PROPOLİSTE STANDARDİZASYON MÜMKÜN MÜ?

Propolis kompleks yapıya sahip reçinemsi bir karışımdır. Bileşimi, toplandığı bölgenin florası, toplanma biçimi ve zamanı, arı ırkı gibi birçok değişkene bağlı olduğu için ham propolisin standardize edilmesi oldukça zordur. Ancak, değişik çözücüler ile hazırlanan propolis ekstraklarının standardize edilmesi daha mümkündür. Yapılan bu çalışmada Anadolu'nun 13 farklı ilinden toplanan propolis örnekleri ile hazırlanan etanol ekstraktlarının temel komponentleri araştırıldı. Ekstraktların, mum, balsam, toplam polifenolik madde miktarı (TFM), toplam flavanoid madde miktarı(TFlM), toplam tanen madde miktarı (TTM) ve fenolik madde içeriği temel parametreler olarak ölçüldü. Elde edilen değerler, çalışılan tüm parametrelerin propolisin toplandığı bölge florasına göre değiştiğini ancak, propolis ekstraktlarının standardizasyonu için toplam polifenolik madde miktarı, toplam flavonoid madde miktarı ve toplam tanen madde miktarının önemli kriterler olduğunu gösterdi. Ayrıca Anadolu propolisi ile hazırlanan ekstraktların tanımlanmasında kalitatif olarak kafeik asit, p-kumarik asit, ferulik asit gibi fenolik asitlerin önemli kriterler olduğu görülmüştür. Sonuç olarak, propolis ekstraklarında tam bir standardizasyonun mümkün olamayacağı, ancak etanolik propolis ekstraktlarının standardizasyonu açısından TFM ve TFlM miktarlarının en önemli kriterler olduğu söylenebilir. Ayrıca Anadolu propolisi ile hazırlanan etanol ekstraktlarının kafeik asit, ferulik asit, luteolin, t-sinnamik asit, p-kumarik asit yada türevlerini içermesi gerektiği söylenebilir.

Anahtar Kelimeler:

Propolis, Standardizasyon, Polifenoller, Flavanoidler, Balsam, Mum

Standardization of Propolis, is it Possible?

Propolis is a resinous product with a complex structure. 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 could be achievable. In this study, basic components of ethanol extract prepared with propolis samples collected from 13 different localities of Anatolia were investigated. Basic parameters such as wax, balsam, total polyphenol, flavonoid and tannin content of extracts were determined. Phenolic composition of the extracts were also identified by using HPLC-UV with fourteen standard phenolic compounds. Results showed that all parameters were found to differ in terms of the flora of the area propolis collected but total polyphenol, flavonoid and tannin content were found to be important criteria for the standardization of propolis extracts. Moreover, phenolic acids like caffeic acid, p-coumaric acid and ferulic acid were determined as characteristic compounds for qualitatively describing ethanol extracts prepared by using Anatolian propolis. As a result, it can be concluded that although absolute standardization of propolis extract is not possible nevertheless total polyphenol and flavonoid contents are important criteria in terms of standardization of propolis ethanol extracts. In conclusion, ethanol extracts prepared with Anatolian propolis should contain caffeic acid, ferulic acid, p-coumaric acid, t-cinnamic acid and luteolin or their derivatives using this standardized method.

Keywords:

Propolis, Standardization, Polyphenols, Flavonoids, Balsam, Wax,

PDF

___

Ahn, M. R., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F. ve Nakayama, T. (2007). Antioxidant Activity and Constituents of Propolis Collected in Various Areas of China, Food Chemistry, 101,1383-1392.
Aliyazıcioglu, R., Sahin, H., Erturk, O., Ulusoy, E. ve Kolayli, S. (2013). Properties of phenolic composition and biological activity of propolis from Turkey, International Journal of Food Properties, 16, 277-287.
Bonvehi, J.S., Coll, F.V. and Jorda, R.E. (1994). The Composition Active Components and Bacteriostatic Activity of Propolis in Dietetics, JAOCS, 71, 5, 18-25.
Bonvehi, J. S. ve Gutierrez, A. L. (2011). Antioxidant Activity and Total Phenolics of Propolis from the Basque Country (Northeastern Spain), Am. Oil Chem. Soc., 88, 1387–1395.
Bankova, V., Dyulgerov, A., Popov, S. ve Marekov, N., 1987. A GC/MS Study of the Propolis Phenolic Constituents, Z. Naturforsch, 42, 147–151.
Bankova, V., De Castro, S. ve Marcucci, M. (2000). Propolis: recent advances in chemistry and plant origin, Apidologie, Springer Verlag, 31 (1), pp.3-15.
Çakır, E.H. Şirin.Y. Kolaylı, S. Can, Z. (2018). Validation Methods for Phenolic Components with RP-HPLC-UV in Various Bee Products. Journal of Apitherapy and Nature/Apiterapi, 1 (1), 13-19.
Dias, L.G., Pereira, A.P. ve Estevinho, L. M. (2012). Comparative Study of Different Portuguese Samples of Propolis: Pollinic, Sensorial, Physicochemical, Microbiological Characterization and Antibacterial Activity, Food and Chemical Toxicology, 50, 4246–4253.
Feás, X., Pacheco, L., Iglesias, A. and Estevinho, L.M. (2014). Use of Propolis in the Sanitization of Lettuce,, Int. J. Mol. Sci.,15, 12243-12257.
Fukumoto L. R. and Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds, Journal Agriculture Food Chemistry, 48, 3597-3604.
Gajger, I.T., Pavlović, I., Bojić, M., Kosalec, I., Srečec S., Vlai nić, T. veVlai nić, J., (2017). The Components Responsible for the AntimicrobialActivity of Propolis from Continentaland Mediterranean Regions in Croatia, Czech J. Food Sci., 35, (5): 376–385.
Julkunen-Titto R., (1985). Phenolic Constituents in the Leaves of Northern Willows: Methods for the Analysis of Certain Phenolics, J. Agric. Food Chem.,33, 213–217.
Khanbabaee, K. and Ree, T., (2001). Tannins: Classification and Definition, Nat. Prod. Rep., 18, 641–649.
Li, F., Awale, S., Tezuka, Y. ve Kadota, S., (2008). Cytotoxic Constituents From Brazilian Red Propolis and Their Structure–Activity Relationship, Bioorg., Med., Chem., 16, 5434–5440.
Mayworm, M. A. S., Lima, C. A.,Tomba, A. C. B., Fernandes-Silva, C. C.,Salatino, M. L. F. ve Salatino, A., (2014). Does Propolis Contain Tannins?, Complementary and Alternative Medicine, 4.
Neto, M.S. R., Tintino, S.R., da Silva, A.R.P., Costa, M.S., Boligon, A.A., Matias, E.F.F., Balbino, V.Q., Irwin R.A. Menezes, Coutinho, H.D.M. (2017). Seasonal variation of Brazilian red propolis: Antibacterial activity, synergistic effect and phytochemical screening. Food and Chemical Toxicology, 107, 572-580.
Usman, Z. U., Bakar, A. B. A. and Mohamed, M., (2016). Phytochemical Screening and Comparison of Antioxidant Activity of Water and Ethanol Extract Propolis From Malaysia, International Journal of Pharmacy and Pharmaceutical Sciences, 8(5), 413-415.
Popova, M., Giannopoulou, E., Skalicka-Wo´zniak, K., Graikou, K., Widelski, J., Bankova, V., Kalofonos, H., Sivolapenko, G., Gaweł-B˛eben,K., Antosiewicz, B. ve Chinou, I., (2017). Characterization and Biological Evaluation of Propolis from Poland, Molecules, 22, 1159.
Saral, Ö. (2018). Determination of Antioxidant Activities of the Chestnut and Flower Honeys Collected from Eastern Black Sea Region in Turkey. Journal of Apitherapy and Nature, 1,1 28-32.
Sarikaya A. O. Ulusoy E, Öztürk N, Tunçel M, Kolayli S. (2009). Antioxidant activity and phenolic acid constituents of chestnut (Castania sativa mill.) honey and propolis. Journal of Food Biochemistry. 33, 470-481.
Schofield, P., Mbugua, D. M. and Pell, A. N., (2001). Analysis of Condansed Tannins: a Review, Animal Feed Science and Technology, 91, 21-40.
Silva, R.O., Andrade, V.M., Bulle Rego, E.S., Azevedo Doria, G.A., Santos Lima, B.,Silva, F.A., Araújo, A.A.S., et al. (2015). Acute and sub-acute oral toxicity of Brazilian red propolis in rats. Journal of Ethnopharmacolgy, 170, 66-71.
Singleton V. L. and Rossi J. A., (1965). Colorimetry of Total Phenolics with Phosphomolybdic–Phosphotungstic Acid Reagents, American Journal of Enology and Viticulture, 16, 144-158.
Singleton, V. L., Orthofer R. and Lamuela-Raventos R. M., (1999). Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent, Methods in Enzymology, 299, 152-178.
Socha, R., Galkowska, D., Bugaj, M. and Juszczak, L., (2015). Phenolic Composition and Antioxidant Activity of Propolis from Various Regions of Poland, Natural Product Research, 29 (5), 416-422.
Talla, E., Tamfu, A., Biyanzi, P., Sakava, P., Asobo, F., Mbafor, J., Tchuenguem, N. F. ve Ndjouenkeu, R., (2014). Phytochemical Screening, Antioxidant Activity, Total Polyphenols and Flavonoids Content of Different Extracts of Propolis From Tekel (Ngaoundal, Adamawa Region, Cameroon), The Journal of Phytopharmacology, 3, 5, 321-329.
Uzel, A., Sorkun, K., Öçağ, Ö., Coğulu, D.,Gencay, Ö. ve Salih, B., (2005). Chemical Compositions and Antimicrobial Activities of Four Different Anatolian Propolis Samples, Microbiological Research, 160, 189-195.
Woisky, R. G. and Salatino, A., (1998). Analysis of propolis: some parameters and procedures for chemical quality control, Journal of Apicultural Research, 37(2): 99-105.