Antibacterial activity and phenolic content of propolis extracts obtained by different extraction methods

Abstract

Introduction: The data available regarding the chemical composition and procedures for the extraction of the propolis are currently inconclusive. In this study the chemical groups present in the extracts of a propolis mixture obtained by different methods were identified. Additionally, their content of polyphenols and flavonoids was determined, and antioxidant and antibacterial activity was studied.                       Method: The extracts were obtained by maceration and for the ultrasonic and microwave method. Phenolic and flavonoid compounds, as well as the measurement of antioxidant activity, were quantified by spectrophotometric methods. The antibacterial activity was studied from the inhibitory effect of each extract against Escherichia coli, Salmonella typhi, Staphylococcus aureus and Proteus mirabilis, and by the percentage of activity and the Index of Bacterial Susceptibility (IBS).       Results: The phytochemical screening evidenced the presence of abundant compounds with important biological activity. It was found a significant difference (p < 0.05) in the antioxidant and antimicrobial activity of the extracts of propolis obtained by different methods.           Conclusion: The presence of chemical groups of bioactive compounds and their antioxidant and antibacterial activity justifies the use of these extracts in traditional medicine.