کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189835 963520 2007 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Food preservative based on propolis: Bacteriostatic activity of propolis polyphenols and flavonoids upon Escherichia coli
چکیده انگلیسی

Propolis was tested as food preserver, due its recognized bactericidal and bacteriostatic properties. Furthermore, most propolis components are natural constituents of food and recognized as safe substances. Fifteen propolis from Santa Fe, Argentine in 20% w/w ethanolic extracts, were tested upon Escherichia coli ATCC 25922 by agar diffusion and plate culture methods. Considering propolis physicochemical characteristics and inhibitory effects, tested samples were classified in three groups. A minimum inhibitory concentration mean value of 14.3 ± 6 mg soluble compounds/ml of the most active propolis was capable of inhibiting 105 cfu/ml cellular concentration. Such extract had 32.31% total soluble compounds (2.1% coumaric + siringic acids, 5.16% quercetin, 0.47 apigenine, 8.15 galangine, 7.2 caffeic acid + crisine and 9.23% no-identified phenolics compounds). By relating the zone of growth inhibition with extracts concentration, a linear response was obtained. On the propolis samples tested, a single value of the minimum inhibitory concentration could not be established. Those values were strongly dependent on propolis composition and botanical origin. The propolis extracts tested, may successfully inhibit the E. coli development in vitro, and consequently may be useful as natural food preserver.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 104, Issue 3, 2007, Pages 1025–1029
نویسندگان
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