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Antioxidant and antimicrobial properties of T hai propolis extracted using ethanol aqueous solution
Author(s) -
Siripatrawan Ubonrat,
Vitchayakitti Waranya,
Sanguandeekul Romanee
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03152.x
Subject(s) - propolis , dpph , chemistry , antimicrobial , antioxidant , naringin , food science , ethanol , antibacterial activity , rutin , minimum inhibitory concentration , chromatography , traditional medicine , organic chemistry , bacteria , biology , medicine , genetics
Summary The potential of using propolis collected from Thailand as a natural antioxidant and antimicrobial agent for food applications was investigated. The propolis extract was prepared by using different ethanol aqueous solutions, including 30%, 40%, 50% and 70%. Total phenolic content ( TPC ), phenolic compound and antioxidant activity of the propolis were determined using F olin– C iocalteau method, high performance liquid chromatography ( HPLC ) and 2,2‐diphenyl‐1‐picrylhydrazyl ( DPPH ) radical scavenging activity, respectively. The antimicrobial ability was tested against S taphylococcus aureus ( TISTR 118), S almonella enteritidis ( DMST 17368), E scherichia coli ( TISTR 780) and P seudomonas aeruginosa ( ATCC 27853) using disc diffusion technique. The major phenolic compounds found in Thai propolis were rutin, quercetin and naringin. The TPC and DPPH radical scavenging activity increased with increasing ethanol concentration in the solvent. Propolis extract showed antimicrobial activity, in terms of inhibitory zone for S . aureus and limited growth underneath paper discs, against all tested bacteria.