Browse > Article

Optimization of Ethanol Extraction Conditions from Propolis (a Bee Product) Using Response Surface Methodology  

Kim, Seong-Ho (Department of Bio and Food Science, Kyungbuk College of Science)
Kim, In-Ho (Department of Bio and Food Science, Kyungbuk College of Science)
Kang, Bok-Hee (Center for Food Function and Safety and Basic Science Institute, Hoseo University)
Lee, Kyung-Hee (Department of Food & Biotechnology, Hoseo University)
Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University)
Lee, Dong-Sun (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University)
Cho, So-Mi K. (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University)
Hur, Sang-Sun (Dept. of Food Science & Biotechnology, Joongbu University)
Kwon, Taeg-Kyu (Department of Immunology, School of Medicine, Keimyung University)
Lee, Jin-Man (Center for Food Function and Safety and Basic Science Institute, Hoseo University)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 908-914 More about this Journal
Abstract
A central composite design was used to optimize extraction of propolis materials using ethanol. The independent variables in extraction experiments were ethanol concentration (50, 60, 70, 80, 90%, v/v) and extraction time (1, 2, 3, 4, and 5 h). Higher ethanol concentration and shorter extraction time increased total polyphenol content, but total polyphenol concentration began to decrease when ethanol concentration was higher than 80% (v/v). Ethanol concentration was more important than extraction time in optimization of total polyphenol content in propolis extracts. Electron-donating ability increased with ethanol concentration and shorter extraction time, with ethanol concentration being of greater significance. Antioxidant ability in extracts was optimal at an ethanol concentration of 65 - 75% and with an extraction time of 2.2 - 3.6 h. Nitrite-scavenging ability was increased with use of higher ethanol concentration and shorter extraction time. Total flavonoid content was maximized with an ethanol concentration of 68 - 82% and an extraction time of 2.4 - 3.7 h. Total flavonoid content was affected by both ethanol concentration and extraction time. By superimposition of contour plots, an ethanol concentration of 72 - 82% and an extraction time of 2.2 - 3.3 h were optimal for preparation of propolis extracts.
Keywords
propolis; ethanol; response surface methodology; flavonoid; extract;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Park, E.H., Kim, S.H. and Park, S.S. (1996) Antiinflammatory activity of propolis. Arch. Pharm. Res., 19, 337-341   DOI   ScienceOn
2 Chiao, C., Carothers, A.M., Grunberger, D., Solomon, G., Preston, A. and Barrett, J.C. (1995) Apoptosis and altered redox state induced by caffeic acid phenethyl ester(CAPE) in transformed rat fibroblast cells. Cancer Res., 55, 3576-3583   PUBMED
3 Bianchi, E.M. (1995) The preparation of the tincture,the soft extract, the ointment, the soap and other propolis-based products. Apiacta, 2, 121-127
4 Han, G.J., Shin, D.S., Kim, J.S., Cho, Y.S. and Jeong, K.S. (2005) Development of meat seasoning sauce using propolis. Korean J. Food Cookery Sci., 21, 888-894
5 Han, S.K. and Kim, H.S. (2004) The Effect of hangover drink using propolis on ethanol oxidation. Korean J. Food Sci. Anim. Resour. 24, 198-201
6 Lee, H.J., Bae, Y.I., Jeong, C.H. and Shim, K.H. (2005)Biological activities of various solvent extracts from propolis. J. Korean Soc. Food Sci. Nutr., 34, 1-7   DOI
7 SAS Institute, Inc. (1990) SAS user's guide, Statistical analysis systems institute., Cary, N.C., U.S.A.
8 Jeong, C.H., Bae, Y.I., Lee, H.J. and Shim, K.H. (2003)Chemical components of propolis and its ethanolic extracts. J. Korean Soc. Food Sci. Nutr., 32, 501-505   DOI
9 Park, Y.K. and Ikegaki, M. (1998) Preparation of water and ethanolic extracts of propolis and evaluation of the preparatoins. Biosci. Biotechnol. Biochem., 62, 2230-2232   DOI   ScienceOn
10 Seo, K.I., Oh, I.S., Oh, D.H., Choi, S.H., Shon, M.Y. and Moon, J.S. (2000) Quality characteristic and functional properties of ethanol extract of propolis. J. Korean Soc. Food Sci. Nutr., 29, 969-972
11 Kujumgiev, A., Tsvetkova, I., Serkedjieva, Y., Bankova,V., Christove, R. and Popov, S. (1999) Antibacterial, antifungal and antiviral activity of different geographicorigin. J. Ethnopharmacol., 64, 235-240   DOI   ScienceOn
12 Kim, C.T., Kim, C.J., Cho, Y.J., Choi, A.J. and Shin, W.S. (2002) Characteristics of propolis extracts from ethanol extraction. Korean J. Food Sci. Technol., 34, 941-946
13 Shigenori, K., Tomoko, H. and Tsutomu, N. (2004)Antioxidant activity of propolis of various geographicorigins. Food Chemistry, 84, 329-339   DOI   ScienceOn
14 Havsteen, B. (1983) Flavonoids, a class of natural products of high pharmacological potency. Biochem. Pharmacol., 32, 1141-1148   DOI   PUBMED   ScienceOn
15 Kato, H., Lee, I.E., Chuyen, N.V., Kim, S.B. and Hayase, F. (1987) Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem., 51, 1333-1338   DOI
16 Amerine, M.A. and Ough, C.S. (1980) Methods for analysis of musts and wine. Wiley & Sons, New York, p.176-180
17 Shigenori, K., Tomoko, H., Tsutomu, N. and Grange, J.M. (1990) Antibacterial properties of propolis(bee glue). J. Royal Soc. Med., 83, 159-160   DOI   PUBMED
18 Song, H.N. (2006) Preparation of water soluble powder of propolis and the quality changes of its bread during storage. Korean J. Food Cookery Sci., 22, 905-913
19 Kim, G.W., Kim, G.H., Kim, J.S., An, H.Y., Hu, G.W.,Park, I.S., Kim, O.S. and Cho, S.Y. (2008) Quality of fried fish paste prepared with sand-lance, (Hypoptychus dybowskii) meat and propolis additive, Kor. J. Fish. Aquat. Sci., 41, 170-175   DOI
20 Myers, R.H. (1971) Response surface methodology. Allyn and Bacon Inc. Boston, p.127-139
21 Blios, M.S. (1958) Antioxidant determination by the use of a stable free radical, Nature, 181, 1199-1200   DOI   ScienceOn
22 Wamasimdara, P.K.J.P.D. and Shahi, F. (1996) Optimization of hexameta-phosphate-assited exttraction of flaxseed proteins using response surface methodology. Korean J. Food Sci., 61, 604-607