Brazilian green propolis extracts obtained by conventional processes and by processes at high pressure with supercritical carbon dioxide, ethanol and water

Monroy, Yaneth M.; Rodrigues, Rodney Alexandre Ferreira; Rodrigues, Marili Villa Nova; Sant’Ana, Anderson S.; Silva, Beatriz S.; Cabral, Fernando A.

doi:10.1016/j.supflu.2017.08.006

Cited by 25 publications

(15 citation statements)

References 44 publications

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“…Process intensification, aiming to increase the active principles concentration and to decrease the process time, has been sought by applying ultrasounds 14 , 20 , microwave fields 20 , or supercritical CO 2 extraction 16 . Process time decrease was remarkable, the 24 h cycles for ambient conditions extraction with 70% ethanol dropping between 10 s and 45 min cycles 26 , with intermittent cooling, to avoid excessive heating and polyphenolics degradation.…”

Section: Introductionmentioning

confidence: 99%

Polyphenolics profile effects upon the antioxidant and antimicrobial activity of propolis extracts

Nichitoi

Josceanu

Isopescu

et al. 2021

Sci Rep

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Propolis, a complex bee product, is a source of numerous bioactive principles, beneficial for human health, therefore it is intensively studied. In the present work, extracts of propolis from Bihor Romanian County were studied to identify the relationship between the polyphenolic derivatives profile and their antioxidant and antimicrobial activity. Extracts were obtained using water and 25%, 50%, and 70% ethanolic solutions (w/w), at 2:1, 4:1, and 6:1 liquid: solid ratios (w/w). 21 polyphenolic derivatives were quantified by UHPLC-MS, proving that the extracts composition strongly depends on the solvent. The sum of quantified polyphenolics extracted varied between 1.5 and 91.2 mg/g propolis. The antioxidant capacity was evaluated using the free radicals 2,2’-azino-bis (3-ethylbenzothiazoline-6 sulfonic acid) diammonium salt (ABTS) and 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging methods. Antimicrobial efficiency was tested against Gram-positive (B. subtilis), Gram-negative bacteria (E. coli), and fungi (C. albicans) by disc-diffusion method. All extracts, even the aqueous ones, demonstrated antibacterial and antifungal activity. Chemometric methods (partial least squares) and a saturation-type model were used to evaluate the contribution of various bioactive principles in building the antioxidant capacity of extracts. Both experimental and modelling results show that 50% ethanolic extracts provide a rich polyphenolics profile and ensure a good antioxidant capacity.

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Section: Introductionmentioning

confidence: 99%

Polyphenolics profile effects upon the antioxidant and antimicrobial activity of propolis extracts

Nichitoi

Josceanu

Isopescu

et al. 2021

Sci Rep

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“…Previous studies with various types of propolis have also shown that ethanol is an important system modifier [ 35 , 61 ]. In a comparative study of extraction methods to obtain extracts from green propolis by SFE, Monroy et al [ 36 ] found that when using 32% of the solution containing 80% ethanol and water as a cosolvent, a 43% increase in yield was obtained compared to SFE without the cosolvent, in addition to 220 mg GAE/g of phenolic compounds (extraction conditions 50 °C and 250 bar). Paviani et al [ 53 ], when adding 15% ethanol as a cosolvent to obtain extracts of green propolis (extraction conditions 50 °C and 250 bar), obtained an increase of 43.7% compared to the same process without the use of a cosolvent.…”

Section: Resultsmentioning

confidence: 99%

“…Fachri et al [ 34 ] also demonstrated the influence of pressure, temperature and CO 2 mass flow rate on the extraction yield of Indonesian propolis, while Biscaia et al [ 35 ] performed a comparative study of different extraction methods for green propolis. In addition, different studies and patents have shown that SFE has a high potential to improve the quality of the propolis extract and to increase the aggregate value of this matrix [ 36 , 37 , 38 , 39 , 40 ]. This novel study is an investigation of the best process conditions for obtaining compounds of interest from red propolis by SFE.…”

Section: Introductionmentioning

confidence: 99%

Supercritical Extraction of Red Propolis: Operational Conditions and Chemical Characterization

et al. 2020

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The objective of this study was to determine the best operational conditions for obtaining red propolis extract with high antioxidant potential through supercritical fluid extraction (SFE) technology, using carbon dioxide (CO2) as the supercritical fluid and ethanol as the cosolvent. The following parameters were studied: overall extraction curve, S/F (mass of CO2/mass of sample), cosolvent percentage (0, 1, 2 and 4%) and global yield isotherms as a function of different pressures (250, 350 and 450 bar) and temperatures (31.7, 40 and 50 °C). Within the investigated parameters, the best conditions found were an S/F of 131 and the use of ethanol at the highest concentration (4% w/w), which resulted in higher extract yields and higher content of antioxidant compounds. Formononetin, the main biomarker of red propolis, was the compound found at the highest amounts in the extracts. As expected, the temperature and pressure conditions also influenced the process yield, with 350 bar and 40 °C being the best conditions for obtaining bioactive compounds from a sample of red propolis. The novel results for red propolis found in this study show that it is possible to obtain extracts with high antioxidant potential using a clean technology under the defined conditions.

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“…Propolisin antimikrobiyal özelliklerinin araştırıldığı çalışmalarda etanol [65][66][67][68][69][70][71][72][73], su [28,62,73] metanol [18,25], DMSO [24,74], kloroform, etil asetat, propilen glikol, zeytinyağı [62], aseton ve hegzan çözücü olarak kullanılmıştır [16,18,25].…”

Section: Propoli̇ste Farkli çöZücüleri̇n Anti̇mi̇krobi̇yal Akti̇vi̇te üZeri̇nunclassified

“…Yapılan birçok çalışmada propolisin etanollü ekstraktlarının Bacillus cereus [73], Bacillus subtilis [71], Escherichia coli [16], Enterobacter aerogenes, Micrococcus luteus, Fusarium oxysporium [70], Staphylococcus aureus [16,69,71], Pseudomonas aeruginosa [16,71], Salmonella typhimurium, Proteus vulgaris, Candida ablicans [16,71] Propolisin ekstraksiyonunda diğer çözücüler kıyaslanacak olursa su ve zeytinyağı kullanılarak elde edilen ekstraktlar en zayıf fonksiyonel özelliklere sahiptir. Aseton, metanol, etil asetat ve kloroform gibi kimyasal çözücüler arasında önemli bir farklılık tespit edilmemiştir.…”

Section: Propoli̇ste Farkli çöZücüleri̇n Anti̇mi̇krobi̇yal Akti̇vi̇te üZeri̇nunclassified

Effects of Propolis Extraction with Different Solvents on Total Phenolic Content, Antioxidant Capacity and Antimicrobial Activity

Bakkaloğlu

Arıcı

2019

Akademik Gıda

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Z. Bakkaloğlu) 0 212 383 45 72 0 212 383 45 71 ÖZ Arıcılıktan elde edilen doğal bir biyolojik ürün olan propolis antibakteriyel, antifungal, antiviral, antitümoral ve anestezik aktivite dahil olmak üzere birçok yönüyle dikkat çekmektedir. Ayrıca çok düşük toksisiteye sahip olması nedeniyle sağlık, gıda, kozmetik gibi sanayi dallarında hammadde olarak kullanılmaktadır. Sektörlerin kullanım amacına bağlı olarak ekstrakte edilmesi gereken propolis için farklı çözücüler tercih edilmektedir. Kullanılan çözücülerin farklı olması propolisin fonksiyonel özellikleri üzerine etki etmektedir. Propolisin farklı çözücülerle ekstraksiyonu toplam fenolik bileşen içeriği, antioksidan kapasitesi ve antimikrobiyal özelliklerinde farklılıklara neden olmaktadır. Bu derlemede, propolis ekstraktlarında kullanılan farklı çözücüler ve bu çözücülerin propolisin toplam fenolik bileşen, antioksidan kapasitesi ve antimikrobiyal üzerine etkileri tartışılmıştır. ABSTRACTPropolis, a natural biological product obtained from beekeeping, attracts attention in many aspects including antibacterial, antifungal, antiviral, antitumoral and anesthetic activity. It is also used as a raw material in health, food and cosmetic industries because of its low toxicity. Different solvents are preferred for the extraction of propolis depending on the intended use of the sectors. The different solvents may have an effect on the functional properties of propolis. Extraction of propolis with different solvents may result in differences in the total phenolic content, antioxidant capacity and antimicrobial properties. In this review, different solvents used in propolis extracts and their effects on the total phenolic content, antioxidant capacity and antimicrobial properties of propolis are discussed. GİRİŞFonksiyonel birer gıda ürünü olan bal ve diğer arı ürünleri son yıllar da arıcılığa verilen önemle beraber öne çıkmaktadır. Arı ürünleri; bal, polen ve arı ekmeği gibi doğrudan insan gıdası olarak tüketilen arı sütü, propolis gibi işlenerek insan gıdası olarak tüketilenler ve arı zehri, bal mumu gibi doğrudan insan gıdası olarak tüketilmeyen olmak üzere üç gruba ayrılabilir [1].Arıcılık ürünlerinin Çin kitabelerinde ve Mısır'daki yazılı kaynaklarda milattan önce ve sonraki dönemlerde hastalıkların tedavi edilmesinde kullanıldığı belirtilmektedir [2]. Günümüzde ise arıcılık ürünlerinin (bal, polen, propolis, arı ekmeği, arı zehri, bal mumu)

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Brazilian green propolis extracts obtained by conventional processes and by processes at high pressure with supercritical carbon dioxide, ethanol and water

Cited by 25 publications

References 44 publications

Polyphenolics profile effects upon the antioxidant and antimicrobial activity of propolis extracts

Polyphenolics profile effects upon the antioxidant and antimicrobial activity of propolis extracts

Supercritical Extraction of Red Propolis: Operational Conditions and Chemical Characterization

Effects of Propolis Extraction with Different Solvents on Total Phenolic Content, Antioxidant Capacity and Antimicrobial Activity

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