2015•Food Science and TechnologyOpen access
Chemical markers and antifungal activity of red propolis from Sergipe, Brazil
Lucyana Santos de Mendonça, Flávia Manuella Ribeiro de Mendonça, Yzila Liziane Farias Maia de Araújo, Edílson Divino de Araújo, Suyare Araújo Ramalho, Narendra Narain, Sona Jain, Sara Cuadros-Orellana, Francine Ferreira Padilha, Juliana Cordeiro Cardoso
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Abstract
The aim of this study was to analyze the physicochemical properties and antifungal activities of the red propolis samples from Sergipe, Brazil, and also evaluate their variability throughout the year. The characterization of the hydroalcoholic extract (HPE) of the red propolis samples was performed monthly from October 2009 to September 2010. The concentrations of the bioactive compounds varied during the year, but their chromatographic profiles were similar. Four compounds were identified by comparison with authentic standards. Formononetin was one of the predominant compounds in all propolis extracts. In our study, it was observed that all the propolis samples inhibited the growth of Candida species. Multivariate analysis confirmed the variations in chemical composition and color of the HPEs throughout the year. The biological activities of the HPEs were statistically significant (p<0.05), and all samples exhibited antifungal properties.
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