• Journal of Industrial Technology
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• v.27 no.B
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• pp.161-167
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• 2007

The objetives of this study are to set up optimum extraction temperature, time and organic solvent for propolis extraction, to investigate chemical properties, and to develop health foods from propolis preparation. In this study, ethanol and ultrasonic extracts method performed to optimum extraction temperature was at 60, $20^{\circ}C$, optimum extraction time was at 12, 4 hours and optimum extraction amount of solvent was at 20, 15 times of propolis weight. When various ethanol solutions were used, whereas flavonoid content was highest in 70, 80% aqueous ethanol, respectively. So the ultrasonic extracts method used gave better results than the ethanol extracts method in this work. Extraction of propolis with etanol and ultrasonic extracts method was performed by using the water and various concentrations of aqueous ethanol as solvent. Sensitivity of propolis samples to Staphylococcus aureus was investigated and the results were shown. Samples of water extract did not inhibit microbial growth, where as 50% aqueous ethanol extract the largest inhibitory zone for Staphylococcus aureus, then decreased inhibition with increasing ethanol concentrations.

• Current Research on Agriculture and Life Sciences
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• v.17
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• pp.1-6
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• 1999

This study was conducted to detect the allelopathic effect of water and ethanol extracts from 4 plant species (Lactuca sativa L., Ambrosia elatior L., Oenothenra odorata Jasp., Ginkgo biloba L.) on germination and growth of lettuce seeds. A little bit higher inhibitory effect was obtained in ethanol extracts rather than water extracts. Allelopathic effects varied in the source of extracts and concentrations of 4 plant species and the highest allelopathic effect appeared in 10% solution, regardless of plant species.