Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

BAKKALOGLU, Zeynep; ARICI, Muhammet; KARASU, Salih

doi:10.1590/fst.14520

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Original Article • Food Sci. Technol (Campinas) 41 (3) • Jul-Sep 2021 • https://doi.org/10.1590/fst.14520 copy

Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum process parameters were determined as 2.95 min, 58.61 °C and 615.26 W for ethanol, 3 min, 60°C and 580 W for dimethyl sulfoxide (DMSO), 3 min, 59 °C and 591 W for Propylene glycol (PG) and 2.70 min, 59.19 °C and 591.73 W for distilled water (DW). The extracts obtained from optimum conditions were compared with conventional solvent extraction methods (CSE). The chrysin was determined as a major phenolic compound and its value significantly differed based on the extraction and solvent types (P < 0.05). This study suggested that the ethanolic extracts obtained from UAS could be used as natural antimicrobial and antioxidant source.

Keywords:
chrysin; HPLC; FT-IR; agar diffusion

Run	Time [min]	Temp. [°C]	Power [W]	TPC [mg/100 g]
Run	Time [min]	Temp. [°C]	Power [W]	DW	Ethanol	DMSO	PG
1	1	60	500	1.88	97.07	76.07	22.25
2	1	45	250	1.36	92.68	80.36	17.38
3	1	30	500	1.01	78.26	78.24	12.71
4	2	45	500	2.19	108.77	111.64	28.06
5	2	45	500	2.15	108.57	110.87	28.33
6	2	60	250	2.28	113.49	112.93	18.85
7	2	60	750	3.19	132.84	110.32	23.52
8	1	45	750	1.59	94.01	87.26	18.18
9	2	45	500	2.28	106.16	110.11	27.66
10	2	30	250	1.19	85.76	84.81	13.11
11	2	45	500	2.35	108.03	101.64	28.46
12	3	30	500	2.44	129.8	110.73	35.00
13	3	60	500	3.30	140.58	125.60	35.92
14	2	45	500	2.47	108.43	116.01	24.73
15	2	30	750	2.03	126.59	104.73	21.24
16	3	45	750	3.18	136.47	118.98	27.65
17	3	45	250	2.87	101.49	105.87	22.72

Regression coefficients	df	Ethanol			DMSO			PG			DW
Regression coefficients	df	Mean square	F	p	Mean square	F	p	Mean square	F	p	Mean square	F	p
Model	9	548.27	12.08	0.0017	409.44	9.43	0.0037	84.78	4.05	0.0393	0.79	19.06	0.0004
Linear
A	1	2676.56	58.98	0.0001	2423.82	55.85	0.0001	322.83	15.42	0.0057	4.43	106.71	< 0.0001
B	1	505.14	11.13	0.0125	383.78	8.84	0.0207	139.70	6.67	0.0363	1.98	47.74	0.0002
C	1	1163.55	25.64	0.0015	268.19	6.18	0.0419	140.53	6.71	0.0359	0.66	15.81	0.0054
Cross product
AB	1	16.12	0.36	0.5699	72.59	1.67	0.2370	18.36	0.88	0.3802	2.500×10^-5	6.028×10^-4	0.9811
AC	1	283.25	6.24	0.0411	9.64	0.22	0.6518	4.26	0.20	0.6654	1.600×10^-5	0.039	0.8499
BC	1	115.35	2.54	0.1549	45.77	1.05	0.3386	33.29	1.59	0.2477	1.225×10^-3	0.030	0.8684
Quadratic
A2	1	27.11	0.60	0.4649	409.51	9.44	0.0180	6.26	0.30	0.6016	2.957×10^-3	0.071	0.7972
B2	1	150.21	3.31	0.1117	26.99	0.62	0.4562	0.22	0.011	0.9213	0.046	1.10	0.3295
C2	1	2.09	0.046	0.8360	18.12	0.42	0.5388	94.86	4.53	0.0708	5.568×10^-4	0.013	0.9110
Lack of fit	3	104.39	93.02	0.0004	64.78	2.37	0.2118	45.65	19.00	0.0079	0.075	4.56	0.0884

R²		0.9395			0.9238			0.8389			0.9608
Adj-R²		0.8618			0.8259			0.6317			0.9104

Phenolics	Ethanol		DMSO		PG		DW
	CSE	UAE	CSE	UAE	CSE	UAE	CSE	UAE
Syringic acid	nd	nd	2.61^B	3.54^A	nd	1.95	1.13^B	1.35^A
Elagic acid	3.75^Ba	4.61^Aa	3.90^Aa	4.56^Ba	3.05^Ab	3.34^Ab	0.51^Bc	0.84^Ac
m-Coumaric cid	0.21^Ba	0.48^Aa	0.22^Ba	0.50^Aa	nd	0.01cc	0.05^Bb	0.18^Ab
o-Coumaric acid	0.19^Ba	0.31^Ab	0.16^Ba	0.39^Aa	nd	0.02d	0.14^B	0.21^Ac
Chrysin	189.00^Bb	277.32^Ab	256.36^Ba	335.66^Aa	149.86^Bc	185.91^Ac	0.34^Ba	3.42^Ad
Caffeic acid	4.07^Ba	5.05^Aa	4.14^Ba	5.02^Aa	3.03^Bb	3.47^Ab	1.25^Bc	1.47^Ac
p-Coumaric acid	1.22^Ba	1.45^Aa	1.10^Bb	1.44^Aa	0.72^Bc	0.84^Ab	0.21^Bd	0.38^Ac
Ferulic acid	0.95^Ba	1.19^Aa	0.99^Aa	1.18^Aa	0.74^Bb	0.82^Ab	0.13^Bc	0.22^Ac
Myricetin	9.41^Ba	11.35^Aa	8.41^Bb	10.01^Ab	8.39^Bc	9.41^Ac	nd	0.84d
Quercetin	4.87^Ba	6.87^Aa	3.88^Bb	5.38^Ab	3.86^Ab	4.87^Ac	nd	0.38d
Kaemperol	1.76^Ab	2.97^Aa	1.93^Ba	2.52^Ab	1.75^Bb	2.43^Ab	0.13^Ac	0.19^Ac
TPC [mg GAE/100 g]	48.35^Ba	146.89^Aa	35.67^Ab	124.79^Bb	12.17^Bc	33.75^Ac	1.658^Bd	3.46^Ad
AA [mg Trolox/g]	4.96^Ba	835.34^Aa	4.85^Ab	818.74^Bb	4.83^Bb	735.01^Ac	0.48^Bc	382.68^Ad

Microorganisms		Average halo (mm)
		Ethanol		DMSO		PG		DW
		CSE	UAE	CSE	UAE	CSE	UAE	CSE	UAE
Escherichia coli 0157H7 ATCC 43888	7.60^Ba		9.20^Aa	7.20^Bb	8.00^Ab	6.40^Bc	8.20^Ab	5.00^Bd	6.20^Ac
Listeria monocytogenes ATCC 13932	10.25^Ba		12.50^Aa	10.20^Ba	12.40^Aa	9.60^Bb	11.00^Ab	6.00^Bc	7.00^Ac
Salmonella Typhimurium ATCC14028	7.25^Ba		8.30^Aa	7.50^Ba	8.20 ^Aa	6.20^Bb	7.40^Ab	4.20^Bc	5.00^Ac
Staphylococcus aureus ATCC 29213	8.50^Ba		10.00^Aa	8.80^Ba	10.00^Aa	7.00^Bb	8.50^Ab	6.40^Bc	7.50^Ac
Streptococcus mutans UA159 (ATCC 700610)	10.20^Ba		11.50^Aa	9.20^Bb	10.80^Ab	8.20^Bc	9.40^Ac	7.10^Bd	7.80^Aa
Candida albicans 10251	9.30^Ba		11.20^Aa	9.20^Ba	10.40^Ab	9.00^Bb	10.40^Ab	4.40^Bc	4.90^Ac
Penicillium carneum IBT14 042	19.50^Ba		21.50^Aa	14.40^Bb	16.80^Ab	13.20^Bc	15.80^Ab	6.20^Bd	7.20^Ac
Aspergillus flavus ATCC 15517	12.20^Ba		15.20^Aa	11.50^Bb	12.70^Ab	11.00^Bc	12.30^Ac	6.00^Bd	8.50^Ad
Aspergillus niger ATCC9642	11.50^Ba		12.50^Aa	11.20^Ba	11.50^Ab	10.00^Bb	10.80^Ac	7.50^Bc	7.20^Ad

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[1] *Corresponding author: muarici@yildiz.edu.tr