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COĞRAFİ KÖKENİN TÜRK PROPOLİSİNİN FİZİKOKİMYASAL ÖZELLİKLERİ, FENOLİK İÇERİĞİ, ANTİOKSİDAN KAPASİTESİ VE GASTROİNTESTİNAL BİYOERİŞİLEBİLİRLİĞİ ÜZERİNDEKİ ETKİSİ

INFLUENCE OF GEOGRAPHICAL ORIGIN ON PHYSICOCHEMICAL PROPERTIES, PHENOLIC CONTENT, ANTIOXIDANT CAPACITY, AND GASTROINTESTINAL BIOACCESSIBILITY OF TURKISH PROPOLIS

Senem Suna(Bursa Uludağ Üniversitesi)0000-0002-6947-2167
Dergi
Gıda
Sayfa
841–857
Yayın Tarihi
2026-07-31
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Renk parametreleri, örnekler arasında önemli bölgesel farklılıklar ortaya koymuştur.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmada, Türkiye’nin farklı bölgelerinden toplanan propolis örnekleri nem içeriği, renk özellikleri, toplam fenolik madde (TFM) miktarı ve toplam antioksidan kapasite (TAK) açısından karakterize edilmiş, ayrıca biyoaktif bileşiklerin in-vitro gastrointestinal sindirim sırasındaki biyoerişilebilirliği değerlendirilmiştir.
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Temel Bulgular & Veri:Örneklerin nem içeriği 3,57–6,30 g/100 g arasında değişmiş ve kabul edilebilir kalite sınırları içerisinde bulunmuştur.
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Sonuç & Katkı:Renk parametreleri, örnekler arasında önemli bölgesel farklılıklar ortaya koymuştur.
🔬Tür:Araştırma Makalesi
📍Kapsam:2048 Verileri
⚙️Değişkenler:Propolis · fenolikler · antioksidan

Özet

Bu çalışmada, Türkiye’nin farklı bölgelerinden toplanan propolis örnekleri nem içeriği, renk özellikleri, toplam fenolik madde (TFM) miktarı ve toplam antioksidan kapasite (TAK) açısından karakterize edilmiş, ayrıca biyoaktif bileşiklerin in-vitro gastrointestinal sindirim sırasındaki biyoerişilebilirliği değerlendirilmiştir. Örneklerin nem içeriği 3,57–6,30 g/100 g arasında değişmiş ve kabul edilebilir kalite sınırları içerisinde bulunmuştur. Renk parametreleri, örnekler arasında önemli bölgesel farklılıklar ortaya koymuştur. Simüle edilmiş gastrointestinal sindirim, hem TFM hem de TAK değerlerini önemli düzeyde etkilemiştir (p<0,05). Başlangıç TFM değerleri 2048,91–6715,91 mg GAE/100 g kuru madde arasında değişirken, mide fazında %81,98–94,59 oranında azalmış, bağırsak fazı sonrasında ise %3,18–170,72 oranında artış göstermiştir. TAK bakımından, CUPRAC değerleri sindirim sürecinde önemli ölçüde artarken, DPPH ve FRAP değerleri genel olarak azalmıştır. Sonuç olarak, coğrafi kökenin propolisin fizikokimyasal özellikleri, biyoaktif potansiyeli ve gastrointestinal stabilitesi üzerinde belirleyici olduğu saptanmıştır. Elde edilen bulgular, kökene dayalı karakterizasyon, standardizasyon ve katma değerli fonksiyonel propolis ürünlerinin geliştirilmesi için önemli bilgiler sunmaktadır. Anahtar kelimeler: Propolis, fenolikler, antioksidan, in-vitro gastrointestinal sindirim

Abstract

This study aimed to characterize propolis samples from different regions of Türkiye in terms of moisture content, color, total phenolic content (TPC), and total antioxidant capacity (TAC), and to assess the bioaccessibility of bioactives cduring in-vitro gastrointestinal digestion. Moisture ranged between 3.57 and 6.30 g/100 g, within acceptable quality limits, while color revealed significant regional variability. Simulated digestion affected both TPC and TAC (p < 0.05). Initial TPC varied between 2048.91 and 6715.91 mg GAE/100g dm. TPC decreased markedly during gastric phase (81.98–94.59%) but increased after intestinal digestion (3.18–170.72%). In terms of TAC, CUPRAC increased substantially during gastric (74.89–188.47%) and intestinal digestion (155.82–328.38%), whereas DPPH and FRAP generally decreased, reflecting differences in the stability and reactivity of antioxidants. Geographical origin influenced the physicochemical and bioactive properties and gastrointestinal stability. These findings provide valuable insights for origin-based characterization, standardization, and the development of value-added functional propolis products. Key words: Propolis; phenolics, antioxidant, in-vitro gastrointestinal digestion

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Bu Makaleye Atıf Yap

Suna, S. (2026). COĞRAFİ KÖKENİN TÜRK PROPOLİSİNİN FİZİKOKİMYASAL ÖZELLİKLERİ, FENOLİK İÇERİĞİ, ANTİOKSİDAN KAPASİTESİ VE GASTROİNTESTİNAL BİYOERİŞİLEBİLİRLİĞİ ÜZERİNDEKİ ETKİSİ. Gıda, Cilt: 51 Sayı: 4, 841–857. https://doi.org/10.15237//gida.GD26075

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