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

Phenolic composition, antibacterial and antioxidant activities of brazilian red propolis

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Author(s):
Ingridy Simone Ribeiro Cabral [1] ; Tatiane Luiza Cadorin Oldoni [2] ; Adna Prado [3] ; Rosângela Maria Neves Bezerra [4] ; Severino Matias de Alencar [5] ; Masaharu Ikegaki [6] ; Pedro Luiz Rosalen [7]
Total Authors: 7
Affiliation:
[1] Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[2] Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[3] Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[4] Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[5] Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[6] Universidade Federal de Alfenas. Departamento de Farmácia - Brasil
[7] Universidade Estadual de Campinas. Faculdade de Odontologia de Piracicaba. Departamento de Ciências Fisiológicas - Brasil
Total Affiliations: 7
Document type: Journal article
Source: Química Nova; v. 32, n. 6, p. 1523-1527, 2009-00-00.
Abstract

Propolis is a resinous hive product collected by honeybees from various plant sources. It has a complex chemical composition, constituted by various phenolic compounds. Extracts of increasing polarity (n-hexane, chloroform, and ethanol) were obtained from a sample of red propolis from the state of Alagoas. Assays were carried out for determination of contents of phenolics, along with antibacterial and antioxidant activities. The EEP, fractions and sub-fractions showed strong biological activities and were related with phenolic the content compounds contents. The sub-fractions were more bioactive than the EEP and fractions, demonstrating that the antioxidant and antibacterial activities are not a result of synergistic effect between the various chemical compounds in propolis. (AU)