1st International Conference of Food Technology and Nutrition, Tetova, Makedonya, 15 Mayıs 2019, ss.523-524
Propolis, a resinous and gummy substance produced by honeybees. Honeybees utilize it for sealing cracks in hives and protecting their hives from infection by bacteria, fungi and insects. Their chemical composition varies according to the geographical locales, plant species, collecting season and bees’ selective behavior. Propolis classified from green to red to dark brown, according to its color. The major chemical constituents of propolis include flavonoids, aromatic acids, diterpenoid acids and triterpenoids, and phenolic compounds. Other components of propolis are vitamins (B1, B2, B3 and B6), benzoic acid, fatty acids, ketones, lactones, quinones, steroids, sugars and natural pigments chlorophyll and carotenoids. All of these compounds are responsible for its bioactive properties. This study aimed to measure the effects of different parameters (time, temperature and method) on the total phenolic content of propolis, which collected from Aegean Region of Turkey. Propolis was extracted with ethanol (%70) using ultrasound technology for 10-30 minutes and 30-600 C. The propolis extracts were examined to compare their bioactive properties. The total phenolic content of propolis ethanolic extracts was analyzed according to the Folin-Ciocalteau method. The total phenolic content was expressed as 3680- 7190 mg /L (GAE). The results showed that the ultrasound technology is affected on propolis extraction.