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Journal of Medicinal Plants and By-products، جلد ۱۳، شماره Special، صفحات ۷۹۱-۸۰۵
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عنوان انگلیسی Comparative Study of the Antioxidant, Antibacterial, Antidiabetic Analysis and Chemical Compounds of Two Different Geographical Regions Propolis for Production of Functional Chewing Gum
چکیده انگلیسی مقاله Apis mellifera L. is a honeybee species responsible for gathering propolis, a resinous material from tree cracks. This study assessed the antibacterial activity by agar well diffusion, antioxidant activity by Trolox equivalent antioxidant capacity assay (TEAC), and α-glucosidase inhibitory activity of north (Mazandaran) and south (Khuzestan) propolis of Iran. The ethanolic extract of propolis (EEP) of both samples demonstrates the highest antibacterial activity against gram-positive bacteria Streptococcus mutans, Streptococcus sanguinis, and Khuzestan EEP was more effective against assessed bacteria than that of Mazandaran. The results of antioxidant activity indicated that higher EEP concentration had more antioxidant activity (31.2 mg/ml of Khuzestan EEP and Mazandaran EEP showed 16.71±0.05 µmol/L and 16.35±0.19 µmol/L Trolox antioxidant activity, respectively). Both EEPs inhibited the α-glucosidase enzyme. EEP chemical compounds have been investigated by GC-MS. Khuzestan and Mazandaran EEP demonstrated 49 and 29 volatile compounds. Chewing gums were prepared with different Khuzestan propolis concentrations, and sensory evaluation of basic properties (smell, texture, appearance, taste, bubble size) was carried out, with results demonstrating that Khuzestan propolis can be used as a functional food and can be formulated into chewing gums as an antibacterial agent.
کلیدواژه‌های انگلیسی مقاله Propolis, Functional properties, Chewing gum, Superfood
نویسندگان مقاله Negin Assaie Ardakani |
Nutrition and Food Sciences Research Center, Medical Sciences Tehran, Islamic Azad University, Tehran, Iran

Maryam Moslehishad |
Department of Food Science & Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran

Maryam Salami |
Department of Food Science and Engineering, University College of Agriculture & Natural, Resources, University of Tehran, Tehran, Iran

نشانی اینترنتی https://jmpb.areeo.ac.ir/article_132088_00e821eef20dd734c1e577763d3a4135.pdf
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