Comparative Study of Some Commercial Propolis Extract with New Prepared Ethanolic Propolis Extract

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dc.contributor.authorKolaylı, Sevgi
dc.contributor.authorKara, Yakup
dc.contributor.authorCan, Zehra
dc.date.accessioned2026-02-28T12:42:46Z
dc.date.available2026-02-28T12:42:46Z
dc.date.issued2020
dc.departmentBayburt Üniversitesi
dc.description.abstractIn this study, quality parameters of some commercially sold in Turkey propolis extracts were compared with freshly prepared ethanolic propolis extract (70%). The pH, total phenolic substance, total flavonoid and total antioxidant capacity values of 11 different commercial samples, including aqueous, ethanolic, water?based and vegetable oil, were compared. As a result, it was determined that ethanolic samples had the highest activity and the activity of propolis with olive oil was very low. It was found that products with high total polyphenol content (TP) had high total antioxidant values. It was also determined that a standard method was not used for the preparation of commercial propolis samples and that the TP values differ greatly.
dc.identifier.doi10.51458/BSTD.2021.5
dc.identifier.endpage30
dc.identifier.issn2757-5438
dc.identifier.issn2717-9893
dc.identifier.issue2
dc.identifier.startpage27
dc.identifier.urihttps://doi.org/10.51458/BSTD.2021.5
dc.identifier.urihttps://hdl.handle.net/20.500.12403/7690
dc.identifier.volume12
dc.language.isoen
dc.publisherArıcılık Araştırma Enstitüsü Müdürlüğü
dc.relation.ispartofBee Studies
dc.relation.ispartofBee Studies
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20260218
dc.subjectAgricultural, Veterinary and Food Sciences
dc.subjectZiraat, Veterinerlik ve Gıda Bilimleri
dc.titleComparative Study of Some Commercial Propolis Extract with New Prepared Ethanolic Propolis Extract
dc.typeArticle

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