Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis

Mohammadzadeh, Shiva; Shariatpanahi, Mohammad; Hamedi, M.; Ahmadkhaniha, Reza; Samadi, Nasrin; Ostad, Seyed Nasser

doi:10.1016/j.foodchem.2006.10.006

Cited by 120 publications

(79 citation statements)

References 21 publications

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“…It has been reported that EEP concentrations of 1.25 mg/ml have inhibition activity against Gram positive bacteria and 5 mg/ml concentrations have inhibition activity vs. Gram negative bacteria (15), values that surpass those reported in this study.…”

Section: Discussioncontrasting

confidence: 94%

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

2014

Rev MVZ Córdoba

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Objective: To determine the ability of propolis preservative cachama fillets during refrigerated storage. Materials and method. Ethanol extracts of propolis (EEP) were used in cachama fillets. The treatments included: i) 96% ethanol alcohol as the control; ii) 0.8% EEP; iii) 1.2% EEP; and iv) liquid smoke. A in vitro analysis was used to determine the inhibitory effect of propolis on Staphylococcus aureus, Escherichia coli, Salmonella sp. and Clostridium sp. and on the fish matrix to determine the mesophiles, psychrotrophiles, total coliforms, fecal coliforms, sulphite reducing spores and the presence of Salmonella. Results. The results of the in vitro analysis demonstrated the control that the EEP had over the evaluated microorganisms without presenting significant differences between the different concentrations (p>0.05). The analyses of the fish fillet matrix presented acceptable contents for the evaluated microorganisms in the treatments with EEP. A different situation was seen in the treatment with liquid smoke and the control, which had samples that where rejected after 20 days of storage. The sensory analysis showed acceptance for the samples with EEP until the end of the storage period but low marks for the treatment with liquid smoke and the control. Conclusions. The EEP used in this study could be effective for the control of Gram positive bacteria and some Gram negative bacteria that are present in cachama fillets; and could be an alternative to the use of chemical preservatives. RESUMENObjetivo. Determinar la capacidad conservante de propóleos en filetes de cachama durante el almacenamiento bajo refrigeración. Materiales y método. Se utilizaron extractos etanólicos de propóleos (EEP) en filetes del pez cachama (Piaractus brachypomus). Los tratamientos realizados fueron: i) alcohol etanólico 96% v/v como control; ii) EEP 0.8%; iii) EEP 1.2% y iv) Humo líquido. Fueron realizados análisis in vitro para determinar la actividad inhibitoria de los propóleos frente a Staphylococcus aureus, Escherichia coli, Salmonella spp., y Clostridium sp., y en la matriz de pescado para determinar la presencia de mesófilos, psicrotrófilos, coliformes totales, coliformes fecales, esporas sulfitoreductoras ORIGINAL Rev.MVZ Córdoba 19(3):4214-4225, 2014. ISSN: 0122-0268 4215 y de Salmonella spp. Resultados. Los resultados de los análisis in vitro mostraron control de los EEP sobre los microorganismos utilizados sin presentar diferencias significativas (p>0.05). Los análisis en la matriz del filete de pescado presentaron conteos aceptables para los microorganismos evaluados en los tratamientos con EEP. Situación diferente para los tratamientos con el humo líquido y el control, siendo las muestras rechazadas a partir del día 20 de almacenamiento. El análisis sensorial mostró aceptación de las muestras con EEP hasta el final del período de almacenamiento y bajas puntuaciones para los tratamientos con el humo líquido y el control. Conclusiones. Los EEP utilizados podrían ser efectivos en el control de bacterias Gram po...

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Section: Discussioncontrasting

confidence: 94%

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

2014

Rev MVZ Córdoba

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“…The presence of fatty acids such as 1-octadecenoic acid, decanoic acid and hexadecanoic acid are compared to the fatty acids of propolis collected from Canada [14] and Iran [15] . Flavonoids are synthesized by plants as a response to environmental stress and microbial infections and are known to have antioxidant, anti inflammatory, antimicrobial properties [16] .…”

Section: Discussionmentioning

confidence: 99%

Analysis of chemical composition and bioactive property evaluation of Indian propolis

Thirugnanasampandan¹,

Raveendran²,

Jayakumar

2012

Asian Pacific Journal of Tropical Biomedicine

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“…A Finigan gas chromatography (Thermofinigan, USA) way, contains low relative error (not higher than 5%) (15,22).…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms)mentioning

confidence: 99%

In vitro antibacterial activities of ethanol extract of iranian propolis (EEIP) against fish pathogenic bacteria (Aeromonas hydrophila, Yersinia ruckeri & Streptococcus iniae)

Tukmechi¹,

Ownagh²,

Mohebbat³

2010

Braz. J. Microbiol.

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The ''in vitro'' antibacterial activity of ethanol extract of propolis (EEIP) from Urmia, Iran was investigated against three prevalent species of fish bacterial pathogens including: Aeromonas hydrophila LMG 3770, Yersinia ruckeri LMG 3279 and Streptococcus iniae LMG 14520. In this study two standard susceptibility testing techniques (Micro-broth dilution method and Agar-well diffusion method) were used to evaluation of the antibacterial activity of EEIP against the mentioned micro-organisms. Also the chemical composition of propolis was determined by the method of Gas chromatography-mass spectrometry (GC-MS). Twenty-six compounds were identified by gas chromatography-mass spectrometry analysis. Results showed Chemical composition of EEIP contained significant amounts of flavonoids, Sesquiterpenes -mainly Eudesmol and Caryophyllene oxide -aromatic acid, and low amounts of aldehydes and triterpens. Furthermore the ethanol extract of propolis inhibited the growth of all examined micro-organisms with the highest antimicrobial activity against Gram-positive bacteria Streptococcus iniae. Ethanol did not influence the antimicrobial effect of EEIP. These antibacterial properties would warrant further studies on the clinical applications of propolis in aquaculture field.

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Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis

Cited by 120 publications

References 21 publications

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

Determination of microbiological and sensory parameters of fish fillets with propolis preserved under refrigeration

Analysis of chemical composition and bioactive property evaluation of Indian propolis

In vitro antibacterial activities of ethanol extract of iranian propolis (EEIP) against fish pathogenic bacteria (Aeromonas hydrophila, Yersinia ruckeri & Streptococcus iniae)

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