Ticari propolis ekstraktlarının kalite parametreleri açısından karşılaştırılması
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Date
2019-03-11
Authors
Keskin, Merve
Kolaylı, Sevgi
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Propolis biyolojik aktif değeri yüksek doğal bir arı ürün olduğu için takviye edici gıda olarak değişik formülasyon ve paketlerde tüketilmektedir. Propolisin içeriği toplanma biçimi ve zamanı, arı ırkı ve toplandığı bölgenin florasına bağlı olarak değişmektedir. Bu nedenle standardize ham propolis elde etmek mümkün değildir fakat farklı çözücüler kullanılarak hazırlanan propolis ekstraktlarının standardize edilmesi mümkündür. Yapılan bu çalışma da Türkiye'nin değişik market ve aktarlarından toplanan ticari propolis ekstraktlarının bazı kalite parametreleri karşılaştırıldı. 20 değişik propolis ekstraktının briks, balsam, toplam fenolik madde miktarı (TFM), toplam flavonoid madde miktarı (TFMM) ve kondense tanen madde (KTM) miktarları ölçüldü. Çalışma sonucunda briks değerinin etanolik propolis ekstraktları için 25 ile 61 arasında, balsam değerlerinin %7.1 ile %95 arasında, TFM’ nin %1 ile %95 arasında, TFMM’nin %0.1 ile %7.8 arasında ve KTM’ nin %0.04 ile %0.4 arasında değiştiği tespit edildi. Propolis özütlerinin hazırlanması, tüketilmesi ve standardize edilmesinde bu parametrelerin önemli rol alabileceği görülmektedir.
Propolis is a natural bee product, which contains a high amount of biological active components. It is consumed in different extract forms as supplementary food. 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 is achievable. In this study, different commercial propolis extracts were purchased from markets and their quality parameters were compared with each other. The amount of brix, balsam, total phenolic, total flavonoids and condensed tannins were determined in twenty different commercial propolis extracts. Results showed that the amount of brix ranges from 0 to 61, balsam from 7.1% to 95%, total phenolic content from 1% to 9.5%, total flavonoids from 0.1% to 7.8%, and condensed tannins from 0.004% to 0.4% for the ethanolic propolis extracts. Our results suggest that these parameters may play an important role in the preparation, consumption, and standardization of propolis extractsPropolis is a natural bee product, which contains a high amount of biological active components. It is consumed in different extract forms as supplementary food. 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 is achievable. In this study, different commercial propolis extracts were purchased from markets and their quality parameters were compared with each other. The amount of brix, balsam, total phenolic, total flavonoids and condensed tannins were determined in twenty different commercial propolis extracts. Results showed that the amount of brix ranges from 0 to 61, balsam from 7.1% to 95%, total phenolic content from 1% to 9.5%, total flavonoids from 0.1% to 7.8%, and condensed tannins from 0.004% to 0.4% for the ethanolic propolis extracts. Our results suggest that these parameters may play an important role in the preparation, consumption, and standardization of propolis extracts.
Propolis is a natural bee product, which contains a high amount of biological active components. It is consumed in different extract forms as supplementary food. 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 is achievable. In this study, different commercial propolis extracts were purchased from markets and their quality parameters were compared with each other. The amount of brix, balsam, total phenolic, total flavonoids and condensed tannins were determined in twenty different commercial propolis extracts. Results showed that the amount of brix ranges from 0 to 61, balsam from 7.1% to 95%, total phenolic content from 1% to 9.5%, total flavonoids from 0.1% to 7.8%, and condensed tannins from 0.004% to 0.4% for the ethanolic propolis extracts. Our results suggest that these parameters may play an important role in the preparation, consumption, and standardization of propolis extractsPropolis is a natural bee product, which contains a high amount of biological active components. It is consumed in different extract forms as supplementary food. 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 is achievable. In this study, different commercial propolis extracts were purchased from markets and their quality parameters were compared with each other. The amount of brix, balsam, total phenolic, total flavonoids and condensed tannins were determined in twenty different commercial propolis extracts. Results showed that the amount of brix ranges from 0 to 61, balsam from 7.1% to 95%, total phenolic content from 1% to 9.5%, total flavonoids from 0.1% to 7.8%, and condensed tannins from 0.004% to 0.4% for the ethanolic propolis extracts. Our results suggest that these parameters may play an important role in the preparation, consumption, and standardization of propolis extracts.
Description
Keywords
Ticari propolis ekstraktı, Polifenoller, Flavanoidler, Balsam, Briks, Commercial propolis extracts, Polyphenols, Flavonoids, Brix
Citation
Keskin, M. ve Kolaylı, S. (2019). "Ticari propolis ekstraktlarının kalite parametreleri açısından karşılaştırılması". Uludağ Arıcılık Dergisi, 19(1), 43-49.