Improving Sunflower Oil Stability with Propolis
Author Information
Author(s): Baştürk Ayhan, Yavaş Berfin
Primary Institution: Van Yuzuncu Yil University
Hypothesis
This study aims to investigate the antioxidant activities of propolis from various regions in Türkiye and its effects on the oxidative stability of sunflower oil.
Conclusion
Turkish propolis has strong antioxidant properties that can delay the oxidation of sunflower oil, making it a potential natural preservative in the food industry.
Supporting Evidence
- Thirteen propolis extracts exhibited DPPH radical scavenging activity ranging from 28.1% to 92.5%, outperforming BHT.
- The ABTS values of propolis extracts ranged from 193.8 to 1369.6 µmol trolox/g, compared to 224 µmol trolox/g for BHT.
- The total phenolic content of propolis samples varied from 5333.3 to 36,966.7 mg GAE/100 g.
- Propolis extracts added to sunflower oil showed lower levels of peroxide value, p-anisidine, TOTOX, K232, and K270 compared to controls.
Takeaway
Propolis, a substance made by bees, can help keep sunflower oil fresh for longer by preventing it from going bad.
Methodology
Propolis samples were collected from 16 provinces in Türkiye, and their antioxidant activities and total phenolic contents were measured. Methanol extracts were added to sunflower oil and subjected to accelerated oxidation at 60°C for 28 days.
Limitations
The study primarily focuses on propolis from specific regions in Türkiye, which may limit the generalizability of the findings.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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