Evaluation of some physico-chemical properties biologicals of the propolis produced in Peru. / Avaliação de algumas propriedades fisico-quimicas e biologicas das propolis produzidas no Peru.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

The aim of this work was to analyse the physyco-chemical properties, as well as, identify and quantify the phenolic compounds presented on the propolis collected by Apis mellifera in Perú. The ethanolic extract of propolis presented a variety from coloration of primrose to dark brown, with soluble substances that range between 56,21% to 67,35%. Using Ultraviolet-Visible Spectrophotometry and High Performance Thin Layer Chromatography (HPTLC) was possible to classify the samples into three different kinds of propolis. The specimens were analysed as the total flavonoid and phenolic contents, showed significant differences at 5% of probability in the ?t? student test. Sample LQE showing the greatest flavonoid and phenolic content (28,62 mg/g and 100,26 mg/g respectively) while sample PYO showed the lowest quantity (7,10 mg/g and 62,39 mg/g respectively). High Performance Liquid Chromatography (HPLC) detected the presence of the same compounds of the samples LQE, PYO, and PTA, but samples LIM and AQP were different. Mass Spectrometry identify the presence of 3,5-diprenyl-4-hidroxycinnamic acid (Artepillin C). The study of antibacterial activity demostrated great variation of growth inhibition of the microoganisms Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus, and Proteus mirabilis by the samples; the major potencial was observed in sample LQE and a weak activity in the sample LIM. Sample LQE showed the lowest minimal inhibition concentration (<25 ?g/mL) against S. aureus and M. luteus. All the samples presented high DPPH radical scavenging activity. The results demonstrated the great variety in chemical composition, and biological activity of the peruvian propolis samples analyzed.

ASSUNTO(S)

composition classificação foods alimentos - composição propole propolis classification

ACESSO AO ARTIGO

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