Determination of Chemical Composition and α-amylase Inhibitory Effect of New Propolis Extracts.

BACKGROUND

Propolis is a resinous mixture collected by honeybees from tree buds and exudates of the plants. Propolis contains aromatic acids, diterpenic acids and phenolic compounds and these components are responsible for its antitumor, anticancer, antiviral and antifungal effects. Propolis can be extracted and the solubility of propolis differs depending on the solvent used in the process of extraction. Solvents used for propolis extraction have a great impact on the propolis extract and should be nontoxic.

OBJECTIVE

In this study, raw propolis was extracted by peppermint and clove volatile oils.

METHODS

Chemical composition of extracts was determined by using GC-MS equipment. Total phenolic content and antioxidant activity of the extracts were measured. α-amylase inhibitory activity of the extracts was carried out as well.

RESULTS

The findings of the present study showed that clove volatile oil is more effective in the extraction of propolis than peppermint volatile oil. The total phenolic content of these extracts was determined as 175.12 and 40.80 mg GAE/mL for clove and peppermint oil propolis extracts, respectively. All extracts contained the same phenolic compounds but the quantity was less in volatile oil extract than in ethanol extract. Both of these extracts showed better α-amylase ınhibitory activity than a reference inhibitor, acarbose.

CONCLUSION

It could be concluded that propolis extract obtained by using volatile oils could be used as a complementary agent in the treatment of type 2 diabetes mellitus.