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Gıda Katkı Maddesi Olarak Propolis

Year 2017, Volume: 9 Issue: 1, 32 - 39, 15.06.2017

Abstract

Propolis, arıların kovan içi
delikleri kaplamak için bitkilerin salgılarından toplayıp dönüştürerek
kullandıkları reçinemsi bir maddedir. 
Arı ürünlerinin tedavi amacıyla kullanılması apiterapi adını almaktadır.
Propolis apiterapide yaygın olarak kullanılan bir arı ürünüdür. Propolisin
antioksidan, antimikrobiyal, antiviral, 
antiinflamatuvar, antiseptik, antitümor, antiülser etkileri
bilinmektedir.



Fonksiyonel gıdalar
besinsel katkısının yanısıra insan sağlığına da olumlu katkılar yapan
gıdalardır. Propolis son yıllarda gıdalara fonksiyonel özellik katma amacıyla
ele alınmaya başlanmış ve bu konuda çeşitli çalışmalar yapılmaya başlanmıştır.
Mısır’a özgü Ras peyniri ve taze sucuk, İtalyan tipi salam, bazı meyve suları
ve yogurt gibi gıdalara propolis ilavesine dair yapılan araştırmalar bu
çalışmada ele alınmıştır.

References

  • Abdel-Rahman, M, A ., Mosaad, G, M., 2013. Effect of Propolis as Additive on Some Behavioural Patterns, Performance and Blood Parameters in Muscovy Broiler Ducks. Journal of Advanced Veterinary Research 3, 64-68.
  • Albayrak, S., Albayrak, S. 2008. Propolis: Doğal antimikrobiyal madde. Ankara Ecz. Fak. Derg., 37(3):201–215.
  • Alday, E., Valencia, D., Carreño, A. L., Picerno, P., Piccinelli, A. L., Rastrelli, L., Robles-Zepeda, R., Hernandez, J., Velazquez, C., 2015. Apoptotic induction by pinobanksin and some of its ester derivatives from Sonoran propolis in a B-cell lymphoma cell line. Chemico-biological interactions, 242:35–44.
  • Ali,F,H., Kassem, G, M., Atta-Alla, O, A. 2010. Propolis as a natural decontaminant and antioxidant in fresh oriental sausage. Veterinari Italiana Apr-Jun;46(2):167-72.
  • Aly, S., and Elewa, N., 2007. The effect of Egyptian honeybee propolis on the growth of Aspergillus versicolor and sterigmatocystin biosynthesis in Ras cheese. Journal of Dairy Research, 74(1), 74-78.
  • Bernardi, S., Favaro-Trindade, C, S., Trindade, M, A., Balieiro, J, C, C., Cavenaghi, A, D., Contrera-Castillo, C,J., 2013. Italian-type salami with propolis as antioxidant. Ital. J. Food Sci., vol. 25 – 2013.
  • Buratti, S., Benedetti, S. Cosio, M. S. 2007. Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta 71 1387–1392.
  • Castaldo, S. and Capasso, F. 2002. Propolis, an old remedy used in modern medicine. Fitoterapia 73 Suppl. 1 S1–S6.
  • Catchpole, O., Mitchell, K., Bloor, S., Davis, P., Suddes, A., 2015. Antiproliferative activity of New Zealand propolis and phenolic compounds vs human colorectal adenocarcinoma cells. Fitoterapia, 106:167–174.
  • Chen P., C, Wong G., 1996. Honey bee propolis: prospects in medicine. Bee World 77:8–15.
  • Cifci, F. 2015. Propolisin yoğurt üretiminde kullanılması. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi,Fen Bilimleri Enstitüsü. Cottica, S. M., Sabik, H., Antoine, C., Fortin, J., Graveline, N., Visentainer, J. V., Britten, M., 2015. Characterization of Canadian propolis fractions obtained from two-step sequential extraction. LWT - Food Science and Technology, 60(1):609–614.
  • Dezmirean, D, S., Marghitaş, L, A., Chirila, F., Copaciu, F., Simonca, V., Bobiş, O., Erler, S., 2017. Influence of geographic origin, plant source and polyphenolic substances on antimicrobial properties of propolis against human and honey bee pathogens. Journal of Apicultural Research, Vol. 56, No. 5, 588–597.
  • Doğan, N. ve Hayoğlu, İ.2012. Propolis ve Kullanım Alanları. HR.Ü.Z.F. Dergisi, 2012, 16(3): 39-48. Donadieu, Y. 1979. La propolis. Editions Maloine, Paris.
  • El-Neney, B, A, M., Awadşen, N, B., Eid, Y, Z. 2016. The Use of Bee Propolis as a Source of Natural Additives to Improve the Productive Performance and Immune System of Local Chickens. 9th International Poultry Conference 7 – 10 November 2016, Hurghada, Red Sea – Egypt.
  • Anonim, 2014. Geleneksel ve Tamamlayici Tıp Uygulamaları Yönetmeliği. 2014.T.C. Resmi Gazete. 29158. 27 Ekim 2014. Gomez-Caravaca A., M, Gomez-Romero M., Arraez-Rom ´ an
  • D., Segura-Carretero A., ´ Fernandez-Guti ´ errez A., 2006. Advances in the analysis of phenolic compounds in ´ products derived from bees. J Pharmac Bio Anal 41:1220–34.
  • Graikou, K., Popova, M., Gortzi, O., Bankova, V., Chinou, I., 2016. Characterization and biological evaluation of selected Mediterranean propolis samples. Is it a new type?. LWT - Food Science and Technology 65 261-267.
  • Güney, F., 2016.Bazı propolis özütlerinin meyveli yoğurtların biyokimyasal, fizikokimyasal ve raf ömrü üzerine etkilerinin araştırılması .Yüksek Lisans Tezi. Ordu Üniversitesi,Fen Bilimleri Enstitüsü.
  • Han, S. K. and Park, H. K. 1995. A study on the preservation of meat products by natural propolis: effect of EEP on protein change of meat products. Korean Journal Of Animal Science, 37(5):551–557.
  • Hong, S, H., Kim, M., Woo,M., Song,Y,O. 2017. Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice. Nutr Res Pract 2017 Oct;11(5):365-372. Jian-xin, G., Hai-ying, C., Zhao-yun, L., 2011. The Influence of Propolis on Bifidobacteria And Lactobacillus in Yogurt. Chinese Journal of Disinfection 2011-02.
  • Katalinic, V., Radic, S., Ropac, D., Mulic, R., Katalinic, A., 2004. Antioxidative activity of propolis from Dalmatia (Croatia). Acta medica Croatica : casopis Hravatske akademije medicinskih znanosti, 58(5):373–376.
  • Koç, A, N., Silici, S., Sarigüzel, F, M., Sağdıç, O. 2007. Antifungal Activity of Propolis in Four Different Fruit Juices. Food Technol. Biotechnol. 45 (1) 57–61
  • Kumova, U., Korkmaz, A., Avcı, B. C., Ceyran, G.2002. Önemli Bir Arı Ürünü: Propolis. Uludag Bee Journal May 2002.
  • Kunrath, C, A., Savoldi, D, C., Mileski, J, P, F., Novello, C, R., Alfaro, A, T., Marchi, J, F., Tonial ,I, B., 2017. Application and evaluation of propolis, the natural antioxidant in Italian-type salami. Braz. J. Food Technol., v. 20, e2016035.
  • Marcucci M. C., Ferreres, F., Garca-Viguera, C., Bankova, V. S, De Castro S. L., Dantas, A. P, Valente, P. H. M., Paulino, N., 2001. Phenolic compounds from Brazilian propolis with pharmacological activities. J Ethnopharmacol 74:105–12.
  • Mizuno, M., 1989. Food packaging materials containing propolis as a preservative. Japanese Patent No. JP 01 243 974 (89 243 974), 5 s.
  • Sağdıç, O., Silici, S., Yetim, H., 2007. Fate of Escherichia coli and E. coli O157:H7 in apple juice treated with propolis extract. Annals of Microbiology, 57 (3) 345-348.
  • Siquiera, A, B, S., Peixoto, R, F., Gurgel, B, C, V. 2015. Antifungal activity of propolis against Candida species isolated from cases of chronic periodontitis. Brazilian oral research 29(1):1-6 • July 2015.
  • Tafinine, Z. M., Ouchemoukh, S., Tamendjari, A., 2016.Antioxydant activity of some algerian honey and propolis. Industrial Crops and Products 88 85–90.
  • Ulusoy, E., 2012. Bal ve Apiterapi, Uludag Bee Journal August, 12(3): 89-97.
  • Viera,V, B., Piovesan, N., Moro, K, I, B., Rodrigues, A, S., Scapin, G., Rosa, C, S., Kubota, E, H., 2016. Preparation and microbiological analysis of Tuscan sausage with added propolis extract. Food Science and Technology ISSN 0101-2061.
  • Yang, W., Wu, Z., Huang, Z, Y., Miao, X., 2017. Preservation of orange juice using propolis. Journal of Food Science and Technology -Mysore- 54(11):1-9.
  • Yıldırım, A., Duran, G, G., Duran, N., Jenedi, K., Bolgül, B, S., Miraloğlu, K., Muz, M., 2016. Antiviral Activity of Hatay Propolis Against Replication of Herpes Simplex Virus Type 1 and Type 2. Medical science monitor: international medical journal of experimental and clinical research 22:422-430.
  • Yucel, B., Topal, E., Kosoğlu, M., 2017. Bee Products as Functional Food -An Overview of Their Processing and Utilization, Prof. Naofumi Shiomi (Ed.), InTech, DOI: 10.5772/65477.
Year 2017, Volume: 9 Issue: 1, 32 - 39, 15.06.2017

Abstract

References

  • Abdel-Rahman, M, A ., Mosaad, G, M., 2013. Effect of Propolis as Additive on Some Behavioural Patterns, Performance and Blood Parameters in Muscovy Broiler Ducks. Journal of Advanced Veterinary Research 3, 64-68.
  • Albayrak, S., Albayrak, S. 2008. Propolis: Doğal antimikrobiyal madde. Ankara Ecz. Fak. Derg., 37(3):201–215.
  • Alday, E., Valencia, D., Carreño, A. L., Picerno, P., Piccinelli, A. L., Rastrelli, L., Robles-Zepeda, R., Hernandez, J., Velazquez, C., 2015. Apoptotic induction by pinobanksin and some of its ester derivatives from Sonoran propolis in a B-cell lymphoma cell line. Chemico-biological interactions, 242:35–44.
  • Ali,F,H., Kassem, G, M., Atta-Alla, O, A. 2010. Propolis as a natural decontaminant and antioxidant in fresh oriental sausage. Veterinari Italiana Apr-Jun;46(2):167-72.
  • Aly, S., and Elewa, N., 2007. The effect of Egyptian honeybee propolis on the growth of Aspergillus versicolor and sterigmatocystin biosynthesis in Ras cheese. Journal of Dairy Research, 74(1), 74-78.
  • Bernardi, S., Favaro-Trindade, C, S., Trindade, M, A., Balieiro, J, C, C., Cavenaghi, A, D., Contrera-Castillo, C,J., 2013. Italian-type salami with propolis as antioxidant. Ital. J. Food Sci., vol. 25 – 2013.
  • Buratti, S., Benedetti, S. Cosio, M. S. 2007. Evaluation of the antioxidant power of honey, propolis and royal jelly by amperometric flow injection analysis. Talanta 71 1387–1392.
  • Castaldo, S. and Capasso, F. 2002. Propolis, an old remedy used in modern medicine. Fitoterapia 73 Suppl. 1 S1–S6.
  • Catchpole, O., Mitchell, K., Bloor, S., Davis, P., Suddes, A., 2015. Antiproliferative activity of New Zealand propolis and phenolic compounds vs human colorectal adenocarcinoma cells. Fitoterapia, 106:167–174.
  • Chen P., C, Wong G., 1996. Honey bee propolis: prospects in medicine. Bee World 77:8–15.
  • Cifci, F. 2015. Propolisin yoğurt üretiminde kullanılması. Yüksek Lisans Tezi. Ondokuz Mayıs Üniversitesi,Fen Bilimleri Enstitüsü. Cottica, S. M., Sabik, H., Antoine, C., Fortin, J., Graveline, N., Visentainer, J. V., Britten, M., 2015. Characterization of Canadian propolis fractions obtained from two-step sequential extraction. LWT - Food Science and Technology, 60(1):609–614.
  • Dezmirean, D, S., Marghitaş, L, A., Chirila, F., Copaciu, F., Simonca, V., Bobiş, O., Erler, S., 2017. Influence of geographic origin, plant source and polyphenolic substances on antimicrobial properties of propolis against human and honey bee pathogens. Journal of Apicultural Research, Vol. 56, No. 5, 588–597.
  • Doğan, N. ve Hayoğlu, İ.2012. Propolis ve Kullanım Alanları. HR.Ü.Z.F. Dergisi, 2012, 16(3): 39-48. Donadieu, Y. 1979. La propolis. Editions Maloine, Paris.
  • El-Neney, B, A, M., Awadşen, N, B., Eid, Y, Z. 2016. The Use of Bee Propolis as a Source of Natural Additives to Improve the Productive Performance and Immune System of Local Chickens. 9th International Poultry Conference 7 – 10 November 2016, Hurghada, Red Sea – Egypt.
  • Anonim, 2014. Geleneksel ve Tamamlayici Tıp Uygulamaları Yönetmeliği. 2014.T.C. Resmi Gazete. 29158. 27 Ekim 2014. Gomez-Caravaca A., M, Gomez-Romero M., Arraez-Rom ´ an
  • D., Segura-Carretero A., ´ Fernandez-Guti ´ errez A., 2006. Advances in the analysis of phenolic compounds in ´ products derived from bees. J Pharmac Bio Anal 41:1220–34.
  • Graikou, K., Popova, M., Gortzi, O., Bankova, V., Chinou, I., 2016. Characterization and biological evaluation of selected Mediterranean propolis samples. Is it a new type?. LWT - Food Science and Technology 65 261-267.
  • Güney, F., 2016.Bazı propolis özütlerinin meyveli yoğurtların biyokimyasal, fizikokimyasal ve raf ömrü üzerine etkilerinin araştırılması .Yüksek Lisans Tezi. Ordu Üniversitesi,Fen Bilimleri Enstitüsü.
  • Han, S. K. and Park, H. K. 1995. A study on the preservation of meat products by natural propolis: effect of EEP on protein change of meat products. Korean Journal Of Animal Science, 37(5):551–557.
  • Hong, S, H., Kim, M., Woo,M., Song,Y,O. 2017. Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice. Nutr Res Pract 2017 Oct;11(5):365-372. Jian-xin, G., Hai-ying, C., Zhao-yun, L., 2011. The Influence of Propolis on Bifidobacteria And Lactobacillus in Yogurt. Chinese Journal of Disinfection 2011-02.
  • Katalinic, V., Radic, S., Ropac, D., Mulic, R., Katalinic, A., 2004. Antioxidative activity of propolis from Dalmatia (Croatia). Acta medica Croatica : casopis Hravatske akademije medicinskih znanosti, 58(5):373–376.
  • Koç, A, N., Silici, S., Sarigüzel, F, M., Sağdıç, O. 2007. Antifungal Activity of Propolis in Four Different Fruit Juices. Food Technol. Biotechnol. 45 (1) 57–61
  • Kumova, U., Korkmaz, A., Avcı, B. C., Ceyran, G.2002. Önemli Bir Arı Ürünü: Propolis. Uludag Bee Journal May 2002.
  • Kunrath, C, A., Savoldi, D, C., Mileski, J, P, F., Novello, C, R., Alfaro, A, T., Marchi, J, F., Tonial ,I, B., 2017. Application and evaluation of propolis, the natural antioxidant in Italian-type salami. Braz. J. Food Technol., v. 20, e2016035.
  • Marcucci M. C., Ferreres, F., Garca-Viguera, C., Bankova, V. S, De Castro S. L., Dantas, A. P, Valente, P. H. M., Paulino, N., 2001. Phenolic compounds from Brazilian propolis with pharmacological activities. J Ethnopharmacol 74:105–12.
  • Mizuno, M., 1989. Food packaging materials containing propolis as a preservative. Japanese Patent No. JP 01 243 974 (89 243 974), 5 s.
  • Sağdıç, O., Silici, S., Yetim, H., 2007. Fate of Escherichia coli and E. coli O157:H7 in apple juice treated with propolis extract. Annals of Microbiology, 57 (3) 345-348.
  • Siquiera, A, B, S., Peixoto, R, F., Gurgel, B, C, V. 2015. Antifungal activity of propolis against Candida species isolated from cases of chronic periodontitis. Brazilian oral research 29(1):1-6 • July 2015.
  • Tafinine, Z. M., Ouchemoukh, S., Tamendjari, A., 2016.Antioxydant activity of some algerian honey and propolis. Industrial Crops and Products 88 85–90.
  • Ulusoy, E., 2012. Bal ve Apiterapi, Uludag Bee Journal August, 12(3): 89-97.
  • Viera,V, B., Piovesan, N., Moro, K, I, B., Rodrigues, A, S., Scapin, G., Rosa, C, S., Kubota, E, H., 2016. Preparation and microbiological analysis of Tuscan sausage with added propolis extract. Food Science and Technology ISSN 0101-2061.
  • Yang, W., Wu, Z., Huang, Z, Y., Miao, X., 2017. Preservation of orange juice using propolis. Journal of Food Science and Technology -Mysore- 54(11):1-9.
  • Yıldırım, A., Duran, G, G., Duran, N., Jenedi, K., Bolgül, B, S., Miraloğlu, K., Muz, M., 2016. Antiviral Activity of Hatay Propolis Against Replication of Herpes Simplex Virus Type 1 and Type 2. Medical science monitor: international medical journal of experimental and clinical research 22:422-430.
  • Yucel, B., Topal, E., Kosoğlu, M., 2017. Bee Products as Functional Food -An Overview of Their Processing and Utilization, Prof. Naofumi Shiomi (Ed.), InTech, DOI: 10.5772/65477.
There are 34 citations in total.

Details

Subjects Food Engineering
Journal Section Makaleler
Authors

Serdar Mehmetoğlu This is me

Zekai Tarakçı This is me

Melike Demirkol This is me

Neslihan Çakıcı This is me

Fazıl Güney This is me

Publication Date June 15, 2017
Published in Issue Year 2017 Volume: 9 Issue: 1

Cite

APA Mehmetoğlu, S., Tarakçı, Z., Demirkol, M., Çakıcı, N., et al. (2017). Gıda Katkı Maddesi Olarak Propolis. Arıcılık Araştırma Dergisi, 9(1), 32-39.
AMA Mehmetoğlu S, Tarakçı Z, Demirkol M, Çakıcı N, Güney F. Gıda Katkı Maddesi Olarak Propolis. Arıcılık Araştırma Dergisi. June 2017;9(1):32-39.
Chicago Mehmetoğlu, Serdar, Zekai Tarakçı, Melike Demirkol, Neslihan Çakıcı, and Fazıl Güney. “Gıda Katkı Maddesi Olarak Propolis”. Arıcılık Araştırma Dergisi 9, no. 1 (June 2017): 32-39.
EndNote Mehmetoğlu S, Tarakçı Z, Demirkol M, Çakıcı N, Güney F (June 1, 2017) Gıda Katkı Maddesi Olarak Propolis. Arıcılık Araştırma Dergisi 9 1 32–39.
IEEE S. Mehmetoğlu, Z. Tarakçı, M. Demirkol, N. Çakıcı, and F. Güney, “Gıda Katkı Maddesi Olarak Propolis”, Arıcılık Araştırma Dergisi, vol. 9, no. 1, pp. 32–39, 2017.
ISNAD Mehmetoğlu, Serdar et al. “Gıda Katkı Maddesi Olarak Propolis”. Arıcılık Araştırma Dergisi 9/1 (June 2017), 32-39.
JAMA Mehmetoğlu S, Tarakçı Z, Demirkol M, Çakıcı N, Güney F. Gıda Katkı Maddesi Olarak Propolis. Arıcılık Araştırma Dergisi. 2017;9:32–39.
MLA Mehmetoğlu, Serdar et al. “Gıda Katkı Maddesi Olarak Propolis”. Arıcılık Araştırma Dergisi, vol. 9, no. 1, 2017, pp. 32-39.
Vancouver Mehmetoğlu S, Tarakçı Z, Demirkol M, Çakıcı N, Güney F. Gıda Katkı Maddesi Olarak Propolis. Arıcılık Araştırma Dergisi. 2017;9(1):32-9.