Özcan, MusaAyar, Ahmet2020-03-262020-03-262003Özcan, M., Ayar, A., (2003). Effect of Propolis Extracts on Butter Stability. Journal of Food Quality, (26), 65-73. Doi: 10.1111/j.1745-4557.2003.tb00227.x0146-9428https://dx.doi.org/10.1111/j.1745-4557.2003.tb00227.xhttps://hdl.handle.net/20.500.12395/18431The antioxidant effects of extracts of propolis were tested in butter stored at 5 and 25C Propolis samples were collected from bee hives. While oxidation rancidity of butter was evaluated by determining peroxide and thiobarbutiric acid (TBA) values, hydrolytic rancidity was determined by measuting free fatty acids (FFA) values. Both concentrations (0.02% and 0.05%) of propolis extracts tested exhibited antioxidant effect compared with controls during experiment at 5 and 25C Butylated hydroxyanisole (BHA) showed similar effects. Both concentrations of propolis extract at 5C were effective in retarding oxidation when compared with the control. A level of 0.05% of propolis extract allowed the TBA values during experiment to increase (P<0.01). The TBA values of 0.05% propolis added-butters were similar with that of 0.02% BIIA added butter. Propolis extracts at 25C significantly inhibited hydrolytic rancidity. While propolis extracts had effects on peroxide and FFA value of butter, propolis may be considered as a new source of natural antioxidants of moderate efficiency.en10.1111/j.1745-4557.2003.tb00227.xinfo:eu-repo/semantics/openAccessArticle266573WOS:000182213400006Q4