caa a22 4500 46315651X CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0411-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0411-0 Antioxidant activity of ethanol and petroleum ether extracts from Brazilian propolis [Elektronische Daten] [Jianchun Sheng, Jing Zhou, Lin Wang, Juan Xu, Qiuhui Hu] Antioxidant activities of ethanol and petroleum ether extracts from Brazilian propolis were determined by α,α-diphenyl-β-picrylhydrazyl (DPPH) radical-scavenging and ferric thiocyanate (FTC) methods, using α-tocopherol and butylated hydroxytoluene (BHT) as references. The DPPH assay showed that ethanol extract possessed significantly higher activity compared with BHT and petroleum ether extract but lower than that of α-tocopherol. Results from the FTC assay indicated that the activity of ethanol extract was higher than that of α-tocopherol and petroleum ether extract but lower than BHT. Basically, this antioxidant activity was dose-dependent and ethanol extract exhibited higher activity than that of petroleum ether extract at the same concentration. Additionally, the chemical constituents of propolis were determined, and results showed that the propolis contained high content of antioxidant compositions, such as flavonoids (73.00gkg−1), total phenolic compounds (134.40gkg−1), and Vitamin E (0.16gkg−1), which contributed greatly to its strong antioxidant activity. Springer-Verlag, 2006 Propolis nationallicence Antioxidant activity nationallicence DPPH method nationallicence FTC method nationallicence Sheng Jianchun Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut Zhou Jing Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut Wang Lin Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut Xu Juan Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut Hu Qiuhui Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 249-253 1438-2377 225:2<249 2007 225 217 https://doi.org/10.1007/s00217-006-0411-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0411-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sheng Jianchun Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Zhou Jing Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Wang Lin Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Xu Juan Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut NATIONALLICENCE 700 1- Hu Qiuhui Laboratory of Green Food, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, People's Republic of China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 249-253 1438-2377 225:2<249 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer