Evaluation of the antioxidant effect of propolis on thermal oxidation of sunflower oil using ATR-MIR spectroscopy

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dc.authoridÇakmak-Arslan, Gülgün/0000-0003-4326-1780en_US
dc.authoridGULSEN, Kubra/0000-0001-7947-6930en_US
dc.authorscopusid58299681400en_US
dc.authorscopusid57208491698en_US
dc.authorwosidÇakmak-Arslan, Gülgün/KFB-0557-2024en_US
dc.contributor.authorGulsen, Kubra
dc.contributor.authorCakmak-Arslan, Gulgun
dc.date.accessioned2024-08-23T16:07:04Z
dc.date.available2024-08-23T16:07:04Z
dc.date.issued2023en_US
dc.departmentDüzce Üniversitesien_US
dc.description.abstractThis study was conducted to evaluate the effectiveness of propolis in improving the oxidative stability of sunflower oil (SFO) in comparison to buthylated hydroxytoluene (BHT), a synthetic antioxidant, under simulated frying conditions by using Attenuated Total Reflection-Mid Infrared (ATR-MIR) spectroscopy. Control, two different concentrations of propolis (1500 and 2000 ppm) and BHT added SFOs were heated at 180 degrees C for 24 h (8 h per day) and changes in the spectra of these oils sampled every 2 h were evaluated. The results revealed that the areas of the infrared bands related to primary and secondary oxidation products (the bands at 3482 and 1745 cm(-1)) and to trans-unsaturated fatty acids (the bands at 987 and 965 cm(-1)) increased and the areas of the bands related to cis fatty acids (the bands at 3009 and 722 cm(-1)) decreased in the control SFO spectra after the heating process as a result of oxidation. 2000 ppm propolis delayed all these oxidation process, in a similar manner to BHT. Principal component analysis and chemical studies confirmed that propolis has a protective effect on the thermal oxidation of SFO. These results indicated that propolis could be recommended as an effective natural antioxidant and used instead of synthetic antioxidants in edible oil industry. This study also showed that ATR-MIR spectroscopy could be used as a fast and efficient technique to evaluate the oxidative stability of edible oils and the bands at 3482, 3009, 1745, 987, 965, 722 cm(-1) can be used as biomarkers for oxidation.en_US
dc.description.sponsorshipDuzce University-Research Fund, BAP [2021.05.01.1249]en_US
dc.description.sponsorshipThis work was supported by the Duzce University-Research Fund, BAP (2021.05.01.1249).en_US
dc.identifier.doi10.1007/s11696-023-02893-2
dc.identifier.endpage5750en_US
dc.identifier.issn0366-6352
dc.identifier.issn2585-7290
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85160960700en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage5733en_US
dc.identifier.urihttps://doi.org/10.1007/s11696-023-02893-2
dc.identifier.urihttps://hdl.handle.net/20.500.12684/14474
dc.identifier.volume77en_US
dc.identifier.wosWOS:001000902400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Int Publ Agen_US
dc.relation.ispartofChemical Papersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPropolisen_US
dc.subjectSunflower oilen_US
dc.subjectOil oxidationen_US
dc.subjectAttenuated total reflection-mid infrared (ATR-MIR) spectroscopyen_US
dc.subjectOxidative stabilityen_US
dc.subjectPrincipal component analysis (PCA)en_US
dc.subjectTransform Infrared-Spectraen_US
dc.subjectFtir Spectroscopyen_US
dc.subjectVegetable-Oilsen_US
dc.subjectEdible Oilsen_US
dc.subjectButylated Hydroxytolueneen_US
dc.subjectPhenolic Compositionen_US
dc.subjectNatural Antioxidanten_US
dc.subjectSoybean Oilen_US
dc.subjectOlive Oilen_US
dc.subjectStabilityen_US
dc.titleEvaluation of the antioxidant effect of propolis on thermal oxidation of sunflower oil using ATR-MIR spectroscopyen_US
dc.typeArticleen_US

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