Propoliste standardizasyon mümkün mü?
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Date
2018-10-15
Authors
Keskin, Merve
Kolatlı, Sevgi
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Propolis kompleks yapıya sahip reçinemsi bir karışımdır. Bileşimi, toplandığı bölgenin florası, toplanma biçimi ve zamanı, arı ırkı gibi birçok değişkene bağlı olduğu için ham propolisin standardize edilmesi oldukça zordur. Ancak, değişik çözücüler ile hazırlanan propolis ekstraklarının standardize edilmesi daha mümkündür. Yapılan bu çalışmada Anadolu'nun 13 farklı ilinden toplanan propolis örnekleri ile hazırlanan etanol ekstraktlarının temel komponentleri araştırıldı. Ekstraktların, mum, balsam, toplam polifenolik madde miktarı (TFM), toplam flavanoid madde miktarı(TFlM), toplam tanen madde miktarı (TTM) ve fenolik madde içeriği temel parametreler olarak ölçüldü. Elde edilen değerler, çalışılan tüm parametrelerin propolisin toplandığı bölge florasına göre değiştiğini ancak, propolis ekstraktlarının standardizasyonu için toplam polifenolik madde miktarı, toplam flavonoid madde miktarı ve toplam tanen madde miktarının önemli kriterler olduğunu gösterdi. Ayrıca Anadolu propolisi ile hazırlanan ekstraktların tanımlanmasında kalitatif olarak kafeik asit, p-kumarik asit, ferulik asit gibi fenolik asitlerin önemli kriterler olduğu görülmüştür. Sonuç olarak, propolis ekstraklarında tam bir standardizasyonun mümkün olamayacağı, ancak etanolik propolis ekstraktlarının standardizasyonu açısından TFM ve TFlM miktarlarının en önemli kriterler olduğu söylenebilir. Ayrıca Anadolu propolisi ile hazırlanan etanol ekstraktlarının kafeik asit, ferulik asit, luteolin, t-sinnamik asit, p-kumarik asit yada türevlerini içermesi gerektiği söylenebilir.
Propolis is a resinous product with a complex structure. Standardization of raw propolis is difficult because the composition of raw propolis depends on many factors such as flora of the area, harvesting season, collection style and bee strain. However, standardization of propolis extract prepared with ethanol rather than raw propolis could be achievable. In this study, basic components of ethanol extract prepared with propolis samples collected from 13 different localities of Anatolia were investigated. Basic parameters such as wax, balsam, total polyphenol, flavonoid and tannin content of extracts were determined. Phenolic composition of the extracts were also identified by using HPLC-UV with fourteen standard phenolic compounds. Results showed that all parameters were found to differ in terms of the flora of the area propolis collected but total polyphenol, flavonoid and tannin content were found to be important criteria for the standardization of propolis extracts. Moreover, phenolic acids like caffeic acid, p-coumaric acid and ferulic acid were determined as characteristic compounds for qualitatively describing ethanol extracts prepared by using Anatolian propolis. As a result, it can be concluded that although absolute standardization of propolis extract is not possible nevertheless total polyphenol and flavonoid contents are important criteria in terms of standardization of propolis ethanol extracts. In conclusion, ethanol extracts prepared with Anatolian propolis should contain caffeic acid, ferulic acid, p-coumaric acid, t-cinnamic acid and luteolin or their derivatives using this standardized method.
Propolis is a resinous product with a complex structure. Standardization of raw propolis is difficult because the composition of raw propolis depends on many factors such as flora of the area, harvesting season, collection style and bee strain. However, standardization of propolis extract prepared with ethanol rather than raw propolis could be achievable. In this study, basic components of ethanol extract prepared with propolis samples collected from 13 different localities of Anatolia were investigated. Basic parameters such as wax, balsam, total polyphenol, flavonoid and tannin content of extracts were determined. Phenolic composition of the extracts were also identified by using HPLC-UV with fourteen standard phenolic compounds. Results showed that all parameters were found to differ in terms of the flora of the area propolis collected but total polyphenol, flavonoid and tannin content were found to be important criteria for the standardization of propolis extracts. Moreover, phenolic acids like caffeic acid, p-coumaric acid and ferulic acid were determined as characteristic compounds for qualitatively describing ethanol extracts prepared by using Anatolian propolis. As a result, it can be concluded that although absolute standardization of propolis extract is not possible nevertheless total polyphenol and flavonoid contents are important criteria in terms of standardization of propolis ethanol extracts. In conclusion, ethanol extracts prepared with Anatolian propolis should contain caffeic acid, ferulic acid, p-coumaric acid, t-cinnamic acid and luteolin or their derivatives using this standardized method.
Description
Keywords
Propolis, Flavanoidler, Standardizasyon, Polifenoller, Balsam, Mum, Standardization, Wax, Polyphenols, Flavonoids, Balsam
Citation
Keskin, M. ve Kolaylı, S. (2018). "Propoliste standardizasyon mümkün mü?". Uludağ Arıcılık Dergisi, 18(2), 101-110.