In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction

Cavalaro, Renata Iara; Cruz, Richtier Gonçalves da; Dupont, Sébastien; Bell, Juliana Maria Leite Nóbrega de Moura; Vieira, Thaís Maria Ferreira de Souza

doi:10.1016/j.fochx.2019.100054

Cited by 48 publications

(35 citation statements)

References 35 publications

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“…Also, the extraction time was reported as one of the essential factors of its study using the ultrasound, since after a period there was no more increase in the content of phenolic compounds extracted. Data confirm what was addressed in our previous studies [11], which show that ultrasound requires less time to obtain high levels of total phenolic content compared to other extraction methods such as heat-assisted extraction and maceration, besides requiring less solvent [28,29]. Just like ultrasound, some techniques allow the process of extraction become greener while recovering the interested compounds, since they require less use of organic solvents, as approached by Doctor et al with supercritical water extraction technology [30].…”

Section: Extraction Optimizationsupporting

confidence: 87%

“…The rosemary-of-field floral buds extracts were obtained according to the experimental design and the resulting optimal condition. For green propolis, the extraction conditions used were previously optimized conditions by Cavalaro et al [11]: 99% ethanol, sample to solvent ratio of 1:35 (mass: volume), during 20 min at 25 ± 3 • C. Extracts were centrifuged at 4695 g for 15 min in a refrigerated microcentrifuge (Hitachi Koki, Hitachinaka, Japan) and then they were filtered on Whatman n. 2. The supernatant was evaporated (Buchi Labortechnik AG rotor evaporator-model R-215, Buchi, Flawil, Switzerland) at 45 • C. Finally, the resulting solutions were stored refrigerated at 7 • C in amber flasks until the time of analysis.…”

Section: Baccharis Dracunculifolia and Green Propolis Extract Productionmentioning

confidence: 99%

“…g −1 sample and antioxidant capacity of 18,652.9 µmol TEAC.g −1 sample by the DPPH method and 36231.0 µM Ferrous Sulphate.g −1 sample. The conditions were the same as used in our previous study according to Cavalaro et al [11], which obtained as results: 1614.8 mg GAE. g −1 sample of TPC and antioxidant capacity of 13244.5 µmol TEAC.g −1 sample by the ORAC method and 13,412.1 µmol TEAC.g −1 sample by ABTS method.…”

Section: Comparison Between Rosemary-of-field and Green Propolismentioning

confidence: 99%

“…The optimization of processes using an experimental design allows exploring several factors that can influence the extraction process at the same time, using fewer samples and reducing the experimental error. An optimized extraction method renders it possible to accomplish efficiency in obtaining compounds of interest, which can directly affect environmental and economic impacts through the use of less toxic solvents, in lesser volumes and with reduced process time [11,12]. Associated with this statistical methodology, ultrasound can contribute to further reducing the time process and solvent consumption, and increasing the extraction yield [13].…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

2020

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Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africanized bees Apis mellifera L. to produce green propolis in Southeastern Brazil. The phenolic compounds present in the plant and green propolis have been reported to be responsible for biological activities such as antioxidant capacity. This study aimed to optimize the ultrasound-assisted extraction of antioxidants compounds from rosemary-of-field using a central composite rotatable design (CCRD), and compare results to green propolis extract. An experimental design was performed to obtain responses of total phenolic content and antioxidant capacity. The results allowed observing that the optimum condition for both Baccharis dracunculifolia floral bud and raw green propolis antioxidant extraction was obtained with 99% ethanol solution. In this condition, Total Phenolic Content (TPC), Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) values were 612.14 mg GAE. g−1 sample, 534.39 µM ferrous sulfate g−1 sample, and 72.37 µmol TEAC. g−1 sample, respectively, for floral buds. These results have confirmed that optimization is a key step for effective and sustainable extraction processes to be feasible on an industrial scale. The proposed process can be easily adopted on a larger scale, as it uses very few inputs and presents straightforward steps, with the advantage of high efficiency in the extraction of phenolic compounds from the studied matrices compared to the results from the literature. The high concentration of antioxidants indicates that the products obtained can be considered as a sustainable bioactive source for food and cosmetic purposes.

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Section: Extraction Optimizationsupporting

confidence: 87%

Section: Baccharis Dracunculifolia and Green Propolis Extract Productionmentioning

confidence: 99%

Section: Comparison Between Rosemary-of-field and Green Propolismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

2020

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“…Table 4 summarizes the results from studies on the antioxidant capacity of propolis [ 6 , 32 , 55 , 140 , 141 , 142 , 143 , 144 , 145 , 146 , 147 , 148 , 149 , 150 , 151 , 152 , 153 , 154 , 155 , 156 , 157 ]. The extraction of bioactive compounds depends on the type and quantity of solvent, on temperature and time, and on the process used to interact with raw propolis.…”

Section: Propolismentioning

confidence: 99%

Antioxidant Activity in Bee Products: A Review

2021

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Bee products have been used since ancient times both for their nutritional value and for a broad spectrum of therapeutic purposes. They are deemed to be a potential source of natural antioxidants that can counteract the effects of oxidative stress underlying the pathogenesis of many diseases. In view of the growing interest in using bioactive substances from natural sources to promote health and reduce the risk of developing certain illnesses, this review aims to update the current state of knowledge on the antioxidant capacity of bee products such as honey, pollen, propolis, beeswax, royal jelly and bee venom, and on the analytical methods used. The complex, variable composition of these products and the multitude of analytical methods used to study their antioxidant activities are responsible for the wide range of results reported by a plethora of available studies. This suggests the need to establish standardized methods to more efficiently evaluate the intrinsic antioxidant characteristics of these products and make the data obtained more comparable.

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Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

Ozdemir,

Karagoz

2023

J Sci Food Agric

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BackgroundHeat sensitivity of phenolics and flavonoids leads to considerable losses in these compounds during conventional drying. Microwave drying has advantage of shorter drying time and rigorous process control, minimizing damage to heat sensitive compounds. Microwave drying kinetics and impacts of microwave drying on physicochemical characteristics, morphological structure, antioxidant properties, total phenolics and flavonoids of propolis extract were investigated.ResultsIncreasing the microwave power output from 180 to 900 W resulted in a 67% reduction in drying time. Morphological changes were more noticeable at higher microwave power levels as shown in scanning electron microscopy images. Water activity values of microwave dried propolis extracts were below 0.4, which satisfied the requirement of shelf stable dry products. Solubility of microwave dried propolis extract increased by increasing the microwave power level, and the highest solubility was achieved for the propolis extract microwave dried at 900 W. Microwave dried propolis extracts exhibited lower total phenolic content values than the fresh propolis extract. Microwave power level did not affect total flavonoid content, but it affected 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging activities of microwave dried propolis extracts. The DPPH free radical scavenging activity closest to the fresh propolis extract was obtained for the microwave dried propolis extract at 900 W, which also showed the highest trolox equivalent antioxidant capacity.ConclusionMicrowave drying of propolis extract at 900 W was found to be the most efficient drying condition because it yielded the shortest drying time, the highest Deff and highly identical phenolics and flavonoids as compared to fresh propolis extract.This article is protected by copyright. All rights reserved.

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In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction

Cited by 48 publications

References 35 publications

Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

Antioxidant Activity in Bee Products: A Review

Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

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