Naslov
The influence of propolis extraction parameters on its chemical composition and antioxidant activity

Autori
Zovko Končić, Marijana ; Kosalec, Ivan ; Jug Mario

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Conference “Medicinal and aromatic plants in generating of new values in 21st century” / Redžić, Sulejman - Sarajevo : Akademija nauka i umjetosti Bosne i Hercegovine (ANUBiH), 2011, 255-256

ISBN
978-9958-501-68-50

Skup
International Conference “Medicinal and aromatic plants in generating of new values in 21st century”

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 09.11.2011. - 12.11.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
propolis; antimikrobna aktivnost; antioksidativna aktivnost
(propolis; antimicrobial activity; antioxidant activity)

Sažetak
Propolis is a mixture of large number of chemical constituents which contribute to its numerous biological activities. For example, propolis shows immunostimulant, antimutagenic, antimicrobial, antioxidative, anti-ulcer, anti-inflammatory, anti-tumor, liver-, heart- and brain protective activities. More than 300 compounds have been identified in propolis samples. Among them, phenolic compounds are considered to be the main responsible compounds for antioxidant activity (1). Influence of propolis extraction parameters on the content of extracted phenolic compounds (total phenols, phenolic acids, flavonoids), as well as the correlation between the amount of polyphenols in the extracts and their antioxidant activity was investigated. The extracts were prepared using different extraction methods (ultrasonication or maceration), solvents (water, 40% or 80% aqueous etanol solution), temperature (25 C or 50 C) and pH (pH=3 or pH=7). Content of phenolic compounds were determined spectrophotometrically. Antioxidant activities of the samples were determined by three different test systems, namely DPPH radical scavenging activity, β-carotene/linoleic acid assay and chelating activity. The results were compared using one-way ANOVA (P < 0.05). The conducted assays have shown that the solvent used for extraction had the greatest influence on the amount of obtained phenols. Temperature and pH, on the other hand, influenced only extraction by maceration. There was no clear connection between the amount of phenolic substances and the method used for the extraction. Regarding antioxidative potential of the prepared extracts, the samples with more phenolic compounds showed significantly (P < 0.05) greater antiradical and antioxidant activity in β-carotene/linoleic acid assay. In addition, antiradical activity was also influenced by amount of flavonoids. Surprisingly, the best chelating activity was showed by propolis samples with the lowest content of flavonoids, which indicates that chelating activity is caused by some other propolis ingredients.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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