Preparation and antioxidant activity of propolis oil extracts

doi:10.3969/j.issn.1004-1524.20231418

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (10): 2338-2346.DOI: 10.3969/j.issn.1004-1524.20231418

• Food Science • Previous Articles Next Articles

Preparation and antioxidant activity of propolis oil extracts

PENG Zhengju¹^,²(), CHEN Di²(), ZHANG Cen², LU Wenjing², YU Hongying¹^,², GUO Huiyuan³, JIANG Han¹^,^*(), XIAO Chaogeng²^,^*()

1. College of Life Sciences, China Jiliang University, Hangzhou 310018, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083,China

Received:2023-12-20 Online:2024-10-25 Published:2024-10-30

Abstract

Abstract:

Propolis is a good medicinal and edible natural product, which have a wide range of biological activities. The purpose of this study was to explore the effect of camellia oil extraction on the active components and antioxidant activity in propolis. Firstly, total flavonoids were used as the evaluation index, this study obtained the optimal process conditions for propolis extraction by one-way and response surface experiments. Then, we evaluated the antioxidant activity of the oil extracts including DPPH scavenging ability and ferric iron reduction ability. Finally, the mechanism of the antioxidant activity of galangin, a typical fat-soluble compound in propolis, was investigated using molecular docking was explored. The results showed that the optimal process was as follows: extraction temperature 41 ℃, liquid-solid ratio 16∶1 mL·g^-1, extraction time 31 h, at which the content of total flavonoids was 35.59 mg·g^-1. The IC₅₀ value of the oil extracts obtained under this process was 12.48 μg·mL^-1 for DPPH scavenging, and the total antioxidant capacity(FRAP) was 3.70 mmol·g^-1. In addition, the molecular docking results indicated that galangin, a typical fat-soluble component of propolis, was closely related to the antioxidant effect of propolis.

Key words: propolis, total flavonoids, Box-Behnken response surface, antioxidant, molecular docking

CLC Number:

TS201

PENG Zhengju, CHEN Di, ZHANG Cen, LU Wenjing, YU Hongying, GUO Huiyuan, JIANG Han, XIAO Chaogeng. Preparation and antioxidant activity of propolis oil extracts[J]. Acta Agriculturae Zhejiangensis, 2024, 36(10): 2338-2346.

Figures/Tables 13

References 29

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水平 Level	因素Factor
水平 Level	提取温度 Extraction temperature/℃	液固比 Liquid-solid ratio/(mL·g^-1)	提取时间 Extraction time/h
1	25	5∶1	18
2	30	10∶1	24
3	35	15∶1	30
4	40	20∶1	36
5	45	25∶1	42

水平 Level	因素Factor
水平 Level	提取温度 Extraction temperature/℃	液固比 Liquid-solid ratio/(mL·g^-1)	提取时间 Extraction time/h
1	25	5∶1	18
2	30	10∶1	24
3	35	15∶1	30
4	40	20∶1	36
5	45	25∶1	42

水平 Level	因素Factor
水平 Level	A:提取温度 Extraction temperature/℃	B:液固比 Liquid-solid ratio/(mL·g^-1)	C:提取时间 Extraction time/h
-1	35	10∶1	24
0	40	15∶1	30
1	45	20∶1	36

水平 Level	因素Factor
水平 Level	A:提取温度 Extraction temperature/℃	B:液固比 Liquid-solid ratio/(mL·g^-1)	C:提取时间 Extraction time/h
-1	35	10∶1	24
0	40	15∶1	30
1	45	20∶1	36

序号 ID	A:温度 θ/℃	B:液固比 Liquid-solid ratio/(mL·g^-1)	C:时间 t/h	R总黄酮含量 Total flavonoids content/(mg·g^-1)
1	0	-1	1	26.07
2	0	1	-1	35.78
3	-1	-1	0	35.47
4	-1	1	0	30.50
5	0	0	0	29.63
6	0	0	0	33.08
7	0	0	0	30.07
8	0	-1	-1	35.15
9	1	-1	0	29.25
10	1	1	0	27.18
11	-1	0	1	35.36
12	1	0	-1	30.23
13	1	0	1	32.16
14	0	0	0	34.48
15	0	0	0	30.13
16	0	1	1	32.34
17	-1	0	-1	25.52

Preparation and antioxidant activity of propolis oil extracts

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Figures/Tables 13

References 29

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变异源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F-value	P值 P-value	显著性 Significance
模型 Model	171.19	9	19.0	64.65	<0.000 1	**
A-温度θ/℃	5.38	1	5.38	18.30	0.003 7	**
B-液固比Liquid-solid ratio/(mL·g^-1)	27.68	1	27.68	94.06	<0.000 1	**
C-时间t/h	5.02	1	5.02	17.08	0.004 4	**
AB	11.36	1	11.36	38.60	0.000 4	**
AC	2.28	1	2.28	7.75	0.027 2	*
BC	0.98	1	0.98	3.33	0.110 7	不显著Not significant
A²	13.86	1	13.86	47.09	0.000 2	**
B²	64.83	1	64.83	220.33	<0.000 1	**
C²	28.77	1	28.77	97.78	<0.000 1	**
残差 Residual	2.06	7	0.29	-	-	-
失拟项 Lack of Fit	1.11	3	0.37	1.58	0.327 0	不显著Not significant

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