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PROPOLİS EKSTRAKSİYONUNDA UYGULANAN YEŞİL VE YENİLİKÇİ YÖNTEMLER

Yıl 2024, Cilt: 24 Sayı: 1, 153 - 166, 29.05.2024
https://doi.org/10.31467/uluaricilik.1411626

Öz

Propolis, bal arılarının topladıkları bitki nektar, polen ve reçinemsi maddeleri enzimlerle işleyerek oluşturdukları doğal bir üründür. Propolis gıda, sağlık ve kimya gibi birçok farklı sektörde çok fonksiyonlu şekilde kullanılan biyoaktif içeriğince zengin bir maddedir. Ancak ham propolisin suda az çözünen reçinemsi yapısı nedeniyle apolar özellikteki kısımdan biyoaktif kısmın ayrılması oldukça zordur. Bu nedenle propolis ham haliyle tüketilememektedir. Flavonoid ve fenolik asitlerce zengin 300’e yakın bileşen içeren propolisin kimyasal bileşimi iklim, bitki örtüsü ve mevsime göre çeşitlilik göstermektedir. Kimyasal bileşimdeki bu çeşitlilik, propolisin ektraksiyonu için geliştirilen yöntemlerin de çeşitlenmesine neden olmuştur. Günümüzde bu amaçla geliştirilen yöntemler arasında en çok çevre dostu ve geri dönüşüm olanağı sağlayan ekstraksiyon yöntemleri dikkat çekmektedir. Bu derlemede propolis ekstraksiyonunda kullanılan hem geleneksel hem de yenilikçi yöntemler özellikle ekstraksiyon etkiniliği açısından değerlendirilmiştir. Propolis ekstraksiyonunda kullanılan yenilikçi yöntemler değerlendirildiğinde, ultrases destekli ekstraksiyon ve yeşil çözücü ekstraksiyonu yöntemlerinin yüksek ekstraksiyon etkinliği, sürdürülebilirlik ve düşük operasyon maliyeti açısından dikkat çektiği görülmektedir.

Kaynakça

  • Acun S ve Gül H. Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması. Journal of the Institute of Science and Technology. 2021;11(2),1205-1217, doi.org/10.21597/jist.855038.
  • Al-Juhaimi FY, Özcan MM, Ahmed IAM, Alsawmahia ON, Özcan MM, Ghafoor K, Babiker EE. Bioactive Compounds, Antioxidant Activity, Fatty Acid Composition, and Antimicrobial Activity of Propolis from Different Locations in Turkey. Journal of Apicultural Research, 2021;1-9, doi.org/10.1080/00218839.2021.1898785.
  • Andrade JKS, Denadai M, de Oliveira CS, Nunes ML, Narain N. Evaluation of Bioactive Compounds Potential and Antioxidant Activity of Brown, Green and Red Propolis from Brazilian Northeast Region. Food Research International. 2017;101,129-138, doi.org/10.1016/j.foodres.2017.08.066.
  • Aydın M, Danacıoğlu D A, Türker S. Propolisin Genel Özellikleri ve Kullanımı. Gıda. 2021;46(1),69-81, doi.org/10.15237/gida.GD20102.
  • Azmir J, Zaidul ISM, Rahman MM, Sharif KM, Mohamed A, Sahena F vd. Techniques for Extraction of Bioactive Compounds from Plant Materials: A Review. Journal of Food Engineering. 2013;117(4),426-436, doi.org/10.1016/j.jfoodeng.2013.01.014.
  • Bakkaloglu Z, Arici M, Karasu S. Optimization of Ultrasound-Assisted Extraction of Turkish Propolis and Characterization of Phenolic Profile, Antioxidant and Antimicrobial Activity. Food Science and Technology. 2021;41, 687-695, doi.org/10.1590/fst.14520.
  • Bakkaloğlu Z, Arıcı M. Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri. Akademik Gıda. 2019;17(4),538-545, doi.org/10.24323/akademik-gida.667272.
  • Bankova V, Trusheva B, Popova M. Propolis Extraction Methods: A Review. Journal of Apicultural Research. 2021;60(5),734-743, doi.org/10.1080/00218839.2021.1901426.
  • Bankova V. Chemical Diversity of Propolis and the Problem of Standardization. Journal of Ethnopharmacology. 2005;100(1-2),114-117, doi.org/10.1016/j.jep.2005.05.004.
  • Barrientos Lezcano JC, Gallo Machado J, Marin Palacio LD, Builes S. Extraction kinetics and physicochemical characteristics of Colombian propolis. Journal of Food Process Engineering, (2023), e14272, doi: 10.1111/jfpe.14272.
  • Bi Y, Chi X, Zhang R, Lu Y, Wang Z, Dong Q vd. Highly Efficient Extraction of Mulberry Anthocyanins in Deep Eutectic Solvents: Insights of Degradation Kinetics and Stability Evaluation. Innovative Food Science & Emerging Technologies. 2020;66,102512, doi.org/10.1016/j.ifset.2020.102512.
  • Bozkuş TN, Değer O, Yaşar A. Chemical Characterization of Water and Ethanolic Extracts of Turkish Propolis by HPLC-DAD and GC-MS. Journal of Liquid Chromatography & Related Technologies. 2021;44(1-2), 77-86, doi.org/10.1080/10826076.2021.1883648.
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Green and Innovative Methods for Propolis Extraction

Yıl 2024, Cilt: 24 Sayı: 1, 153 - 166, 29.05.2024
https://doi.org/10.31467/uluaricilik.1411626

Öz

Propolis is a natural product created by honey bees with enzymes by process nectar, pollen, and resinous plant materials. Propolis is rich in bioactive content that is used in a multifunctional way in many different sectors such as health, food, and chemistry. However, propolis cannot be consumed in its raw form due to its resin-like structure which is less soluble in water. Therefore, it is challenging to separate the bioactive part from the apolar part due to the sticky structure of the raw propolis. Propolis has around 300 chemical compounds high in flavonoid and phenolic acids, and its composition varies depending on the climate, flora, and season. For this purpose, sustainable and environment-friendly extraction methods have been developed. In this review, conventional and novel extraction methods have been evaluated particularly in terms of extraction efficiency. Among the novel propolis extraction methods, ultrasound-assisted and green solvent extraction methods have gained great interest in terms of extraction efficiency, sustainability, and low operation cost.

Kaynakça

  • Acun S ve Gül H. Mikroenkapsüle Çam Propolisinin Top Kek Üretiminde Kullanılması. Journal of the Institute of Science and Technology. 2021;11(2),1205-1217, doi.org/10.21597/jist.855038.
  • Al-Juhaimi FY, Özcan MM, Ahmed IAM, Alsawmahia ON, Özcan MM, Ghafoor K, Babiker EE. Bioactive Compounds, Antioxidant Activity, Fatty Acid Composition, and Antimicrobial Activity of Propolis from Different Locations in Turkey. Journal of Apicultural Research, 2021;1-9, doi.org/10.1080/00218839.2021.1898785.
  • Andrade JKS, Denadai M, de Oliveira CS, Nunes ML, Narain N. Evaluation of Bioactive Compounds Potential and Antioxidant Activity of Brown, Green and Red Propolis from Brazilian Northeast Region. Food Research International. 2017;101,129-138, doi.org/10.1016/j.foodres.2017.08.066.
  • Aydın M, Danacıoğlu D A, Türker S. Propolisin Genel Özellikleri ve Kullanımı. Gıda. 2021;46(1),69-81, doi.org/10.15237/gida.GD20102.
  • Azmir J, Zaidul ISM, Rahman MM, Sharif KM, Mohamed A, Sahena F vd. Techniques for Extraction of Bioactive Compounds from Plant Materials: A Review. Journal of Food Engineering. 2013;117(4),426-436, doi.org/10.1016/j.jfoodeng.2013.01.014.
  • Bakkaloglu Z, Arici M, Karasu S. Optimization of Ultrasound-Assisted Extraction of Turkish Propolis and Characterization of Phenolic Profile, Antioxidant and Antimicrobial Activity. Food Science and Technology. 2021;41, 687-695, doi.org/10.1590/fst.14520.
  • Bakkaloğlu Z, Arıcı M. Farklı Çözücülerle Propolis Ekstraksiyonunun Toplam Fenolik İçeriği, Antioksidan Kapasite ve Antimikrobiyal Aktivite Üzerine Etkileri. Akademik Gıda. 2019;17(4),538-545, doi.org/10.24323/akademik-gida.667272.
  • Bankova V, Trusheva B, Popova M. Propolis Extraction Methods: A Review. Journal of Apicultural Research. 2021;60(5),734-743, doi.org/10.1080/00218839.2021.1901426.
  • Bankova V. Chemical Diversity of Propolis and the Problem of Standardization. Journal of Ethnopharmacology. 2005;100(1-2),114-117, doi.org/10.1016/j.jep.2005.05.004.
  • Barrientos Lezcano JC, Gallo Machado J, Marin Palacio LD, Builes S. Extraction kinetics and physicochemical characteristics of Colombian propolis. Journal of Food Process Engineering, (2023), e14272, doi: 10.1111/jfpe.14272.
  • Bi Y, Chi X, Zhang R, Lu Y, Wang Z, Dong Q vd. Highly Efficient Extraction of Mulberry Anthocyanins in Deep Eutectic Solvents: Insights of Degradation Kinetics and Stability Evaluation. Innovative Food Science & Emerging Technologies. 2020;66,102512, doi.org/10.1016/j.ifset.2020.102512.
  • Bozkuş TN, Değer O, Yaşar A. Chemical Characterization of Water and Ethanolic Extracts of Turkish Propolis by HPLC-DAD and GC-MS. Journal of Liquid Chromatography & Related Technologies. 2021;44(1-2), 77-86, doi.org/10.1080/10826076.2021.1883648.
  • Büyüktuncel E. Gelişmiş Ekstraksiyon Teknikleri I. Hacettepe University Journal of the Faculty of Pharmacy. 2012;(2),209-242.
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Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derlemeler
Yazarlar

Büşra Çakır Bu kişi benim 0000-0001-9244-9443

Şeyma Meryem Yılmaz Bu kişi benim 0000-0003-0397-3281

Nihal Güzel 0000-0002-2387-9009

Erken Görünüm Tarihi 25 Mayıs 2024
Yayımlanma Tarihi 29 Mayıs 2024
Gönderilme Tarihi 29 Aralık 2023
Kabul Tarihi 12 Şubat 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 24 Sayı: 1

Kaynak Göster

Vancouver Çakır B, Yılmaz ŞM, Güzel N. PROPOLİS EKSTRAKSİYONUNDA UYGULANAN YEŞİL VE YENİLİKÇİ YÖNTEMLER. U.Arı D.-U.Bee J. 2024;24(1):153-66.

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