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Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis

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Abstract

The aim of this study was to compare different techniques in order to achieve a high extraction of phenolic compounds from propolis. For this purpose, it was investigated the use of double maceration (24 h at room temperature with continuous agitation at 250 rpm), double microwave treatments (1 min at 140 W) and double ultrasound-assisted extraction (15 min at 20 kHz) using 70% ethanol. The extraction efficiency was measured based on extraction yield, total phenolic content, flavones and flavonol content, and flavanone and dihydroflavonol content. The ultrasonic extraction had an extraction yield higher than microwave extraction and maceration. The yield of the propolis ranged between samples and between the years of propolis harvesting. Of the twelve quantified phenolic compounds, p-coumaric acid was the most abundant (271.65 mg/g propolis).

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Acknowledgements

This project is co-funded by the Ministry of Research and Innovation through Program 1—Development of the National R&D System, Subprogram 1.2—Institutional Performance—Projects for Excellence Financing in RDI, Contract No.18PFE/2018 and by the Romania National Council for Higher Education Funding, CNFIS, project number CNFIS-FDI-2019-0600.

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  1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania

    Mircea Oroian, Florina Dranca & Florin Ursachi

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  1. Mircea Oroian
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  2. Florina Dranca
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  3. Florin Ursachi
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Correspondence to Mircea Oroian.

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Oroian, M., Dranca, F. & Ursachi, F. Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis. J Food Sci Technol 57, 70–78 (2020). https://doi.org/10.1007/s13197-019-04031-x

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  • DOI: https://doi.org/10.1007/s13197-019-04031-x

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