Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk
Fatemeh Ghannadiasl | Zahra Jahdoust
In recent years, the use of propolis in food products has received attention owing to its functional role. This study was conducted to investigate the effect of different concentrations of propolis extract on the total polyphenol content and antioxidant activity of raw milk. For this purpose, an aqueous extract of dry propolis was prepared and stored in dark-colored bottles at 4 °C until the day of experiments. The propolis extract was added to raw milk in concentrations of 0, 4.7, 9.1, 16.6, and 28.5%. Total phenolic content and antioxidant activity were measured using the colorimetric Folin-Ciocalteu method and DPPH assay, respectively. Measurements were performed on the first day at zero hour and after 6 and 24 h of treatment, and the storage temperature was maintained at 5°C until analyzed. The amount of total polyphenol increased with the increase in the concentration of propolis extract in the treated milk in 0 hour; accordingly, the lowest and the highest amounts of total polyphenol were related to control milk and milk containing 28.5% propolis extract, respectively. A decreasing trend was observed in total polyphenol in the control sample and raw milk containing 4.7% propolis extract during 24 hours. There was an increase in total polyphenol content in raw milk containing 9.1% and 16.6% propolis extracts, the trend of changes in raw milk containing 28.5% extract was insignificant. The addition of propolis extract caused an increase in the antioxidant activity and total phenolic content in raw milk. According to the results, it is recommended to carry out more studies to clarify the functions of propolis's total polyphenol content and its interaction with milk proteins.
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