AI Article Synopsis
- Propolis, a resin substance from bees, has strong antioxidant properties and was studied across 16 provinces in Türkiye for its effects on sunflower oil stability.
- The study found that propolis samples showed significantly higher antioxidant activity compared to the commonly used additive, butylated hydroxytoluene (BHT), in both DPPH and ABTS tests.
- The research concluded that propolis extracts can effectively prevent oxidation in sunflower oil, suggesting its potential commercial use in the food industry to enhance the shelf life of oils and fats.
Article Abstract
Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of Türkiye and their effects on the oxidative stability of sunflower oil. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was in the range of 28.1%-92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2'-azino-bis(3-ethylbenzotiazolin-6-sulfonic acid) (ABTS) value was 224 µmol trolox/g in BHT, this value was in the range of 262-1370 µmol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000 ppm were more efficient than BHT added at 200 ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000 ppm) demonstrated antioxidant activity against the production of p-anisidine (p-AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11673529 | PMC |
| http://dx.doi.org/10.1111/1750-3841.17482 | DOI Listing |
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