ANTIFUNGAL ACTIVITY OF PROPOLIS EXTRACTS AGAINST COMMON FOOD SPOILAGE FUNGI / BLESSING ESELEOSE UGBENIN; SUPERVISOR: ASSOC. PROF. DR. ERKAY ÖZGÖR

Yazar: Katkıda bulunan(lar):Dil: İngilizce 2022Tanım: 56 sheets; 31 cm. Includes CDİçerik türü:
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Konu(lar): Tez notu: Thesis (MSc) - Cyprus International University. Institute of Graduate Studies and Research Bioengineering Department Özet: ABSTRACT Propolis, a multifunctional resinous material, continues to attract the focus of researchers since the discovery of its diverse biological and chemical functions, especially to humans. Propolis is usually explored for medicinal, anti-inflammatory, antiviral, antibacterial, antioxidant and antifungal purposes. Commercial chemical food preservatives such as Sodium benzoate, acetic acid and ascorbic acid are commonly used to keep food from spoiling and extend their shelf life. The demand to partially or completely eliminate the use of these chemical food preservatives is on the rise, due to the hazardous effects of the chemicals on human health. We hypothesis that, alcoholic extract of propolis has more antifungal potential to water extraction of propolis; propolis is an effective antioxidant due to its high antioxidative polyphenol and flavonoid compounds; propolis can effectively replace chemical food preservatives. In this study, Cyprus propolis was chemically characterized and investigated as an antifungal agent against Candida albicans and Aspergillus niger which are common food spoilage microorganisms. The antioxidant capacity, presence of natural antifungal compounds, effective extract of propolis (with water or alcohol), and Cyprus propolis as non-synthetic food preservative are investigated. The antioxidant activity of Cyprus propolis exhibited most effect at 100% concentration of ethanolic extract of propolis (EEP) compared with other concentrations of propolis extracts and chemical preservatives. % Radical scavenging activity (RSA) reduced with lower concentrations of EEP and WEP. Acetic acid and sodium benzoate were observed to display relatively high RSA. The DPPH antioxidant assay were followed up by disc diffusion assay, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC). 100% EEP exhibited highest % inhibition compared to other concentrations of EEP and WEP, although relatively lower than acetic acid and sodium benzoate. MIC for Candida albicans was 100% WEP and 25% EEP for Aspergillus niger. MFC for Candida albicans was observed at 100% EEP and 50% WEP for Aspergillus niger. FTIR analysis revealed common chemical compounds in propolis associated with antioxidant and antifungal activity. Keywords: Antıfungi, Chemical preservatives, Cyprus propolis, Food storage, Natural preservatives
Materyal türü: Thesis
Mevcut
Materyal türü Geçerli Kütüphane Koleksiyon Yer Numarası Durum Notlar İade tarihi Barkod Materyal Ayırtmaları
Thesis Thesis CIU LIBRARY Tez Koleksiyonu Tez Koleksiyonu YL 2717 U43 2022 (Rafa gözat(Aşağıda açılır)) Kullanılabilir Bioengineering Department T3046
Thesis Thesis CIU LIBRARY Tez Koleksiyonu Tez Koleksiyonu YL 2717 U43 2022 (Rafa gözat(Aşağıda açılır)) Kullanılabilir Bioengineering Department CDT3046
Toplam ayırtılanlar: 0

Thesis (MSc) - Cyprus International University. Institute of Graduate Studies and Research Bioengineering Department

Includes bibliography (sheets 51-56)

ABSTRACT
Propolis, a multifunctional resinous material, continues to attract the focus of
researchers since the discovery of its diverse biological and chemical functions,
especially to humans. Propolis is usually explored for medicinal, anti-inflammatory,
antiviral, antibacterial, antioxidant and antifungal purposes. Commercial chemical
food preservatives such as Sodium benzoate, acetic acid and ascorbic acid are
commonly used to keep food from spoiling and extend their shelf life. The demand to
partially or completely eliminate the use of these chemical food preservatives is on the
rise, due to the hazardous effects of the chemicals on human health. We hypothesis
that, alcoholic extract of propolis has more antifungal potential to water extraction of
propolis; propolis is an effective antioxidant due to its high antioxidative polyphenol
and flavonoid compounds; propolis can effectively replace chemical food
preservatives. In this study, Cyprus propolis was chemically characterized and
investigated as an antifungal agent against Candida albicans and Aspergillus niger
which are common food spoilage microorganisms. The antioxidant capacity, presence
of natural antifungal compounds, effective extract of propolis (with water or alcohol),
and Cyprus propolis as non-synthetic food preservative are investigated. The
antioxidant activity of Cyprus propolis exhibited most effect at 100% concentration of
ethanolic extract of propolis (EEP) compared with other concentrations of propolis
extracts and chemical preservatives. % Radical scavenging activity (RSA) reduced
with lower concentrations of EEP and WEP. Acetic acid and sodium benzoate were
observed to display relatively high RSA. The DPPH antioxidant assay were followed
up by disc diffusion assay, minimum inhibitory concentration (MIC) and minimum
fungicidal concentration (MFC). 100% EEP exhibited highest % inhibition compared
to other concentrations of EEP and WEP, although relatively lower than acetic acid
and sodium benzoate. MIC for Candida albicans was 100% WEP and 25% EEP for
Aspergillus niger. MFC for Candida albicans was observed at 100% EEP and 50%
WEP for Aspergillus niger. FTIR analysis revealed common chemical compounds in
propolis associated with antioxidant and antifungal activity.
Keywords: Antıfungi, Chemical preservatives, Cyprus propolis, Food storage,
Natural preservatives

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