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Bioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestion

2022-08-06Journal article Open access
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dc.contributor.authorGonzález-Montiel, Lucio
dc.contributor.authorFigueira, A.C.
dc.contributor.authorMedina-Pérez, Gabriela
dc.contributor.authorFernández-Luqueño, Fabián
dc.contributor.authorAguirre-Álvarez, Gabriel
dc.contributor.authorPérez-Soto, Elizabeth
dc.contributor.authorPérez-Ríos, Sergio
dc.contributor.authorCampos-Montiel, Rafael G.
dc.date.accessioned2022-08-30T10:15:20Z
dc.date.available2022-08-30T10:15:20Z
dc.date.issued2022-08-06
dc.date.updated2022-08-11T11:49:59Z
dc.description.abstractThe objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationApplied Sciences 12 (15): 7892 (2022)pt_PT
dc.identifier.doi10.3390/app12157892pt_PT
dc.identifier.eissn2076-3417
dc.identifier.urihttp://hdl.handle.net/10400.1/18188
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationResearch Centre for Tourism, Sustainability and Well-being
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPropolispt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectFlavonoidpt_PT
dc.subjectUltrasoundpt_PT
dc.subjectMacerationpt_PT
dc.subjectMicrobial inhibitionpt_PT
dc.titleBioactive compounds, antioxidant and antimicrobial activity of propolis extracts during In vitro digestionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleResearch Centre for Tourism, Sustainability and Well-being
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04020%2F2020/PT
oaire.citation.endPage12pt_PT
oaire.citation.issue15pt_PT
oaire.citation.startPage7892pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameOliveira Lopes Figueira
person.givenNameAna Cristina
person.identifier.ciencia-idEF17-53B3-B05F
person.identifier.orcid0000-0002-9845-0127
person.identifier.ridA-1479-2013
person.identifier.scopus-author-id15842834500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd2d016e8-d8e1-4d65-b3d7-bfcb56068ae3
relation.isAuthorOfPublication.latestForDiscoveryd2d016e8-d8e1-4d65-b3d7-bfcb56068ae3
relation.isProjectOfPublicationfa579efb-63c0-486e-b05d-859542b73647
relation.isProjectOfPublication.latestForDiscoveryfa579efb-63c0-486e-b05d-859542b73647

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