Food Supplement Production from Propolis, Honey, and Mulberry Molasses and Its Optimization
Öz
In this study, twelve different mixtures were formed by different ratios of honey (15%-78.5%) and propolis (1.5%-5%) to mulberry molasses to increase its antioxidant, phenolic compound, and mineral values, and the physical and chemical properties of these mixtures and pure products were investigated.In the analysis conducted in the study, it was determined that among the twelve different mixtures, the highest antioxidant activity was determined to be in sample A1, with a value of 400.4 ± 1.0 mg/100 g FeSO4, whereas the lowest activity was found in sample B4, with a value of 203.1 ± 0.4 mg/100 g FeSO4. Regarding the total phenolic content, the highest activity was identified in sample A1, with the highest value of 184.3 ± 0.9 mg GAE/100 g, while the lowest was noted in sample B4, with a value of 110.3 ± 0.05 mg GAE/100 g. Furthermore, in the determination of sugar components, the Fructose/Glucose ratio was observed to be highest in sample C4, at 1.16 ± 0.03, and lowest in sample B1, at 0.95 ± 0.003. In this study, it was determined that an increase in the percentage of propolis in the mixtures led to an increase in the antioxidant and phenolic compound levels, thereby imparting antioxidant properties to the product. Additionally, it was observed that the nutritional content was enriched because of the increase in glucose and fructose amounts as the percentage of honey increased.
Anahtar Kelimeler
Mulberry Molasses, Propolis, Honey, Health, Food Supplement.
Kaynakça
- Akbulut, M., Batu, A., & Çoklar, H. (2007). Dut pekmezinin bazı fizikokimyasal özellikleri ve üretim teknikleri. Gıda Teknolojileri Elektronik Dergisi, 2, 25-31.
- Anonim, (1996). Dut Pekmezi Standardı. TS 12001, Türk Standartları Enstitüsü, Ankara.
- Anonim, (2002). TS 1125 ISO 750, Meyve ve Sebze Ürünleri Titre Edilebilir Asitlik Tayini, Türk Standartları Enstitüsü. Ankara
- AOAC (2007) AOAC (999.07). Resmi analiz yöntemler, Resmi analitik kimyacılar Birliği. 18. Baskı, Washington DC.
- Batu, A. (1993). Kuru üzüm ve pekmezin insan sağlığı ve beslenmesi açısından önemi. Gıda, 18(5), 303-307.
- Bayrak, K., & Aygün. Ş.F. (2018). Çeşitli pekmezlerde bulunan ağır metal tayinleri. Ondokuz Mayıs Üniversitesi. Fen Bilimleri Enstitüsü. (Yüksek lisans tezi).
- Benzie, I.F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry 239(1) 70-76.
- Bozhüyük, M.R., Pehluvan, M., Kaya T., & Doğru, B. (2015). Organic Acid Composition of Selected Mulberry Genotypes from Aras Valley. Atatürk Univ. J. of the Agricultural Faculty, 46(2), 69-74.
- Bozkurt, H., Göğüş, F., & Eren, S. (1998). Pekmezde Maillard Esmerleşme Reaksiyonlarının Kinetik Modellemesi. Journal of Engineering and Enviromental Science, 22,445-460.
- Burdock, G.A. (1998). Review of the biological properties and toxicity of bee propolis (propolis). Food and Chemical toxicology 36(4) 347-363.