Premium
The composition, active components and bacteriostatic activity of propolis in dietetics
Author(s) -
Bonvehí Josep Serra,
Coll Francesc Ventura,
Jordà Rossend Escolà
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540666
Subject(s) - propolis , pinocembrin , bacillus subtilis , rutin , chemistry , apigenin , acacetin , composition (language) , quercetin , vanillin , food science , minimum inhibitory concentration , galangin , staphylococcus aureus , chromatography , traditional medicine , flavonoid , biology , antimicrobial , biochemistry , bacteria , organic chemistry , medicine , kaempferol , linguistics , philosophy , genetics , antioxidant
The composition and bacteriostatic activities of fifteen propolis samples from various botanic and geographic origins were determined. Twenty‐six phenolic components were identified by high‐performance liquid chromatography with array photodiode detector. Acacetin and apigenin were most abundant. Pinocembrin, quercetin, rutin and vanillin were present in lesser quantities. Variance analysis shows significant differences ( P ≤0.05) in the contents of phenols, flavonoids and active components. The minimum inhibitory concentration of propolis is about 53 times higher than that reported for tetracycline against Bacillus subtilis and Staphylococcus aureus , and about 400 times higher against Escherichia coli .