1st International Conference of Food Technology and Nutrition, Tetovo, Macedonia, 15 - 17 May 2019, pp.521-522
Propolis, a resinous material collected by honey bees (Apis mellifera) mainly from plant sources around their hive. Propolis is comprised from the combination of plant exudates, vegetable resins, pollen, bee salivary secretions and beeswax. It is used to protect the beehives against heat, cold, wind, water, insects and microorganisms. Moreover propolis has been used in medicine, dentistry, pharmaceutics and food sector for diverse purposes because of its biological activities. The biological activities of propolis are antibacterial, antiviral, fungicidal, cytotoxic, anti-inflammatory, immunomodulation, antioxidant, anti-carcinogenic, anti-diabetic, photoprotective, anti-allergic and antitumor. Bioactive properties of propolis are varied according to the plants that can be found in a specific region. Propolis is generally composed by 50% resin (flavonoids, terpenoids and phenolic compounds), 30% wax, 10% essential oil, 5% pollen and 5% other organic compounds including amino acids, vitamins (B1, B2, B3 and B6), and minerals. These compounds are responsible for its bioactive properties. This study aimed to determine the chemical composition and the effects of five different solvents (ethanol, water, dimethylsulfoxide (DMSO), propylene glycol, and olive oil) on bioactive properties of propolis. Due to the bioactive properties was performed to investigate and compare contents of phenolic compounds and antioxidant activity (DPPH, ABTS+, FRAP, ORAC) of propolis.