Gulsum Merve TURKUT, Mehtap ER, Atiye DEGIRMENCI

Farklı Solventlerle Hazırlanan Türk Propolis Ekstraktlarının Biyoaktivitelerinin ve Biyoerişilebilirlik Özelliklerinin Değerlendirilmesi

Propolis çok sayıda biyolojik aktiviteye sahip olan polifenoller bakımından zengindir. Günümüzde birçok araştırmacı, geniş biyolojik aktivitesine atfen propolise odaklanmış ve bu nedenle propolis fonksiyonel bir gıda olarak nitelendirilmiştir. Biyolojik aktivitenin değerlendirilmesinde in vitro propolis sindirilebilirliği önemli bir faktördür. Bu çalışma, Türk propolisinin su, etanol ve monopropilen glikol ekstraktlarının biyoerişilebilirliğinin in vitro gastrointestinal sindirim ile değerlendirilmesi için tasarlanmıştır. Toplam polifenol içeriği Folin-Ciocalteu kolorimetrik yöntemi ile araştırılmıştır. Ekstraktların antioksidan aktiviteleri, demir indirgeyici antioksidan güç (FRAP) analizi ile belirlenmiştir. Sindirim fraksiyonlarının toplam fenolik madde içeriği ve antioksidan aktivitelerinde sindirime uğratılmamış ekstraktlara göre belirgin azalmalar bulunmuştur. Propolis ekstraktlarının toplam fenolik madde içeriğinde ve antioksidan aktivitelerinde sırası ile yaklaşık %87 ve %91 kayıp tespit edilmiştir.

Anahtar Kelimeler:

Propolis, Fenolik, Antioksidan aktivite, in vitro sindirim

Evaluating Bioactivity and Bioaccessibility Properties of Turkish Propolis Extracts Prepared with Various Solvents

Propolis is rich in polyphenols with a large number of biological activities. Many researchers currently focusing on propolis attributing to its broad spectrum of biological activities and thus considered as a functional food. In vitro propolis digestibility is an important factor on evaluation of biological activity. This study was designed to assess bioaccessibility alterations of water, ethanol, and monopropylene glycol extracts of Turkish propolis by in vitro gastrointestinal digestion. The total content of polyphenols was investigated by Folin–Ciocalteu colorimetric method. Antioxidant activities of extracts was estimated by ferric reducing antioxidant power (FRAP) assays. Significant decreases were found in the total phenolic and antioxidant capacities in the digested fractions when compared to the undigested extracts. Approximately 87 and 91% losses were determined in the total phenolic content and antioxidant activity of propolis extracts after in vitro post gastric digestion, respectively.

Keywords:

Propolis, Phenolic, Antioxidant activity, in vitro digestion,

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