Records of Agricultural and Food Chemistry
A scientific open access journal in the field of agricultural and food chemistry.
Records of Agricultural and Food ChemistryA scientific open access journal in the field of agricultural and food chemistry.
Evaluation of Radical Scavenging and Metal Chelating Potential of Cameroonian Propolis and Isolation of Some Chemical Constituents
Five extracts were prepared from different propolis samples and denoted PR1-PR5. They were subjected to two complementary antioxidant assays, DPPH radical scavenging and metal chelation. The propolis extracts PR4 and PR5 showed good radical scavenging power with IC50 20.45 ± 1.65 μg/mL and 17.23 ± 1.40 μg/mL respectively as well as appreciable chelating power of IC50 7.52± 0.61 µg/mL and 3.47± 0.61 µg/mL for PR4 and PR5 respectively. The PR1 extract showed a moderate radical scavenging activity with an IC50 = 230.08 ± 18.60 μg/mL and exhibited a high chelating power with an IC50 of 17.40 ± 1.41 μg /mL. This potent antioxidant effects of the propolis indicates its possible application in food science. Some compounds were isolated and characterized by 1D-, 2D-NMR studies as 7-O-ß–glucopyranosylapigenine, fridelin, lupeol, β-sitosterol, 3'-hydroxypentyltetratretracontanoate, 3'-hydroxybutyltetracontanoate, propylhexatetracontanoate, methyl-tetratretraconta-noate, 1′-O-eicosanylglycerol, and 2',3'-dihydroxypropyltetraeicosanoate which was further acetylated through hemi-synthesis to yield 2',3'-diacetylpropyltetraeicosanoate.DOI http://doi.org/10.25135/rafc.11.2206.2487 Keywords Propolis radical scavenging metal chelation acetylation 2,3-diacetylpropyltetraeicosanoate Available online: August 23, 2022 DETAILS DOWNLOAD PDF © ACG Publications. All rights reserved.