Alkaline hydrolysis and discrimination of propolis at different pH values using high throughput 2D IR spectroscopy and LC-MS/MS

Kung, Yee Ching; Chua, Lee Suan; Yam, Mun Fei; Soo, John

doi:10.1016/j.biteb.2022.101120

Cited by 5 publications

(1 citation statement)

References 34 publications

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“…In the PPF and PSDE purification processes, the alkaline pH in the extraction process not only allowed separation of soluble from insoluble components in the alkaline medium, but probably also promoted chemical modifications. Kung et al [37] reported that the use of alkaline hydrolysis, particularly at pH 8, can improve the quality of propolis by increasing the phenolic flavonoid content. However, at very higher pH values, it caused degradation of flavonoids, but not of the phenolic compounds.…”

Section: Discussionmentioning

confidence: 99%

Development and Characterization of New Green Propolis Extract Formulations as Promising Candidates to Substitute for Green Propolis Hydroalcoholic Extract

et al. 2023

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The technologies used to produce the different dosage forms of propolis can selectively affect the original propolis compounds and their biological activities. The most common type of propolis extract is hydroethanolic. However, there is considerable demand for ethanol-free propolis presentations, including stable powder forms. Three propolis extract formulations were developed and investigated for chemical composition and antioxidant and antimicrobial activity: polar propolis fraction (PPF), soluble propolis dry extract (PSDE), and microencapsulated propolis extract (MPE). The different technologies used to produce the extracts affected their physical appearance, chemical profile, and biological activity. PPF was found to contain mainly caffeic and p-Coumaric acid, while PSDE and MPE showed a chemical fingerprint closer to the original green propolis hydroalcoholic extract used. MPE, a fine powder (40% propolis in gum Arabic), was readily dispersible in water, and had less intense flavor, taste, and color than PSDE. PSDE, a fine powder (80% propolis) in maltodextrin as a carrier, was perfectly water-soluble and could be used in liquid formulations; it is transparent and has a strong bitter taste. PPF, a purified solid with large amounts of caffeic and p-Coumaric acids, had the highest antioxidant and antimicrobial activity, and therefore merits further study. PSDE and MPE had antioxidant and antimicrobial properties and could be used in products tailored to specific needs.

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Section: Discussionmentioning

confidence: 99%

Development and Characterization of New Green Propolis Extract Formulations as Promising Candidates to Substitute for Green Propolis Hydroalcoholic Extract

et al. 2023

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Water soluble phenolics, flavonoids and anthocyanins extracted from jaboticaba berries using maceration with ultrasonic pretreatment

Chua

Wahab

Soo

2023

Food Chemistry Advances

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Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries

Chua,

Abd Wahab,

Soo

et al. 2024

ACS Food Sci. Technol.

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This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (60−70 °C). Instead of the usual two falling rate periods, the osmotically treated berries displayed an increasing rate, followed by a falling rate period. The Midilli−Kucuk model satisfactorily described the drying kinetics, and the moisture diffusivity was approximately 4 × 10 −10 m 2 /s, increasing to 1 × 10 −9 m 2 /s at 70 °C. The drying temperature and duration influenced the phenolic compounds, including flavonoids and anthocyanins, as well as the reducing power of the berries. Flavonoids (0.97−1.56 mg of QE/g) were more susceptible to extended drying duration than temperature, while salttreated berries could prevent rapid degradation of anthocyanins (0.25−0.51 mg of C3G/g) better than sugar-treated berries (0.12− 0.50 mg of C3G/g). Nontreated berries demonstrated an IC 50 value of 303.50 μg/mL against the proliferation of lung cancer cells.

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Alkaline hydrolysis and discrimination of propolis at different pH values using high throughput 2D IR spectroscopy and LC-MS/MS

Cited by 5 publications

References 34 publications

Development and Characterization of New Green Propolis Extract Formulations as Promising Candidates to Substitute for Green Propolis Hydroalcoholic Extract

Development and Characterization of New Green Propolis Extract Formulations as Promising Candidates to Substitute for Green Propolis Hydroalcoholic Extract

Water soluble phenolics, flavonoids and anthocyanins extracted from jaboticaba berries using maceration with ultrasonic pretreatment

Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries

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