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Characteristics of Propolis Extracts from Ethanol Extraction  

Kim, Chong-Tai (Korea Food Research Institute)
Kim, Chul-Jin (Korea Food Research Institute)
Cho, Yong-Jin (Korea Food Research Institute)
Choi, Ae-Jin (Korea Food Research Institute)
Shin, Weon-Son (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 941-946 More about this Journal
Abstract
Propolis was extracted using various concentrations of ethanol at different solvent-sample ratios. Volatile flavor components of propolis were detected by GC/MS, and the principal components were analysed. The content of total flavonoids (TF) in propolis extract increased 2 to 14% with increasing concentration of ethanol in the extraction solvent from 20 to 50%, but deceased slightly between of 60 and 70%. The 70% ethanol extract of propolis had the strongest antimicrobial activities to E. coli, L. plantarum and S. cerevisiae. Propolis ethanol extracts (2 to 14%) showed higher antioxidative activities when added oil to soybean oil during storage at $37^{\circ}C$.
Keywords
propolis; ethanol extraction; antimicrobial activity; antioxidative activity; flavonoids;
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