Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/1581
Title: Isolation and analysis of bioactive isoflavonoids and chalcone from a new type of Brazilian propolis.
Authors: Oldoni, Tatiane Luiza Cadorin
Cabral, Ingridy Simone Ribeiro
d’Arce, Marisa Aparecida Bismara Regitano
Rosalen, Pedro Luiz
Ikegaki, Masaharu
Nascimento, Andréa Mendes do
Alencar, Severino Matias de
Keywords: Antioxidant activity
Brazilian propolis
Antimicrobial activity
Isoflavonoids
Chalcone
Issue Date: 2011
Citation: OLDONI, T. L. C. et al. Isolation and analysis of bioactive isoflavonoids and chalcone from a new type of Brazilian propolis. Separation and Purification Technology, v. 77, n. 2, p. 208-213, fev. 2011. Disponível em: <https://www.sciencedirect.com/science/article/pii/S1383586610005058>. Acesso em: 09 out. 2012.
Abstract: Activity-directed fractionation and purification processes were employed to identify isoflavonoids with antioxidant and antimicrobial activities from Brazilian red propolis. Crude propolis was extracted with ethanol (80%, v/v) and fractioned by liquid–liquid extraction technique using hexane and chloroform. Since chloroform fraction showed strong antioxidant and antimicrobial activities it was purified and isolated using various chromatographic techniques. Comparing our spectral data (UV, NMR, and mass spectrometry) with values found in the literature, we identified two bioactiveisoflavonoids (vestitol and neovestitol), together with one chalcone (isoliquiritigenin). Vestitol presented higher antioxidant activity against β-carotene consumption than neovestitol. The antimicrobial activity of these three compounds against Staphylococcus aureus, Streptococcus mutans, and Actinomyces naeslundii was evaluated and we concluded that isoliquiritigenin was the most active one with lower MIC, ranging from 15.6 to 62.5 μg/mL. Our results showed that Brazilian red propolis has biologically active isoflavonoids that may be used as a mild antioxidant and antimicrobial for food preservation.
URI: http://www.repositorio.ufop.br/handle/123456789/1581
ISSN: 13835866
metadata.dc.rights.license: O periódico Separation and Purification Technology concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3310910726398.
Appears in Collections:DEQUI - Artigos publicados em periódicos

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