Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products

I. A. Ahmed, . and M. Ibrahim, . and N. Ramli, . and A. M. Mhd Jalil, . and H. Abdullah, . and Nurlisa Fatihah A. R., . Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products. pp. 1233-1244. ISSN 22317546

Honey and propolis are honeybee products that are becoming increasingly common as a result of their ability to improve human health. The optimal combination of honey and propolis for total phenolic content (TPC) total flavonoid content (TFC) and antioxidant capacity were analysed for Trigona honey and propolis aqueous extracts using response surface methodology and a central composite design. The effect of honey (X1: 15 - 16.5 g) and propolis (X2: 13.5 - 15 g) on the total phenolic content (TPC Y1) total flavonoid content (TFC Y2) antioxidant capacity (DPPH Y3; ABTS Y4) and FRAP (Y5) were tested. The experimental outcomes were adequately fitted into a second-order polynomial model regarding TPC (R 0.9539 p 0.0002) TFC (R 0.9209 p 0.0010) antioxidant activity (DPPH R 0.9529 p 0.0002; ABTS R 0.9817 p 0.0001) and FRAP (R 0.9363 p 0.0005). The optimal percentage compositions of honey and propolis were 15.26 g (50.43) and 15 g (49.57) respectively. The predicted results for TPC TFC DPPH (IC50) ABTS and FRAP were 162.46 mg GAE/100 g 2.29 mgQE/g 14.52 mg/mL 564.27 MTE/g and 3.56 mMTE/g respectively. The experimental outcomes were close to the predicted results: 152.06 0.55 mg GAE/100 g 2.21 0.05 mg QE/g 13.85 0.34 mg/mL 555.22 36.84 MTE/g and 3.71 0.02 mMTE/g respectively. It was observed that the optimal combination of honey and propolis provided the highest antioxidant yield and can be used as functional foods cosmetics and medical and pharmacological ingredients.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

Honey and propolis are honeybee products that are becoming increasingly common as a result of their ability to improve human health. The optimal combination of honey and propolis for total phenolic content (TPC) total flavonoid content (TFC) and antioxidant capacity were analysed for Trigona honey and propolis aqueous extracts using response surface methodology and a central composite design. The effect of honey (X1: 15 - 16.5 g) and propolis (X2: 13.5 - 15 g) on the total phenolic content (TPC Y1) total flavonoid content (TFC Y2) antioxidant capacity (DPPH Y3; ABTS Y4) and FRAP (Y5) were tested. The experimental outcomes were adequately fitted into a second-order polynomial model regarding TPC (R 0.9539 p 0.0002) TFC (R 0.9209 p 0.0010) antioxidant activity (DPPH R 0.9529 p 0.0002; ABTS R 0.9817 p 0.0001) and FRAP (R 0.9363 p 0.0005). The optimal percentage compositions of honey and propolis were 15.26 g (50.43) and 15 g (49.57) respectively. The predicted results for TPC TFC DPPH (IC50) ABTS and FRAP were 162.46 mg GAE/100 g 2.29 mgQE/g 14.52 mg/mL 564.27 MTE/g and 3.56 mMTE/g respectively. The experimental outcomes were close to the predicted results: 152.06 0.55 mg GAE/100 g 2.21 0.05 mg QE/g 13.85 0.34 mg/mL 555.22 36.84 MTE/g and 3.71 0.02 mMTE/g respectively. It was observed that the optimal combination of honey and propolis provided the highest antioxidant yield and can be used as functional foods cosmetics and medical and pharmacological ingredients.

[error in script]

Item Type:	Article
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Propolis
AGROVOC Term:	Flavonoids
AGROVOC Term:	Fermented foods
AGROVOC Term:	Optimization methods
AGROVOC Term:	Polyphenols
AGROVOC Term:	Antioxidants
AGROVOC Term:	Trigona
AGROVOC Term:	Sampling
AGROVOC Term:	Experimental design
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10312

Actions (login required)

View Item