Microwave Ultrasound Assisted Extraction: Determination of Quercetin for Antibacterial and Antioxidant Activities of Iranian Propolis

Darzi, Ghasem Najafpour; Heidari, Golnaz; Mohammadi, Maedeh; Moghadamnia, Ali Akbar

doi:10.5829/ije.2019.32.08b.01

Cited by 5 publications

(4 citation statements)

References 21 publications

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“…The antioxidant activity (47.18%) was higher than water extracts of propolis obtained by Mahdavi‐Roshan et al ( 2022 ) (15.83%) and lower than the ethanolic propolis extract reported by Ibrahim and Alqurashi ( 2022 ) (94.45%). Previous studies have reported that Iranian propolis extracts as a natural source of various antioxidants (Mahdavi‐Roshan et al, 2022 ; Mohammadzadeh et al, 2007 ; Najafpour Darzi et al, 2019 ). The origin of propolis, the extraction method, and the type of solvent used for extraction influence propolis extract characterization (Mafra et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

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The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Hosseini Khabbazi,

Mansouripour,

Saremnezhad

2023

Food Science & Nutrition

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This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.

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Section: Resultsmentioning

confidence: 99%

“…(3) BI = 100(X − 0.31) ∕ 0.17 et al, 2007;Najafpour Darzi et al, 2019). The origin of propolis, the extraction method, and the type of solvent used for extraction influence propolis extract characterization (Mafra et al, 2022).…”

Section: Characterization Of Ethanolic Propolis Extractmentioning

confidence: 99%

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Hosseini Khabbazi,

Mansouripour,

Saremnezhad

2023

Food Science & Nutrition

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“…Apart from flavonoids, many phenolic compounds are contained in honeycomb and propolis extracts (Asem et al, 2020;Mokosuli & Rombot, 2023;Bouchelaghem et al, 2022;Mokosuli et al, 2019;Jamil and Zhari et al 2019;Mouhoubi et al, 2016). Quercetin is a group of flavonoids most abundant in propolis obtained using ethanol (Wang, 2016;Najafpour et al, 2019). However, the geographical location of the hive, the season, and the bee-feed plants significantly affect the secondary metabolite content of propolis (Mokosuli et al, 2023;Kurek et al, 2022;Alvear et al, 2021;Sarikahya et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Bioactive Contents, BSLT Toxicity and antioxidants from Apis dorsata Binghami and Apis mellifera nest extracts

Tuegeh

Sumampouw

Tanor

et al. 2023

JPBN

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Beenest is rich in secondary metabolites because honeycombs, among others, are formed from plant resins (propolis). This study aimed to analyze differences in flavonoid content and in vitro antioxidant activity of Apis dorsata Binghami and Apis mellifera nest extracts. The samples used were A. dorsata from North Sulawesi and A. mellifera from South Sulawesi. The honeycomb was extracted using 95% ethanol solvent. Honeycomb extract was analyzed for its flavonoid content by the HPLC method, toxicity was tested by the BSLT method, and in vitro antioxidant activity was tested by the DPPH method. The results of the analysis of flavonoids showed that A. dorsata nest extract produced 21 types of compounds while A. mellifera produced 26 types of compounds. The toxicity test results showed that the A. dorsata nest extract had a better LC50 of 245,691 mg/l than the A. mellifera nest extract with an LC50 of 443,701 mg/l. The in vitro antioxidant test results of A. dorsata nest extract were more robust, namely IC 50 1.161 mg/l, compared to A. mellifera nest extract IC 50 2.404 mg/l. However, both were included in the category of powerful antioxidants. In vitro, anticancer test results on MCF-7 cells, A. mellifera nest extract was active with IC 50 100.02mg/l. Compared to A. dorsata extract, it was active with IC 50 102.217mg/l, but the two were not significantly different. Based on the analysis of flavonoid content, toxicity test, and antioxidant test, A.dorsata and A.mellifera honeycomb extracts have potential as in vitro antioxidants

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“…The pre‐optimised procedures from Najafpour Darzi et al . (2019) and Setyaningsih et al . (2019) were used with required modification.…”

Section: Methodsmentioning

confidence: 97%

Microwave‐assisted ultrasonication extraction of phytochemical, antioxidant and techno‐functional characteristics of pigmented and non‐pigmented rice landraces

Kamatchi

Anjali

Haripriya

et al. 2023

Int J of Food Sci Tech

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Summary The increase in unhealthy populations and health consciousness grows hand in hand. This creates a massive demand for functional and nutraceutical food with bioactive components like polyphenols, anthocyanin, proanthocyanidin, and carotenoids to prevent and treat degenerative disease conditions. The native pigmented and non‐pigmented rice landraces, rich in phytonutrients, were subjected to Microwave‐assisted ultrasonication extraction. The TPC, TFC, TAC, DPPH, and ABTS of the selected landraces ranged between 0.95 to 2.91 mg GAE/g, 13.87 to 33.89 mg CE/g, 8.67 to 19.40 mg AAE/g, 69.37 to 94.01%, and 27.76 to 61.32%, respectively. This study showed the pragmatic impact of the combined extraction of phenolics from rice landraces. Techno‐functional parameters were also examined, including colour, particle size, water activity, gelatinization power, SEM, CHNS, and FTIR. The results indicated the effect of combined extraction on the pigmented landraces would benefit as a nutraceutical cereal replacement in novel food processing.

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Microwave Ultrasound Assisted Extraction: Determination of Quercetin for Antibacterial and Antioxidant Activities of Iranian Propolis

Cited by 5 publications

References 21 publications

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread

Bioactive Contents, BSLT Toxicity and antioxidants from Apis dorsata Binghami and Apis mellifera nest extracts

Microwave‐assisted ultrasonication extraction of phytochemical, antioxidant and techno‐functional characteristics of pigmented and non‐pigmented rice landraces

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