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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5365

    Título
    Evaluation of bioactive compounds and biological activities of Tunisian propolis
    Autor
    Gargouri, Wafa
    Osés Gómez, Sandra MaríaAutoridad UBU Orcid
    Fernández Muiño, Miguel ÁngelAutoridad UBU Orcid
    Sancho Ortiz, María TeresaAutoridad UBU Orcid
    Kechaou, Nabil
    Publicado en
    LWT. 2019, V. 111, p. 328-336
    Editorial
    Elsevier
    Fecha de publicación
    2019-08
    ISSN
    0023-6438
    DOI
    10.1016/j.lwt.2019.05.044
    Zusammenfassung
    The aim of this study was to investigate the phytochemical composition and biological properties of Tunisian propolis from four different regions: Kasserine, Béja, Kèf and Monastir. Ethanolic extracts of propolis were prepared using two extraction methods; solvent and ultrasonic extraction. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging abilities, anti-inflammatory, anti-hypertensive, as well as antimicrobial activities of propolis extracts were determined. Identification and quantification of phenolic and flavonoid compounds were performed by using both HPLC-UV and HPLC-ESI-MS. The results revealed high contents of total phenolics and flavonoids and polyphenols extraction was more efficient by sonication. Caffeic acid phenethyl ester (CAPE), galangin, and genistein were the major identified compounds. Antihypertensive activity, evaluated in propolis extracts for first time by HPLC-UV, was higher than 90% for all extracts. Tunisian propolis is an important natural source of polyphenols and flavonoids. The best extraction method was ultrasonic for antioxidants and most of biological activities; conventional method seems to be more suitable for anti-inflammatory activity. Propolis from Béja contains the highest amount of antioxidants and have a stronger potential biological activities. Tunisian propolis could be, therefore, a promising raw material for food and pharmaceutical industry.
    Palabras clave
    Propolis
    Phenolics
    HPLC-UV
    Antioxidant activity
    ACE
    Materia
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/5365
    Versión del editor
    https://doi.org/10.1016/j.lwt.2019.05.044
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    Gargouri-lwt_2019.pdf
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