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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.)

Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile

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Author(s):
Ikeda, Natalia Y. [1] ; Ambrosio, Carmen M. S. [2] ; Claudio Miano, Alberto [2] ; Rosalen, Pedro L. [3, 4] ; Gloria, Eduardo M. [3, 5] ; Alencar, Severino M. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agrifood Ind Food & Nutr, BR-13418900 Sao Paulo, SP - Brazil
[2] Univ Privada Norte UPN, Direcc Invest & Desarrollo, Trujillo 13011 - Peru
[3] Univ Estadual Campinas, Piracicaba Dent Sch, Dept Biosci, Av Limeira 901, BR-13414903 Piracicaba, SP - Brazil
[4] Fed Univ Alfenas UNIFAL MG, Biol Sci Grad Program, Rua Gabriel Monteiro da Silva 700, BR-37130001 Alfenas, MG - Brazil
[5] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Biol Sci, BR-13418900 Sao Paulo, SP - Brazil
Total Affiliations: 5
Document type: Journal article
Source: Molecules; v. 26, n. 15 AUG 2021.
Web of Science Citations: 0
Abstract

The industrial processing of crude propolis generates residues. Essential oils (EOs) from propolis residues could be a potential source of natural bioactive compounds to replace antibiotics and synthetic antioxidants in pig production. In this study, we determined the antibacterial/antioxidant activity of EOs from crude organic propolis (EOP) and from propolis residues, moist residue (EOMR), and dried residue (EODR), and further elucidated their chemical composition. The EOs were extracted by hydrodistillation, and their volatile profile was tentatively identified by GC-MS. All EOs had an antibacterial effect on Escherichia coli and Lactobacillus plantarum as they caused disturbances on the growth kinetics of both bacteria. However, EODR had more selective antibacterial activity, as it caused a higher reduction in the maximal culture density (D) of E. coli (86.7%) than L. plantarum (46.9%). EODR exhibited mild antioxidant activity, whereas EOMR showed the highest antioxidant activity (ABTS = 0.90 mu mol TE/mg, FRAP = 463.97 mu mol Fe2+/mg) and phenolic content (58.41 mg GAE/g). Each EO had a different chemical composition, but alpha-pinene and beta-pinene were the major compounds detected in the samples. Interestingly, specific minor compounds were detected in a higher relative amount in EOMR and EODR as compared to EOP. Therefore, these minor compounds are most likely responsible for the biological properties of EODR and EOMR. Collectively, our findings suggest that the EOs from propolis residues could be resourcefully used as natural antibacterial/antioxidant additives in pig production. (AU)