Evaluating bioactivity and bioaccessibility properties of the propolis extract prepared with L-lactic acid: An alternative solvent to ethanol for propolis extraction

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dc.authoridAtayolu, Rumeysa/0000-0002-8164-358X
dc.authoridCeylan, Fatma Duygu/0000-0002-2858-2482
dc.contributor.authorAtayoglu, Ali Timucin
dc.contributor.authorAtik, Didem Sozeri
dc.contributor.authorBoluk, Esra
dc.contributor.authorGurbuz, Basak
dc.contributor.authorCeylan, Fatma Duygu
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorAtayolu, Rumeysa
dc.date.accessioned2024-10-29T17:58:24Z
dc.date.available2024-10-29T17:58:24Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractEthanol readily solubilizes the active components of propolis. Due to certain disadvantages of ethanolic extracts, developing new non-ethanolic extraction methods is highly desirable. This study aimed to determine the content of phenolic compounds and antioxidant activity of propolis by using lactic acid extraction compared to ethanol. Various concentrations of ethanol and lactic acid were utilized to produce extracts, and an in vitro digestion procedure was applied to the extracts to compare the bioaccessibility of phenolic compounds by using LC-MS/MS in extracts and HPLC-DAD in digested samples. The compounds detected in the lactic acid-based propolis so-lution had similar values to those in the ethanol solution at a propolis concentration of 10%. The propolis-lactic acid solution had a significantly higher antioxidant activity against DPPH radical than the one prepared with ethanol at the same concentration (p < 0.05). Chrysin and naringenin were found as the most abundant phenolic compounds in the initial samples during in vitro digestion experiments. Pinocembrin was the most bioaccessible component among the dialyzed IN fractions of ethanol and lactic acid-based solutions, whereas some compounds were not detected. The results suggest that lactic acid may be used as an alternative to ethanol for propolis extraction.en_US
dc.identifier.doi10.1016/j.fbio.2023.102756
dc.identifier.issn2212-4292
dc.identifier.issn2212-4306
dc.identifier.scopus2-s2.0-85160066079en_US
dc.identifier.urihttps://doi.org/10.1016/j.fbio.2023.102756
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14292
dc.identifier.volume53en_US
dc.identifier.wosWOS:001009576500001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Bioscienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectExtractionen_US
dc.subjectLactic aciden_US
dc.subjectPropolisen_US
dc.subjectPhenolicsen_US
dc.titleEvaluating bioactivity and bioaccessibility properties of the propolis extract prepared with L-lactic acid: An alternative solvent to ethanol for propolis extractionen_US
dc.typeArticleen_US

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