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

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...

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Main Authors: Hagar, Abdullah, Ibrahim, Muhammad, Ahmed, Idris Adewale, Ramli, Norazsida, M. Jalil, Abbe Maleyki, Abd Rani, Nurlisa Fatihah
Format: Article
Language:English
English
Published: Universiti Putra Malaysia 2021
Subjects:
Q Science (General)
R Medicine (General)
Online Access:http://irep.iium.edu.my/107519/7/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity_SCOPUS.pdf
http://irep.iium.edu.my/107519/8/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity.pdf
http://irep.iium.edu.my/107519/
http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%20-%2015%20-%20IFRJ20847.R1.pdf
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spelling my.iium.irep.1075192023-10-18T07:28:13Z http://irep.iium.edu.my/107519/ Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products Hagar, Abdullah Ibrahim, Muhammad Ahmed, Idris Adewale Ramli, Norazsida M. Jalil, Abbe Maleyki Abd Rani, Nurlisa Fatihah Q Science (General) R Medicine (General) 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 (R2 = 0.9539, p = 0.0002), TFC (R2 = 0.9209, p = 0.0010), antioxidant activity (DPPH, R2 = 0.9529, p = 0.0002; ABTS, R2 = 0.9817, p < 0.0001), and FRAP (R2 = 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 µMTE/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 µMTE/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. Universiti Putra Malaysia 2021-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/107519/7/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/107519/8/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity.pdf Hagar, Abdullah and Ibrahim, Muhammad and Ahmed, Idris Adewale and Ramli, Norazsida and M. Jalil, Abbe Maleyki and Abd Rani, Nurlisa Fatihah (2021) Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products. International Food Research Journal, 28 (6). pp. 1233-1244. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%20-%2015%20-%20IFRJ20847.R1.pdf
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic Q Science (General)
R Medicine (General)
spellingShingle Q Science (General)
R Medicine (General)
Hagar, Abdullah
Ibrahim, Muhammad
Ahmed, Idris Adewale
Ramli, Norazsida
M. Jalil, Abbe Maleyki
Abd Rani, Nurlisa Fatihah
Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products
description 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 (R2 = 0.9539, p = 0.0002), TFC (R2 = 0.9209, p = 0.0010), antioxidant activity (DPPH, R2 = 0.9529, p = 0.0002; ABTS, R2 = 0.9817, p < 0.0001), and FRAP (R2 = 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 µMTE/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 µMTE/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.
format Article
author Hagar, Abdullah
Ibrahim, Muhammad
Ahmed, Idris Adewale
Ramli, Norazsida
M. Jalil, Abbe Maleyki
Abd Rani, Nurlisa Fatihah
author_facet Hagar, Abdullah
Ibrahim, Muhammad
Ahmed, Idris Adewale
Ramli, Norazsida
M. Jalil, Abbe Maleyki
Abd Rani, Nurlisa Fatihah
author_sort Hagar, Abdullah
title Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products
title_short Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products
title_full Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products
title_fullStr Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products
title_full_unstemmed Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products
title_sort optimisation of phenolic compounds and antioxidant capacity of trigona honey and propolis using response surface methodology from fermented food products
publisher Universiti Putra Malaysia
publishDate 2021
url http://irep.iium.edu.my/107519/7/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity_SCOPUS.pdf
http://irep.iium.edu.my/107519/8/107519_Optimisation%20of%20phenolic%20compounds%20and%20antioxidant%20capacity.pdf
http://irep.iium.edu.my/107519/
http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%20-%2015%20-%20IFRJ20847.R1.pdf
_version_ 1781777383564509184
score 13.211869

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