Journal of the American Oil Chemists’ Society

, Volume 71, Issue 5, pp 529–532

The composition, active components and bacteriostatic activity of propolis in dietetics


  • Josep Serra Bonvehí
    • Laboratori Agrari de la Generalitat de Catalunya
  • Francesc Ventura Coll
    • Laboratori Agrari de la Generalitat de Catalunya
  • Rossend Escolà Jordà
    • Laboratori Agrari de la Generalitat de Catalunya

DOI: 10.1007/BF02540666

Cite this article as:
Bonvehí, J.S., Coll, F.V. & Jordà, R.E. J Am Oil Chem Soc (1994) 71: 529. doi:10.1007/BF02540666


The composition and bacteriostatic activities of fifteen propolis samples from various botanic and geographic origins were determined. Twenty-six phenolic components were identified by high-performance liquid chromatography with array photodiode detector. Acacetin and apigenin were most abundant. Pinocembrin, quercetin, rutin and vanillin were present in lesser quantities. Variance analysis shows significant differences (P≤0.05) in the contents of phenols, flavonoids and active components. The minimum inhibitory concentration of propolis is about 53 times higher than that reported for tetracycline againstBacillus subtilis andStaphylococcus aureus, and about 400 times higher againstEscherichia coli.

Key Words

Acacetinapigeninbacteriostatic and antioxidant activitiesbenzoic acid derivativescinnamic acid derivativescolor compositionflavonoidspinocembrinpolyphenolic componentspropolisquercetinrutinsteroids
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© AOCS Press 1994