TY  - 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/123456789/2989
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 . .

TY  - DATA
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/123456789/2990
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Supplementary data for the article: 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. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2990
ER  - 

@misc{
author = "Guzelmeric, Etil and Ristivojević, Petar and Trifković, Jelena and Dastan, Tugce and Yilmaz, Ozlem and Cengiz, Ozlem and Yesilada, Erdem",
year = "2018",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Supplementary data for the article: 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. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2990"
}

Guzelmeric, E., Ristivojević, P., Trifković, J., Dastan, T., Yilmaz, O., Cengiz, O.,& Yesilada, E.. (2018). Supplementary data for the article: 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. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam..
https://hdl.handle.net/21.15107/rcub_cherry_2990

Guzelmeric E, Ristivojević P, Trifković J, Dastan T, Yilmaz O, Cengiz O, Yesilada E. Supplementary data for the article: 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. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;.
https://hdl.handle.net/21.15107/rcub_cherry_2990 .

Guzelmeric, Etil, Ristivojević, Petar, Trifković, Jelena, Dastan, Tugce, Yilmaz, Ozlem, Cengiz, Ozlem, Yesilada, Erdem, "Supplementary data for the article: 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. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) (2018),
https://hdl.handle.net/21.15107/rcub_cherry_2990 .

TY  - 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 . .