Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | https://www.revistas.usp.br/sa/article/view/160608 |
Resumo: | Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products. |
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Scientia Agrícola (Online) |
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Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extractApis melliferaSEM-EDXultracentrifugal milltotal phenolic contentfood preservativeGreen propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products.Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2019-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/16060810.1590/1678-992x-2018-0056Scientia Agricola; v. 76 n. 5 (2019); 398-404Scientia Agricola; Vol. 76 Núm. 5 (2019); 398-404Scientia Agricola; Vol. 76 No. 5 (2019); 398-4041678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/160608/154866Copyright (c) 2019 Scientia Agricolainfo:eu-repo/semantics/openAccessAugusto-Obara, Thalita RiquelmeOliveira, Jacqueline deGloria, Eduardo Micotti daSpoto, Marta Helena FilletGodoy, KarinaVieira, Thais Maria Ferreira de SouzaScheuermann, Erick2019-08-02T11:25:22Zoai:revistas.usp.br:article/160608Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2019-08-02T11:25:22Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
title |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
spellingShingle |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract Augusto-Obara, Thalita Riquelme Apis mellifera SEM-EDX ultracentrifugal mill total phenolic content food preservative |
title_short |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
title_full |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
title_fullStr |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
title_full_unstemmed |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
title_sort |
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract |
author |
Augusto-Obara, Thalita Riquelme |
author_facet |
Augusto-Obara, Thalita Riquelme Oliveira, Jacqueline de Gloria, Eduardo Micotti da Spoto, Marta Helena Fillet Godoy, Karina Vieira, Thais Maria Ferreira de Souza Scheuermann, Erick |
author_role |
author |
author2 |
Oliveira, Jacqueline de Gloria, Eduardo Micotti da Spoto, Marta Helena Fillet Godoy, Karina Vieira, Thais Maria Ferreira de Souza Scheuermann, Erick |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Augusto-Obara, Thalita Riquelme Oliveira, Jacqueline de Gloria, Eduardo Micotti da Spoto, Marta Helena Fillet Godoy, Karina Vieira, Thais Maria Ferreira de Souza Scheuermann, Erick |
dc.subject.por.fl_str_mv |
Apis mellifera SEM-EDX ultracentrifugal mill total phenolic content food preservative |
topic |
Apis mellifera SEM-EDX ultracentrifugal mill total phenolic content food preservative |
description |
Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/160608 10.1590/1678-992x-2018-0056 |
url |
https://www.revistas.usp.br/sa/article/view/160608 |
identifier_str_mv |
10.1590/1678-992x-2018-0056 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/160608/154866 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Scientia Agricola info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Scientia Agricola |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
dc.source.none.fl_str_mv |
Scientia Agricola; v. 76 n. 5 (2019); 398-404 Scientia Agricola; Vol. 76 Núm. 5 (2019); 398-404 Scientia Agricola; Vol. 76 No. 5 (2019); 398-404 1678-992X 0103-9016 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1800222793990668288 |