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Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi

Year 2024, Volume: 10 Issue: 1, 22 - 39, 03.01.2024

Sevde Nur Şenol Yazkan Müge Hendek Ertop

https://doi.org/10.3153/FH24003

Abstract

Bu çalışmada kestane balı kovanlarından temin edilen propolislerde maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri uygulanarak etanolik propolis ekstraktları elde edilmiştir. Her üç yöntem ile hazırlanan kestane propolis ekstraktları ısıl işlem uygulanmamış gıda modeli olarak çiçek ve kestane ballarına 4 farklı oranda (%0, 1, 2 ve 4) ilave edilerek, bal karışımlarının antioksidan aktivite, toplam fenolik, renk ve duyusal analizleri yapılmıştır. Kestane balının antioksidan aktivite (AO) (%82.96) ve toplam fenolik madde (TFM) içeriği (412.50 µg GAE /g), çiçek balından (AO:%49.69, TFM:127.50 µg GAE/g) daha yüksek olmasına rağmen, %4 propolis ilavesiyle çiçek balı biyoaktif niteliklerinin (AO:%90.00, TFM:713.60 µg GAE/g) kestane balına (AO:%89.08, TFM:849.17 µg GAE/g) yakın düzeye geldiği belirlenmiştir. Yüksek renk yoğunluğuna (1803.5 mAU) sahip kestane balının renginin çiçek balından (378.5 mAU) görsel olarak da önemli düzeyde koyu olması nedeniyle, kestane balına propolis ilavesinde farklı ilave oranı ve ekstraksiyon yöntemi son ürün renk yoğunluğunu önemli düzeyde etkilenmemiştir (p>0.05). Ancak çiçek ballarında propolis ilavesi renk yoğunluğunu önemli düzeyde (p<0.05) artırmıştır. Üç ekstraksiyon yöntemiyle hazırlanan propolis ekstraktları 4 farklı oranda (%0, 1, 2 ve 4), ısıl işlem uygulanmış ve çoklu bileşene sahip bir gıda modeli olarak temel kek formülasyonuna ilave edildiğinde ise, ürün biyoaktif niteliklerinin (AO: %11.97, TFM:285.0 µg GAE/g) artan propolis ilave oranına bağlı olarak arttığı belirlenmiştir. Propolis yüksek biyoaktif nitelikleri itibariyle ilave edildiği gıda modellerinin de antioksidan aktivite ve fenolik madde içeriğini artırmıştır. Ancak kendine özgü keskin tat, koku ve lezzetinin kullanıldığı gıda modelindeki etkisini belirlemek amacıyla bu çalışmada elde edilen gıda örneklerinin duyusal analizleri yapılmış ve sonuçlar Temel Bileşen Analizi ile değerlendirilmiştir. Her iki gıda modeli açısından da maserasyon ekstraksiyon ile üretilen propolisli ürünler daha yüksek beğeni skorları alırken, propolis kullanılmayan kontrol örnekleriyle, sırasıyla %1 ve %2 propolis ilaveli ürünler benzer olarak bulunmuştur. %4 propolis ilaveli ürünler düşük beğeni skorlarıyla ayrı kümelenme göstermişlerdir.

Keywords

Kestane propolis Arı ürünleri Bal Fırıncılık ürünleri

Supporting Institution

KÜBAP

Project Number

KÜ-BAP01/2021-14

Thanks

Bu çalışma Sevde Nur ŞENOL YAZKAN’nın yüksek lisans tez verilerinden hazırlanmış ve çalışma Kastamonu Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü (KÜBAP) tarafından KÜ-BAP01/2021-14 numaralı proje kapsamında desteklenmiştir. Yazarlar desteğinden dolayı KÜBAP’a teşekkür ederler.

References

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  • Atasoy, R., Hendek Ertop, M. (2021). Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals. Journal of Food Processing and Preservation, 45(7), e15606. https://doi.org/10.1111/jfpp.15606
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Use of chestnut propolis extract produced by maseration, reflux and ultrasound-assisted extraction methods in different food models: Effect on physicochemıcal, sensory and bioactive properties

Year 2024, Volume: 10 Issue: 1, 22 - 39, 03.01.2024

Sevde Nur Şenol Yazkan Müge Hendek Ertop

https://doi.org/10.3153/FH24003

Abstract

This study obtained ethanol-extracted propolis by applying maceration, reflux, and ultrasound-assisted extraction methods to propolis obtained from chestnut honey hives. Chestnut propolis extracts prepared by the methods were added to flower and chestnut honey at four different rates (0, 1, 2 and 4%) as a food model without heat treatment, and antioxidant activity, total phenolic content, colour, and sensory analysis of honey mixtures were made. Although the antioxidant activity (AO) (82.96%) and total phenolic content (TPC) (412.50 µg GAE /g) of chestnut honey were higher than that of flower honey (AO: 49.69%, TPC: 127.50 µg GAE/g), it was determined that the bioactive properties of flower honey (AO: 90.00%, TPC:713.60 µg GAE/g) rose close level to that of chestnut honey (AO:89.08%, TPC: 849.17 µg GAE/g) thanks to the addition of 4% propolis extract. Because the colour of chestnut honey with high colour intensity (1803.5 mAU) is significantly darker than flower honey (378.5 mAU), the different addition rates and extraction method of propolis did not significantly affect the final product colour intensity of chestnut honey (p>0.05), the addition of propolis in flower honey increased the colour intensity significantly (p<0.05). When propolis extracts prepared with three extraction methods are added to the basic cake formulation as a heat-treated food model in 4 different ratios (0, 1, 2 and 4%), the bioactive properties of the products (AO: 11.97%, TFM: 285.0 µg GAE/g) were determined to increase depending on the increasing propolis addition rate. Although propolis increases the antioxidant activity and phenolic substance content of the food models to which it is added due to its rich bioactive content, sensory properties of the food models were analysed due to propolis extracts' unique, intense taste, colour and flavor, and the results were evaluated with Principal Component Analysis. In terms of both food models, the products with propolis produced by maceration extraction had higher sensory evaluation scores. In contrast, the control samples without propolis were found to be similar to the products with 1% and 2% propolis added, respectively. The products with 4% propolis added showed separate clustering with low evaluation scores.

Keywords

Chestnut propolis Bee products Honey Bakery products

Project Number

KÜ-BAP01/2021-14

References

  • Acun, S., Gül, H. (2021). Mikroenkapsüle çam propolisinin top kek üretiminde kullanılması. Journal of the Institute of Science and Technology, 11(2), 1205-1217. https://doi.org/10.21597/jist.855038
  • Ahn, M. R., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F., Nakayama, T. (2007). Antioxidant activity and constituents of propolis collected in various areas of China. Food Chemistry, 101, 1383–1392. https://doi.org/10.1016/j.foodchem.2006.03.045
  • Anjum, S., Ullah, A., Khan, K., Attaullah, M., Khan, H., Ali, H., Dash, C. (2019). Composition and functional properties of propolis (bee glue): A review. Saudi Journal of Biological Sciences, 26(7), 1695-1703. https://doi.org/10.1016/j.sjbs.2018.08.013
  • Atasoy, R., Hendek Ertop, M. (2021). Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals. Journal of Food Processing and Preservation, 45(7), e15606. https://doi.org/10.1111/jfpp.15606
  • Baltrusaityte, V., Venskutonis, P.R., Ceksteryte, V. (2007). Radical scavenging activity of different floral origin honey and bee dread phenolic extract. Food Chemistry, 101, 502-514. https://doi.org/10.1016/j.foodchem.2006.02.007
  • Bankova, V., Bertelli, D., Borba, R., Conti, B.J., Da Silva Cunha, I. B., Danert, C., Zampini, C. (2019). Standard methods for Apis mellifera propolis research. Journal of Apicultural Research, 58(2), 1–49. https://doi.org/10.1080/00218839.2016.1222661
  • Bayram, N. E. (2015). Hakkari Bölgesi Propolislerinin Botanik Orijininin Ve Kimyasal İçeriğinin Saptanması. Doktara Tezi, İstanbul Üniversitesi Fen Bilimleri Enstitüsü. İstanbul.
  • Beretta, G., Granata, P., Ferrero, M., Orioli, M., Facino, R.M. (2005). Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Analytica Chimica Acta, 533(2), 185-191. https://doi.org/10.1016/j.aca.2004.11.010
  • Burdock, G.A. (1998). Review of the biological properties and toxicityof bee propolis (propolis). Food And Chemical Toxicology, 36, 347–363. https://doi.org/10.1016/S0278-6915(97)00145-2
  • Büyüktuncel, E. (2012). “Gelişmiş ekstraksiyon teknikleri” Hacettepe Üniversitesi Eczacılık Fakültesi Dergisi, 2, 209-242.
  • Castaldo, S., Capasso, F. (2002). Propolis, an old remedy used in modern medicine. Fitoterapia, 73, S1–S6. https://doi.org/10.1016/S0367-326X(02)00185-5
  • Chi Y., Luo L., Cui M., Hao Y., Liu T., Huang X., Guo X. (2020). Chemical composition and antioxidant activity of essential oil of Chinese propolis. Chemistry & Biodiversity., 17(1), e1900489. https://doi.org/10.1002/cbdv.201900489
  • Coşkun, P., İnci. H. (2020). Propolisin kimyasal içeriği ile antibakteriyel, antiviral ve antioksidan aktivitesi. ISPEC Journal of Agricultural Sciences, 4(4), 1053-1070. https://doi.org/10.46291/ISPECJASvol4iss4pp1051-1068
  • Coşkun, N.Ö. (2020). Püskürtmeli Kurutma Yöntemi ile Propolis Enkapsülasyonu Yüksek Lisans Tezi, Aydın Adnan Menderes Üniversitesi Fen Bilimleri Enstitüsü. Aydın.
  • Çiftçi, F. (2015). Propolisin Yoğurt Üretiminde Kullanılması. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü, Samsun.
  • Dedebaş, T., Çapar, T.D., Ekici, L., Yalçın, H. (2021). Yağlı tohumlarda ultrasonik destekli ekstraksiyon yöntemi ve avantajları. Avrupa Bilim ve Teknoloji Dergisi, 21, 313-322.
  • Estevinho, L., Pereira, A.P., Moreira, L., Dias, L. G., Pereira, E. (2008). Antioxidant and antimicrobial effect of phenolic compounds extracts of northeast Portugal honey. Food and Chemical Toxicology, 46, 3774-3779. https://doi.org/10.1016/j.fct.2008.09.062
  • Gallo, M., Ferrara, L., Navıglıo, D. (2018). Application of ultrasound in food science and technology: A Perspective, Foods, 7 (10), 164. https://doi.org/10.3390/foods7100164
  • Ghisalberti, E.L., (1979). Propolis: A review, Bee World, 60, 59-84. https://doi.org/10.1080/0005772X.1979.11097738
  • Güney, F. (2016). Bazı Propolis Özütlerinin Meyveli Yoğurtların Biyokimyasal, Fizikokimyasal ve Raf Ömrü Üzerine Etkilerinin Araştırılması. Yüksek Lisans Tezi. Ordu Üniversitesi Fen Bilimleri Enstitüsü, Ordu.
  • Habryka, C., Socha, R., Juszczak, L. (2020). The effect of enriching honey with propolis on the antioxidant activity, sensory characteristics, and quality parameters. Molecules, 25(5), 1176. https://doi.org/10.3390/molecules25051176
  • Halliwell, B., Gutteridge, J. M. (2015). Free Radicals in Biology and Medicine. 5th Edition. USA: Oxford University Press. ISBN: 9780198717478 (Online ISBN: 9780191802133)
  • Hayta, M., Hendek Ertop, M. (2017). Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: bioactive and nutritional properties. International Journal of Food Science & Technology, 52(8), 1828-1835. https://doi.org/10.1111/ijfs.13457
  • Jung, E., Weon, J.B., Ji, H., You, J., Oh, S.Y. Kim, H., Park, D. (2020). Comparative study of the biological activity of propolis extracts withvarious countries of origin as cosmetic materials. Journal of the School of Cosmetic Science of Korea, 46(2), 159–166.
  • Kassim, M., Achoui, M., Mustafa, M.R., Mohd, M.A., Yusoff, K.M. (2010). Ellagic acid, phenolic acids, and flavonoids in malaysian honey extracts demonstratein vitro anti- ınflammatory activity. Nutrition Research, 30, 650–659. https://doi.org/10.1016/j.nutres.2010.08.008
  • Khalil, M.I., Moniruzzaman, M., Boukraâ, L., Benhanifia, M., Islam, M.A., Sulaiman, S.A., Gan, S.H. (2012). Physicochemical and antioxidant properties of Algerian honey, Molecules, 17, 11199-11215. https://doi.org/10.3390/molecules170911199
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There are 45 citations in total.

Details

Primary Language Turkish
Subjects Food Technology
Journal Section Research Articles
Authors

Sevde Nur Şenol Yazkan 0000-0002-4557-592X

Müge Hendek Ertop 0000-0003-4300-7790

Project Number KÜ-BAP01/2021-14
Early Pub Date November 14, 2023
Publication Date January 3, 2024
Submission Date August 17, 2023
Published in Issue Year 2024 Volume: 10 Issue: 1

Cite

APA Şenol Yazkan, S. N., & Hendek Ertop, M. (2024). Maserasyon, refluks ve ultrasonik destekli ekstraksiyon yöntemleri ile üretilen kestane propolis ekstraktlarının farklı gıda modellerinde kullanımı: Fizikokimyasal, duyusal ve biyoaktif niteliklere etkisi. Food and Health, 10(1), 22-39. https://doi.org/10.3153/FH24003
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