الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 187 |  |  |
| | | from | 187 | | |
Abstract
For consumers, natural, healthy food should be used as a natural additive, replacing chemical additives. Propolis is one of the natural substances that can fulfill that role.
Propolis contains bioactive compounds with antimicrobial and antioxidant capacity. The antimicrobial and antioxidant action of two different of propolis extracts: (i)Water Extracted Propolis (WEP) and (ii) Ethanol Extracted Propolis (EEP), were prepared for studying there antimicrobial and antioxidant action, to be used for increasing the shelf life of same dairy products.
The study has been divided into:
1-Determination of Antimicrobial activity of the Ethanol and Water
Extracts of Propolis against some undesirable microorganisms
It was found that WEP has no antimicrobial effect on the tested undesirable examined microorganisms, while EEP varied in antimicrobial effect on them. The inhibition zone
indicated that the high effect was found against Pseudomonas aeruginosa bacteria
(21.36 mm) followed by Streptococcus pyogenes bacteria (16.24 mm), the lowest effect detected against Listeria monocytogenes ATCC19116 (10.50 mm) and has a moderate effect on Staphylococcus aureus NCTC 10788 (12.90 mm).
2-Determination of total phenolic content , antioxidant activity
of the Ethanol and Water Extracts of Propolis.
The results of quantitative analysis of phenols and flavonoids in propolis extracts.
WEP showed high content of Gallic acid, p-Hydroxy benzoic acid, Catechin, Syringic acid, Benzoic acid, Cinnamic acid and Quercitin. On the other hand, EEP is higher than WEP in p. Coumaric acid, o-Coumaric acid. It is clear that WEP has more antioxidant activity than EEP.
It can be noted that water propolis extract had the highest amount of TPC being 367.29
mg/100g gallic acid, while the TPC of ethanol propolis extract was 262.20 mg/100g as gallic acid.
Total flavonoids content of the ethanol and water extracts of propolis: It can be noted that water propolis extract had the highest amount total flavonoids content of being 117.59 mg/100g, while the total flavonoids content of ethanol propolis extract were 108.81 mg/100g, respectively.
In further analysis for total phenols and flavonoids of propolis extracts compounds by HPLC, the results of quantitative analysis of phenols and flavonoids in propolis extracts.
There are some components are not found in EEP such as Pyrogallol, Quinol, Ferulic acid, Rosmarinus, while corresponding amount in WEP were 47.40858, 299.05875, 1518.22288 and 722.68156 mg/kg, respectively. Also, it was clear that some 142 components are not found in WEP such as Ellagic, Myricetin, Kaempferol Rosmarinus,
while corresponding amount in EEP were 258.52961, 317.88251, 25.69605 mg/kg,
respectively. WEP showed high content of Gallic acid, p-Hydroxy benzoic acid,
Catechin, Syringic acid, Benzoic acid, Cinnamic acid and Quercitin. On the other hand, EEP is higher than WEP in p-Coumaric acid, o-Coumaric acid. from the above result is clear that WEP has more antioxidant activity than EEP.