Antimicrobial and antioxidant activities of different propolis samples from north‐western Algeria. (12th July 2013)

• Record Type: Journal Article
• Authors: Benhanifia, Mokhtar; Mohamed, Wessam M.; Bellik, Yuva; Benbarek, Hama
• Is Part Of: International journal of food science & technology. Volume 48:Number 12(2013:Dec.)
• Page Start: 2521
• Page End: 2527
• Publication Date: 2013-07-12
• Subjects: 2, 2‐diphenyl‐1‐picrylhydrazyl -- Algerian propolis -- antibacterial activity -- antioxidants -- electron spin resonance; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12244
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The aim of this study was the investigation of antimicrobial and antioxidant activities of different ethanolic extracts of propolis (EEP) collected from north‐western Algeria. Total polyphenols and flavonoids contents of extracts were measured. The UV absorption spectrum showed and confirmed their polyphenols constituents. All EEPs exerted antibacterial activity against Gram‐positive bacteria, but no effect on Gram‐negative bacteria. The minimum inhibitory concentration (MIC) of EEPs ranged from 0.01% to 2.6% v/v. The antioxidant activity was measured using ferric‐reducing power (FRAP), 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) free radical‐scavenging and ESR methods. Propolis TIA‐2 and MOH‐MAS samples showed the highest antioxidative capacity, after 35 min, while TIA‐1, NED‐TL and SFS‐SBA samples showed the highest antioxidative potential of measured EEPs, after 3 min. TIA‐2 sample showed the highest antibacterial, antioxidant activity and highest DPPH free radical‐scavenging activity as well as the highest polyphenols and flavonoids content, compared with other propolis samples.