Chemical Properties and Antioxidant and Antimicrobial
Activities of Slovenian Propolis
Chem Biodivers, 2012 Aug;9(8):1545-58
The chemical composition as well as the antioxidant and
antimicrobial activities of two EtOH extracts of propolis (PEEs) from Slovenia
were determined.
EtOH was used as extracting solvent at 70 and 96%, providing
the extracts PEE70 and PEE96, respectively. The extraction with 70% EtOH was
more efficient than that with 96% EtOH, as the PEE70 was richer in total
phenolic compounds than the PEE96. The Slovenian propolis was characterized by
different phenolic acids and flavonoids. The PEE96 was slightly richer in three
specific compounds, i.e., caffeic acid, ferulic acid, and luteolin, while all
other substances detected showed higher contents in the PEE70. The PEE70 showed
a stronger reducing power and ability to scavenge free radicals and metal ions
than the PEE96.
Both PEEs were in the main more effective against
Gram-positive bacteria than against fungi and Gram-negative bacteria like
Salmonella and Escherichia coli, with the exception of Campylobacter. The PEE96
decreased the intracellular oxidation in Saccharomyces cerevisiae in a
dose-dependent manner. The antimicrobial activities and antioxidant properties
were related to the total phenolic contents. The two PEEs have the potential
for use as natural antimicrobial and antioxidant additives in foods.
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