title: Preparation of Water and Ethanolic Extracts of Propolis and Evaluation of the Preparations.
abstract: Propolis was extracted using water and various concentrations of ethanol as solvents. The extracts were investigated by measurement of absorption spectrum with a UV spectrophotometer, reversed phase-high pressure thin-layer chromatography and reversed phase-HPLC. Maximum absorption of all extracts was 290 nm, resembling flavonoid compounds, and the 80% ethanolic extract showed highest absorption at 290 nm. The most isosakuranetin, quercetin, and kaempferol were extracted from mixtures of propolis and 60% ethanol, while 70% ethanol extracted the most pinocembrin and sakuranetin, but 80% ethanol extracted more kaempferide, acacetin, and isorhamnetin from propolis. The 60 to 80% ethanolic extracts of propolis strongly inhibited microbial growth and 70 and 80% ethanolic extracts had the greatest antioxidant activity and 80% ethanolic extract strongly inhibited hyaluronidase activity.
authors.affiliation: a State University of Campinas, College of Food Engineering (UNICAMP).
authors.forename: Y K
authors.initials: YK
authors.lastname: Park
authors.affiliation: a State University of Campinas, College of Food Engineering (UNICAMP).
authors.forename: M
authors.initials: M
authors.lastname: Ikegaki
keywords: Apis mellifera; ethanolic extract; flavonoids; propolis