Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion

Detalhes bibliográficos
Autor(a) principal: González-Montiel, Lucio
Data de Publicação: 2022
Outros Autores: Figueira, A.C., Medina-Pérez, Gabriela, Fernández-Luqueño, Fabián, Aguirre-Álvarez, Gabriel, Pérez-Soto, Elizabeth, Pérez-Ríos, Sergio, Campos-Montiel, Rafael G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/18188
Resumo: The objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions.
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spelling Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestionPropolisPhenolic compoundsFlavonoidUltrasoundMacerationMicrobial inhibitionThe objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions.MDPISapientiaGonzález-Montiel, LucioFigueira, A.C.Medina-Pérez, GabrielaFernández-Luqueño, FabiánAguirre-Álvarez, GabrielPérez-Soto, ElizabethPérez-Ríos, SergioCampos-Montiel, Rafael G.2022-08-30T10:15:20Z2022-08-062022-08-11T11:49:59Z2022-08-06T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/18188engApplied Sciences 12 (15): 7892 (2022)10.3390/app121578922076-3417info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:30:24Zoai:sapientia.ualg.pt:10400.1/18188Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:07:57.242241Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
title Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
spellingShingle Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
González-Montiel, Lucio
Propolis
Phenolic compounds
Flavonoid
Ultrasound
Maceration
Microbial inhibition
title_short Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
title_full Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
title_fullStr Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
title_full_unstemmed Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
title_sort Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion
author González-Montiel, Lucio
author_facet González-Montiel, Lucio
Figueira, A.C.
Medina-Pérez, Gabriela
Fernández-Luqueño, Fabián
Aguirre-Álvarez, Gabriel
Pérez-Soto, Elizabeth
Pérez-Ríos, Sergio
Campos-Montiel, Rafael G.
author_role author
author2 Figueira, A.C.
Medina-Pérez, Gabriela
Fernández-Luqueño, Fabián
Aguirre-Álvarez, Gabriel
Pérez-Soto, Elizabeth
Pérez-Ríos, Sergio
Campos-Montiel, Rafael G.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv González-Montiel, Lucio
Figueira, A.C.
Medina-Pérez, Gabriela
Fernández-Luqueño, Fabián
Aguirre-Álvarez, Gabriel
Pérez-Soto, Elizabeth
Pérez-Ríos, Sergio
Campos-Montiel, Rafael G.
dc.subject.por.fl_str_mv Propolis
Phenolic compounds
Flavonoid
Ultrasound
Maceration
Microbial inhibition
topic Propolis
Phenolic compounds
Flavonoid
Ultrasound
Maceration
Microbial inhibition
description The objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions.
publishDate 2022
dc.date.none.fl_str_mv 2022-08-30T10:15:20Z
2022-08-06
2022-08-11T11:49:59Z
2022-08-06T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/18188
url http://hdl.handle.net/10400.1/18188
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Applied Sciences 12 (15): 7892 (2022)
10.3390/app12157892
2076-3417
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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