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<p>Propolis is a bioactive resinous by-product produced by stingless bees to protect their colonies from environmental stressors and microbial threats. Rich in plant-derived phenolic compounds, its biological potential largely depends on effective extraction methods. This study evaluated the influence of ethanol concentration (20% and 80%) on the recovery of phenolic compounds and the biological properties of propolis from three stingless bee species: <i>Tetragonisca angustula</i> (Jataí), <i>Melipona quadrifasciata</i> (Mandaçaia), and <i>Plebeia droryana</i> (Mirim). Total phenolic content (TPC) and antioxidant activity (AA) were assessed using ABTS, DPPH, and FRAP assays. Phenolic profiles were determined by HPLC–DAD, and antimicrobial activity was evaluated against <i>Salmonella Typhimurium</i>, <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, and <i>Bacillus subtilis</i> through minimum inhibitory (MIC) and bactericidal concentrations (MBC). Results indicated that <i>M. quadrifasciata</i> propolis extracted with 80% ethanol exhibited the highest TPC (61.02&#xa0;mg GAE g⁻<sup>1</sup>; GAE: gallic acid equivalent) and antioxidant potential (26.54&#xa0;mM TE g⁻<sup>1</sup>; TE: Trolox). Key phenolic compounds, including catechin, epicatechin, p-coumaric acid, ferulic acid, cinnamic acid, chrysin, and galangin, were identified and quantified. Moreover, 80% ethanolic extracts showed superior antimicrobial efficacy across all tested pathogens with an MIC of 5.44&#xa0;µg&#xa0;mL⁻<sup>1</sup>. In conclusion, propolis from stingless bees is a promising source of phenolic compounds with strong antioxidant and antimicrobial activities, highlighting its potential for applications in food preservation and health-related products.</p>

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Green Extraction of Bioactive Compounds from Stingless Bee Propolis: Antioxidant and Antimicrobial Properties

  • 期刊论文

  • 发表日期：

    2025年9月2日

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  • Solange Teresinha Carpes,
  • Bruno Henrique Fontoura,
  • Jucemar Francisco Schereiner,
  • Lucas Vinícius Dallacorte,
  • José Abramo Marchese,
  • Ellen Cristina Perin

摘要

Propolis is a bioactive resinous by-product produced by stingless bees to protect their colonies from environmental stressors and microbial threats. Rich in plant-derived phenolic compounds, its biological potential largely depends on effective extraction methods. This study evaluated the influence of ethanol concentration (20% and 80%) on the recovery of phenolic compounds and the biological properties of propolis from three stingless bee species: Tetragonisca angustula (Jataí), Melipona quadrifasciata (Mandaçaia), and Plebeia droryana (Mirim). Total phenolic content (TPC) and antioxidant activity (AA) were assessed using ABTS, DPPH, and FRAP assays. Phenolic profiles were determined by HPLC–DAD, and antimicrobial activity was evaluated against Salmonella Typhimurium, Escherichia coli, Listeria monocytogenes, and Bacillus subtilis through minimum inhibitory (MIC) and bactericidal concentrations (MBC). Results indicated that M. quadrifasciata propolis extracted with 80% ethanol exhibited the highest TPC (61.02 mg GAE g⁻1; GAE: gallic acid equivalent) and antioxidant potential (26.54 mM TE g⁻1; TE: Trolox). Key phenolic compounds, including catechin, epicatechin, p-coumaric acid, ferulic acid, cinnamic acid, chrysin, and galangin, were identified and quantified. Moreover, 80% ethanolic extracts showed superior antimicrobial efficacy across all tested pathogens with an MIC of 5.44 µg mL⁻1. In conclusion, propolis from stingless bees is a promising source of phenolic compounds with strong antioxidant and antimicrobial activities, highlighting its potential for applications in food preservation and health-related products.