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This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of T\u00fcrkiye and their effects on the oxidative stability of sunflower oil. The 1,1\u2010diphenyl\u20102\u2010picrylhydrazyl (DPPH) inhibition was in the range of 28.1%\u201392.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2\u2032\u2010azino\u2010bis(3\u2010ethylbenzotiazolin\u20106\u2010sulfonic acid) (ABTS) value was 224\u00a0\u00b5mol trolox\/g in BHT, this value was in the range of 262\u20131370\u00a0\u00b5mol trolox\/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000\u00a0ppm were more efficient than BHT added at 200\u00a0ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000\u00a0ppm) demonstrated antioxidant activity against the production of p\u2010anisidine (p\u2010AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils.<\/jats:p>","DOI":"10.1111\/1750-3841.17482","type":"journal-article","created":{"date-parts":[[2024,10,30]],"date-time":"2024-10-30T12:38:05Z","timestamp":1730291885000},"page":"8910-8929","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Improving sunflower oil stability with propolis: A study on antioxidative effects of Turkish propolis during accelerated oxidation"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7701-9306","authenticated-orcid":false,"given":"Ayhan","family":"Ba\u015ft\u00fcrk","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Berfin","family":"Yava\u015f","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering, Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,30]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf048726s"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/biof.1831"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/cbdv.202201189"},{"issue":"1121","key":"e_1_2_9_5_1","first-page":"1","article-title":"Phenolic constituents, antioxidant and antimicrobial activity and clustering analysis of propolis samples based on PCA from different regions of Anatolia","volume":"28","author":"Altunta\u015f \u00dc.","year":"2023","journal-title":"Molecules (Basel, Switzerland)"},{"key":"e_1_2_9_6_1","unstructured":"AOCS. 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