2018/02/13 by Ticiano Gomes do Nascimento, Adriana dos Santos Silva, Patrícia Beltrão Lessa Constant +7
Agricultural and Biological Sciences · #Bee Products Chemical Analysis #Essential Oils and Antimicrobial Activity #Phytochemistry Medicinal Plant Applications
paper · doi:10.1080/00218839.2017.1412563
crossref issued 2018/02/13 · crossref published 2018/02/13 · crossref published-online 2018/02/13 · openalex publication_date 2018/02/13 · crossref created 2018/02/13 · crossref published-print 2018/03/15 · crossref deposited 2023/08/31 · openalex created_date 2025/10/10 · crossref indexed 2026/07/29 · openalex updated_date 2026/07/29
This study investigated the chemical composition, flavonoids, phenolic compounds, antioxidant activity and antibacterial activity of commercial propolis extracts produced in the Sergipe and Alagoas States of Brazil as potential bioproducts for the food and pharmaceutical industries. Four samples were analyzed, three brown propolis extracts and one red propolis extract, and were characterized through phytochemical screening, chemical, chromatographic profile and antibacterial activity. Phytochemical analysis detected the presence of triterpenoids and phenolic compound in propolis extracts. Propolis extracts showed total phenolic content between 9 and 15% and total flavonoids >2%. Propolis extracts showed excellent antioxidant activity with inhibition of the Free radical DPPH˙ between 97 and 60%, which confirm the results obtained in total phenolics, total flavonoids content and antibacterial activity. The chromatographic profile showed differences for brown propolis samples and quite different from the red propolis extract, which present flavonoids as isoflavonoids, pterocarpans, chalcones and guttiferones. Commercial propolis extract (propolis extract C and propolis extract D) showed excellent activity for Staphylococcus aureus ATCC 25923 and moderate activity for Pseudomonas aeruginosa ATCC 27853. The chemical characterization of propolis extracts is fundamental in the process of standardization and monitoring of the chemical composition susceptible to geographic and seasonal variation. These results point to new possibilities of use as bio-preservative of processed foods as well as in the development of pharmaceuticals and nutraceuticals products from propolis extract C and D in its formulation actuate on the inhibition of some pathogenic microorganisms strains.