Ultrasonic assisted propolis extraction: characterization by ATR-FTIR and determination of its total antioxidant capacity and radical scavenging ability

Year 2023, Volume: 10 Issue: 2, 231 - 239, 16.06.2023

Ümit Erdoğan

https://doi.org/10.21448/ijsm.1167773

Cited By: 1

Abstract

In the current study, ultrasonic assisted ethanolic extract of propolis was discussed in detail, including their total phenolic content, total antioxidant capacity and radical scavenging capacity. For this purpose, we determined the total antioxidant capacity of propolis extract by CUPRAC and FRAP) assay. At the same time, the free radical scavenging capacity of propolis extracts was investigated via the DPPH• and CUPRAC- hydroxyl radical scavenging (HRS) methods. The chemical constituents of propolis extract were characterized by ATR-FTIR. The results revealed that propolis is rich in total phenolic components (189 mg GAE /g extract). According to the CUPRAC assay, the total antioxidant capacity of propolis extract was calculated to be 2.43 ± 0.07 mmol TE/g-propolis extract. FRAP value of propolis extract was determined as 1.11 mmol TE/g-propolis extract. DPPH• scavenging activity of propolis extract was calculated to be 0.71± 0.002 mmol TE / g - extract. On the other hand, according to the CUPRAC method, HRS capacity of propolis extract at different concentrations (5-10 μg/mL) was determined as 68.1% and 77.64 %, respectively. Research findings showed that propolis extract has a strong radical scavenging potential. The FTIR spectra of the functional groups originating from the phenolic compounds in the propolis extract were as expected.

Keywords

Propolis, FTIR, CUPRAC assay, DPPH, FRAP

References

• Abuja, P.M., & Albertini R. (2001). Methods for monitoring oxidative stress, lipid peroxidation and oxidation resistance of lipoproteins. Clinica Chimica Acta, 306(1-2), 1-17. https://doi.org/10.1016/S0009-8981(01)00393-X.
• Ak, T., & Gülçin, İ. (2008). Antioxidant and radical scavenging properties of curcumin. Chemico-Biological Interactions, 174(1), 27-37. https://doi.org/10.1016/j.cbi.2008.05.003
• Apak, R., Güçlü, K., Özyürek, M., & Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52(26), 7970-7981. https://doi.org/10.1021/jf048741x
• Apak, R., Güçlü, K., Özyürek, M., Esin Karademir, S., & Erçağ, E. (2006). The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International Journal of Food Sciences and Nutrition, 57(5 6), 292 304. https://doi.org/10.1080/09637480600798132
• Banskota, A.H., Tezuka, Y., Adnyana, I.K., Ishii, E., Midorikawa, K., Matsushige, K., & Kadota, S. (2001). Hepatoprotective and anti-Helicobacter pylori activities of constituents from Brazilian propolis. Phytomedicine, 8(1), 16-23. https://doi.org/10.1078/0944-7113-00004
• Bener, M., Şen, F.B., Önem, A.N., Bekdeşer, B., Çelik, S.E., Lalikoglu, M., ... & Apak, R. (2022). Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. Food Chemistry, 385, 132633. https://doi.org/10.1016/j.foodchem.2022.132633
• Berker, K.I., Güçlü, K., Tor, I., & Apak, R. (2007). Comparative evaluation of Fe (III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP), and ferricyanide reagents. Talanta, 72(3), 1157-1165. https://doi.org/10.1016/j.talanta.2007.01.019
• Bozkurt, E., Sıcak, Y., Oruç-Emre, E.E., Iyidoğan, A.K., & Öztürk, M. (2020). Design and bioevaluation of novel hydrazide-hydrazones derived from 4-acetyl-N-substituted benzenesulfonamide. Russian Journal of Bioorganic Chemistry, 46, 702-714.
• Carreira-Casais, A., Otero, P., Garcia-Perez, P., Garcia-Oliveira, P., Pereira, A.G., Carpena, M., ... & Prieto, M.A. (2021). Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algae. International Journal of Environmental Research, 18(17), 9153. https://doi.org/10.3390/ijerph18179153
• Cavalaro, R.I., da Cruz, R.G., Dupont, S., de Moura, J.M.L.N., & de Souza Vieira, T.M.F. (2019). In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction. Food chemistry: X, 4, 100054. https://doi.org/10.1016/j.fochx.2019.100054
• Çelik, S.E., Özyürek, M., Altun, M., Bektaşoğlu, B., Güçlü, K., Berker, K.I., ... & Apak’, R. (2008). Antioxidant capacities of herbal plants used in the manufacture of van herby cheese:‘Otlu Peynir’. International Journal of Food Properties, 11(4), 747-761.
• Chaillou, L.L., & Nazareno, M.A. (2009). Bioactivity of propolis from Santiago del Estero, Argentina, related to their chemical composition. LWT, 42(8), 1422-1427. https://doi.org/10.1016/j.lwt.2009.03.002
• Choi, Y. M., Noh, D. O., Cho, S. Y., Suh, H. J., Kim, K. M., & Kim, J. M. (2006). Antioxidant and antimicrobial activities of propolis from several regions of Korea. LWT, 39(7), 756-761. https://doi.org/10.1016/j.lwt.2005.05.015
• da Silva, C., Prasniewski, A., Calegari, M.A., de Lima, V.A., & Oldoni, T.L. (2018). Determination of total phenolic compounds and antioxidant activity of ethanolic extracts of propolis using ATR–FT-IR spectroscopy and chemometrics. Food Analytical Methods, 11(7), 2013-2021. https://doi.org/10.1007/s12161-018-1161-x
• Dezmirean, D.S., Paşca, C., Moise, A.R., & Bobiş, O. (2020). Plant sources responsible for the chemical composition and main bioactive properties of poplar-type propolis. Plants, 10(1), 22. https://doi.org/10.3390/plants10010022
• Erdoğan, Ü. (2022). Antioxidant activities and chemical composition of essential oil of rhizomes of Zingiber officinale (ginger) and Curcuma longa L.(turmeric). International Journal of Secondary Metabolite, 9(2), 137-148. https://doi.org/10.21448/ijsm.993906
• Erdoğan, Ü. (2023). Propolis ekstrakti bitkisel yağlarin oksidatif stabilitesini iyileştirmek için doğal bir antioksidan olarak önerilebilir [Propolis extract could be recommended as a natural antioxidant to ımprove vegetable oil oxidative stability]. Journal of Faculty of Pharmacy of Ankara University, 47 (1), 208-219. https://doi.org/10.33483/jfpau.1167078
• Erdoğan, Ü., & Erbaş, S. (2021). Phytochemical Profile and Antioxidant Activities of Zingiber officinale (Ginger) and Curcuma longa L.(Turmeric) Rhizomes. Bilge International Journal of Science and Technology Research, 5(Special Issue), 1 6. https://doi.org/10.30516/bilgesci.991202
• Gülçin, I., Bursal, E., Şehitoğlu, M.H., Bilsel, M., & Gören, A.C. (2010). Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey. Food and Chemical Toxicology, 48(8 9), 2227 2238. https://doi.org/10.1016/j.fct.2010.05.053
• Gülçin, İ., Elias, R., Gepdiremen, A., & Boyer, L. (2006). Antioxidant activity of lignans from fringe tree (Chionanthus virginicus L.). European Food Research and Technology, 223(6), 759-767. https://doi.org/10.1007/s00217-006-0265-5
• Halliwell, B. (1996). Antioxidants in human health and disease. Annual Review of Nutrition, 16(1), 33-50.
• Hasan, S.R., Hossain, M.M., Akter, R., Jamila, M., Mazumder, M.E.H., & Rahman, S. (2009). DPPH free radical scavenging activity of some Bangladeshi medicinal plants. Journal of Medicinal Plants Research, 3(11), 875-879.
• Jha, A.K., & Sit, N. (2021). Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends in Food Science and Technology, https://doi.org/10.1016/j.tifs.2021.11.019
• Kimoto, T., Aga, M., Hino, K., Koya-Miyata, S., Yamamoto, Y., Micallef, M.J., ... & Kurimoto, M. (2001). Apoptosis of human leukemia cells induced by Artepillin C, an active ingredient of Brazilian propolis. Anticancer Research, 21(1A), 221-228.
• Kujumgiev, A., Tsvetkova, I., Serkedjieva, Y., Bankova, V., Christov, R., & Popov, S. (1999). Antibacterial, antifungal and antiviral activity of propolis of different geographic origin. Journal of Ethnopharmacology, 64(3), 235-240. https://doi.org/10.1016/S0378-8741(98)00131-7
• Kumazawa, S., Hamasaka, T., & Nakayama, T. (2004). Antioxidant activity of propolis of various geographic origins. Food Chemistry, 84(3), 329 339. https://doi.org/10.1016/S0308-8146(03)00216-4
• Li, H.B., Wong, C.C., Cheng, K.W., & Chen, F. (2008). Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants. LWT, 41(3), 385-390. https://doi.org/10.1016/j.lwt.2007.03.011
• Madhu, B., Srinivas, M.S., Srinivas, G., & Jain, S.K. (2019). Ultrasonic technology and its applications in quality control, processing and preservation of food: A review. Current Journal of Applied Science and Technology, 32(5), 1 11. https://doi.org/10.9734/CJAST/2019/46909
• Mohammadzadeh, S., Sharriatpanahi, M., Hamedi, M., Amanzadeh, Y., Ebrahimi, S.E.S., & Ostad, S.N. (2007). Antioxidant power of Iranian propolis extract. Food Chemistry, 103(3), 729-733. https://doi.org/10.1016/j.foodchem.2006.09.014
• Oroian, M., Dranca, F., & Ursachi, F. (2020). Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis. Journal of Food Science and Technology, 57(1), 70-78. https://doi.org/10.1007/s13197-019-04031-x
• Osés, S.M., Pascual-Maté, A., Fernández-Muiño, M.A., López-Díaz, T.M., & Sancho, M.T. (2016). Bioactive properties of honey with propolis. Food Chemistry, 196, 1215-1223. https://doi.org/10.1016/j.foodchem.2015.10.050
• Özyürek, M., Bektaşoğlu, B., Güçlü, K., & Apak, R. (2008). Hydroxyl radical scavenging assay of phenolics and flavonoids with a modified cupric reducing antioxidant capacity (CUPRAC) method using catalase for hydrogen peroxide degradation. Analytica Chimica Acta, 616(2), 196-206. https://doi.org/10.1016/j.aca.2008.04.033
• Samaram, S., Mirhosseini, H., Tan, C.P., & Ghazali, H.M. (2014). Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability. Journal Industrial Crops and Products, 52, 702-708. https://doi.org/10.1016/j.indcrop.2013.11.047
• Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M., Bordbar, S., & Serjouie, A. (2015). Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chemistry, 172, 7-17. https://doi.org/10.1016/j.foodchem.2014.08.068
• Sarıkahya, N.B., Gören, A.C., Okkalı, G.S., Çöven, F.O., Orman, B., Kırcı, D., ... & Nalbantsoy, A. (2021). Chemical composition and biological activities of propolis samples from different geographical regions of Turkey. Phytochemistry Letters, 44, 129-136.
• Soltani, E.K., Cerezuela, R., Charef, N., Mezaache-Aichour, S., Esteban, M.A., & Zerroug, M.M. (2017). Algerian propolis extracts: Chemical composition, bactericidal activity and in vitro effects on gilthead seabream innate immune responses. Fish & Shellfish Immunology, 62, 57-67.
• Ulloa, P.A., Vidal, J., Ávila, M.I., Labbe, M., Cohen, S., & Salazar, F.N. (2017). Effect of the addition of propolis extract on bioactive compounds and antioxidant activity of craft beer. Journal of Chemistry, Article ID 6716053. https://doi.org/10.1155/2017/6716053