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ORUÇ, HASAN HÜSEYİN

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ORUÇ

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HASAN HÜSEYİN

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    Publication
    Characterization of commercially available propolis products in Turkey based on individual phenolic compounds
    (Taylor & Francis, 2021-06-14) Oruç, Hasan Hüseyin; Çaycı, Meltem; Sorucu, Ali; Uzabacı, Ender; Nyandwi, Ramadhan; ORUÇ, HASAN HÜSEYİN; Çaycı, Meltem; UZABACI, ENDER; Bursa Uludağ Üniversitesi/Veteriner Fakültesi/Farmakoloji ve Toksikoloji Anabilim Dalı.; Bursa Uludağ Üniversitesi/Sağlık Bilimleri Enstitüsü.; Bursa Uludağ Üniversitesi/Veteriner Fakültesi/Biyoistatistik Anabilim Dalı.; 0000-0002-5399-2395; 0000-0002-3401-9186; 0000-0002-9634-0055; 0000-0003-4371-425X; JMP-9327-2023; JPL-5273-2023; GBO-2873-2022
    The healing properties of propolis, such as antibacterial, antiviral, antifungal, anti-inflammatory, antitumoral, antioxidant, immunomodulatory, tissue regeneration, and anti-ulcer, are due to the high content of phenolic compounds (flavonoids and phenolic acids). Therefore, propolis can potentially be used for human consumption or even for medicinal purposes. This study aimed to analyze sixteen individual phenolic compounds that have beneficial effects, determine their concentrations in local and imported raw propolis and products consumed in Turkey, and evaluate the determined results for propolis quality. A total 91 propolis samples were collected from commercial raw propolis and propolis products, which were from different provinces of Turkey and different countries, sold and used in Turkey between 2015 and 2018. Sixteen phenolic compounds were analyzed by high-performance liquid chromatography with a diode array detector system. Regardless of their origin, the results indicated that the concentrations of individual phenolic compounds varied greatly within crude, ethanol-based, water-based, and propylene glycol propolis samples analysed. There were significant differences in some individual phenolic compounds between the local and imported samples (p < 0.05). The current results showed that qualitative and quantitative analysis of commercial propolis samples for useful phenolic compounds are important and may provide quality control of propolis products.
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    Publication
    Determination of biologically active phenolic compounds in propolis by LC-MS/MS according to seasons and altitudes
    (Springer, 2019-09-01) Sorucu, Ali; Oruç, Hasan Hüseyin; ORUÇ, HASAN HÜSEYİN; Bursa Uludağ Üniversitesi/Veteriner Fakültesi/Farmakoloji ve Toksikoloji Anabilim Dalı; 0000-0002-5399-2395; AAI-2212-2021
    The present study aimed to determine the effect of season and altitude to amount and prevalence of phenolic compounds in propolis. For the aim, 174 propolis samples were collected from 58 stationary apiaries from altitudes of 0-200 m, 200-500 m and above 500 m in spring, summer, and autumn distributed in the Marmara region of Turkey. Ethanol-extracted propolis samples were analyzed by LC-MS/MS to determine nine flavonoids and seven phenolic acids. Significant differences were found in average levels of galangin, naringenin, pinocembrin, quercetin, luteolin, caffeic acid, trans-cinnamic acid, p-coumaric acid, m-coumaric acid, and CAPE across the seasons and altitudes (P < 0.05). However, no differences were found levels of rutin, apigenin, kaempferol, ferulic acid and gallic acid (P < 0.05). Most of the significant differences were found between spring and autumn (10 differences). The prevalence of flavonoids was generally lower than phenolic acids. CAPE and pinocembrin had majority of the significant differences in phenolic compounds according to season and altitude. The prevalence of pinocembrin 100%, m-coumaric acid 99.4%, CAPE 99.4%, naringenin 99.4%, caffeic acid 98.9%, p-coumaric acid 98.3%, quercetin 96% and luteolin 95.4% were determined that dominant phenolic compound of Marmara Region of Turkey's propolis. Furthermore, Salix spp. 75.8%, Quercus spp. 74.4%, Populus spp. 72.4%, and Pinus spp. 53.5% were mainly determined source of propolis around the apiaries. These results show that different sampling of seasons and altitudes effect chemical composition of propolis even from the same area. The study indicated that seasons and altitudes are important factors for standardization of propolis.