Evaluation of antioxidant activity of bee products of different bee races in Turkey

Saral, Özlem; Kılıçarslan, Mehmet Ali; Şahin, Hüseyin; Yıldız, Oktay; Dinçer, Barbaros

doi:10.3906/vet-1901-3

Cited by 21 publications

(16 citation statements)

References 38 publications

(47 reference statements)

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“…Total polyphenolic content is an important parameter in the determination of the phenolic content in natural products and high phenolic content indicates high biological activity (Kolayli et al, 2016;Can et al, 2015;Kaygusuz et al, 2016). Another study reported that bee breeds affected the quality of propolis and other bee products (Saral et al, 2019). The present study findings demonstrated that the total phenolic content was at the highest level in pre-season, gradually decreased over time and reached the lowest level in the post-season.…”

Section: Phenolic Contents and Profilessupporting

confidence: 60%

The effects of different beehives on propolis production and quality

Kiziltas

Erkan

2021

Food Sci. Technol

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Propolis is a highly complex resinous substance collected by honeybees from the fresh plant buds or secretions and mixed with beeswax and utilized for different purposes in the hive and includes more than 300 primary compounds (Guo et al., 2015). The human medicine has been interested in this product, used for several purposes, such as paving the hive surfaces, filling the cracks and fractures, polishing the honeycomb cells, narrowing and widening the hive entrance, and coating and isolating possible disease agents, for thousands of years, and it was used in several areas, including mummification and to treat mouth sores (Fokt et al., 2010; Can et al., 2015). Various alcohol and water-based extracts prepared with propolis are used for various purposes as food additives and supplements. Demand for propolis products, such as skin lotions, beauty creams and balms, massage oils and lotions, shampoos, soaps, lipsticks, gums, toothpaste, sunscreens and lozenges, increases every day. This natural bee product is an indispensable apitherapy agent, which has a wide biological activity spectrum due to antibacterial, antioxidant, antifungal, antiviral, anti-inflammatory and antitumoral properties (Kujumgiev et al., 1999; Amini-Sarteshnizi et al., 2015). Although the composition of propolis varies based on the plant flora, collection period, hive type, beekeeper performance and hive condition, it usually includes approximately 40-50% balsam, 20-30% wax, 5-10% essential oils, 1-5% pollen and 5% various organic compounds (Pietta et al., 2002; Bankova et al., 2019). The vast majority of the balsamic content that includes the active propolis ingredients consist of various polyphenols (phenolic acids, flavonoids, tannins, and their esters), terpenes, volatile organic compounds and various alcohols (Gülçin et al., 2010; Miguel et al., 2010; Baltas et al., 2016). The global demand for raw propolis products has been increasing, and several studies have been investigating methods to collect higher propolis yields. Previous studies on the factors that affect propolis production are limited, and these studies suggested that the main factors that affect the chemical composition of propolis were bee race, climate, production season and production method (trap structure) (Bankova et al., 2000; Abu Fares et al., 2008; Pujirahayu et al., 2014). An important factor that affects per hive production was the presence of a forest in the vicinity. In a study conducted in Europe, it was reported that annual production, which was around 50-150 g per colony, generally varied within the range of 10-300 g (Abu Fares et al., 2008). Thus, in the present study, the variations in propolis production and quality were investigated based on the collection period and the hive type in the Van lakeshore flora, Turkey. In this study, the propolis yield and quality were investigated using wooden, plastic and styrofoam hives. 2 Materials and methods In this study, where wooden, styrofoam and plastic hives were used in accordance with the Food Codex, Apis mellifera ...

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Section: Phenolic Contents and Profilessupporting

confidence: 60%

The effects of different beehives on propolis production and quality

Kiziltas

Erkan

2021

Food Sci. Technol

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“…The findings show that propolis is a good source of phenolic substances. The literature states that propolis samples from different geographical origins have a good antioxidant antimicrobial, antifungal and antiviral (Avian influenza virus) activity (Pietta 2000 ; Pratsinis et al 2010 ; Yildiz et al 2014 ; Saral et al 2016 , 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Investigation of potential inhibitor properties of ethanolic propolis extracts against ACE-II receptors for COVID-19 treatment by molecular docking study

et al. 2021

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“…Antioxidant capacity was reported as 46.1±13.0 µmol Trolox E/g bee bread [22]. It is stated that total phenolic content of pollen samples varies between 0.41-7.38 mg GAE/g and antioxidant capacity varies between 8.69-75.65 µmol FeSO 4 .7H 2 O/g [23].…”

Section: Resultsmentioning

confidence: 99%

α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)

Keskin

Özkök

2020

Hacettepe Journal of Biology and Chemistry

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A rı poleni ve perga önemli arı ürünleridir. Arı poleni içerdiği protein, yağ, amino asit, vitamin ve fenolik içeriğine göre sahip olduğu besin ve biyoaktif değerleriyle değerli bir arı ürünüdür. Arı poleni arı ekmeğine dönüştürüldüğünde insan sindirim sisteminde daha kolay sindirilebilir hale gelir bunun sebebi fermentasyonun etkisiyle polenin eksin tabakasında kısmen bir parçalanma olmasıdır. Bu nedenle arı ekmeği arı polenine göre daha zengin besin içeriğine sahiptir. Diyabet uzun süreli etkileri olan metabolik ve dejeneratif bir hastalıktır ve α-amilazın inhibisyonu bu hastalığın tedavisi için önem arz etmektedir. Bu çalışmada polen ve perga örneklerinin methanol ekstraktları hazırlandı. Ekstraktların toplam fenolik madde miktarı, antioksidan kapasitesi ve α-amilaz inhibisyon aktiviteleri belirlendi. Polen ve perga örneklerinin toplam fenolik madde miktarı ile antioksidan kapasite miktarları ise sırasıyla 5.57-6.93 mg GAE/g ve 74.56-97.66 µmol FeSO 4 .7H 2 O/g sample olarak belirlendi. Polen ve perga ekstraktlarının α-amilaz inhibisyonu için IC 50 değerleri sırasıyla 4.21 ve 3.57 mg/mL olarak bulundu. Sonuç olarak Perganın Diabetes mellitus üzerinde daha etikili olabileceği ifade edilebilir.

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Evaluation of antioxidant activity of bee products of different bee races in Turkey

Cited by 21 publications

References 38 publications

The effects of different beehives on propolis production and quality

The effects of different beehives on propolis production and quality

Investigation of potential inhibitor properties of ethanolic propolis extracts against ACE-II receptors for COVID-19 treatment by molecular docking study

α-Amylase Inhibition Properties of Bee Pollen and Bee Bread (Perga)

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