Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity
Samo za registrovane korisnike
2018
Autori
Guzelmeric, EtilRistivojević, Petar
Trifković, Jelena
Dastan, Tugce
Yilmaz, Ozlem
Cengiz, Ozlem
Yesilada, Erdem
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant p...ollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved.
Ključne reči:
Propolis / High performance thin-layer / chromatography (HPTLC) / Palynological analysis / Antioxidant activity / ChemometricsIzvor:
LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 2018, 87, 23-32Izdavač:
- Elsevier Science Bv, Amsterdam
Finansiranje / projekti:
- Korelacija strukture i osobina prirodnih i sintetičkih molekula i njihovih kompleksa sa metalima (RS-MESTD-Basic Research (BR or ON)-172017)
Napomena:
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/2989
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/2990
DOI: 10.1016/j.lwt.2017.08.060
ISSN: 0023-6438
WoS: 000415769500004
Scopus: 2-s2.0-85028506690
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Guzelmeric, Etil AU - Ristivojević, Petar AU - Trifković, Jelena AU - Dastan, Tugce AU - Yilmaz, Ozlem AU - Cengiz, Ozlem AU - Yesilada, Erdem PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2552 AB - Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant pollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved. PB - Elsevier Science Bv, Amsterdam T2 - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) T1 - Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity VL - 87 SP - 23 EP - 32 DO - 10.1016/j.lwt.2017.08.060 ER -
@article{ author = "Guzelmeric, Etil and Ristivojević, Petar and Trifković, Jelena and Dastan, Tugce and Yilmaz, Ozlem and Cengiz, Ozlem and Yesilada, Erdem", year = "2018", abstract = "Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant pollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)", title = "Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity", volume = "87", pages = "23-32", doi = "10.1016/j.lwt.2017.08.060" }
Guzelmeric, E., Ristivojević, P., Trifković, J., Dastan, T., Yilmaz, O., Cengiz, O.,& Yesilada, E.. (2018). Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Elsevier Science Bv, Amsterdam., 87, 23-32. https://doi.org/10.1016/j.lwt.2017.08.060
Guzelmeric E, Ristivojević P, Trifković J, Dastan T, Yilmaz O, Cengiz O, Yesilada E. Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;87:23-32. doi:10.1016/j.lwt.2017.08.060 .
Guzelmeric, Etil, Ristivojević, Petar, Trifković, Jelena, Dastan, Tugce, Yilmaz, Ozlem, Cengiz, Ozlem, Yesilada, Erdem, "Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 87 (2018):23-32, https://doi.org/10.1016/j.lwt.2017.08.060 . .