Identification of Total Bioflavonoid Compound of Propolis Extract from Wild Honey Bee Hives Apis dorsata in Sumbawa Region, Indonesia
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Published:
Aug 23, 2019
Keywords:
Apis dorsata Propolis Flavonoid Bee hives Extraction
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Abstract
Propolis is one of potential products derived from bee hives that contained chemical compounds such as flavonoids and polyphenols. This research aims to extract propolis from Sumbawa bee hives Apis dorsata and identify its total bioflavonoid compound. The method used in this research is experimental studies with two-steps extraction. First, propolis was extracted from the bee hives in maceration process with three different solvents of propylene glycol, which are 10, 20, and 30%. Second, the extraction was optimised using microwave-assisted extraction for 30 s. The Total Flavonoid Equivalent Quercetin (TFEQ) were then investigated using UV-Vis spectrophotometer. The results showed that the highest propolis yield was achieved in the propolis extracted in 20% of propylene glycol with microwave-assisted extraction. On the other hand, the highest Total Flavonoid Equivalent Quercetin (TFEQ) was resulted in the propolis extracted in 30% of propylene glycol continued by microwave-assisted extraction, which is 519.05 μg/mL.
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Rodiahwati, W., Ariskanopitasari, A., & Saleh, I. K. (2019). Identification of Total Bioflavonoid Compound of Propolis Extract from Wild Honey Bee Hives Apis dorsata in Sumbawa Region, Indonesia. Applied Science and Engineering Progress, 12(1), 37–43. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/210929
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References
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[2] T. Hariyanto, Budi Daya Lebah Madu. Nusa Tenggara Barat: Caraka Darma Aksara, 2011.
[3] C. J. Jack, A. Lucky, and J. D. Ellis, “Giant honey bee (suggested common name) Apis dorsata fabricius (Insecta: Hymenoptera: Apidae),” IFAS Extension, vol. EENY646, pp. 1–5, 2016.
[4] J. U. Al Firman, L. E. Radiati, K. L. Awwaly, and U. Kalsum, “Pengaruh pemberian ekstrak propolis terhadap sistem kekebalan seluler pada tikus putih (Rattus Norvegicus) strain wistar,” Jurnal Hasil Riset, vol. 9, no.1, pp. 1–9, 2010.
[5] C. B. E. Scully, “Propolis: A background,” British Dental Journal, vol. 200, no. 7, pp. 359–360, 2006.
[6] G. A. Burdock, “Review of the biological properties and toxicity of bee propolis,” Food and Chemical Toxicology, vol. 36, pp. 347–636, 1998.
[7] A. H. Benskota, Y. Tezuka, and S. Kadota, “Recent progress in pharmacological research of propolis,” Phytotherapy Research, vol. 15, pp. 561–571, 2001.
[8] J. M. Sforcin and V. Bankova, “Propolis: Is there a potential for the development of a new drugs?,” Journal of Ethnopharmacology, vol. 133, pp. 253–260, 2011.
[9] N. Kalogeropoulos, S. J. Konteles, E. Troullidou, I. Mourtzinos, and V. T. Karathanos, “Antioxidant activity and antimicrobial properties of propolis extracts from greece and cyprus,” Food Chemistry, vol. 116, pp. 452–471, 2009.
[10] C. J. Jack, H. M. Lucas, T. C. Webster, and R. R. Sagili, “Colony level prevalance and intensity of nosema ceranae in honey bees (Apis mellifera L.),” PLOS ONE, vol. 11, no. 9, pp. 1–20, 2016.
[11] V. Bankova, “Chemical diversity of propolis makes it a valuable source of new biologically active compounds,” Journal of ApiProduct and ApiMedical Science, vol. 1, pp. 23–28, 2009.
[12] The PubChem Project, “National center for biotechnology information,” The PubChem Project, USA, CID 5280343, Sep. 2004.
[13] C. Sun, Z. Wu, Z. Wang, and H. Zhang, “Research article: Effect of ethanol/water solvents on phenolic profiles and antioxidant properties of beijing propolis extracts,” Hindawi, vol. 2015, pp. 9, 2015.
[14] H. Zieliński and H. Kozłowska, “Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions,” Journal of Agricultural and Food Chemistry, vol. 48, no. 6, pp. 2008–2016, 2000.
[15] E. Destandau, T. Michel, and C. Elfakir, Natural Product Extraction: Principles and Applications. Cambridge, England: The Royal Society of Chemistry, 2013.
[16] V. Camel, “Microwave-assisted solvent extraction of environmental samples,” TrAC Trends in Analytical Chemistry, vol. 19, no. 4, pp. 229–248, 2000.
[17] N. Hamzah and C. P. Leo, “Microwave assisted extraction of Trigona Propolis: The effects of processing parameters,” International Journal of Food Engineering, vol. 11, no. 6, 2015.
[18] H. F. Zhang, Y. Wang, and H. Q. Zhang, “Apparatus for ultrasound and microwave assisted extraction with temperature regulator,” Chinese Patent ZL200720086099.7., 2007.
[19] A. Nugraha and M. T. Ghozali, “Penetapan kadar flavonoid kuersetin ekstrak kulit buah apel hijau (pyrus malus l.) dengan menggunakan metode kromatografi cair kinerja tinggi,” Yogyakarta, vol. 1, pp. 1–6, 2014.
[20] B. Tylkowski, B. Trusheva, V. Bankova, M. Giamberini, G. Peev, and A. Nikolova, “Extraction of biologically active compounds from propolis and concentration of extract by nanofiltration,” Journal of Membrane Science, vol. 348, pp. 124–130, 2010.
[21] L. K. Narsih, L. W. Z. Yeta, L. O. Abriansyah, and T. D. Yunindasari, “Inventarisasi biodiversitas lebah madu dan sumber nectar di Desa Pelat dan Batu Dulang Kabupaten Sumbawa,” M.S. thesis, Departemen of Biotechnology, Sumbawa University of Technology, 2016.
[22] C. Navajas, “Climate change impact on honey bee populations and diseases,” Revue Scientifique et Technique (International Office of Epizootics), vol. 27, no. 2, pp. 499–510, 2008.
[23] C. I. B. Walker, C. Zanotto, C. S. Ceron, and M. Manfron, “Pharmacology activity and quercetin content of Mirabilis jalapa L,” Latin American Journal of Pharmacy, vol. 28, no. 2, pp. 241–246, 2009.
[24] A. Adamczak, W. Buchwald, J. Zielinski, and S. Mielcarek, “Flavonoid and organic acid content in rose hips (Rosa L, sect canine dc. em. christ),” ACTA Biologica Cracoviensia Series Botanica, vol. 54, no. 1, pp. 105–112, 2012.
[25] J. V. Toralba, “RP-HPLC analysis of quercetin in the extract of sambong (Blumea balsamifera (L) DC) leaves,” Science Diliman, vol. 27, no. 1, pp. 48–63, 2015.
[26] O. Azees, “Total antioxidant activity, phenolic, flavonoid, and ascorbic acid content of Nigerian vegetables,” African Journal of Food Science and Technology, vol. 2, no. 2, pp. 022–029, 2011.
[27] U. K. Kandoliya, V. K. Bajaniya, N. K. Bhadja, N. P. Bodar, and B. A. Golakiya, “Antioxidant and nutritional components of eggplant (Solanum melongena L.) fruit grown in saurasta region,” International Journal of Current Microbiology and Applied Science, vol. 4, no. 2, pp. 806–813, 2015.
[28] N. Eruygur, G. Yilmaz, and O. Ustun, “Analgesic and antioxidant activity of some Echium species wild growing in turkey,” Fabad Journal of Pharmaceutical Sciences, vol. 37, no. 3, pp. 151–159, 2012.
[29] V. Kreicbergs, F. Dimins, V. Mikelsone, and I. Cinkmanis, “Biologically active compounds in roasted coffee,” in Proceedings FOODBALT, 2011, pp. 113.
[30] N. Benbassat and S. T. Nikolov, “Flavonoids from Astragalus onobrychis,” Planta Medica, vol. 61, pp. 100, 1995.
[31] S. Huang, C. P. Zhang, K. Wang, G. Q. Li, and F. L. Hu, “Review: Recent advances in the chemical composition of propolis,” Molecules, vol. 19, pp. 19610–19632, 2014.
[32] C. G. Butler, The Honeybee: An Introduction to her Sense-physiology and Behavior. London, England: Oxford University Press, 1949.
[33] E. Crane, Bees and Beekeeping. Ithaca, New York: Cornell University. Press,1990.
[34] R. E. Page, G. E. Robinson, M. K. Fondrk, and M. E. Nasr, “Effects of worker genotypic diversity on honey bee colony development and behavior (Apis mellifera L.),” Behavioral Ecology and Sociobiology, vol. 36, pp. 387–396, 1995.
[35] T. D. Seeley and R. A. Morse, “The nest of the honeybee (Apis mellifera L.),” Insectes Sociaux, vol. 23, pp. 495–512, 1976.
[36] A. J. Manrique and A. E. E. Soares, “Start of africanized honey bee selection program for increased propolis production and its effect on honey production,” Interciencia, vol. 27, pp. 312–316, 2002.