Chemical markers and antifungal activity of red propolis from Sergipe, Brazil

被引：21
|
作者：
de Mendonca, Lucyana Santos [1 ]
Ribeiro de Mendonca, Flvia Manuella [1 ]
Farias Maia de Araujo, Yzila Liziane [2 ]
de Araujo, Edilson Divino [2 ]
Ramalho, Suyare Araujo [2 ]
Narain, Narendra [2 ]
Jain, Sona [2 ]
Orellana, Sara Cuadros [3 ]
Padilha, Francine Ferreira [1 ,4 ]
Cardoso, Juliana Cordeiro [1 ,4 ]
机构：
[1] Univ Tiradentes Unit, Aracaju, SE, Brazil
[2] UFS, Aracaju, SE, Brazil
[3] Ctr Pesquisas Rene Rachou Fiocruz, Fundacao Oswaldo Cruz Fiocruz, Belo Horizonte, MG, Brazil
[4] ITP, Aracaju, SE, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2015年 / 35卷 / 02期
关键词：
flavonoids; phenolic acids; formononetin; seasonality; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; BIOLOGICAL-ACTIVITY; TOTAL PHENOLS; CONSTITUENTS; EXTRACTS;
D O I：
10.1590/1678-457X.6554
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to analyze the physicochemical properties and antifungal activities of the red propolis samples from Sergipe, Brazil, and also evaluate their variability throughout the year. The characterization of the hydroalcoholic extract (HPE) of the red propolis samples was performed monthly from October 2009 to September 2010. The concentrations of the bioactive compounds varied during the year, but their chromatographic profiles were similar. Four compounds were identified by comparison with authentic standards. Formononetin was one of the predominant compounds in all propolis extracts. In our study, it was observed that all the propolis samples inhibited the growth of Candida species. Multivariate analysis confirmed the variations in chemical composition and color of the HPEs throughout the year. The biological activities of the HPEs were statistically significant (p<0.05), and all samples exhibited antifungal properties.
引用
收藏
页码：291 / 298
页数：8
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