Food Science and Technology (Campinas)
versión On-line ISSN 1678-457X
PARK, Yong Kun; IKEGAKI, Masaharu; ABREU, José A. da Silva y ALCICI, Nívia M. Freire. ESTUDY OF THE PREPARATION OF THE PROPOLIS EXTRACTS AND YOURS APLICATIONS. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.3, pp. 313-318. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20611998000300011.
Ethanolic extracts from propolis were performed by using lhe water and vaflous coneentrations of etanol as solvent. The extracts were investigated by measurement of absorption spectruin with Uv-spectrophotometer ("UV-scanning"), reversed phase-high performance thin-layer chromatography, Reversed phase-HPLC. Maximum absorption of ali extracts was 290 nm, resembling flavonoid compounds and 80% ethanolic extract showed highest absorption at 290 nm. The most isosakuranetin, quercefin, and kaempferol were extracted from mixtures of propolis and 60% etanol, whereas 70% etanol extracted te most pinocembrin and sakuranetin, but 80% etanol extracted more kaempferide, acacetin, and isorhamnetin from propolis. The 60 to 80% ethanolic extracts ofpropolis inhibited highly to microbial growth and 70 and 80% ethanolic extracts showed lhe greatest antioxidant activity and 80% ethanolic extract inhibited highly to hyaluronidase activity.
Palabras llave : Propolis; flavonoids; Apis mellftra; etanolic extract.