Chemical Composition and Preservative Effect of Thrkish Propolis on Egg Quality Durig Storage
Yükleniyor...
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Asian Journal Of Chemistry
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study was carried out to investigate chemical composition and preservative effects of Turkish propolis on quality of fresh eggs. For this purpose, different concentrations of ethonolic extract of propolis (5, 8, 10 % EEP) were prepared. Total of (9 period x 5 group x 10 n) 450 egg were used during experiment. The eggs were randomly divided into 5 experimental groups. The first, second and third group eggs covered with 5, 8, 10 % EEP, fourth group with alcohol control and fifth group as a control (uncovered), respectively. Ten eggs in each group were drawn randomly and examined each week between 17 March-12 May 2006. Chemical analysis of propolis extracts indicated that the propolis samples had high concentrations of the aromatic acids, esters and other derivatives which are responsible for the antibacterial, antifungal, antiviral, anti inflammatory and anticancer properties of propolis such as benzyl cinnamate, methyl cinnamate, caffeic acid, cinnamyl cinnamate and cinnamoylglcine besides the most common compounds as fatty acid, terpenoids, esters, alcohols hydrocarbons and aromatic acids. It was found that ethanolic extract of propolis improved interior egg quality.
Açıklama
Anahtar Kelimeler
Bee product propolis, Eggs quality, Preservation, Haugh unit, Yolk index, Albumen index
Kaynak
Asian Journal of Chemistry
WoS Q DeÄŸeri
Q4
Scopus Q DeÄŸeri
Cilt
21
Sayı
3
