Preparation and Evaluation of Physico-Chemical and Antimicrobial Properties of Alcoholic Extract of Propolis

Document Type : Original Article

Authors

1 Ph.D Student of Food Hygiene, Tabriz Branch, Islamic Azad University

2 Associate Professor of Food Hygiene, Tabriz Branch, Islamic Azad University

3 Associate Professor of Chemical Engineering, Sahand University of Technology

Abstract

In this study, the physico-chemical and antimicrobial properties of alcoholic extract of propolis were evaluated. Physico-chemical properties of propolis samples including moisture content, color, turbidity and antioxidant activity and chemical composition were measured. The antimicrobial properties of the extract were also investigated. The antioxidant property of propolis was 92.75%. In chemical analysis of the extract, 61 bioactive compounds were identified. Chalcone is the most abundant substance in the extract. Antimicrobial tests showed that the minimum inhibitory concentrations of propolis extract against Salmonella enteritidis, Staphylococcus aureus and Escherichia coli and Candida albicans was 40, 10, 40 and 5 (μg/ml) and the minimum bactericidal concentration of the provided extract against mentioned microorganisms was 40, 10, 80 and 5 (μg/ml), respectively. Findings indicate that propolis is an antimicrobial compound with high antioxidant properties and can be used in food and pharmaceutical industries.

Keywords

Main Subjects

References

 
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Iranian Chemical Engineering Journal
Volume 20, Issue 119
March and April 2022
Pages 31-40

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