Open AccessAntimicrobial activity of Algerian propolis in foodborne pathogens and its quantitative chemical composition
Author(s) -
Neila Nedji,
Wahida LoucifAyad
Publication year - 2014
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(14)60601-0
Subject(s) - propolis , antimicrobial , bacillus cereus , flavonoid , polyphenol , food science , chemistry , staphylococcus aureus , antibacterial activity , traditional medicine , bacteria , microbiology and biotechnology , biology , antioxidant , biochemistry , organic chemistry , medicine , genetics
Objective: To evaluate the antimicrobial activity of propolis samples collected from different\udregions of Algeria and their chemical composition.\udMethods: The antibacterial activity of ethanolic extract of Algerian propolis against Bacillus\udcereus (IPA), Staphylococcus aureus (ATCC25923R), Escherichia coli (ATCC25922) and Pseudomonas\udaeruginosa (ATCC27893R) was evaluated by the disc diffusion method and determined as an\udequivalent of the inhibition zones diameters after incubation of the cultures at 37 °C for 24 h. The\udinvestigation of the polyphenol and flavonoid contents was done spectrophotometrically.\udResults: The ethanolic extract of Algerian propolis samples inhibited the growth of all examined\udmicroorganisms with the highest antimicrobial activity against the Gram-positive bacteria.\udPolyphenol and flavonoids contents were variable, depending on the propolis samples and a\udpositive correlation between antimicrobial activity and chemical composition was observed.\udConclusions: Antimicrobial activity, polyphenol and flavonoid contents were variable, depending\udon the propolis sample. The strong antimicrobial activity of Algerian propolis may be due to high\udtotal phenolic and flavonoid contents and this study suggests potential use of propolis in foods