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Determination of Chemical Composition and α-Amylase Inhibitory Effect of New Propolis Extracts

Author(s):

Merve Keskin*   Pages 1 - 6 ( 6 )

Abstract:


Background: Propolis is a resinous mixture, collected by honeybees from tree bud and exudates of the plants. Propolis contains aromatic acids, diterpenic acids and phenolic compounds and these components are responsible for its antitumor, anticancer, antiviral and antifungal effects. Propolis should be extracted and the solubility of propolis differs depending on the solvent used. Solvents used for propolis extraction should solve the propolis and be nontoxic.

Objective: In this study, raw propolis was extracted by peppermint and clove volatile oil.

Methods: Chemical composition of extracts was determined by using GC-MS equipment. Total phenolic content and antioxidant activity of the extracts was measured. α-amylase inhibitory activity of the extracts was carried out as well.

Results: The findings of the present study showed that clove volatile oil is more effective on extraction of propolis than peppermint volatile oil. Total phenolic content of these extracts was determined as 175.12 and 40.80 mg GAE/mL for clove and peppermint oil propolis extract respectively. All extracts contained the same phenolic compounds but less quantity in volatile oil extract than ethanol extract. Both of these extracts showed better α-amylase ınhibitory activity than a reference inhibitor, acarbose.

Conclusion: It could be concluded that propolis extract obtained by using volatile oils could be used as complementary agent in the treatment of type 2 diabetes mellitus.

Keywords:

Propolis, volatile oils, extraction, phenolic compounds, α-amylase inhibition, type 2 diabetes mellitus.

Affiliation:

Vocational School of Health Service, Bilecik Seyh Edebali University, Bilecik



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