Characterization of Canadian propolis fractions obtained from two-step sequential extraction

Cottica, Solange Maria; Sabik, Hassan; Antoine, Céline; Fortin, J.; Graveline, Nancy; Visentainer, Jesuí V.; Britten, Michel

doi:10.1016/j.lwt.2014.08.045

Cited by 41 publications

(42 citation statements)

References 21 publications

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“…All propolis extracts were protected from light and stored at −20 °C until analysis. Total polyphenol content (TPC) in E, W and WE extracts was, respectively, 199.35 ± 0.65, 68.79 ± 3.91 and 197.11 ± 1.26 mg gallic acid equivalent/g as determined by the Folin-Ciocalteu method [12]. Additional chemical and sensory characteristics of these extracts are discussed in a previous paper [12].…”

Section: Preparation Of Propolis Extractsmentioning

confidence: 90%

“…Chrysin is the most abundant flavonoid found in commercial propolis used in the present study. The detailed composition can be found elsewhere [12]. The particular extraction method that is used can result in extracts with differing chemical composition and, consequently, with different antioxidant properties.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

“…The particular extraction method that is used can result in extracts with differing chemical composition and, consequently, with different antioxidant properties. The antioxidant capacity of the propolis extracts used in the present study is assessed in a previous study [12]. Antioxidant capacity of dairy beverages enriched with CLA and propolis extracts was measured by two different methods based on free radical scavenging capacity.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

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Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Cottica

Sabik

Bélanger

et al. 2015

Eur Food Res Technol

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Section: Preparation Of Propolis Extractsmentioning

confidence: 90%

Section: Antioxidant Capacitymentioning

confidence: 99%

Section: Antioxidant Capacitymentioning

confidence: 99%

See 1 more Smart Citation

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Cottica

Sabik

Bélanger

et al. 2015

Eur Food Res Technol

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“…Propolisin ekstrakte edilmesinde daha büyük dipol momente sahip olması nedeniyle en çok kullanılan çözücü etanoldür [4, 8-13, 15, 16, 54]. Etanol ekstraksiyon aşamasında tek başına kullanılabildiği gibi etanol-su gibi farklı karışım oranlarıyla da ekstraksiyonda kullanılmaktadır [11,17].…”

Section: Propoli̇si̇n Farkli çöZücülerle Ekstraksi̇yonuunclassified

“…Propolis ekstraksiyonunda en çok tercih edilen etanolün [7][8][9][10][11][12][13][14][15][16] dışında su [17,18], metanol [19][20][21], metilen klorür [19], diklorometan [20], hegzan [22], etil asetat [23], aseton [18], zeytinyağı [11], β-siklodekstrin [11], dimetilsülfoksit [18,24], propilen glikol, etil asetat ve kloroform [25] propolisin ekstraksiyonu için tercih edilen diğer çözücü bileşenlerdir.…”

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Effects of Propolis Extraction with Different Solvents on Total Phenolic Content, Antioxidant Capacity and Antimicrobial Activity

Bakkaloğlu

Arıcı

2019

Akademik Gıda

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Z. Bakkaloğlu) 0 212 383 45 72 0 212 383 45 71 ÖZ Arıcılıktan elde edilen doğal bir biyolojik ürün olan propolis antibakteriyel, antifungal, antiviral, antitümoral ve anestezik aktivite dahil olmak üzere birçok yönüyle dikkat çekmektedir. Ayrıca çok düşük toksisiteye sahip olması nedeniyle sağlık, gıda, kozmetik gibi sanayi dallarında hammadde olarak kullanılmaktadır. Sektörlerin kullanım amacına bağlı olarak ekstrakte edilmesi gereken propolis için farklı çözücüler tercih edilmektedir. Kullanılan çözücülerin farklı olması propolisin fonksiyonel özellikleri üzerine etki etmektedir. Propolisin farklı çözücülerle ekstraksiyonu toplam fenolik bileşen içeriği, antioksidan kapasitesi ve antimikrobiyal özelliklerinde farklılıklara neden olmaktadır. Bu derlemede, propolis ekstraktlarında kullanılan farklı çözücüler ve bu çözücülerin propolisin toplam fenolik bileşen, antioksidan kapasitesi ve antimikrobiyal üzerine etkileri tartışılmıştır. ABSTRACTPropolis, a natural biological product obtained from beekeeping, attracts attention in many aspects including antibacterial, antifungal, antiviral, antitumoral and anesthetic activity. It is also used as a raw material in health, food and cosmetic industries because of its low toxicity. Different solvents are preferred for the extraction of propolis depending on the intended use of the sectors. The different solvents may have an effect on the functional properties of propolis. Extraction of propolis with different solvents may result in differences in the total phenolic content, antioxidant capacity and antimicrobial properties. In this review, different solvents used in propolis extracts and their effects on the total phenolic content, antioxidant capacity and antimicrobial properties of propolis are discussed. GİRİŞFonksiyonel birer gıda ürünü olan bal ve diğer arı ürünleri son yıllar da arıcılığa verilen önemle beraber öne çıkmaktadır. Arı ürünleri; bal, polen ve arı ekmeği gibi doğrudan insan gıdası olarak tüketilen arı sütü, propolis gibi işlenerek insan gıdası olarak tüketilenler ve arı zehri, bal mumu gibi doğrudan insan gıdası olarak tüketilmeyen olmak üzere üç gruba ayrılabilir [1].Arıcılık ürünlerinin Çin kitabelerinde ve Mısır'daki yazılı kaynaklarda milattan önce ve sonraki dönemlerde hastalıkların tedavi edilmesinde kullanıldığı belirtilmektedir [2]. Günümüzde ise arıcılık ürünlerinin (bal, polen, propolis, arı ekmeği, arı zehri, bal mumu)

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Casein‐based nanocarriers for encapsulation of propolis extract: Design, fabrication, and characterization

Feizy,

Soleimanifard,

Maestrelli

2024

JSFA Reports

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BackgroundPropolis exhibits multiple biological and pharmacological properties attributed to the presence of natural bio active compounds. In spite of its potential healthy effects, its use in health‐food and pharmaceutical products is very restricted due to its intense aroma, highly unstable, low aqueous solubility, and low bioavailability. The purpose of this study is to fabricate an appropriate, stable, and biodegradable casein‐based nanocarrier as propolis delivery system. Propolis‐loaded casein nanocarriers were prepared at different propolis extract/caseinate ratio and assessed for physicochemical, structural, and thermal properties.ResultsThe nanocarriers showed an increase of particle size augmenting propolis extract/caseinate ratio and caseinate concentration. Image processing studies revealed an increase in L* parameter (89.743), while b* parameter revealed a reduction in the yellow color (14.655) increasing the amount propolis extract in the nanocarrier. Surface photomicrographs evidenced that an increment of propolis extract decreased the network compactness of the nanocarriers correlated with the lower entrapment of propolis extract into carriers at higher propolis extract/caseinate ratio. X‐ray diffraction pattern suggested that propolis encapsulation produced a decrement in the caseinate crystallinity while differential scanning calorimetry and thermogravimetric/differential thermal analysis thermograms evidenced an increment of thermal stability of nanocarrier with increasing propolis extract content.ConclusionPropolis extract encapsulated within casein nanocarriers represented convenient physicochemical attributes and could provide as bioactive load in food/medical system.

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Characterization of Canadian propolis fractions obtained from two-step sequential extraction

Cited by 41 publications

References 21 publications

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid

Effects of Propolis Extraction with Different Solvents on Total Phenolic Content, Antioxidant Capacity and Antimicrobial Activity

Casein‐based nanocarriers for encapsulation of propolis extract: Design, fabrication, and characterization

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