Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis

Tugba Ozdal; Fatma Duygu Ceylan; Nazife Eroglu; Muammer Kaplan; Elmas Oktem Olgun; Esra Capanoglu

doi:10.1016/j.foodres.2019.05.028

Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis

Food Res Int. 2019 Aug:122:528-536. doi: 10.1016/j.foodres.2019.05.028. Epub 2019 May 21.

Authors

Tugba Ozdal¹, Fatma Duygu Ceylan², Nazife Eroglu³, Muammer Kaplan⁴, Elmas Oktem Olgun⁵, Esra Capanoglu⁶

Affiliations

¹ Istanbul Okan University, Faculty of Engineering, Department of Food Engineering, 34959, Tuzla, Istanbul, Turkey. Electronic address: tugba.ozdal@okan.edu.tr.
² Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34469, Maslak, Istanbul, Turkey. Electronic address: ceylanfa@itu.edu.tr.
³ TUBITAK Marmara Research Centre, Institute of Chemical Technology, 41470 Kocaeli, Turkey; ALCON, Vision Care R&D 11460 Johns Creek Pkwy, Duluth, GA 30097 USA.. Electronic address: nazife.eroglu@alcon.com.
⁴ TUBITAK Marmara Research Centre, Institute of Chemical Technology, 41470 Kocaeli, Turkey. Electronic address: muammer.kaplan@tubitak.gov.tr.
⁵ TUBITAK Marmara Research Centre, Environment and Cleaner Production Institute, 41470 Kocaeli, Turkey. Electronic address: elmas.oktem@tubitak.gov.tr.
⁶ Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34469, Maslak, Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.

PMID: 31229108
DOI: 10.1016/j.foodres.2019.05.028

Abstract

Propolis is a resinous bee hive product that has many biological activities. In this study, a total of 11 raw propolis samples were collected from various geographical areas in Turkey. Phenolic compounds were extracted from all samples and analyses of total phenolics and flavonoids and total antioxidant capacities were performed. All the samples showed high total phenolic and flavonoid contents and antioxidant capacities. Moreover, the in vitro bioaccessibility of Turkish propolis samples were investigated according to simulated in vitro gastrointestinal digestion method. Bioaccessibility was increased through the gastric and intestinal phases. Furthermore, the composition of polyphenols (phenolic acids and flavonoids) in Turkish propolis extracts was investigated by LC-MS/MS method. A total of 32 phenolic compounds, including Caffeic acid phenylethyl ester (CAPE) which was observed in all samples, were identified in the samples. Higher CAPE contents were determined in the samples from the Marmara region which is in line with its higher antioxidant capacity values. As a conclusion, propolis samples collected from different geographical locations differ for their phenolic and flavonoid contents, individual phenolic profile and bioaccessibility.

Keywords: Antioxidant capacity; Bioaccessibility; In vitro gastrointestinal digestion; LC-MS/MS; Phenolic compounds; Propolis.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis*
Biphenyl Compounds / analysis
Chromatography, Liquid*
Digestion
Flavonoids / analysis
Food Analysis
Hydroxybenzoates / analysis
Models, Biological
Phenols / analysis*
Picrates / analysis
Polyphenols / analysis
Propolis / chemistry*
Tandem Mass Spectrometry*
Turkey

Substances

Antioxidants
Biphenyl Compounds
Flavonoids
Hydroxybenzoates
Phenols
Picrates
Polyphenols
Propolis
1,1-diphenyl-2-picrylhydrazyl
phenolic acid