Optimization of bioactive compound extraction processes from chestnut propolis by surface response methodology and characterization of extracts

Propolis; the lower jaw with the bees flowers and plants (Pine, Chestnut, eucalyptus, Poplar) bud, leaf and protective resin glue, substances such as pollen and mix it with wax, and scraping off and lower jaws with a variety of mouths to moisten it with rollup secrete enzymes that soften the pellets into the pollen baskets on the hind legs and The Shape of transmitting by means of is created. Propolis can not be used directly in its raw form due to the presence of sticky substances and resin in it. Therefore, the extraction must first be carried out effectively. In this thesis study, optimization of the method parameters and characterization of the obtained extracts were carried out in the extraction of chestnut propolis. Maceration, reflux and ultrasound-assisted extraction methods were applied to chestnut propolis obtained from Kastamonu chestnut honey hives. The process parameters for all three methods are optimized using the Surface Response Method, the Central Trial Pattern. In the optimization, antioxidant activity and total phenolic substance amount were used as response, and optimization of process parameters and maximization of responses were requested. As a result of optimization, the total amount of phenolic substance was determined as 977,50 mg GAE/100 ml and the amount of antioxidant activity was determined as 88,61% if the ethanol concentration for maceration extraction was 78,46% and the extraction time was 71,05 hours. As a result of optimization for reflux extraction, ethanol concentration was determined as 80,64%, extraction time was 117,44 min and temperature was 38,38°C, 917,50 mg GAE/100 ml of total phenolic substance and antioxidant activity was determined as 79,50%. Ultrasound-assisted extraction optimization for the results of ethanol concentration %82,49, extraction time andtemperature 40,53; 59,12 min°C 812,50 mg GAE/100 ml) and the amount of total phenolic compounds, % antioxidant activity has been identified as 75,22. The total amount of phenolic substance and antioxidant activity value in optimal chestnut propolis extracts were found to be high in maceration extraction compared to other extraction methods. The optimized liquid chestnut propolis obtained for all three methods was characterized in terms of antioxidant activity, total phenolic substance content, phenolic substance composition, mineral substance and volatile components and the structure determining study was carried out. When the phenolic content of chestnut propolis was evaluated in general, the level of Chrysin, a flavone, was found to be the highest. In addition, it has been determined that chestnut propolis extracts are also rich in other phenolics such as Pinosembrine, Ferulic acid, Elagic acid and CAPE. The detection of fatty acids in volatile matter contents was influenced by the extraction method and they could be determined most by the reflux method. In particular, fatty acids such as oleic, stearic, palmitic acid could only be extracted by reflux extraction. Due to the chestnut origin of the propolis used in the study, it is believed that the Cis- isomer of osimen is predominant. Optimized chestnut propolis extracts to blossom and chestnut honey in 4 different proportions (%0; 1; 2; 4) in addition, antioxidant activity, total phenolic, color and sensory analyses of honey mixtures were performed. In terms of antioxidant activity value; it has been observed that the antioxidant activity value of chestnut honey is approximately 2 times higher than blossom honey; It was observed that the propolis addition rate increased to chestnut and blossom honeys and the extraction variety did not make a statistical difference. The phenolic content of chestnut honey is about 3 times higher than blossom honey; It was determined that the total amount of phenolic substances increased due to the addition of proplis to chestnut and blossom honeys. The color of chestnut honey is about 3 times more than the color of blossom honey; when chestnut propolis extracted in different proportions and by different methods is added to chestnut honey, the color densitydifference in honey mixtures is very small; when chestnut propolis is added to blossom honey, the color density increases significantly. The color of chestnut honey is significantly darker than the color of blossom honey; It was observed that the color intensity was not affected significantly when chestnut propolis was added to chestnut honey in different proportions and extracted with different methods, while the color intensity increased significantly with the addition of propolis in blossom honeys.The color intensity of blossom honeys was determined as the percentage of adding propolis increased. In order to determine the effects of optimized chestnut propolis extracts in a multi-component food model, as well as to determine the effect of heat treatment on bioactivity, optimized extracts were added to the basic cake formulation at 4 different rates (0; 1; 2; 4) and the products obtained were antioxidant activity, total phenolic, color and sensory analyzes were carried out. When propolis was added to the cakes, the increase in the propolis addition rate caused a statistically significant increase in the antioxidant activity values and total phenolic substance amounts of the cake. In the color analysis results of the cakes; The increase in the addition of chestnut propolis caused a decrease in L* brightness values, and an increase in a* redness and b* yellowness values.