Bioactive Compounds, Antioxidant and Antimicrobial Activity of Propolis Extracts during In Vitro Digestion

• Published in: Applied sciences Vol. 12; no. 15; p. 7892
• Main Authors: González-Montiel, Lucio, Figueira, Ana Cristina, Medina-Pérez, Gabriela, Fernández-Luqueño, Fabián, Aguirre-Álvarez, Gabriel, Pérez-Soto, Elizabeth, Pérez-Ríos, Sergio, Campos-Montiel, Rafael G.
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.08.2022
• Subjects: Amino acids; Antiinfectives and antibacterials; Antimicrobial activity; Antimicrobial agents; Antioxidants; Bees; Bioactive compounds; Biological activity; Dietary minerals; Digestion; Ethanol; flavonoid; Flavonoids; Honey; In vitro methods and tests; Maceration; microbial inhibition; Phenolic compounds; Phenols; Propolis; Ultrasonic imaging; Ultrasound; United Kingdom > UK; Germany
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app12157892

The 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.