Article
Plant Sciences
Ahmed M. Mustafa, Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Rehab H. Abd-Allah, Germana Borsetta, Gianni Sagratini, Filippo Maggi, Sauro Vittori, Giovanni Caprioli
Summary: The study analyzed the effects of different processing methods on the levels of various polyphenolic compounds in chestnuts, with roasting, boiling, and frying having unique impacts on phenolic content. Additionally, it was found that the shells had higher polyphenolic content compared to the seeds, indicating higher antioxidant activity.
Article
Food Science & Technology
Oeznur Saroglu, Nesrin Ecem Bayram, Beraat Ozcelik
Summary: The aim of this study was to analyze the total phenolic content, phenolic profile, and antioxidant activity of honey, bee pollen, and propolis samples from Turkey's Black Sea Region. The total phenolic content was determined using Folin-Ciocalteu's method, and the antioxidant capacity was determined using DPPH and CUPRAC assays. High-performance liquid chromatography was used to characterize the phenolic compounds in honey samples, while ultra-fast liquid chromatography was used to quantify phenolic compounds in bee pollen and propolis samples. The results showed that all bee products contained various phenolic compounds, with propolis having the highest concentration. The high concentration of phenolic compounds in propolis explained its remarkable antioxidant effect.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Plant Sciences
Anna Kurek-Gorecka, Saban Keskin, Otilia Bobis, Rafael Felitti, Michal Gorecki, Michal Otreba, Jerzy Stojko, Pawel Olczyk, Sevgi Kolayli, Anna Rzepecka-Stojko
Summary: The composition of propolis varies depending on geographical location and plant sources. There are differences in propolis composition and antioxidant activity among different regions. Polish and Romanian propolis are similar, while Turkish and Uruguayan propolis are different. The observed antioxidant activity of propolis may suggest its potential in preventing and treating cardiovascular, metabolic, neurodegenerative, and cancerous diseases.
Article
Food Science & Technology
Vanesa Sanchez-Martin, Paloma Morales, Amelia Gonzalez-Porto, Amaia Iriondo-DeHond, Marta B. Lopez-Parra, Maria Dolores Del Castillo, Xavier F. Hospital, Manuela Fernandez, Eva Hierro, Ana Haza
Summary: This study investigated the physicochemical properties, total phenolic content, and antioxidant capacity of Spanish thyme honey and chestnut honey. The results showed that the addition of propolis improved the antioxidant capacity of honey, making it an excellent natural source of antioxidants. These mixtures can be used as potential food ingredients, preservatives, and natural sweeteners enriched in antioxidants and bioactive compounds.
Article
Infectious Diseases
Mihaela Laura Vica, Mirel Glevitzky, Gabriela-Alina Dumitrel, Roxana Bostan, Horea Vladi Matei, Yordanka Kartalska, Maria Popa
Summary: The physicochemical characterization of Romanian honey and propolis and their antifungal effect on different strains were reviewed in this study. Results showed that all honey and propolis samples exhibited antifungal activity, with Penicillium chrysogenum and Rhizopus stolonifer being the most sensitive strains for honey and Penicillium chrysogenum and Fusarium oxysporum for propolis. Statistical analysis demonstrated that the diameter of the inhibition zone was influenced by the strain type and the geographical origin of honey and propolis.
Article
Biochemistry & Molecular Biology
Diana Pinto, Ana Margarida Silva, Stefano Dall'Acqua, Stefania Sut, Anna Vallverdu-Queralt, Cristina Delerue-Matos, Francisca Rodrigues
Summary: This study investigates the effects of in vitro gastrointestinal digestion and intestinal permeability on the bioaccessibility and bioactivity of polyphenols from chestnut shells extract. The results show that the polyphenol concentrations are higher after gastric and intestinal digestion. The study also reveals the potential hypoglycemic and neuroprotective properties of the extract, along with its ability to upregulate antioxidant enzymes and downregulate lipid peroxidation.
Article
Biochemistry & Molecular Biology
Rajashri R. Naik, Ashok K. Shakya, Ghaleb A. Oriquat, Shankar Katekhaye, Anant Paradkar, Hugo Fearnley, James Fearnley
Summary: This study investigated the fatty acid composition, chemical constituents, antioxidant, and xanthine oxidase inhibitory activity of Jordanian propolis collected from Al-Ghour, Jordan. The propolis contained various fatty acids, polyphenols, and alpha-tocopherol. It exhibited high antioxidant and xanthine oxidase inhibitory activities, possibly due to the presence of flavonoids, phenolic compounds, alpha-tocopherol, and other constituents.
Article
Food Science & Technology
Marta Peixoto, Ana Sofia Freitas, Ana Cunha, Rui Oliveira, Cristina Almeida-Aguiar
Summary: Blending propolis samples from different years can enhance their bioactivities, including antioxidant and antimicrobial properties. Mixing propolis with other substances to prepare formulations can increase its availability and contribute to its standardization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Celina Habryka, Robert Socha, Leslaw Juszczak
Summary: The study confirmed that enriching honey with bee pollen significantly increased the content of phenolic compounds, improving its antioxidant and antiradical activities, but resulting in a deterioration of its sensory properties.
Article
Biochemistry & Molecular Biology
Wed Mohammed Ali ALaerjani, Khalid Ali Khan, Badria M. Al-Shehri, Hamed A. Ghramh, Ajaz Hussain, Mohammed Elimam Ahamed Mohammed, Muhammad Imran, Irfan Ahmad, Saboor Ahmad, Abdulrhman S. Al-Awadi
Summary: This study investigated the chemical composition and properties of propolis, specifically extracted from Arabian honey bees. The methanol extract showed the highest content of flavonoids and phenols, as well as strong antioxidant and antimicrobial activities. Several compounds with bioactivity against Staphylococcus aureus were identified. The findings contribute to a better understanding of propolis obtained from Arabian honey bees.
Article
Forestry
Marta Cavallini, Gianluca Lombardo, Giorgio Binelli, Claudio Cantini
Summary: This study analyzed the genetic diversity of the sweet chestnut and found high levels of genetic diversity within varieties of the same area. Significant genetic differentiation was also observed between cultivation areas, and the existence of ancestral gene pools was confirmed through population structure inference. These findings have important implications for the conservation of this species and future breeding programs.
Article
Pharmacology & Pharmacy
Sofia Gasperini, Giulia Greco, Sabrina Angelini, Patrizia Hrelia, Carmela Fimognari, Monia Lenzi
Summary: Chestnut bark extract has antimutagenic and antioxidant effects, which can counteract mutagenicity in the early stages of cancer.
Article
Food Science & Technology
Mingyan Liu, Xingzi Yao, Gaowei Zhang, Shengxiang Yi, Xueyong Huang, Fangjian Ning, Liping Luo
Summary: In this paper, the physicochemical properties of Eurya honey were studied for the first time, and a total of 232 compounds were identified. The potential markers of Eurya honey were determined, and it showed antioxidant capacities in various assays.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Forestry
Immacolata Faraone, Daniela Russo, Maurizio D'Auria, Maria Roberta Bruno, Paola Cetera, Luigi Todaro, Luigi Milella
Summary: This study investigated the impact of thermal modification on the antioxidant properties of Chestnut wood, specifically focusing on the total content of antioxidant compounds and the chemical profile of the extractives. The results suggest that thermal modification may enhance the antioxidant activity of Chestnut wood extractives, highlighting it as a promising strategy for improving antioxidant capacity.
Article
Biochemistry & Molecular Biology
Laura Serventi, Giancarlo Angeles Flores, Gaia Cusumano, Davide Barbaro, Bruno Tirillini, Roberto Venanzoni, Paola Angelini, Alessandra Acquaviva, Simonetta Cristina Di Simone, Giustino Orlando, Gokhan Zengin, Luigi Menghini, Claudio Ferrante
Summary: This study focuses on the biological and medical potentials of hydroalcoholic extracts from different parts of the Cannabis sativa plant, specifically the leaves and inflorescences. The extracts showed strong antioxidant and antimicrobial effects, with particular efficacy against Escherichia coli and Bacillus subtilis. This could be attributed to the presence of benzoic acid and cannabidiolic acid in the extracts.
Article
Biochemical Research Methods
Tugba Serin Kalay, Yakup Kara, Sengul Alpay Karaoglu, Sevgi Kolayli
Summary: This study compared the antimicrobial activity and effect on dentin bond strength of four cavity disinfectants. The results showed that 0.3% stabilized ClO2 exhibited the highest antimicrobial activity and had no adverse effects on bond strength.
COMBINATORIAL CHEMISTRY & HIGH THROUGHPUT SCREENING
(2022)
Article
Food Science & Technology
Oktay Yildiz, Hacer Gurkan, Didem Sahingil, Atiye Degirmenci, Mehtap Er Kemal, Sevgi Kolayli, Ali Adnan Hayaloglu
Summary: This study analyzed 24 honey samples from eight different botanical origins in Turkey. Physicochemical, biochemical, and volatile analysis methods were used for floral authentication of the honeys, and the feasibility of using these methods instead of melissopalynology was investigated. The analysis identified specific volatile compounds and biochemical properties in the honeys, which could potentially be used as floral markers.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yakup Kara, Zehra Can, Sevgi Kolayli
Summary: The study compares the phenolic compositions and antioxidant activities of propolis extracts extracted with different ethanol concentrations and extraction conditions. The results show that the ultrasonic extraction method and ethanol concentrations between 60% and 70% have higher extraction efficiency, and the ideal solvent-propolis ratio is between 1:5 and 1:10.
FOOD ANALYTICAL METHODS
(2022)
Article
Plant Sciences
Anna Kurek-Gorecka, Saban Keskin, Otilia Bobis, Rafael Felitti, Michal Gorecki, Michal Otreba, Jerzy Stojko, Pawel Olczyk, Sevgi Kolayli, Anna Rzepecka-Stojko
Summary: The composition of propolis varies depending on geographical location and plant sources. There are differences in propolis composition and antioxidant activity among different regions. Polish and Romanian propolis are similar, while Turkish and Uruguayan propolis are different. The observed antioxidant activity of propolis may suggest its potential in preventing and treating cardiovascular, metabolic, neurodegenerative, and cancerous diseases.
Article
Chemistry, Medicinal
Ergun Gultekin, Olcay Bekircan, Yakup Kara, Halil Ibrahim Guler, Mustafa Serkan Soylu, Sevgi Kolayli
Summary: In this study, two series of compounds, 1,3,4-thiadiazole and 1,2,4-triazole-5-thione derivatives, were synthesized and evaluated for their urease inhibitory activities. The second series of compounds showed excellent activity, with compound 41b exhibiting the highest inhibitory activity. Urease kinetic studies of compound 41b revealed that it had an un-competitive inhibition potential. In addition, in silico analysis was conducted to understand the interactions responsible for urease activity.
ARCHIV DER PHARMAZIE
(2023)
Article
Microbiology
Ulku Zeynep Ureyen Esertas, Yakup Kara, Ali Osman Kilic, Sevgi Kolayli
Summary: Antibiotic resistance poses a major threat to public health due to uncontrolled and unconscious antibiotic consumption. This study compared pecan and chestnut flower extracts in terms of their antimicrobial and antioxidant activities. The results showed that both extracts exhibited high antimicrobial and antifungal activities as well as similar antioxidant properties.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Huseyin Sahin, Asli Ozkok, Asli Elif Tanugur Samanci, Elif Yorulmaz Onder, Sevgi Kolayli
Summary: The purpose of this research was to identify the biological activity and phenolic compounds of Turkish pine honeys, and to introduce them by elucidating a distinct parameter. The results showed that Turkish pine honeys contained high levels of phenolic compounds, with protocatechuic acid being the predominant marker.
CHEMISTRY & BIODIVERSITY
(2022)
Article
Food Science & Technology
Sevgi Kolayli, Gamze Kazaz, Asli Ozkok, Merve Keskin, Yakup Kara, Esra Demir Kanbur, Omer Erturk
Summary: Black cumin honey has high antioxidant and antimicrobial properties, making it suitable for medicinal use. This study evaluated the characteristics of black cumin honey and identified ellagic acid and pinocembrin as major components. The honey was found to be especially effective against Listeria monocytogenes, Staphylococcus aureus, and Enterococcus faecalis.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Entomology
Zehra Can, Yakup Kara, Sevgi Kolayli, Ibrahim cakmak
Summary: This study investigated the properties of raw propolis samples from the Marmara region of Turkey, finding that they are a rich source of bioactive compounds, particularly flavonoids with antioxidant properties.
JOURNAL OF APICULTURAL RESEARCH
(2022)
Article
Veterinary Sciences
C. Erkan, Y. Kara, M. Keskin, O. Ertrk, A. Goesterit, S. Kolayli
Summary: Bumblebee (Bombus terrestris L.) plays an important role in pollination and its brood cover wax material has antioxidant and antimicrobial activities, making it a potential alternative product for human health applications.
JOURNAL OF THE HELLENIC VETERINARY MEDICAL SOCIETY
(2022)
Article
Food Science & Technology
Sevgi Kolayli, Ceren Birinci, Yakup Kara, Asli Ozkok, Asli Elif Tanugur Samanci, Huseyin Sahin, Oktay Yildiz
Summary: This study investigated the palynology, wax, balsam, humidity, total phenolic content, total flavonoid content, phenolic composition, and antioxidant properties of Anatolian propolis. The results showed that the palynological characteristics of propolis varied among different regions, with Pinaceae, Quercus spp., Castanea sativa, Helianthus annuus, Salix spp., and Fabaceae identified as major botanic sources. The average values of humidity, wax, balsam, total phenolic content, and total flavonoid content were 3.13, 26.03, 38.89%, 147.28 mg GAE/g, and 30.58 mg QUE/g, respectively. The phenolic profiles were rich in caffeic acid, caffeic acid phenethyl ester (CAPE), chrysin, pinocembrin, and cinnamic acid. The phenolic composition of the propolis was not directly related to the collection area.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Zeynep Kalaycioglu, Esra Demir Kanbur, Sevgi Kolayli, F. Bedia Erim
Summary: Bee bread is a bee product made from the mixture of honey, pollen, and bee salivary gland secretion. This study analyzed the chemical composition and antioxidant activity of bee bread collected from Anatolia. The results showed that bee bread contains a variety of sugars, organic acids, and phenolic compounds. These findings are important for understanding the commercial value and potential use of bee bread as a food and complementary medicine.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Meltem Ucar, Mehmet Kemal, Esra Demir Kanbur, Yakup Kara, Ali Erdem Ozcelik, Sevgi Kolayli
Summary: This study investigated the botanical, physico-chemical, and antioxidant properties of honeys from the Northern Cyprus region for the first time. The honeys were multi-floral and contained a variety of pollens. They had light-colored appearance and varied in proline amount, F/G ratios, total polyphenol content, total flavonoid content, total antioxidant capacities, and phenolic profiles.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
H. Ozgul Ucurum, Seref Tepe, Ersel Yesil, Fazil Gueney, Sumeyye Karakus, Sevgi Kolayli, Cigdem Takma, M. Emin Duru, Asli Ozkok, Banu Yucel, Uzeyir Karaca, Kadriye Sorkun, Aynur Baran, Ahmet Kilinc, Mustafa Koseoglu, Neslihan Ozsoy, B. Sami Kunduraci, Nurten Turkaslan, Hilal Atmaca, Hacer E. Karaagac, Erkan Topal, Miray Dayioglu, Mucait Kalkan, Unal Ekerbicer, Neslihan Cakici
Summary: This study investigated the characteristic properties of Turkish pine honey and found that all samples exhibited honeydew properties. Furthermore, all physicochemical parameters met the criteria set by regulatory standards for honey, except for C4% sugar and delta C-13 protein-delta C-13 honey values.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Rabia Serpil Gunhan, Saban Keskin, Nihat Telli, Cigdem Takma, Sevgi Kolayli
Summary: This study prepared functional yoghurt fortified with microencapsulated propolis and tested the effect of microencapsulated propolis on the physicochemical characteristics and microbial quality of yoghurts. The results showed that the fortified yoghurt samples had better microbial quality during storage.
PROGRESS IN NUTRITION
(2022)
