Özet:

Propolis is rich in polyphenols with a large number of biological activities. Many researchers currently focusing on propolis attributing to its broad spectrum of biological activities and thus considered as a functional food. In vitro propolis digestibility is an important factor on evaluation of biological activity. This study was designed to assess bioaccessibility alterations of water, ethanol, and monopropylene glycol extracts of Turkish propolis by in vitro gastrointestinal digestion. The total content of polyphenols was investigated by Folin–Ciocalteu colorimetric method. Antioxidant activities of extracts was estimated by ferric reducing antioxidant power (FRAP) assays. Significant decreases were found in the total phenolic and antioxidant capacities in the digested fractions when compared to the undigested extracts. Approximately 87 and 91% losses were determined in the total phenolic content and antioxidant activity of propolis extracts after in vitro post gastric digestion, respectively.

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