Characterization of propolis from municipality of Caldas obtained through two collection methods
Journal Title: Revista MVZ Cordoba - Year 2012, Vol 17, Issue 1
Abstract
Objective. To determine the physicochemical characteristics and the antimicrobial activity in propolis from Apis mellifera, collected in the municipality of Caldas through two harvesting procedures. Materials and methods. Two harvesting methods were used: Scraping and plastic screens. The wax, ash, insoluble material and resin in raw propolis contents were established. The chromatographic profile (GC-MS) and the UV spectra of the ethanolic extract of propolis were recorded. In addition, In vitro antimicrobial activity of ethanolic extract of propolis was evaluated for fungi (Aspergillus sp., Penicillium sp., Colletotrichum acutatum and C. gloeosporioides) and bacteria (Salmonella tiphy, Bacillus subtilis, Staphylococcus aureus and Escherichia coli). Results. The material obtained through the use of the plastic screen presented a broad chemical profile, high antimicrobial activity and better quality parameters compared to the propolis obtained by scraping, according with international regulations. Moreover, the study indicated that the antimicrobial action of this propolis is dependent on the concentration of the extract used and the microorganism evaluated. Conclusions. The chemical composition and antibacterial and anti-mycotic activity of propolis is related to the harvesting method. This study provides information for selecting the propolis harvesting method, according to its desired application.
Authors and Affiliations
Julián Martínez G, M. Sc| Universidad Nacional de Colombia, Facultad de Ciencias, Escuela de Química, Grupo de Química de los Productos Naturales y los Alimentos, Medellín, Colombia., Carlos Garcia P, Ph. D| Universidad Nacional de Colombia, Facultad de Ciencias, Escuela de Química, Grupo de Química de los Productos Naturales y los Alimentos, Medellín, Colombia., Diego Durango R, M. Sc| Universidad Nacional de Colombia, Facultad de Ciencias, Escuela de Química, Grupo de Química de los Productos Naturales y los Alimentos, Medellín, Colombia., Jesús Gil G, Ph. D *| Universidad Nacional de Colombia, Facultad de Ciencias, Escuela de Química, Grupo de Química de los Productos Naturales y los Alimentos, Medellín, Colombia.2Universidad Nacional de Colombia, Facultad de Ciencias Agropecuarias, Departamento de Ingeniería Agrícola y Alimentos. Medellín, Colombia.Correspondencia: jhgilg@unal.edu.co.
Keywords
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