Antioxidant, antiradical and antipyretic effects of olive oil extract of propolis


SİLİCİ S., Baysa M.

JOURNAL OF APICULTURAL RESEARCH, vol.59, no.5, pp.883-889, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.1080/00218839.2020.1753916
  • Journal Name: JOURNAL OF APICULTURAL RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.883-889
  • Erciyes University Affiliated: Yes

Abstract

This study was carried out to determine the antioxidant, antiradical and antipyretic effects and the total phenolic content of poplar-type olive oil extract of propolis (OOEP). As a result of the analysis of olive oil extract of propolis with HPLC, it was determined that the main phenolic compounds were caffeic acid phenethyl ester (CAPE), dimethoxycinnamic acid, caffeic acid, ferulic acid, p-coumaric acid, and vanillin. Propolis was extracted with cold-pressed virgin olive oil at different concentrations (control, 10, 20, 30 and 40%). The total phenolic content of these extracts was determined by Folin Ciocalteu, antioxidant activity by phosphomolybdenum, and antiradical activity by DPPH methods. It was determined that as the propolis concentration increased, total phenolic content, antioxidant, and antiradical activity also increased. The olive oil extract of propolis showed antipyretic effect in Wistar albino rats in which hyperthermia was induced by yeast. As a result, it is suggested that olive oil extract of propolis has antioxidant, antiradical and antipyretic effects; and it may be a healthier alternative to alcoholic extracts.