Essential oil composition and antibacterial activity of propolis produced in Hatay

Nadir Yılmaz; Dilşat Bozdoğan Konuşkan; Emine Aksan; Musa Türkmen; Rabia Mehtap Tuncay; Nazım Şekeroğlu

doi:10.31015/jaefs.2026.3.26

Essential oil composition and antibacterial activity of propolis produced in Hatay

Abstract

Propolis samples obtained from various altitudes in different districts of Hatay province in Türkiye were investigated for their essential oil volatile components and antibacterial activity against some pathogens (E. coli, S. entritidis and S. aureus). Vancomycin, penicillin, and rifampicin were used to compare antimicrobial activity. The antibacterial activity of propolis essential oils was evaluated according to CLSI and EUCAST criteria. Eight volatile components were identified in the samples: cembrene, benzaldehyde, junipene, δ-cadinene, decanal, docosan, caryophyllene oxide, and β-caryophyllene as the main components. Among all volatile components, cembrene was found to be in high proportions, reaching 47.4% from Hassa district. Propolis essential oil extracts obtained from five different regions were evaluated for antibacterial activity against E. coli, S. enteritidis and S. aureus according to CLSI 2015 and EUCAST 2015 criteria and classified as resistant (R).

Keywords

Antibacterial activity, Cembrene, Essential oil, Propolis, Steam distillation

References

Aksan, Aldanmaz, E., & Mouhammad, F. (2017). Investigation of yeast microflora in various traditional foods and Investigation of Some Technological Properties of These Yeast, II. International Conference; The West of The East, The East of The West, Prizren Uksin Hoti University, 4–6 July, Prague, Czechia.
Al-Lihaibi, SS., Alarif WM., Lateef, AA., Ayyad, SN., Abdel-Naim, AB., El-Senduny, FE., & Badria FA. (2014). Three New Cembranoid-type Diterpenes from Red Sea Soft Coral Sarcophyton glaucum: Isolation and Antiproliferative Activity Against HepG2 cells, Eur. J. Med. Chem. 81, 314–322. https://doi.org/10.1016/j.ejmech.2014.05.016
Anjum, S. I., Ullah, A., Khan, K. A., Attaullah, M., Khan, H., Ali ,H., & Dash CK. (2019). Composition and functional properties of propolis (bee glue): A review. Saudi J. Bio. Sci., 26(7), 1695–1703. https://doi.org/10.1016/j.sjbs.2018.08.013
Bahadırlı, N. P., Türkmen, M., & Mert, A., (2016). Determination of fresh herb and seed essential oil rate and component of coriander (Coriandrum sativum L.). Biyoloji Bilimleri Araştırma Dergisi. 9(2):20–22. https://bibad.gen.tr/index.php/bibad/article/view/284
Bankova ,V., Bertelli, D., Borba, R., José Conti, B., da Silva Cunha, I.B., Danert C, Eberlin, M.N., Falcão S.I., Isla. M.I., Nieva Moreno, M.I., Papotti, G., Popova, M., Santiago, K.B., Salas, A, Helena Frankland Sawaya, A.C., Schwab, N.V., Sforcin, J.M., Simone-Finstrom, M., Spivak, M., Trusheva, B., Vilas-Boas M,, Wilson, M., & Zampini, C. (2019). Standard methods for Apis mellifera propolis research. J. Apic. Res. 58(2),1–49. https://doi.org/10.1080/00218839.2016.1222661
Bankova, V., Boudourova-Krasteva G, Popov, S., Sforcin, J. M., & Cunha Funari, S. R. (1998). Seasonal variations in essential oil from Brazilian propolis. J. Essent. Oil Res., 10, 6,693–696 https://doi.org/10.1080/10412905.1998.9701012
Bankova, V., Christov, R., Kjumgiev, A., Marcucci, M.V, & Popov, S. (1995). Chemical Composition and Antibacterial Activty of Brazillian Propolis. Z. Naturforsch, 50, 167–171. https://doi.org/10.1515/znc-1995-3-402
Bankova, V., Christov, R., Popov, S., Marcucci, M. C., Tsvetkova, I., & Kujumgiev, A. (1999). Antibacterial activity of essential oils from Brazilian Propolis. Fitoterapia, 70, 190–193. https://doi.org/10.1590/1678-4324-2020190408
Buriol, L., Finger, D., Schmidt, E. M., Santos, J. M. T., Rosa MR, Quináia, S., Torres, Y. R., Santa, HSD, Pessoa, C, Moraes M. O., Costa-Lotufo, L. V., Ferreira, PMP, Sawaya, ACHF, & Eberlin, M. N. (2009). Composição Química e Atividade Biológica de um Extrato Oleoso de Propolis: uma Alternativa ao Extrato Etanólico. Quim Nova. 32, 296–302. https://doi.org/10.1590/S0100-40422009000200006
De L Paula, L.A,. Candido, A. C., Santos, M. F., Caffrey, C. R., Bastos, J. K., Ambrosio, S. R., & Magalhaes LG. (2021). Antiparasitic properties of propolis extracts and their compounds. Chem Biodivers. 18(9), e2100310. https://doi.org/10.1002/cbdv.202100310

Devequi-Nunes D., Machado, B. A. S., Barreto, G. D. A., Rebouças Silva, J., da Silva, D. F., da Rocha, J. L. C., & Umsza-Guez MA. (2018). Chemical characterization and biological activity of six different extracts of propolis through conventional methods and supercritical extraction. PLoS One, 13(12), e0207676. https://doi.org/10.1371/journal.pone.0207676
Dığrak, M., Yılmaz, Ö., Çelik, S., & Yıldız, S. (1995). Propolisteki yağ asitleri ve antimikrobiyal etkisi üzerinde in vitro araştırmalar. Gıda, 20(4), 249–255. https://dergipark.org.tr/tr/download/article-file/79507
Duran, N., Muz, M., Culha, G., Duran, G., & Ozer, B. (2011). GC/MS Analysis and antileishmanial activities of two Turkish propolis types, Parasitology Research, 108, 95–105. https://doi.org/10.1007/s00436-010-2039-z
Evren, M., & Tekgüler, B. (2011). Antimicrobial properties of essential oils. Electronic Microbiology Journal. TR. 9(3), 28–40. www.mikrobiyoloji.org/pdf/702110304.pdf
Galeotti, F., Maccari, F., Fachini, A., &Volpi, N. (2018). Chemical composition and antioxidant activity of propolis prepared in different forms and in different solvents useful for finished products. Foods. 7(3), 41. https://doi.org/10.3390/foods7030041
Ghisalberti, E. L., (1979). Propolis: A review. Bee World, 60, 59–84.
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 Sci. Tech. 65, 261–267. https://doi.org/10.1016/j.lwt.2015.08.025
Kujumgiev, A., Tsvetkovs, I., Serkedjieva, Yu., Bankova, V., Christov, R., & Popov, S. (1999). Antibacterial, antifungal and antiviral activity of propolis of different geographıc orgin. J Ethnopharmacol, 64, 235–240. https://doi.org/10.1016/S0378-8741(98)00131-7
Kumova, U., Korkmaz, A., Avcı, B. C., & Ceyran, G. (2002). An important bee products: propolis. Uludag Bee Journal. 2(2),10–24. https://dergipark.org.tr/tr/download/article-file/143575
Lemos, T. L. G., De Albuquerque, I. L., Alves, L. A., Dorneles, C. A., & De Morais, M. O. (2008). Constituents of the essential Oil of Brazilian green propolis from Brazil. J. Essent. Oil Res. 20(5), 414–415. https://doi.org/10.1080/10412905.2008.9700044
Li, Y. J., Xuan, H. Z., Shou, Q. Y., Zhan, Z. G., Lu, X., & Hu, FL. (2011). Therapeutic effects of propolis essential oil on anxiety of restraint-stressed mice. Hum Exp Toxicol. 31(2),157–165. https://doi.org/10.1177/0960327111412805
Lotfy, M. (2006). Biological activity of bee propolis in health and disease. Asian Pac J Cancer Prev, 7, 22–31. http://journal.waocp.org/article_24421_e27f12cfb64e899d4a0ee2f315f985bf.pdf
Mohammadzadeh, S., Shariatpanahi ,M., Hamedi, M., Ahmadkhaniha, R., Samadi, N., & Ostad, S. N. (2007). Chemical Composition, Oral Toxicity and Antimicrobial Activity of Iranian Propolis. Food Chem. 103(4):1097–1103. https://doi.org/10.1016/j.foodchem.2006.10.006
Naik, D. G., Valdya, H. S., & Namjoshi, T. P. (2013). Essential oil of indian propolis: chemical composition and repellency against the Honeybee Apis florea. Chem Biodivers. 10, 649–657. https://doi.org/10.1002/cbdv.201200165
Oliveira, A. P., França, H. S., Kuster, R. M., Teixeira, L. A., & Rocha, L. M. (2010). Chemical composition and antibacterial activity of brazilian propolis essential oil. J Venom Anim Toxins incl Trop. 16(1), 121–130. https://doi.org/10.1590/S1678-91992010005000007
Popova, M., Giannopoulou, E., Skalicka-Woźniak, K., Graikou, K., Widelski, J., Bankova, V., & Chinou I. (2017). Characterization and biological evaluation of propolis from Poland. Molecules, 22(7), 1159. https://doi.org/10.3390/molecules22071159
Ribeiro, V. P., Ccana‐Ccapatinta, G. V., Aldana‐Mejía, J. A., Berretta, A. A., Moraes, L. A., & Bastos JK. (2022). Chemical characterization of Brazilian propolis using automated direct thermal desorption–gas chromatography–mass spectrometry. J Sci Food Agric. 102(10), 4345–4354, https://doi.org/10.1002/jsfa.11788
Sahinler, N., & Kaftanoglu, O. (2005). Natural product propolis: chemical composition. Nat Prod Res. 19(2), 183–188. https://doi.org/10.1080/14786410410001704877
Silici S. (2003). A research on some antimicrobial and pharmacological properties of Propolis, Cukurova Univerity, Science Institute, Zootechni Department, Adana. MsC Thesis.
Silici, S., & Kutluca, S. (2005). Chemical Composition and Antibacterial Activity of Propolis Collected by Three Different Races of Honeybees in the Same Region. J Ethnopharmacol. 99, 69–73. https://doi.org/10.1016/j.jep.2005.01.046
SPSS. (2012). IBM Corp. Released 2012. IBM SPSS Statistics for Windows, Version 10.0. Armonk, NY: IBM Corp.
Šturm, L, & Ulrih, NP. (2019). Advances in the propolis chemical composition between 2013 and 2018. A Review. eFood. 1, 24–37. https://doi.org/10.2991/efood.k.191029.001
Tosi, B., Donini, A., Romagnoli, C., & Bruni, A. (1996). Antimicrobial activity of some commercial extracts of propolis preperad with different solvents. Phytotherapy Research, 10, 335–336. https://doi.org/10.1002/(SICI)1099-1573(199606)10:4%3C335::AID-PTR828%3E3.0.CO;2-7
Tursch, B. (1976). Chemical studies of marine invertebrates 15. some recent developments in chemistry of alcyonaceans, Pure Appl. Chem. 48, 1–6.
Ucan, F. (2008). Antifungal effects of DL-Limonene on the yeasts. Cukurova University, Science Institute, Biotechnology Department, MsC Thesis. Adana. 62 s. http://libratez.cu.edu.tr/tezler/6598.pdf
Wagh, V. D. (2013). Propolis: A wonder bees product and its pharmacological potentials. Adv Pharmacol Sci. 2013:308249,1-11. https://doi.org/10.1155/2013/308249
Walker, P., & Crane, E. (1987). Constituents of propolis. Apidologie, 18, 327–334. https://doi.org/10.1051/apido:19870404
Zulhendri, F., Chandrasekaran, K., Kowacz, M., Ravalia, M., Kripal, K., Fearnley, J., & Perera CO. (2021). Antiviral, antibacterial, antifungal, and antiparasitic properties of propolis: A Review. Foods. 10(6), 1360. https://doi.org/10.3390/foods10061360

Details

Primary Language

English

Subjects

Food Chemistry and Food Sensory Science

Journal Section

Research Article

Authors

Nadir Yılmaz
0000-0003-3452-9781
Türkiye

Dilşat Bozdoğan Konuşkan ^*
0000-0002-3788-3543
Türkiye

Emine Aksan
0000-0002-9261-248X
Türkiye

Musa Türkmen
0000-0001-9914-9523
Türkiye

Rabia Mehtap Tuncay
0000-0002-3510-5369
Türkiye

Nazım Şekeroğlu
0000-0002-0630-0106
Türkiye

Early Pub Date

September 24, 2026

Publication Date

September 25, 2026

Submission Date

June 28, 2026

Acceptance Date

September 19, 2026

Published in Issue

Year 2026 Volume: 10 Number: 3

DOI

https://doi.org/10.31015/jaefs.2026.3.26

IZ

https://izlik.org/JA62JJ49AT

APA

Yılmaz, N., Bozdoğan Konuşkan, D., Aksan, E., Türkmen, M., Tuncay, R. M., & Şekeroğlu, N. (2026). Essential oil composition and antibacterial activity of propolis produced in Hatay. International Journal of Agriculture Environment and Food Sciences, 10(3), 780-790. https://doi.org/10.31015/jaefs.2026.3.26

AMA

1.Yılmaz N, Bozdoğan Konuşkan D, Aksan E, Türkmen M, Tuncay RM, Şekeroğlu N. Essential oil composition and antibacterial activity of propolis produced in Hatay. int. j. agric. environ. food sci. 2026;10(3):780-790. doi:10.31015/jaefs.2026.3.26

Chicago

Yılmaz, Nadir, Dilşat Bozdoğan Konuşkan, Emine Aksan, Musa Türkmen, Rabia Mehtap Tuncay, and Nazım Şekeroğlu. 2026. “Essential Oil Composition and Antibacterial Activity of Propolis Produced in Hatay”. International Journal of Agriculture Environment and Food Sciences 10 (3): 780-90. https://doi.org/10.31015/jaefs.2026.3.26.

EndNote

Yılmaz N, Bozdoğan Konuşkan D, Aksan E, Türkmen M, Tuncay RM, Şekeroğlu N (September 1, 2026) Essential oil composition and antibacterial activity of propolis produced in Hatay. International Journal of Agriculture Environment and Food Sciences 10 3 780–790.

IEEE

[1]N. Yılmaz, D. Bozdoğan Konuşkan, E. Aksan, M. Türkmen, R. M. Tuncay, and N. Şekeroğlu, “Essential oil composition and antibacterial activity of propolis produced in Hatay”, int. j. agric. environ. food sci., vol. 10, no. 3, pp. 780–790, Sept. 2026, doi: 10.31015/jaefs.2026.3.26.

ISNAD

Yılmaz, Nadir - Bozdoğan Konuşkan, Dilşat - Aksan, Emine - Türkmen, Musa - Tuncay, Rabia Mehtap - Şekeroğlu, Nazım. “Essential Oil Composition and Antibacterial Activity of Propolis Produced in Hatay”. International Journal of Agriculture Environment and Food Sciences 10/3 (September 1, 2026): 780-790. https://doi.org/10.31015/jaefs.2026.3.26.

JAMA

1.Yılmaz N, Bozdoğan Konuşkan D, Aksan E, Türkmen M, Tuncay RM, Şekeroğlu N. Essential oil composition and antibacterial activity of propolis produced in Hatay. int. j. agric. environ. food sci. 2026;10:780–790.

MLA

Yılmaz, Nadir, et al. “Essential Oil Composition and Antibacterial Activity of Propolis Produced in Hatay”. International Journal of Agriculture Environment and Food Sciences, vol. 10, no. 3, Sept. 2026, pp. 780-9, doi:10.31015/jaefs.2026.3.26.

Vancouver

1.Nadir Yılmaz, Dilşat Bozdoğan Konuşkan, Emine Aksan, Musa Türkmen, Rabia Mehtap Tuncay, Nazım Şekeroğlu. Essential oil composition and antibacterial activity of propolis produced in Hatay. int. j. agric. environ. food sci. 2026 Sep. 1;10(3):780-9. doi:10.31015/jaefs.2026.3.26

International Journal of Agriculture, Environment and Food Sciences

e-ISSN: 2618-5946 | Publisher: Gültekin Özdemir | DOI Prefix: 10.31015

All articles published in this journal are licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). Authors retain the copyright of their work and grant the journal a non-exclusive license to publish, reproduce, and distribute the articles within an open access framework.

Web: dergipark.org.tr/jaefs E-mail: editorialoffice@jaefs.com WhatsApp: +90 850 309 59 27

Essential oil composition and antibacterial activity of propolis produced in Hatay

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

International Journal of Agriculture, Environment and Food Sciences