期刊
APPLIED SCIENCES-BASEL
卷 12, 期 15, 页码 -出版社
MDPI
DOI: 10.3390/app12157892
关键词
propolis; phenolic compounds; flavonoid; ultrasound; maceration; microbial inhibition
类别
资金
- FCT-Foundation for Science and Technology [UIDB/04020/2020]
This research aimed to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of ethanolic extracts of propolis during in vitro digestion obtained by two methods. The results showed significant differences in the content of phenols and flavonoids in the ethanolic extracts, with the antioxidant and antimicrobial activity being affected.
The objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlan, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions.
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