Grasas y Aceites, Vol 51, No 4 (2000)

Use of propolis extract as a natural antioxidant for plant oils

Musa Özcan
Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, Turkey, Turkey


The antioxidant activities of methanol extracts of propolis were tested in natural olive oil stored at 60ºC. The concentration of extracts in olive oil varied from 0.02 to 0.08%. Extracts at 0.06 and 0.08% concentrations had better antioxidant activity as compared to butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.01% levels. The greatest antioxidant activities were exhibited by propolis balsam extract at 0.08% levels. lt can be said that the antioxidant activity of propolis increases with concentration. This product is considered as a new source of natural antioxidants.


Antioxidant; Olive oil; Propolis

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Copyright (c) 2000 Consejo Superior de Investigaciones Científicas (CSIC)

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