| Titles |
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English :
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Evaluation of Anticancer and Antioxidant Activities of Propolis, Pollen and Probiotic Bacteria
as Functional Food Ingredients
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Arabic :
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تقييم نشاط صمغ النحل و حبوب اللقاح وبكتريا البروبيوتك
المثبط للسرطان والمضاد للأكسدة
كمكونات أغذية وظيفية
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| Abstract |
In recent years there has been growing interest in functional foods; foods that can provide not only basic nutritional requirements, but also physiological benefits. Functional ingredients most studied are the family of antioxidants, because of their increased role in the human health. Several natural products are produced or manufactured by the bees like propolis and pollen
In this study, the nutritional value of raw propolis and pollen was studied. It was found that pollen contains higher carbohydrate and protein content than propolis. The predominant minerals in pollen and propolis were magnesium and sodium, but their percent was higher in propolis. Zinc was the least mineral detected in propolis, whereas iron was the least in pollen
Propolis and pollen were extracted using different ethanol/water ratio and the results of extracts were chemically analyzed for its bioactive components. Propolis was found to contain more content of polyphenols and flavonoids than in pollen, which was the highest in ethanolic extract of propolis (EEP70). But in flavonoid, the contents were proportional with ethanol concentration; the highest ratio was in EEP 100.
26 phenolic compounds and 10 flavonoids compounds from propolis and pollen extracts were identified by high performance liquid chromatographyo (HPLC). In propolis, the major phenolic compounds were ethyl vanillin (E- vanillin), rosmarinic acid, salicylic acid, cinnamic acid, pyrogallol and benzoic acid. While in pollen were ethyl vanillin, benzoic, epicatechein and caffeine. About flavonoids, hisperidin was abundantly detected in propolis extracts mainly in EEP 100 (37.73 mg/g) followed by hespertin (1.27 mg/g) and apegnin (1.26 mg/g); While in pollen, the highest flavonoid content was for hisperidin mainly in EPE100 (7.7 mg/g). Rutin was absent in all propolis extracts but it was present in detectable amount in pollen.
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| Publication year |
2016
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Country |
Egypt
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| Publisher |
Name:
Ain-shams University
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| Author(s) from ARC |
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| Publication Type |
PhD Thesis
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