Improving sunflower oil stability with propolis: A study on antioxidative effects of Turkish propolis during accelerated oxidation.

Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of Türkiye and their effects on the oxidative stability of sunflower oil. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was in the range of 28.1%-92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2'-azino-bis(3-ethylbenzotiazolin-6-sulfonic acid) (ABTS) value was 224 µmol trolox/g in BHT, this value was in the range of 262-1370 µmol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000 ppm were more efficient than BHT added at 200 ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000 ppm) demonstrated antioxidant activity against the production of p-anisidine (p-AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils.
(© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)