A melissopalynological and chemical characterization of Anatolian propolis and an assessment of its antioxidant potential

Kolaylı, Sevgi; Birinci, Ceren; Kara, Yakup; Özkök, Aslı; Samanci, Asli Elif Tanugur; Şahin, Hüseyin; Yıldız, Oktay

doi:10.1007/s00217-023-04208-x

Cited by 11 publications

(10 citation statements)

References 36 publications

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“…Kolayli et al. states that TFC of 40 propolis samples collected from different regions of Türkiye varies between 11.46 mg QUE/g and 61.64 mg QUE/g [38] . In the current study, the TFC in the Uzungöl, Ardahan, and Pazar propolis was found to be 41.58, 34.25, and 12.50 mg QUE/g propolis, respectively.…”

Section: Resultssupporting

confidence: 47%

Chemical Analysis and in Vitro Antiviral Effects of Northeast Türkiye Propolis Samples against HSV‐1

Cora

Buruk

Ünsal

et al. 2023

Chemistry & Biodiversity

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Propolis is one of the mixtures with the widest biological activity among natural products used in complementary medicine. HSV‐1 is a highly contagious and endemic virus. Available drugs are insufficient for recurrent HSV‐1 infections. Therefore, new approaches to treat HSV‐1 infections are still being developed. In this study, it was aimed to investigate the inhibition effect of ethanolic Anatolian propolis extracts obtained from the Eastern Black Sea Region (Pazar, Ardahan, and Uzungöl) on HSV‐1. In addition to the total phenolic (TPC) and the total flavonoid content (TFC), the phenolic profiles of the extracts were analyzed by HPLC‐UV. The antiviral activity of the extracts were tested by 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT), quantitative Real Time Polymerase Chain Reaction (qRT‐PCR), and plaque reduction tests, and the results were evaluated statistically. It was determined that the total amount of phenolic substances varied between 44.12 and 166.91 mg GAE/g, and the total flavonoid content of the samples varied between 12.50 and 41.58 (mg QUE/g). It was shown that all propolis samples used in the current study were effective against HSV‐1, but the higher phenolic compounds contained in the samples showed the higher activity. The results show that ethanolic propolis extracts are promising candidates for HSV‐1 treatment.

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Section: Resultssupporting

confidence: 47%

Chemical Analysis and in Vitro Antiviral Effects of Northeast Türkiye Propolis Samples against HSV‐1

Cora

Buruk

Ünsal

et al. 2023

Chemistry & Biodiversity

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“…[29,30] However, its phenolic composition varies according to the flora of the region where it is collected. [31] Of the two monofloral honey samples studied the TPC of the chestnut honey was approximately higher than the rhododendron honey. A comparison of TPC…”

Section: Resultsmentioning

confidence: 90%

“…It has been proven by many studies that propolis has the highest phenolic content in both bee products and natural products [29,30] . However, its phenolic composition varies according to the flora of the region where it is collected [31] . Of the two monofloral honey samples studied the TPC of the chestnut honey was approximately higher than the rhododendron honey.…”

Section: Resultsmentioning

confidence: 93%

In Vitro Determination of Nitric Oxide Synthase Inhibition, Antioxidant Capacity and Phenolic Content of Various Natural Products (Bee and Herbal Products)

Yaylaci Karahalil,

Bakirhan,

Kara

2024

Chemistry & Biodiversity

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It is obvious that the oxidation process is an undeniable fact and when it comes to aging, one of the first solutions that come to mind is natural products. When it comes to natural products, both plants and bee products play an important, almost combative role against oxidation. For this purpose, natural products of both plant and animal origin were considered together in our study: Linden, green tea, aronia, wild grapes, myrtle, blueberries and basil, honey, pollen and propolis. Total phenolic content values of the extracts ranged between 49.28 and 3859.06 mg gallic acid equivalent/100 g, and propolis, green tea, chestnut flower and aronia samples were found to have the highest values. When looking at the NOS inhibition potential, it was determined that propolis, pollen and aronia samples had the highest percentage inhibition values of 98.11, 92.29, 83.44, respectively. Antioxidant activities of methanolic extracts were investigated using iron(III) reducing/antioxidant capacity (FRAP), 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity test and NOS inhibition tests. The phenolic composition of methanolic extracts was tested using the RP‐HPLC‐UV (high‐performance liquid chromatographic method with ultraviolet) method with 19 phenolic standards.

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“…Other results indicate that the average beeswax content in propolis was 11.1 %. In [13], 40 samples of propolis obtained from 7 regions of Turkey were studied. According to their results, the average value of wax obtained by petroleum ether extraction in propolis is 26.03 ± 5.16 g/100 g, ranging from 13.83 to 37.58 g/100 g. Previous studies have shown that wax is almost 30 % of propolis by weight of propolis.…”

Section: Introductionmentioning

confidence: 99%

“…In other studies, it is noted that Anatolian propolis (Turkey) comes from many plant sources and contains pollen grains of Pinaceae, Quercus spp., Castanea sativa, Helianthus annuus, Asteraceae, Apiaceae, Cistaceae, Campanula spp., Fabaceae, Salix spp., Brassicaceae, Platanus spp., Centaurea spp. Populus spp., Tilia spp., Onobrychis spp., Juniperus spp., Acer spp., Anthemis spp., Poaceae [13].…”

Section: Introductionmentioning

confidence: 99%

Exploring the composition of propolis as a subject of processing into food products

Dvykaliuk

2022

TAPR

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The object of the research is samples of propolis collected by various means from different regions of Ukraine. The main problem that is being solved is the search for optimal, efficient, and food industry-approved methods of collecting propolis as a raw material of processing into food products. The influence of the main methods of propolis collection on the key quality indicators of propolis for its application as a raw material in the food industry has been studied. The differences in the main raw material indicators across regions of Ukraine have been evaluated. The use of propolis collection methods that do not meet the safety requirements of the food industry is a common practice in beekeeping farms. The acceptability of the raw material for use in the food industry is based on its compliance with the requirements of current regulatory and legal acts on quality. However, the updating and revision of regulatory acts in view of production realities occur slowly and with significant delays. This approach reduces the volume of raw materials available for industrial use due to technical barriers and outdated regulatory acts on quality. In the course of the research, results were obtained based on such indicators as the mass fraction of wax, mechanical impurities and flavonoid compounds in propolis collected from three regions of Ukraine. The levels of indicators in the studied samples do not meet the requirements defined by DSTU 4662:2006. At the same time, the regulatory requirements of DSTU 4662:2006 and the research methods do not align with the finalized project ISO/DIS 24381, which is currently in the final stages of adoption as the primary international standard. The use of means of collection in the production of propolis raw materials, which are allowed to come into contact with food products, taking into account also the review of quality regulatory acts and bringing them into line with international documents, can contribute to improving the availability of this product as a food raw material. Propolis producers should pay attention to the sources of propolis located in ecologically clean areas with minimal industrial impact and adhere to proper beekeeping practices to obtain high-quality raw materials. The obtained results can be used to develop an industrial technology for the production of propolis as a raw material for food production.

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A melissopalynological and chemical characterization of Anatolian propolis and an assessment of its antioxidant potential

Cited by 11 publications

References 36 publications

Chemical Analysis and in Vitro Antiviral Effects of Northeast Türkiye Propolis Samples against HSV‐1

Chemical Analysis and in Vitro Antiviral Effects of Northeast Türkiye Propolis Samples against HSV‐1

In Vitro Determination of Nitric Oxide Synthase Inhibition, Antioxidant Capacity and Phenolic Content of Various Natural Products (Bee and Herbal Products)

Exploring the composition of propolis as a subject of processing into food products

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