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

Year 2023, Volume: 47 Issue: 1, 208 - 219, 20.01.2023

Ümit Erdoğan

https://doi.org/10.33483/jfpau.1167078

Cited By: 1

Abstract

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.

Keywords

CUPRAC metodu, folin testi, lipid oksidasyonu, propolis, oksidatif stabilite

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

Abstract

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.

Keywords

CUPRAC assay, folin test, lipid oxidation, propolis, oxidative stability

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