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    Determination of in-vitro antioxidant, anti-urease, anti-hyaluronidase activities by phenolic rich bee products from different region of Turkey
    (Parlar Scientific Publications, 2018) Can Z.
    In this study, enzyme inhibition of urease and hyaluronidase are clinically important functions were examined by different authenticity bee products. Different floral honey, pollen and propolis samples were analyzed in terms of total phenolic compounds (TPC), total flavonoid contents (TFC), ferric reducing antioxidant capacity (FRAP), cupric reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activities as antioxidant determinants. For the determination of the phenolic composition of the products, RP-UV-HPLC was used. TPC of the honey, pollen and propolis samples were ranged from 17 to 95 and 770 to 989 mg of gallic acid (GAE)/100g, 135-258 mg of GAE/g, and TFC was 1 to 10 mgQE/100g, and 78 to 99 mgQE/100 g, and 9 to 10 mg of QE/g, respectively. Among the bee products, propolis samples were showed the highest phenolic componds, that contained different quantity of protocatequic acid, catechin, caffeic acid, p-coumaric acid, p-hydroxybenzoic acid, ferulic acid and rutin. The urease inhibition vales (IC50) were changed from 7.02 to 33.25 mg/mL, 5.00 to 8.78 and 0.16 to 1.98 mg/mL in the honey, pollen and propolis samples, respectively. The hyaluronidase inhibition values (IC50) were changed from 0.02 to 0.46 g/mL, 0.02 to 0.26 g/mL and 3.26 to 9.21 ?g/mL in the honey, pollen and propolis samples, respectively. Honey, pollen and propolis have a significant inhibition on the enzymes, the inhibition may be due to secondary metabolites of phenolic compounds and the mechanism of the inhibition should be studied in detailed. © by PSP.
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    Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
    (Springer Verlag, 2018) Turkut G.M.; Degirmenci A.; Yildiz O.; Can Z.; Cavrar S.; Yaylaci Karahalil F.; Kolayli S.
    The quality and biochemical properties of honey are affected by heating or during storage period. The most important biochemical reaction that occurs in this process is the Maillard reaction. HMF (5-hydroxymethylfurfural) is one of the major intermediate products in the Maillard reaction that can lead to quality reduction in heated honey. In this study, the effect of heating on the antioxidant activity, and colour values as Maillard reaction indicators of three different botanical honeys were investigated; the HMF formation was also determined. Temperatures of 50, 70 and 80 °C were applied on the honeys between 0 and 48 h. Total phenolic content, ferric reducing/antioxidant power and scavenging of 2,2-diphenyl-1-picrylhydrazyl free radical assays are used to determine the antioxidant capacity. Results showed that the formation of HMF and the antioxidant properties of honeys were significantly increased during the heating process. Pure HMF compound also showed lower antioxidant activity. The formation of HMF has higher degree of linearity in the fit of the zero order reaction and also it was the highest in the chestnut honey. Furthermore, it was found that as the biochemical value of the honeys increased, the HMF formation decelerated. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.