Determination of phenolic content and bioactive characterization of Anatolian propolis

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-15 DOI:10.1007/s00217-024-04522-y

Zehra Can, Ceren Birinci, Yakup Kara, Ülkü Zeynep Üreyen Esertaş, Sevgi Kolaylı

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Abstract

In this study, propolis referred to as of Türkiye Anatolian propolis was utilized. This work was aim to prepare a 70% ethanolic extract of propolis and subsequently determine certain biochemical parameters, total phenolic content (TPC), total flavonoid content (TFC), phenolic and flavonoid composition, inhibitory effects on certain enzymes [acetylcholinesterase (AChE), urease, and alpha-amylase], along with assessments of antiviral activity against Vero cells, lung cancer cells (A549), and breast cancer cells (MDA-MB-231). The richness of phenolic content in Anatolian propolis clearly indicates a high inhibitory effect on these enzymes. Additionally, it was observed to exert significant effects on cancer cells and demonstrated effective antiviral activity. It can be contemplated that the Anatolian propolis might serve as a potential source for novel drugs, and the isolation of its compounds could offer opportunities for utilization in traditional medicine.

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测定安纳托利亚蜂胶的酚含量和生物活性特征

在这项研究中，使用的是土耳其安纳托利亚蜂胶。这项工作旨在制备 70% 的蜂胶乙醇提取物，然后测定某些生化参数、总酚含量（TPC）、总黄酮含量（TFC）、酚类和黄酮类成分、对某些酶（乙酰胆碱酯酶（AChE）、脲酶和α-淀粉酶）的抑制作用，以及对 Vero 细胞、肺癌细胞（A549）和乳腺癌细胞（MDA-MB-231）的抗病毒活性评估。安纳托利亚蜂胶中丰富的酚类成分清楚地表明它对这些酶具有很强的抑制作用。此外，还观察到蜂胶对癌细胞有显著效果，并显示出有效的抗病毒活性。可以认为，安纳托利亚蜂胶可作为新型药物的潜在来源，其化合物的分离可为传统医药的利用提供机会。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.