Characterization of Canadian propolis fractions obtained from two-step sequential extraction

LWT

Volumn 60, Issue 1, 2015, Pages 609-614

  Cottica, Solange M ^a   Sabik, Hassan ^b   Antoine, Céline ^c   Fortin, Jacinthe ^b   Graveline, Nancy ^b   Visentainer, Jesuí V ^a   Britten, Michel ^b  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c Haute École Lucia de Brouckère Institut Arthur Haulot   (Belgium)

Author keywords

Antioxidant capacity; ESI MS; Polyphenols; Propolis; Sensory analysis

Indexed keywords

ANTIOXIDANTS; DAIRIES; ETHANOL; POSITIVE IONS; SENSORY ANALYSIS;

ANTIOXIDANT CAPACITY; CHEMICAL COMPOSITIONS; CONCENTRATION THRESHOLD; ESI-MS; POLYPHENOLS; PROPOLIS; REDUCING POWER ASSAYS; SEQUENTIAL EXTRACTION;

SOLVENT EXTRACTION;

EID: 84921942936     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.045     Document Type: Article

References (23)

1. Alamed J., Chaiyasit W., McClements D.J., Decker E.A. Relationships between free radical scavenging and antioxidant activity in foods. Journal of Agricultural and Food Chemistry 2009, 57:2969-2976.
2. Ali F.H., Kassem G.M., Atta-Alla O.A. Propolis as a natural decontaminant and antioxidant in fresh oriental sausage. Veterinaria Italiana 2010, 46:167-172.
3. Bondet V., Brand-Williams W., Berset C. Kinetics and mechanisms of antioxidant activity using the DPPH· free radical method. Lebensmittel-Wissenschaft und Technologie/Food Science and Technology 1997, 30:609-615.
4. Buriol L., Finger D., Schmidt E.M., dos Santos J.M.T., da Rosa M.R., Quináia S.P., et al. Chemical composition and biological activity of oil propolis extract: an alternative to ethanolic extract. Química Nova 2009, 32:296-302. [Text in Portuguese, abstract in English.].
5. Christov R., Trusheva B., Popova M., Bankova V., Bertrand M. Chemical composition of propolis from Canada, its antiradical activity and plant origin. Natural Product Research 2005, 19:673-678.
6. Cottica S.M., Sawaya A.C.H.F., Eberlin M.N., Franco S.L., Zeoula L.M., Visentainer J.V. Antioxidant activity and composition of propolis obtained by different methods of extraction. Journal of the Brazilian Chemical Society 2011, 22:929-935.
7. Gülçin I., Bursal E., Şehitoğlu M.H., Bilsel M., Gören A.C. Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey. Food and Chemical Toxicology 2010, 48:2227-2238.
8. Kalogeropoulos N., Konteles S.J., Troullidou E., Mourtzinos I., Karathanos V.T. Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chemistry 2009, 116:452-461.
9. Kumazawa S., Hamasaka T., Nakayama T. Antioxidant activity of propolis of various geographic origins. Food Chemistry 2004, 84:329-339.
10. Laskar R.A., Sk I., Roy N., Begum N.A. Antioxidant activity of Indian propolis and its chemical constituents. Food Chemistry 2010, 122:233-237.
11. Lawless H.T., Heymann H. Sensory evaluation of food: Principles and practices. Food science text series 2010, Springer, New York, (Chapter 6). 2nd ed.
12. Lotti C., Fernandez M.C., Piccinelli A.L., Cuesta-Rubio O., Hernández I.M., Rastrelli L. Chemical constituents of red Mexican propolis. Journal of Agricultural and Food Chemistry 2010, 58:2209-2213.
13. Marcucci M.C., Sawaya A.C.H.F., Custodio A.R., Paulino N., Eberlin M.N. HPLC and ESI-MS typification: new approaches for natural therapy with Brazilian propolis. Scientific evidence of the use of propolis in ethnomedicine 2008, 33-54. Transworld Research Network, Kerala, India. N. Orsolic, I. Basic (Eds.).
14. Miguel M.G., Nunes S., Dandlen S.A., Cavaco A.M., Antunes M.D. Phenols and antioxidant activity of hydro-alcoholic extracts of propolis from Algarve, South of Portugal. Food and Chemical Toxicology 2010, 48:3418-3423.
15. Narbona E., García-García E., Vázquez-Araújo L., Carbonell-Barrachina A.A. Volatile composition of functional "a la Piedra" turrón with propolis. International Journal of Food Science and Technology 2010, 45:569-577.
16. Özcan M., Ayar A. Effect of propolis extracts on butter stability. Journal of Food Quality 2003, 26:65-73.
17. Sawaya A.C.H.F., Calado J.C.P., dos Santos L.C., Marcucci M.C., Akatsu I.P., Soares A.E.E., et al. Composition and antioxidant activity of propolis from three species of Scaptotrigona stingless bees. Journal of ApiProduct and ApiMedical Science 2009, 1:37-42.
18. Sawaya A.C.H.F., Tomazela D.M., Cunha I.B.S., Bankova V.S., Marcucci M.C., Custodio A.R., et al. Electrospray ionization mass spectrometry fingerprinting of propolis. Analyst 2004, 129:739-744.
19. Scherer R., Godoy H.T. Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method. Food Chemistry 2009, 112:654-658.
20. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
21. Sulaiman G.M., Al Sammarrae K.W., Ad'hiah A.H., Zucchetti M., Frapolli R., Bello E., et al. Chemical characterization of Iraqi propolis samples and assessing their antioxidant potentials. Food and Chemical Toxicology 2011, 49:2415-2421.
22. Woisky R.G., Salatino A. Analysis of propolis: some parameters and procedures for chemical quality control. Journal of Apicultural Research 1998, 37:99-105.
23. Zhu Q.Y., Hackman R.M., Ensunsa J.L., Holt R.R., Keen C.L. Antioxidative activities of oolong tea. Journal of Agricultural and Food Chemistry 2002, 50:6929-6934.