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    APPROPRIATE MACERATION DURATION FOR THE EXTRACTION OF PROPOLIS
    (Parlar Scientific Publications (P S P), 2019) Ecem-Bayram, Nesrin; Gercek, Yusuf Can
    The importance of the use of natural products as nutritional supplements in order to increase the quality of life and prevent diseases has increased in recent years. Among these products, propolis produced by honey bees is collected from plants and has a very complex structure in terms of chemical content. Propolis and its extracts have been used by humans for centuries because of its various bioactive properties. Although different methods can be used in the extraction stage, the most commonly used technique is extraction by maceration. However, there is no standard time period for extraction of propolis by maceration. We aimed to determine the changes in the concentrations of flavonoid group compounds pinocembrin, chrysin, tectochrysin, pinostrobin chalcone, gengwanin, naringenin and galangin from propolis samples exposed to seven different periods (1, 2, 5 10, 15, 20, 30 days) of maceration using GC-MS. The flavonoids pinocembrin, chrysin, tectochrysin, and naringenin reached their maximum concentrations at the end of 15 days of maceration and a decrease in their concentrations was observed after this period. The concentrations of other flavonoids did not show a steady increase or decrease with different maceration times. As a result, it can be said that the appropriate duration of maceration to extract the flavonoids responsible for propolis' numerous activities varies depending on the origin of the propolis and the nature of the compounds to be extracted.
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    Appropriate maceration duration for the extraction of propolis
    (Parlar Scientific Publications, 2019) Ecem-Bayram, Nesrin; Gercek, Ynsuf Can
    The importance of the use of natural products as nutritional supplements in order to increase the quality of life and prevent diseases has increased in recent years. Among these products, propolis produced by honey bees is collected from plants and has a very complex structure in terms of chemical content. Propolis and its extracts have been used by humans for centuries because of its various bioactive properties. Although different methods can be used in the extraction stage, the most commonly used technique is extraction by maceration. However, there is no standard time period for extraction of propolis by maceration. We aimed to determine the changes in the concentrations of flavonoid group compounds pinocembrin, chrysin, tectochrysin, pi-nostrobin chalcone, gengwanin, naringenin and galangin from propolis samples exposed to seven different periods (1, 2, 5 10, 15, 20, 30 days) of maceration using GC-MS. The flavonoids pinocembrin, chrysin, tectochrysin, and naringenin reached their maximum concentrations at the end of 15 days of maceration and a decrease in their concentrations was observed after this period. The concentrations of other flavonoids did not show a steady increase or decrease with different maceration times. As a result, it can be said that the appropriate duration of maceration to extract the flavonoids responsible for propolis' numerous activities varies depending on the origin of the propolis and the nature of the compounds to be extracted. © 2019 Parlar Scientific Publications. All rights reserved.
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    CHEMICAL CHARACTERIZATION OF KARS HONEY
    (Parlar Scientific Publications (P S P), 2018) Ozenirler, Cigdem; Ecem-Bayram, Nesrin; Gencay-Celemli, Omur; Celikbicak, Omur; Sorkun, Kadriye
    This study was undertaken to determine some chemical parameters (moisture, fructose/glucose ratio, hydroxymethylfurfural value, volatile compounds) of honey samples obtained from Kars. 100 honey samples from eight districts of Kars were evaluated. The chemical characterizations were as follows: average moisture (15,5 +/- 1,11%), HMF (0,77 ppm 0.9 ppm), F/G ratio (1,02 +/- 0,16). As a result of the gas chromatography mass spectrometry (GC MS) analyses, some volatile compounds in honey samples such as alcohols (1,15 +/- 1,84%), aldehydes (4,66 +/- 6,33%), aliphatic acids and their esters (1,86 +/- 4,5%), hydrocarbons (2,32 +/- 3,1%), flavonoids (4,34 +/- 1,63%), carboxylic acids and their esters (0,24 +/- 0,96%), ketones (6,05 +/- 6,35%), sugars (15,79 +/- 10,74%),vitamins (0,59 +/- 2,66%) were determined and quantitative variations of chemical components in different samples were reported.