Standardization of Propolis, is it Possible?

Year 2018, Volume: 18 Issue: 2, 101 - 110, 19.11.2018

Merve Keskin

https://doi.org/10.31467/uluaricilik.485080

Cited By: 9

Abstract

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

PROPOLİSTE STANDARDİZASYON MÜMKÜN MÜ?

Abstract

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. 

Keywords

Propolis, Standardizasyon, Polifenoller, Flavanoidler, Balsam, Mum

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