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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction

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Author(s):
Cavalaro, Renata Iara [1] ; da Cruza, Richtier Goncalves [1, 2] ; Dupont, Sebastien [2] ; Bell, Juliana Maria Leite Nobrega de Moura [3] ; Vieira, Thais Maria Ferreira de Souza [1, 3]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Bourgogne Franche Comte, AgroSup Dijon, PAM UMR 02 102, F-21000 Dijon - France
[3] Univ Calif Davis, Dept Food Sci & Technol, One Shields Ave, Davis, CA 95616 - USA
Total Affiliations: 3
Document type: Journal article
Source: FOOD CHEMISTRY-X; v. 4, DEC 30 2019.
Web of Science Citations: 1
Abstract

Green propolis presents a potential source of bioactive compounds, responsible for its antioxidant capacity. The effects of ethanol concentration, solid-solvent ratio, and extraction time were evaluated in regard to the total phenolic content (TPC) and antioxidant capacity of the extracts by the use of central composite rotatable designs. Optimum extraction conditions lead to significant reduction of extraction time compared to conventional extraction methods. Under optimum conditions, extracts were composed of 1614.80 mg GAE. g(-1) and 807 mg artepillin C. g(-1). Extracts were effective in retarding the oxidation in oil-in-water emulsions subjected to accelerated tests. Green propolis extracts (up to 200 mg.kg(-1)) did not increase Saccharomyces cerevisiae cell damage after 4 h of exposure, indicating its antioxidant effect and potential innocuity. Results demonstrated the antioxidant properties of the propolis extract was similar or better than the ones from synthetic antioxidants and warrant further investigation to determine its potential industrial application. (AU)

FAPESP's process: 14/18227-4 - Antioxidant activity of green propolis in model system
Grantee:Thais Maria Ferreira de Souza Vieira
Support Opportunities: Regular Research Grants
FAPESP's process: 15/50437-1 - Optimizing antioxidant extraction and milk processing conditions for reduced lipid oxidation
Grantee:Thais Maria Ferreira de Souza Vieira
Support Opportunities: Regular Research Grants