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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: Abdullah, Hafidzul, Inbrahim, M., Ahmed, Ifham Abdul Latheef, Ramli, Noorul Atiqah, Mhd Jalil, Abbe Maleyki, Fatihah, Nurlisa A. R.
Format: Article
Published: Universiti Putra Malaysia 2021
Subjects:
Q Science (General)
TP Chemical technology
TX Home economics
Online Access:http://eprints.um.edu.my/35279/
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spelling my.um.eprints.352792022-10-17T07:56:15Z http://eprints.um.edu.my/35279/ Optimisation of phenolic compounds and antioxidant capacity of Trigona honey and propolis using response surface methodology from fermented food products Abdullah, Hafidzul Inbrahim, M. Ahmed, Ifham Abdul Latheef Ramli, Noorul Atiqah Mhd Jalil, Abbe Maleyki Fatihah, Nurlisa A. R. Q Science (General) TP Chemical technology TX Home economics 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-2 = 0.9539, p = 0.0002), TFC (R-2 = 0.9209, p = 0.0010), antioxidant activity (DPPH, R-2 = 0.9529, p = 0.0002; ABTS, R-2 = 0.9817, p < 0.0001), and FRAP (R-2 = 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 mu 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 mu 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. (c) All Rights Reserved Universiti Putra Malaysia 2021-12 Article PeerReviewed Abdullah, Hafidzul and Inbrahim, M. and Ahmed, Ifham Abdul Latheef and Ramli, Noorul Atiqah and Mhd Jalil, Abbe Maleyki and Fatihah, Nurlisa A. R. (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,
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
TP Chemical technology
TX Home economics
spellingShingle Q Science (General)
TP Chemical technology
TX Home economics
Abdullah, Hafidzul
Inbrahim, M.
Ahmed, Ifham Abdul Latheef
Ramli, Noorul Atiqah
Mhd Jalil, Abbe Maleyki
Fatihah, Nurlisa A. R.
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 (R-2 = 0.9539, p = 0.0002), TFC (R-2 = 0.9209, p = 0.0010), antioxidant activity (DPPH, R-2 = 0.9529, p = 0.0002; ABTS, R-2 = 0.9817, p < 0.0001), and FRAP (R-2 = 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 mu 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 mu 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. (c) All Rights Reserved
format Article
author Abdullah, Hafidzul
Inbrahim, M.
Ahmed, Ifham Abdul Latheef
Ramli, Noorul Atiqah
Mhd Jalil, Abbe Maleyki
Fatihah, Nurlisa A. R.
author_facet Abdullah, Hafidzul
Inbrahim, M.
Ahmed, Ifham Abdul Latheef
Ramli, Noorul Atiqah
Mhd Jalil, Abbe Maleyki
Fatihah, Nurlisa A. R.
author_sort Abdullah, Hafidzul
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://eprints.um.edu.my/35279/
_version_ 1748181070220623872
score 13.211869

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