Effect of extraction solvent on antiradical activity of the obtained propolis extracts

Schmidt, Eduardo Morgado; Santos, Cerize da Silva; Stock, Daniele; Finger, Daiane; Baader, W. J.; Caetano, Ísis Kaminski; Quináia, Sueli Pércio; Sawaya, Alexandra Christine Helena Frankland; Eberlin, Marcos N.; Torres, Yohandra Reyes

doi:10.3896/ibra.1.53.1.09

Cited by 11 publications

(5 citation statements)

References 22 publications

(7 reference statements)

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“…On the other hand, the spectral ranges 2900-2750 and 1750-1050 cm −1 were associated with various characteristic bands corresponding to stretches of the five-membered heteroaromatic rings with double bonds, which have been identified as representative for HMF analysis. 29,30 These results were in agreement with the HPLC analysis, where the HMF concentration of HPGJ after storage was 10.9 and 7.8 times higher than that of HPGJ at the initial time (6.2 ± 0.2 μL L −1 ) for C1 and C2 respectively. Significant differences were observed between illumination conditions, the concentration of HMF being higher for the illuminated samples than for those stored in the dark.…”

Section: Storage Studiessupporting

confidence: 82%

“…Also, the minimum amount of ethanol was desired so that there would be a low ethanol concentration in the gummy jellies. Morgado Schmidt et al 29 analyzed Brazilian propolis extraction using different ethanolic solutions (30, 70 and 95% v/v) for 100 h at room temperature; they reported that the best extract was obtained with ethanol 30% v/v, showing the highest antiradical activity. However, we cannot compare that with our results as we used a different method to assess antiradical activity.…”

Section: Resultsmentioning

confidence: 99%

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Development of healthy gummy jellies containing honey and propolis

et al. 2019

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BACKGROUND: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. RESULTS: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg −1 , and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 ∘ C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage.CONCLUSION: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions.

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Section: Storage Studiessupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Development of healthy gummy jellies containing honey and propolis

et al. 2019

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“…As previously reported, the antimicrobial activity and chemical composition of propolis are directly associated with geographical location, biodiversity, bee species, and method and time of harvest [ 28 , 29 ]. The high antibacterial activity of propolis against Gram-positive bacteria, mainly strains of S. aureus and Enterococcus sp., has been widely described [ 29 – 31 ].…”

Section: Resultsmentioning

confidence: 99%

Comparative Study of Chemical Composition and Biological Activity of Yellow, Green, Brown, and Red Brazilian Propolis

Machado

Mokochinski

Lira

et al. 2016

Evidence-Based Complementary and Alternative Medicine

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The chemical composition and biological activity of a sample of yellow propolis from Mato Grosso do Sul, Brazil (EEP-Y MS), were investigated for the first time and compared with green, brown, and red types of Brazilian propolis and with a sample of yellow propolis from Cuba. Overall, EEP-Y MS had different qualitative chemical profiles, as well as different cytotoxic and antimicrobial activities when compared to the other types of propolis assessed in this study and it is a different chemotype of Brazilian propolis. Absence of phenolic compounds and the presence of mixtures of aliphatic compounds in yellow propolis were determined by analysing 1H-NMR spectra and fifteen terpenes were identified by GC-MS. EEP-Y MS showed cytotoxic activity against human tumour strain OVCAR-8 but was not active against Gram-negative or Gram-positive bacteria. Our results confirm the difficulty of establishing a uniform quality standard for propolis from diverse geographical origins. The most appropriate pharmacological applications of yellow types of propolis must be further investigated.

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“…Trusheva, Trunkova, and Bankova (2007) demonstrated that for the same extracting solution the extraction yield was not influenced by the amount of solvent used. According to Cunha et al (2004) and Morgado Schmidt et al (2014), hydroalcoholic solutions with ethanol proportions above 70% provided better propolis extraction yields. In our work, the best results were obtained using a 90% ethanol hydroalcoholic solution.…”

Section: Discussionmentioning

confidence: 97%

Design of a food product composed of honey and propolis

Osés

Melgosa

Pascual-Maté

et al. 2015

Journal of Apicultural Research

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Propolis is a natural bee hive product with potential functional activities. Nowadays, many propolis products are available on the market, including cosmetics and food commodities. However, it is still unknown if edible products with propolis are fully accepted by consumers and are thus commercially viable, due to the bitter and resinous flavor and taste of propolis. This work is focused on the design of a "honey with propolis" foodstuff that can be welcomed by consumers, and, if possible, provide added benefits compared to the honey itself. Propolis tinctures containing three different concentrations of ethanol and times of maceration were prepared, giving the best results with 90% ethanol and two days of maceration. Then, in order to study the maximum amount of propolis in honey that could be accepted by a representative group of consumers, a forced choice paired comparison preference test with 69 people was carried out, giving the best results with a honey product containing 0.3-0.5% propolis extract. Phenolic and flavonoid contents, as well as TEAC antioxidant and antimicrobial activities of propolis, honey, and the product "honey with propolis" were then analyzed. As expected, propolis showed the highest phenolics and flavonoids contents, as well as the highest antioxidant and antimicrobial activities. The product "honey with propolis" showed a significantly higher antimicrobial activity, however, when compared to honey alone. In conclusion, the commercialization of a food product of "honey and up to 0.5% propolis" is promising, interesting and viable, as such a product is greatly appreciated by consumers, as well as being potentially healthy. Diseñ o de un alimento a base de miel y propó leosEl propó leos es un producto apícola natural con potenciales actividades funcionales, habiendo actualmente en los mercados cosméticos y alimentos con propó leos. Sin embargo, todavía no se conoce la viabilidad comercial de muchos alimentos que contienen propó leos, por sus sabores amargos y resinosos. Este trabajo está basado en el diseño de un alimento elaborado con miel y propó leos que guste a los consumidores, y con posibles beneficios adicionales con respecto a los de la miel de partida. Para la elaboració n de la tintura de propó leos, se investigaron tres diferentes concentraciones de etanol y tres tiempos distintos de maceració n, obteniéndose los mejores resultados con etanol al 90% y 2 días de maceració n. Se estudió la cantidad máxima de propó leos que adicionada a la miel, fuera aceptada por un número representativo de consumidores. Para ello, se realizó una prueba de comparació n por parejas con 69 personas, dando los mejores resultados la miel con un 0.3-0.5% de extracto de propó leos. Finalmente, se analizaron los contenidos en fenoles y flavonoides, así como las actividades antioxidante TEAC y antimicrobiana de los propó leos, miel y "miel con propó leos". Como cabía esperar, los propó leos mostraron los contenidos más elevados de fenoles y flavonoides, y las actividades antioxidante y antimicrobiana más...

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Effect of extraction solvent on antiradical activity of the obtained propolis extracts

Cited by 11 publications

References 22 publications

Development of healthy gummy jellies containing honey and propolis

Development of healthy gummy jellies containing honey and propolis

Comparative Study of Chemical Composition and Biological Activity of Yellow, Green, Brown, and Red Brazilian Propolis

Design of a food product composed of honey and propolis

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