Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

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Bakkaloglu Z., Arıcı M., Karasu S.

Food Science and Technology (Brazil), vol.41, no.3, pp.687-695, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1590/fst.14520
  • Journal Name: Food Science and Technology (Brazil)
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.687-695
  • Keywords: chrysin, HPLC, FT-IR, agar diffusion, MECHANISM
  • Yıldız Technical University Affiliated: Yes


© 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box-Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum process parameters were determined as 2.95 min, 58.61 °C and 615.26 W for ethanol, 3 min, 60°C and 580 W for dimethyl sulfoxide (DMSO), 3 min, 59 °C and 591 W for Propylene glycol (PG) and 2.70 min, 59.19 °C and 591.73 W for distilled water (DW). The extracts obtained from optimum conditions were compared with conventional solvent extraction methods (CSE). The chrysin was determined as a major phenolic compound and its value significantly differed based on the extraction and solvent types (P < 0.05). This study suggested that the ethanolic extracts obtained from UAS could be used as natural antimicrobial and antioxidant source.