The investigation of antioxidant properties of propolisproducts obtained from Turkey
Türkiye'den toplanan propolis ürünlerinin antioksidan özelliklerinin incelenmesi
- Tez No: 605710
- Danışmanlar: DOÇ. DR. ESRA ÇAPANOĞLU GÜVEN
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2018
- Dil: İngilizce
- Üniversite: İstanbul Teknik Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Gıda Mühendisliği Bilim Dalı
- Sayfa Sayısı: 171
Özet
Arıcılık faaliyetleri sonucunda bal, polen, arı sütü, arı ekmeği, arı zehri ve balmumu gibi farklı ürünler elde edilebilmektedir. Propolis; arıların, kavak, huş, ökaliptus, kızılağaç, çam, kestane vb. ağaçların yaprak ve tomurcuk kısımlarından ve bitkilerden topladığı ve kovanda peteklerin güçlendirilmesi, kovan girişinin daraltılması, deliklerin ve çatlakların kapatılması gibi amaçlarla kullandığı, rengi koyu sarıdan kahverengiye doğru değişen reçinemsi bir üründür. Propolis ilk olarak Yunanlılar tarafından doğal bir antibiyotik olarak kullanmaya başlanmıştır. Yunancada pro (“ön”) ve polis (“şehir”) kelimelerinin birleşmesinden oluşan propolis“şehirden önce”anlamına gelmektedir. Propolisin bileşiminin büyük çoğunluğunu (%50) reçine ve bitkisel balsam oluşturur. Kalan kısmı da %30 balmumu, %10 esansiyel ve aromatik yağlar, %5 polen ve %5 diğer organik bileşenlerden meydana gelir. Propolisin kimyasal kompozisyonu; arı türü, elde edildiği bitkisel kaynak ve mevsime bağlı olarak değişkenlik göstermektedir. Propolisin kompozisyonu ve biyolojik aktivitesine ilişkin çalışmaların sayısı her geçen gün artmaktadır. Propolisin bileşiminde yer alan flavonoidler ve fenolik asitler biyolojik aktivitesinde önemli bir rol oynamaktadır. Propolisin bu bileşenler açısından zengin oluşu ona güçlü antioksidan özellik kazandırmaktadır. Propolis, antioksidan, antibakteriyel, antifungal, antiviral, antienflamatuvar, antitümör, yara iyileştirici, karaciğer koruyucu, bağışıklık sistemini düzenleyici vb. farklı biyoaktif özelliklere sahiptir. Doğal bir arı ürünü olan propolise eğilim özellikle son yıllarda artış göstermiştir. Propolis, sıvı ekstrakt, tablet, kapsül, sprey, krem, diş macunu, sabun, jel, toz ve bal ile karışım halinde farklı formlarda piyasada satışa sunulmaktadır. Dünya ticaretine bakıldığında, propolis üretiminde ileri ülke olarak Brezilya ön plana çıkmaktadır. Ülkemizde ise propolis dışındaki diğer arı ürünlerinin üretimine ilişkin istatistiki veriler oldukça azdır. Propolis, farklı bitkisel kaynaklardan gelen heterojenik yapısı sebebiyle standardizasyonu oldukça zor bir üründür. Bu çalışmada, Türkiye'de piyasada mevcut satışı yapılan, damla formundaki toplam 30 propolisli ürünün toplam fenolik, flavonoid madde, toplam antioksidan kapasiteleri (DPPH ve CUPRAC) ve fenolik profilleri incelenmiştir. Örneklerin metanol:formik asit ile seyreltilmiş ekstraktlarında toplam fenolik madde, toplam flavonoid madde ve toplam antioksidan kapasiteleri (CUPRAC ve DPPH) spektrofotometre ile tayin edilmiş ve fenolik madde içerikleri HPLC ile incelenmiştir. Temin edilen ürünler içerisinde propolisin etanol+su, su, gliserin+su, propilen glikol+su, gliserin ve zeytinyağı olmak üzere farklı ekstraktları bulunmaktadır. Toplam fenolik madde analizi için gerçekleştirilen ANOVA varyans analizi testine göre ürün formülasyonları arasındaki farklılıklar istatistiksel olarak önemli (P
Özet (Çeviri)
Various products can be obtained as a result of beekeeping activities such as honey, pollen, royal jelly, bee bread, bee venom and beeswax. Propolis which is a resinous bee product whose color varies from dark yellow to brown has been collected by bees from the leaves and buds of trees such as poplar, birch, eucalyptus, alder, pine, chestnut etc. and plants. Propolis has been used in hive for several purposes like strengthening honeycombs, narrowing the entrance of hive and closing the holes and cracks in hive. Propolis was firstly used by the Greeks as a natural antibiotic. The propolis, which consists of pro (“front”) and police (“city”) in Greek, means“before the city”. The great majority of propolis (50%) is composed of resin and vegetable balm. The remaining part consists of beeswax (30%), essential and aromatic oils (10%), pollen (5%) and other organic components (5%). The chemical composition of propolis varies depending on the bee species, plant source and season. The number of studies related with the composition and biological activity of propolis showed increasing trend each passing day. The flavonoids and phenolic acids in propolis play significant role in its biological activity. The richness of propolis in terms of these constituents gives it a strong antioxidant property. Propolis possessed a variety of bioactive properties including antioxidant, antibacterial, antifungal, antiviral, antiinflammatory, antitumor, wound healing, hepatoprotective, immunomodulatory. Propolis, a natural bee product, has shown an upward trend especially in recent years. Propolis has been put on the market in different forms as liquid extract, tablet, capsule, spray, cream, toothpaste, soap, gel, powder also mixed with honey. Considering world trade, Brazil is the leading country in the production of propolis. In our country, statistics about the production of bee products other than honey is very limited. It is quite difficult to standardize propolis due to its heterogeneous structure coming from different plant sources. In this study, total phenolic, flavanoid contents, total antioxidant capacities (CUPRAC and DPPH methods) and phenolic profiles of totally 30 propolis products sold in the Turkish market as drop forms were investigated. Total phenolic, flavanoid contents, total antioxidant capacities (CUPRAC and DPPH) of the samples diluted with methanol:formic acid solution were analyzed with spectrophotometer. Their phenolic profiles were investigated via HPLC. The samples include different extracts of propolis whose solvents were classified as ethanol + water, water, glycerin + water, propylene glycol + water, glycerin and olive oil. The differences between the product formulations were found statistically significant (p < 0,05) according to the ANOVA analysis for total phenolic content analysis. The highest phenolic content was observed in Sample 25 (10706.34 ± 4282.40 mg GAE/100 ml sample), Sample 30 (9268.41 ± 1224.78 mg GAE/100 ml sample), Sample 29 (7590.82 ± 1224.20 mg GAE/100 ml sample), Sample 26 (6193.64 ± 1711.40 mg GAE/100 ml sample), Sample 13 (4884.83 ± 1831.75 mg GAE/100 ml sample), Sample 28 (4626.29 ± 1411.13 mg GAE/100 ml sample), Sample 4 (2996.64 ± 1354.21 mg GAE/100 ml sample) and Sample 27 (2905.57 ± 956.00 mg GAE/100 ml sample), respectively. The samples with higher phenolic content were the ethanolic extracts of propolis, followed by glycolic extracts of propolis. Total phenolic contents of ethanolic extracts of propolis varied from 75.90 mg GAE/ml sample to 107.06 mg GAE/ml sample whereas 1.45 mg GAE/ml sample to 22.69 mg GAE/ml sample for aqueous extracts of propolis. Lower phenolic contents were found in propolis samples extracted with glycerin or water. The lowest phenolic contents were detected in Sample 24 (0.84 mg GAE/ml sample), Sample 15 (1.45 mg GAE/ml sample) and Sample 10 (1.76 mg GAE/ml sample). The differences between the product formulations were found statistically significant (p < 0,05) according to the ANOVA analysis for total flavonoid content analysis. The highest flavonoid content was found in Sample 30 (73362.69 ± 13984.14 mg CE/100 ml sample), Sample 25 (67529.98 ± 9187.71 mg CE/100 ml sample), Sample 13 (41630.45 ± 4243.81 mg CE/100 ml sample), Sample 29 (37284.89 ± 4372.13 mg CE/100 ml sample) and Sample 26 (28632.40 ± 8820.50 mg CE/100 ml sample), respectively. Total flavonoid contents of ethanolic extracts of propolis varied from 372.84 mg CE/ml sample to 733.62 mg CE/ml sample whereas 10.49 mg CE/ml sample to 133.16 mg CE/ml sample for aqueous extracts of propolis. The average flavonoid content of ethanolic extracts of propolis samples corresponded to 593.91 mg CE/ml sample while 49.90 mg CE/ml sample for aqueous extracts of propolis samples. The lowest flavonoid content was observed in propolis samples extracted with glycerin or water. The lower flavonoid contents were found in Sample 18 (623.73 ± 78.75 mg CE/100 ml sample), Sample 15 (1049.69 ± 298.36 mg CE/100 ml sample) and Sample 14 (1347.12 ± 111.85 mg CE/100 ml sample), respectively. The antioxidant capacities of propolis samples were investigated by using CUPRAC and DPPH method. The differences between the product formulations were found statistically significant (p < 0,05) according to the ANOVA analysis for total antioxidant capacity (CUPRAC) analysis. The highest total antioxidant capacity determined by CUPRAC method was seen in Sample 30 (35547.14 ± 4780.76 mg TEAC/100 ml sample), Sample 25 (32286.65 ± 7942.16 mg TEAC/100 ml sample), Sample 29 (24501.14 ± 7425.36 mg TEAC/100 ml sample), Sample 13 (23249.32 ± 3802.81 mg TEAC/100 ml sample), Sample 26 (21467.32 ± 7105.67 mg TEAC/100 ml sample), Sample 28 (17694.26 ± 4668.25 mg TEAC/100 ml sample), Sample 4 (11793.56 ± 2161.32 mg TEAC/100 ml sample) and Sample 27 (9367.78 ± 3813.43 mg TEAC/100 ml sample), respectively. Total antioxidant capacities of ethanolic extracts of propolis determined by CUPRAC method varied from 245.01 mg TEAC/ml sample to 355.47 mg TEAC/ml sample whereas 1.19 mg TEAC/ml sample to 49.10 mg TEAC/ml sample for aqueous extracts of propolis. The average antioxidant capacity of ethanolic extracts of propolis samples corresponded to 307.78 mg TEAC/ml sample while 19.04 mg TEAC/ml sample for aqueous extracts of propolis samples. The lowest antioxidant capacities determined by CUPRAC method was seen in samples extracted with water or glycerin + water. The lowest antioxidant capacities was observed in Sample 15 (119.60 ± 94.47 mg TEAC/100 ml sample), Sample 18 (418.43 ± 98.00 mg TEAC/100 ml sample) and Sample 21 (601.67 ± 164.24 mg TEAC/100 ml sample), respectively. The differences between the product formulations were found statistically significant (p < 0,05) according to the ANOVA analysis for total antioxidant capacity (DPPH) assay. The highest total antioxidant capacity determined by DPPH method was seen in Sample 29 (31364.97 ± 2120.34 mg TEAC/100 ml sample), Sample 30 (31349.08 ± 1855.88 mg TEAC/100 ml sample), Sample 25 (31025.63 ± 1148.1 mg TEAC/100 ml sample), Sample 26 (30813.40 ± 3017.64 mg TEAC/100 ml sample), Sample 4 (27683.35 ± 5251.72 mg TEAC/100 ml sample), Sample 28 (26518.95 ± 6204.46 mg TEAC/100 ml sample), Sample 13 (25590.60 ± 3763.4 mg TEAC/100 ml sample) and Sample 27 (24659.98 ± 5282.61 mg TEAC/100 ml sample), respectively. The samples showing highest antioxidant capacities analysed by DPPH method were ethanolic extracts of propolis followed by glycolic extracts of propolis. Total antioxidant capacities of ethanolic extracts of propolis determined by DPPH method varied from 310.25 mg TEAC/ml sample to 313.64 mg TEAC/ml sample whereas 9.30 mg TEAC/ml sample to 205.83 mg TEAC/ml sample for aqueous extracts of propolis. The average antioxidant capacity of ethanolic extracts of propolis samples corresponded to 312.46 mg TEAC/ml sample while 45.89 mg TEAC/ml sample for aqueous extracts of propolis samples. The lowest antioxidant capacities determined by DPPH method was seen in samples extracted with water + glycerin and water. The lowest antioxidant capacities was observed in Sample 18 (319.71 ± 23.74 mg TEAC/100 ml sample) and Sample 15 (930.48 ± 152.97 mg TEAC/100 ml sample), respectively. As a result of phenolic profile assay, the most frequently seen compounds were found as cinnamic acid, ferulic acid, p-coumaric acid and caffeic acid. Phenolic acids and flavonoid content were found higher in ethanolic extracts of propolis. To sum up, it can be concluded that the total phenolic and flavonoid contents of ethanolic extracts of propolis were higher than those of aqueous extracts. The solvent used in the extraction of propolis is an significant parameter affecting the antioxidant properties of the final product. The variety in total phenolic, flavonoid, antioxidant capacities and phenolic profiles of samples whose solvent are the same can be attributed to different extraction conditions and the geographical and botanical origin of propolis samples. This research showed that the number of studies investigating different parameters which affect the antioxidant properties of propolis should be increased and the findings to be obtained may elucidate the further studies regarding the standardization of propolis.
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