Antioxidant activity and phenolic composition of propolis from Marmara region, Turkey

References

• Ahn, M. R., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F., & Nakayama, T. (2007). Antioxidant activity and constituents of propolis collected in various areas of China. Food Chemistry, 101(4), 1383–1392. https://doi.org/10.1016/j.foodchem.2006.03.045
   Web of Science ®Google Scholar
• Aliyazicioglu, R., Sahin, H., Erturk, O., Ulusoy, E., & Kolayli, S. (2013). Properties of phenolic composition and biological activity of propolis from Turkey. International Journal of Food Properties, 16(2), 277–287. https://doi.org/10.1080/10942912.2010.551312
   Web of Science ®Google Scholar
• Al-Juhaimi, F. Y., Ozcan, M. M., Mohamed Ahmed, I. A., Alsawmahia, O. N., Ozcan, M. M., Ghafoor, K., & Babiker, E. E. (2022). Bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of propolis from different locations in Turkey. Journal of Apicultural Research, 61(2), 246–254. https://doi.org/10.1080/00218839.2021.1898785
   Web of Science ®Google Scholar
• Benzie, I.F.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘’antioxidant power’’: The FRAP assay. Analytical Biochemistry 239:70–6. doi:10.1006/abio.1996.0292
   PubMed Web of Science ®Google Scholar
• Can, Z., & Baltas, N. (2016). Bioactivity and enzyme inhibition properties of Stevia rebaudiana. Current Enzyme Inhibition 12(2), 188–194. doi:10.2174/1573408012666160402001925
   Google Scholar
• Can, Z., Kara, Y., Kolayli, S., & Çakmak, I. (2022). Determination of anti-urease activity of propolis from Marmara region of Turkey. Uludağ Aricilik Dergisi/Uludag Bee Journal, 22(1), 25–30. https://doi.org/10.31467/uluaricilik.1068885
   Google Scholar
• Can, Z., Yildiz, O., Sahin, H., Asadov, A., & Kolayli, S. (2015). Phenolic profile and antioxidant potential of propolis from Azerbaijan. Mellifera, 15(1), 16–28.
   Google Scholar
• Castro, C., Mura, F., Valenzuela, G., Figueroa, C., Salinas, R., Zuñiga, M. C., Torres, J. L., Fuguet, E., & Delporte, C. (2014). Identification of phenolic compounds by HPLC-ESI-MS/MS and antioxidant activity from Chilean propolis. Food Research International (Ottawa, Ont.), 64, 873–879. https://doi.org/10.1016/j.foodres.2014.08.050
   PubMed Web of Science ®Google Scholar
• 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 of Korea. LWT - Food Science and Technology, 39(7), 756–761. https://doi.org/10.1016/j.lwt.2005.05.015
   Web of Science ®Google Scholar
• Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zhang, Q., Wang, J., Gao, Z. J., & Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology, 36(8), 893–907. https://doi.org/10.1080/07373937.2017.1361439
   Web of Science ®Google Scholar
• Fratellone, P. M., Tsimis, F., & Fratellone, G. (2016). Apitherapy products for medicinal use. The Journal of Alternative and Complementary Medicine (New York, N.Y.), 22(12), 1020–1022. https://doi.org/10.1089/acm.2015.0346
   PubMed Web of Science ®Google Scholar
• Fukumoto, L.R., & Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. Journal of Agricultural Food Chemistry 48, 3597–3604. doi:10.1021/jf000220w
   PubMed Web of Science ®Google Scholar
• Gómez-Caravaca, A. M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2006). Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis, 41(4), 1220–1234. https://doi.org/10.1016/j.jpba.2006.03.002
   PubMed Web of Science ®Google Scholar
• Hernández Zarate, M. S., Abraham Juárez, M. R., Cerón García, A., Ozuna López, C., Gutiérrez Chávez, A. J., Segoviano Garfias, J. J. N., & Avila Ramos, F. (2018). Flavonoids, phenolic content, and antioxidant activity of propolis from various areas of Guanajuato, Mexico. Food Science and Technology, 38(2), 210–215. https://doi.org/10.1590/fst.29916
   Web of Science ®Google Scholar
• Huang, S., Zhang, C. P., Wang, K., Li, G. Q., & Hu, F. L. (2014). Recent advances in the chemical composition of propolis. Molecules (Basel, Switzerland), 19(12), 19610–19632. https://doi.org/10.3390/molecules191219610
   PubMed Web of Science ®Google Scholar
• Julkunen-Titto, R. (1985). ‘‘Phenolic constituents in the leaves of northernwillows: methods for the analysis of certain phenolics.’’ Journal of Agriculture Food Chemistry 33, 213–17.
   Web of Science ®Google Scholar
• Karthik, V., Kamalakannan, V., Thomas, A., Naduvilamuriparambu, S. S., Issac, S., Singh, B., & Narayanan, R. B. (2014). Functional characterization of a c-type lysozyme from Indian shrimp Fenneropenaeus indicus. Probiotics and Antimicrobial Proteins, 6(2), 114–121.
   PubMed Web of Science ®Google Scholar
• Kekecoglu, M., Eroglu, N., Kambur, M., & Ucak, M. (2020). The relationships between propolis collecting capability and morphometric features of some honey bee races and ecotypes in Anatolia. Journal of Agricultural Sciences, 26(1), 71–77. https://doi.org/10.15832/ankutbd.447319
   Web of Science ®Google Scholar
• Keskin, M., Keskin, Ş., & Kolayli, S. (2019). Preparation of alcohol free propolis-alginate microcapsules, characterization and release property. LWT, 108, 89–96. https://doi.org/10.1016/j.lwt.2019.03.036
   Web of Science ®Google Scholar
• Keskin, S., Yatanaslan, L., & Karlidag, S. (2020). Chemical characterization of propolis samples collected from different provinces of Anatolia [Anadolu’nun farklı illerden toplanan propolis örneklerinin kimyasal karakterizasyonu]. Uludag Aricilik Dergisi/Uludag Bee Journal, 20(1), 81–88. https://doi.org/10.31467/uluaricilik.714317
   Google Scholar
• Kim, K. H., Tsao, R., Yang, R., & Cui, S. W. (2006). Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95(3), 466–473. https://doi.org/10.1016/j.foodchem.2005.01.032
   Web of Science ®Google Scholar
• Mirzoeva, O. K., Sud’ina, G. F., Pushkareva, M. A., Korshunova, G. A., Sumbatian, N. V., & Varfolomeev, S. D. (1995). Lipophilic derivatives of caffeic acid as lipoxygenase inhibitors with antioxidant properties. Bioorganicheskaia Khimiia, 21(2), 143–151.
   PubMedGoogle Scholar
• 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 Chemistry, 103(4), 1097–1103. https://doi.org/10.1016/j.foodchem.2006.10.006
   Web of Science ®Google Scholar
• Molyneux, P. (2004) The use of the stable free radical diphenylpicrylhyrazyl (DPPH) for estimating antioxidant activity, Songklanakarin Journal of Science Technology, 26, 211–219.
   Google Scholar
• Porter, L. J. (1989). Tannins. In J. B. Harborne (Ed.), Methods in plant biochemistry. Vol. 1: Plant phenolics (pp. 389–419). Academic Press.
   Google Scholar
• Slinkard, K,, & Singleton, V.L. (1997). Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture 28:49–55.
   Google Scholar
• Simone-Finstrom, M., & Spivak, M. (2010). Propolis and bee health: The natural history and significance of resin use by honey bees. Apidologie, 41(3), 295–311. https://doi.org/10.1051/apido/2010016
   Web of Science ®Google Scholar
• Stavropoulou, M. I., Stathopoulou, K., Cheilari, A., Benaki, D., Gardikis, K., Chinou, I., & Aligiannis, N. (2021). NMR metabolic profiling of Greek propolis samples: Comparative evaluation of their phytochemical compositions and investigation of their anti-ageing and antioxidant properties. Journal of Pharmaceutical and Biomedical Analysis, 194, 113814. https://doi.org/10.1016/j.jpba.2020.113814
   PubMed Web of Science ®Google Scholar
• Yang, H., Dong, Y., Du, H., Shi, H., Peng, Y., & Li, X. (2011). Antioxidant compounds from propolis collected in Anhui, China. Molecules (Basel, Switzerland), 16(4), 3444–3455. https://doi.org/10.3390/molecules16043444
   PubMed Web of Science ®Google Scholar