J., Kurimoto, M. (2001). Apoptosis of human leukemia cells induced by Artepillin C, an active ingredient of Brazilian propolis. Anticancer Research, 21(1A), 221-228.
  • 5. Osés, S.M., Pascual-Maté, A., Fernández-Muiño, M.A., López-Díaz, T.M., Sancho, M.T. (2016). Bioactive properties of honey with propolis. Food chemistry, 196, 1215-1223. [CrossRef]
  • 6. Kumazawa, S., Hamasaka, T., Nakayama, T. (2004). Antioxidant activity of propolis of various geographic origins. Food chemistry, 84(3), 329-339. [CrossRef]
  • 7. Banskota, A.H., Tezuka, Y., Adnyana, I.K., Ishii, E., Midorikawa, K., Matsushige, K., Kadota, S. (2001). Hepatoprotective and anti-Helicobacter pylori activities of constituents from Brazilian propolis. Phytomedicine, 8(1), 16-23. [CrossRef]
  • 8. Chaillou, L.L., Nazareno, M.A. (2009). Bioactivity of propolis from Santiago del Estero, Argentina, related to their chemical composition. LWT-Food Science and Technology, 42(8), 1422-1427. [CrossRef]
  • 9. Gülçin, İ. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innovative Food Science & Emerging Technologies, 11(1), 210-218. [CrossRef]
  • 10. Maqsood, S., Benjakul, S., Abushelaibi, A., Alam, A. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety, 13(6), 1125-1140. [CrossRef]
  • 11. Karami, H., Rasekh, M., Mirzaee-Ghaleh, E. (2020). Qualitative analysis of edible oil oxidation using an olfactory machine. Journal of Food Measurement and Characterization, 14(5), 2600-2610. [CrossRef]
  • 12. Yildiz, S., Turan, S., Kiralan, M., Ramadan, M.F. (2021). Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils. Journal of Food Measurement and Characterization, 15(1), 621-632. [CrossRef]
  • 13. Shahidi, F., Zhong, Y. (2010). Novel antioxidants in food quality preservation and health promotion. European Journal of Lipid Science and Technology, 112(9), 930-940. [CrossRef]
  • 14. Haas, E.M., Levin, B. (2006) Staying Healthy with Nutrition: The Complete Guide to Diet & Nutritional Medicine, 21st Century Edition Celestial Arts, California.
  • 15. Zhang, Q.A., Zhang, Z.Q., Yue, X.F., Fan, X.H., Li, T., Chen, S.F. (2009). Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder. Food Chemistry, 116(2), 513-518. [CrossRef]
  • 16. Güçlü, K., Altun, M., Özyürek, M., Karademir, S.E., Apak, R. (2006). Antioxidant capacity of fresh, sun‐and sulphited‐dried Malatya apricot (Prunus armeniaca) assayed by CUPRAC, ABTS/TEAC and folin methods. International Journal Of Food Science & Technology, 41, 76-85. [CrossRef]
  • 17. Caponio, F., Alloggio, V., Gomes, T. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 64(2), 203-209. [CrossRef]
  • 18. Apak, R., Güçlü, K., Özyürek, M., Esin Karademir, S., Erçağ, E. (2006) The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition, 57, 292-304. [CrossRef]
  • 19. Çelik, S.E., Özyürek, M., Güçlü, K., Apak, R. (2010). Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods. Talanta, 81(4-5), 1300-1309. [CrossRef]
  • 20. Codex Alimentarius Commission, Codex General Standard for Food Additives (FAO/WHO, 2019) Retrieved from http://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/. Erişim tarihi: 25.08.2022.
  • 21. Tinello, F., Lante, A. (2020). Accelerated storage conditions effect on ginger-and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT-Food Science and Technology,131, 109797. [CrossRef]
  • 22. Erdoğan, Ü., Gökçe, E.H. (2021). Fig seed oil‐loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation. Journal of Food Processing and Preservation, 45(10), e15835. [CrossRef]
  • 23. Wong, M.L., Timms, R.E., Goh, E.M. (1988). Colorimetric determination of total tocopherols in palm oil, olein and stearin. Journal of the American Oil Chemists Society, 65(2), 258-261. [CrossRef]
  • 24. Chong F.C., Chua L.S. (2020). Effects of solvent and pH on stingless bee propolis in ultrasound-assisted extraction. AgriEngineering, 2, 308-316.
  • 25. Santos‐Buelga, C., Scalbert, A. (2000). Proanthocyanidins and tannin‐like compounds–nature, occurrence, dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture, 80(7), 1094-1117. [CrossRef]
  • 26. Huang, D., Ou, B., Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841-1856. [CrossRef]
  • 27. Khadem, S., Marles, R.J. (2010). Monocyclic phenolic acids; hydroxy-and polyhydroxybenzoic acids: occurrence and recent bioactivity studies. Molecules, 15(11), 7985-8005. [CrossRef]
  • 28. Pobiega, K., Kraśniewska, K., Gniewosz, M. (2019). Application of propolis in antimicrobial and antioxidative protection of food quality–A review. Trends in Food Science & Technology, 83, 53-62. [CrossRef]
  • 29. Basista-Soltys, K., Filipek, B. (2013). Allergic potential of propolis-a literature review. Alergia Astma Immunologia, 18(1), 32-38.
  • 30. Özyürek, M., Güçlü, K., Tütem, E., Başkan, K.S., Erçağ, E., Çelik, S.E., Apak, R. (2011). A comprehensive review of CUPRAC methodology. Analytical Methods, 3(11), 2439-2453. [CrossRef]
  • 31. Sarıkahya, N.B., Gören, A.C., Okkalı, G.S., Çöven, F.O., Orman, B., Kırcı, D., Nalbantsoy, A. (2021) Chemical composition and biological activities of propolis samples from different geographical regions of Turkey. Phytochemistry Letters, 44, 129-136. [CrossRef]
  • 32. Wang, C.Y., Chen, B.H. (2006). Tomato pulp as source for the production of lycopene powder containing high proportion of cis-isomers. European Food Research and Technology, 222(3), 347-353. [CrossRef]
  • 33. Walgrave, S.E., Warshaw, E.M., Glesne, L.A. (2005). Allergic contact dermatitis from propolis. Dermatitis®, 16(4), 209-215.
  • 34. Münstedt, K., Kalder, M. (2009). Contact allergy to propolis in beekeepers. Allergologia et Immunopathologia, 37(6), 298-301. [CrossRef]
  • 35. Burdock, G.A. (1998). Review of the biological properties and toxicity of bee propolis (propolis). Food and Chemical Toxicology, 36(4), 347-363. [CrossRef]
  • 36. Choe, E., Min, D.B. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science, 72(5), R77-R86. [CrossRef]
  • 37. Iqbal, S., Bhanger, M.I. (2007). Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 100(1), 246-254. [CrossRef]
  • 38. Naghshineh, M., Ariffin, A.A., Ghazali, H.M., Mirhosseini, H., Mohammad, A.S. (2010). Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein–olive oil blend. Journal of the American Oil Chemists' Society, 87(3), 255-262. [CrossRef]
  • 39. Montero, P., Giménez, B., Pérez-Mateos, M., Gómez-Guillén, M. (2005). Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation. Food Chemistry, 93(1), 17-23. [CrossRef]
  • 40. Marquele, F.D., Stracieri, K.M., Fonseca, M.J.V., Freitas, L.D. (2006). Spray-dried propolis extract. I: physicochemical and antioxidant properties. Die Pharmazie-An International Journal of Pharmaceutical Sciences, 61(4), 325-330.
  • 41. EFSA. (2010). Scientific Opinion on the substantiation of health claims related to propolis (ID 1242, 1245, 1246, 1247, 1248, 3184) and flavonoids in propolis (ID 1244, 1644, 1645, 3526, 3527, 3798, 3799) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 8(10), 1810. [CrossRef]

PROPOLIS EXTRACT COULD BE RECOMMENDED AS A NATURAL ANTIOXIDANT TO IMPROVE VEGETABLE OIL OXIDATIVE STABILITY

Yıl 2023, Cilt: 47 Sayı: 1, 208 - 219, 20.01.2023
https://doi.org/10.33483/jfpau.1167078

Öz

Objective: In this study, the total phenolic content, individual phenolic components, and total antioxidant capacity of the ultrasonically assisted ethanolic extract of propolis were investigated in detail. Another aim of our study was to reveal the effects of propolis extracts on olive oil lipid oxidation compared to synthetic antioxidants (BHA, BHT) with tests performed under accelerated thermal conditions.
Material and Method: We determined the total antioxidant capacity of propolis extract by CUPRAC assay. On the other hand, the polyphenolic content of propolis extract was determined by the Folin assay. Identification of phenolic compounds of propolis was performed using reversed phase high performance liquid chromatography (RP-HPLC). The effect of propolis on the oxidative stability of extra virgin olive oil under accelerated storage conditions was studied using the Shall oven test.
Result and Discussion: The results revealed that propolis is rich in phenolic components. According to the CUPRAC assay, the total antioxidant capacity of propolis extract was calculated to be 2.013 ± 0.03 mmol TR/g-propolis extract. The total phenolic content of the propolis extract was calculated to be 1.67 ± 0.008 mmol TR/ g-propolis extract. The oils with propolis extract incorporated exhibited much better chemical stability, including lower peroxide value and partly decreased tocopherols content. Data showed that propolis extract was more effective in delaying the oxidation of olive oil compared to synthetic antioxidants such as BHA and BHT.

Kaynakça

  • 1. 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. [CrossRef]
  • 2. Kujumgiev, A., Tsvetkova, I., Serkedjieva, Y., Bankova, V., Christov, R., Popov, S. (1999). Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. Journal of Ethnopharmacology, 64(3), 235-240. [CrossRef]
  • 3. Mohammadzadeh, S., Sharriatpanahi, M., Hamedi, M., Amanzadeh, Y., Ebrahimi, S.E.S., Ostad, S.N. (2007). Antioxidant power of Iranian propolis extract. Food Chemistry, 103(3), 729-733. [CrossRef]
  • 4. Kimoto, T., Aga, M., Hino, K., Koya-Miyata, S., Yamamoto, Y., Micallef, M.J., Kurimoto, M. (2001). Apoptosis of human leukemia cells induced by Artepillin C, an active ingredient of Brazilian propolis. Anticancer Research, 21(1A), 221-228.
  • 5. Osés, S.M., Pascual-Maté, A., Fernández-Muiño, M.A., López-Díaz, T.M., Sancho, M.T. (2016). Bioactive properties of honey with propolis. Food chemistry, 196, 1215-1223. [CrossRef]
  • 6. Kumazawa, S., Hamasaka, T., Nakayama, T. (2004). Antioxidant activity of propolis of various geographic origins. Food chemistry, 84(3), 329-339. [CrossRef]
  • 7. Banskota, A.H., Tezuka, Y., Adnyana, I.K., Ishii, E., Midorikawa, K., Matsushige, K., Kadota, S. (2001). Hepatoprotective and anti-Helicobacter pylori activities of constituents from Brazilian propolis. Phytomedicine, 8(1), 16-23. [CrossRef]
  • 8. Chaillou, L.L., Nazareno, M.A. (2009). Bioactivity of propolis from Santiago del Estero, Argentina, related to their chemical composition. LWT-Food Science and Technology, 42(8), 1422-1427. [CrossRef]
  • 9. Gülçin, İ. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innovative Food Science & Emerging Technologies, 11(1), 210-218. [CrossRef]
  • 10. Maqsood, S., Benjakul, S., Abushelaibi, A., Alam, A. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety, 13(6), 1125-1140. [CrossRef]
  • 11. Karami, H., Rasekh, M., Mirzaee-Ghaleh, E. (2020). Qualitative analysis of edible oil oxidation using an olfactory machine. Journal of Food Measurement and Characterization, 14(5), 2600-2610. [CrossRef]
  • 12. Yildiz, S., Turan, S., Kiralan, M., Ramadan, M.F. (2021). Antioxidant properties of thymol, carvacrol, and thymoquinone and its efficiencies on the stabilization of refined and stripped corn oils. Journal of Food Measurement and Characterization, 15(1), 621-632. [CrossRef]
  • 13. Shahidi, F., Zhong, Y. (2010). Novel antioxidants in food quality preservation and health promotion. European Journal of Lipid Science and Technology, 112(9), 930-940. [CrossRef]
  • 14. Haas, E.M., Levin, B. (2006) Staying Healthy with Nutrition: The Complete Guide to Diet & Nutritional Medicine, 21st Century Edition Celestial Arts, California.
  • 15. Zhang, Q.A., Zhang, Z.Q., Yue, X.F., Fan, X.H., Li, T., Chen, S.F. (2009). Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder. Food Chemistry, 116(2), 513-518. [CrossRef]
  • 16. Güçlü, K., Altun, M., Özyürek, M., Karademir, S.E., Apak, R. (2006). Antioxidant capacity of fresh, sun‐and sulphited‐dried Malatya apricot (Prunus armeniaca) assayed by CUPRAC, ABTS/TEAC and folin methods. International Journal Of Food Science & Technology, 41, 76-85. [CrossRef]
  • 17. Caponio, F., Alloggio, V., Gomes, T. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 64(2), 203-209. [CrossRef]
  • 18. Apak, R., Güçlü, K., Özyürek, M., Esin Karademir, S., Erçağ, E. (2006) The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition, 57, 292-304. [CrossRef]
  • 19. Çelik, S.E., Özyürek, M., Güçlü, K., Apak, R. (2010). Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods. Talanta, 81(4-5), 1300-1309. [CrossRef]
  • 20. Codex Alimentarius Commission, Codex General Standard for Food Additives (FAO/WHO, 2019) Retrieved from http://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/. Erişim tarihi: 25.08.2022.
  • 21. Tinello, F., Lante, A. (2020). Accelerated storage conditions effect on ginger-and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT-Food Science and Technology,131, 109797. [CrossRef]
  • 22. Erdoğan, Ü., Gökçe, E.H. (2021). Fig seed oil‐loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation. Journal of Food Processing and Preservation, 45(10), e15835. [CrossRef]
  • 23. Wong, M.L., Timms, R.E., Goh, E.M. (1988). Colorimetric determination of total tocopherols in palm oil, olein and stearin. Journal of the American Oil Chemists Society, 65(2), 258-261. [CrossRef]
  • 24. Chong F.C., Chua L.S. (2020). Effects of solvent and pH on stingless bee propolis in ultrasound-assisted extraction. AgriEngineering, 2, 308-316.
  • 25. Santos‐Buelga, C., Scalbert, A. (2000). Proanthocyanidins and tannin‐like compounds–nature, occurrence, dietary intake and effects on nutrition and health. Journal of the Science of Food and Agriculture, 80(7), 1094-1117. [CrossRef]
  • 26. Huang, D., Ou, B., Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841-1856. [CrossRef]
  • 27. Khadem, S., Marles, R.J. (2010). Monocyclic phenolic acids; hydroxy-and polyhydroxybenzoic acids: occurrence and recent bioactivity studies. Molecules, 15(11), 7985-8005. [CrossRef]
  • 28. Pobiega, K., Kraśniewska, K., Gniewosz, M. (2019). Application of propolis in antimicrobial and antioxidative protection of food quality–A review. Trends in Food Science & Technology, 83, 53-62. [CrossRef]
  • 29. Basista-Soltys, K., Filipek, B. (2013). Allergic potential of propolis-a literature review. Alergia Astma Immunologia, 18(1), 32-38.
  • 30. Özyürek, M., Güçlü, K., Tütem, E., Başkan, K.S., Erçağ, E., Çelik, S.E., Apak, R. (2011). A comprehensive review of CUPRAC methodology. Analytical Methods, 3(11), 2439-2453. [CrossRef]
  • 31. Sarıkahya, N.B., Gören, A.C., Okkalı, G.S., Çöven, F.O., Orman, B., Kırcı, D., Nalbantsoy, A. (2021) Chemical composition and biological activities of propolis samples from different geographical regions of Turkey. Phytochemistry Letters, 44, 129-136. [CrossRef]
  • 32. Wang, C.Y., Chen, B.H. (2006). Tomato pulp as source for the production of lycopene powder containing high proportion of cis-isomers. European Food Research and Technology, 222(3), 347-353. [CrossRef]
  • 33. Walgrave, S.E., Warshaw, E.M., Glesne, L.A. (2005). Allergic contact dermatitis from propolis. Dermatitis®, 16(4), 209-215.
  • 34. Münstedt, K., Kalder, M. (2009). Contact allergy to propolis in beekeepers. Allergologia et Immunopathologia, 37(6), 298-301. [CrossRef]
  • 35. Burdock, G.A. (1998). Review of the biological properties and toxicity of bee propolis (propolis). Food and Chemical Toxicology, 36(4), 347-363. [CrossRef]
  • 36. Choe, E., Min, D.B. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science, 72(5), R77-R86. [CrossRef]
  • 37. Iqbal, S., Bhanger, M.I. (2007). Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 100(1), 246-254. [CrossRef]
  • 38. Naghshineh, M., Ariffin, A.A., Ghazali, H.M., Mirhosseini, H., Mohammad, A.S. (2010). Effect of saturated/unsaturated fatty acid ratio on physicochemical properties of palm olein–olive oil blend. Journal of the American Oil Chemists' Society, 87(3), 255-262. [CrossRef]
  • 39. Montero, P., Giménez, B., Pérez-Mateos, M., Gómez-Guillén, M. (2005). Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation. Food Chemistry, 93(1), 17-23. [CrossRef]
  • 40. Marquele, F.D., Stracieri, K.M., Fonseca, M.J.V., Freitas, L.D. (2006). Spray-dried propolis extract. I: physicochemical and antioxidant properties. Die Pharmazie-An International Journal of Pharmaceutical Sciences, 61(4), 325-330.
  • 41. EFSA. (2010). Scientific Opinion on the substantiation of health claims related to propolis (ID 1242, 1245, 1246, 1247, 1248, 3184) and flavonoids in propolis (ID 1244, 1644, 1645, 3526, 3527, 3798, 3799) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 8(10), 1810. [CrossRef]
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Eczacılık ve İlaç Bilimleri
Bölüm Araştırma Makalesi
Yazarlar

Ümit Erdoğan 0000-0002-6627-4472

Erken Görünüm Tarihi 21 Kasım 2022
Yayımlanma Tarihi 20 Ocak 2023
Gönderilme Tarihi 25 Ağustos 2022
Kabul Tarihi 30 Kasım 2022
Yayımlandığı Sayı Yıl 2023 Cilt: 47 Sayı: 1

Kaynak Göster

APA Erdoğan, Ü. (2023). PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR. Journal of Faculty of Pharmacy of Ankara University, 47(1), 208-219. https://doi.org/10.33483/jfpau.1167078
AMA Erdoğan Ü. PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR. Ankara Ecz. Fak. Derg. Ocak 2023;47(1):208-219. doi:10.33483/jfpau.1167078
Chicago Erdoğan, Ümit. “PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR”. Journal of Faculty of Pharmacy of Ankara University 47, sy. 1 (Ocak 2023): 208-19. https://doi.org/10.33483/jfpau.1167078.
EndNote Erdoğan Ü (01 Ocak 2023) PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR. Journal of Faculty of Pharmacy of Ankara University 47 1 208–219.
IEEE Ü. Erdoğan, “PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR”, Ankara Ecz. Fak. Derg., c. 47, sy. 1, ss. 208–219, 2023, doi: 10.33483/jfpau.1167078.
ISNAD Erdoğan, Ümit. “PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR”. Journal of Faculty of Pharmacy of Ankara University 47/1 (Ocak 2023), 208-219. https://doi.org/10.33483/jfpau.1167078.
JAMA Erdoğan Ü. PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR. Ankara Ecz. Fak. Derg. 2023;47:208–219.
MLA Erdoğan, Ümit. “PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR”. Journal of Faculty of Pharmacy of Ankara University, c. 47, sy. 1, 2023, ss. 208-19, doi:10.33483/jfpau.1167078.
Vancouver Erdoğan Ü. PROPOLİS EKSTRAKTI BİTKİSEL YAĞLARIN OKSİDATİF STABİLİTESİNİ İYİLEŞTİRMEK İÇİN DOĞAL BİR ANTİOKSİDAN OLARAK ÖNERİLEBİLİR. Ankara Ecz. Fak. Derg. 2023;47(1):208-19.

Kapsam ve Amaç

Ankara Üniversitesi Eczacılık Fakültesi Dergisi, açık erişim, hakemli bir dergi olup Türkçe veya İngilizce olarak farmasötik bilimler alanındaki önemli gelişmeleri içeren orijinal araştırmalar, derlemeler ve kısa bildiriler için uluslararası bir yayım ortamıdır. Bilimsel toplantılarda sunulan bildiriler supleman özel sayısı olarak dergide yayımlanabilir. Ayrıca, tüm farmasötik alandaki gelecek ve önceki ulusal ve uluslararası bilimsel toplantılar ile sosyal aktiviteleri içerir.