Evaluation of Antioxidant and Enzyme Inhibition Properties of Siran Propolis: Correlations With Phenolic Content Determined by LC-MS/MS

Balci N., Aslan K., Erturk A., Gulcin I.

FOOD SCIENCE & NUTRITION, cilt.13, sa.7, 2025 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 7
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1002/fsn3.70654
  • Dergi Adı: FOOD SCIENCE & NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study evaluates the antioxidant activity, enzyme inhibition potential, and phenolic composition of ethanolic Siran propolis extract. Antioxidant capacity was measured using reducing power (CUPRAC, FRAP, and Fe3+-reducing) and radical scavenging (DPPH, ABTS+, and DMPD+) assays. The extract showed strong reducing ability, surpassing standard antioxidants in CUPRAC and FRAP assays, correlating with high ferulic acid (40.40 mg/g) and p-coumaric acid (88.60 mg/g) levels identified by LC-MS/MS. While it demonstrated notable DPPH scavenging (IC50: 30.14 mu g/mL), ABTS+ activity was weaker (IC50: 272.44 mu g/mL). Enzyme inhibition assays indicated effective inhibition of alpha-glycosidase, AChE (IC50: 2.15 mu g/mL), hCA I, and hCA II. Notably, AChE inhibition was stronger than the standard tacrine inhibitor (IC50: 8.82 mu g/mL), suggesting neuroprotective potential. The observed bioactivities are attributed to synergistic effects of phenolic acids and flavonoids, including quercetin, luteolin, taxifolin, and resveratrol. These findings highlight Siran propolis as a promising natural antioxidant and enzyme inhibitor source with potential therapeutic applications and food formulations.