EVALUATION OF THE POLYPHENOL CONTENTS AND ANTIOXIDANT ACTIVITY OF PROPOLIS EXTRACTED WITH DIFFERENT TECHNIQUES

Year 2022, Volume: 22 Issue: 2, 176 - 187, 13.11.2022

Çiğdem Özenirler , Golshan Zare

https://doi.org/10.31467/uluaricilik.1106415

Abstract

Propolis is classified as an opotherapeutic medicine due to the botanical origin of the resins. The chemical composition of propolis is greatly influenced by the honeybee species, botanical source and extraction techniques. Within this frame, we compared the same propolis’ polyphenol contents and antioxidant activities prepared with different techniques. Four types of extracts were prepared. The first type was prepared classically by ethyl alcohol (POH). The second and third types were extracted by sterile distilled water kept as both sterilised (PS) and non-sterilized (PN). The fourth one was prepared with full vacuumed and dried propolis with honey (PH). The antioxidant activity of extracts was evaluated with DPPH radical scavenging, ABTS radical cation scavenging, Cupric ion reducing antioxidant capacity. Also total phenolic and flavonoid content of extracts were investigated. POH extract showed significantly high content of total phenol and flavonoids which followed by PN, PS and PH. POH showed approximately two times higher activity on DPPH radical (IC50=4,39μg/mL) compared with quercetin as references. The highest activity on DPPH is shown by POH with 4,39 μg/mL of IC50 value which was followed by aqueous extracts 18,08. The lowest activity was shown by PS with 4,39 μg/mL of IC50 value. The highest scavenging activity against ABTS radical cation was shown by POH (73,37 mg TE/g extract) and the lowest activity was shown by PS (34,21 mg TE/g extract). According to the results, the new aqueous extraction technique is promising with relatively high polyphenol contents and antioxidant activities. Also honey with propolis can be an alternative product, although it has relatively lower values of antioxidant activity.

Keywords

Propolis, Antioxidant, Honey, A new aqueous extraction, Propolis, Antioksidan, Bal, Su bazlı yeni bir ekstraksiyon

Farklı Tekniklerle Ekstrakte Edilen Propolisin Polifenol İçerikleri Ve Antioksidan Aktivitelerinin Değerlendirilmesi

Abstract

Propolis, arılardan gelen organik salgıların karmaşık kimyasal bileşimi nedeniyle opoterapotik bir ilaç olarak sınıflandırılır. Propolisin kimyasal bileşimi, bal arısı türü, botanik kaynak ve ekstraksiyon tekniklerinden büyük ölçüde etkilenmektedir. Bu çerçevede toplanan ham propolisten farklı tekniklerle hazırlanmış ekstaraktlar, polifenol içerikleri ve antioksidan aktiviteleri bazında karşılaştırılmıştır. Dört tip ekstrakt hazırlanmıştır. Birinci tip klasik olarak etil alkol (POH) ile hazırlanmıştır. İkinci ve üçüncü tipler, hem sterilize edilmiş (PS) hem de sterilize edilmemiş (PN) olarak tutulan steril damıtılmış su ile özütlenmiştir. Dördüncüsü ise tamamen vakumlanmış ve kurutulmuş ballı propolis (PH) ile hazırlanmıştır. Ekstraktların antioksidan aktivitesi, DPPH radikal süpürücü, ABTS radikal katyon süpürücü, Kuprik iyonu azaltan antioksidan kapasite, toplam fenolik içerik ve toplam flavonoid içerik deneyleri ile değerlendirilmiştir. POH özütü, önemli ölçüde yüksek toplam fenol ve flavonoid içeriği göstermiş ve bunu PN, PS ve PH izlemiştir. POH, referans olarak kuersetin ile karşılaştırıldığında DPPH radikali (IC50=12,24 μg/mL) üzerinde yaklaşık iki kat daha yüksek aktivite göstermiştir. DPPH üzerindeki en düşük aktivite, 56,72 μg/mL IC50 değeri ile PS tarafından gösterilmiştir. En yüksek aktivite POH (271,75 mg GAE/g ekstraktı) tarafından gösterilirken, bunu su ekstraktları takip etmiş ve en düşük değer HP'ye ait olarak tespit edilmiştir. ABTS radikal katyonuna karşı en yüksek süpürme aktivitesi POH (73,37 mg TE/g özü) ve en düşük aktivite PS (34,21 mg TE/g özü) ile gösterilmiştir. Sonuçlara göre, nispeten yüksek polifenol içerikleri ve antioksidan aktiviteleri ile yeni su ekstraksiyon tekniğinin umut vericidir. Ayrıca propolisli balın, nispeten daha düşük değerlere sahip olmasına rağmen alternatif bir ürün olarak tüketilebileceği düşünülmektedir.

Keywords

Propolis, Antioksidan, Bal, Su bazlı yeni bir ekstraksiyon

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