Chemical composition and antimicrobial activity of propolis collected from some localities of Western Algeria

M. Benhanifia; K. Shimomura; I. Tsuchiya; S. Inui; S. Kumazawa; W. Mohamed; L. Boukraa; M. Sakharkar; H. Benbarek

doi:10.1556/aalim.43.2014.3.16

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Acta Alimentaria

Volume/Issue:: Volume 43: Issue 3

Chemical composition and antimicrobial activity of propolis collected from some localities of Western Algeria

Authors:

M. Benhanifia

M. Benhanifia

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K. Shimomura

K. Shimomura University of Shizuoka Department of Food and Nutritional Sciences 52-1 Yada Suruga-ku, Shizuoka 422-8526 Japan

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I. Tsuchiya

I. Tsuchiya University of Shizuoka Department of Food and Nutritional Sciences 52-1 Yada Suruga-ku, Shizuoka 422-8526 Japan

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S. Inui

S. Inui University of Shizuoka Department of Food and Nutritional Sciences 52-1 Yada Suruga-ku, Shizuoka 422-8526 Japan

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S. Kumazawa

S. Kumazawa University of Shizuoka Department of Food and Nutritional Sciences 52-1 Yada Suruga-ku, Shizuoka 422-8526 Japan

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W. Mohamed

W. Mohamed University of Tsukuba Graduate School of Pure and Applied Sciences 1-1-1 Tennoudai Tsukuba, Ibaraki 305-8573 Japan

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L. Boukraa

L. Boukraa University of Ibn Khaldoun Laboratory of Research on Local Animal Products, Institute of Veterinary Sciences BP 78 Tiaret 14000 Algeria

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M. Sakharkar

M. Sakharkar University of Tsukuba Graduate School of Life and Environmental Sciences 1-1-1 Tennodai Tsukuba, Ibaraki 305-8577 Japan

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H. Benbarek

H. Benbarek

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Pages:: 482–488

Online Publication Date:: 01 Aug 2014

Publication Date:: 01 Sep 2014

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.43.2014.3.16

Keywords:: Western Algerian propolis; ethanolic extract of propolis; antibacterial activity; HPLC

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The chemical analysis and antibacterial activity of propolis collected from some parts of Western Algeria were investigated. The ethanolic extracts of propolis (EEP) were evaluated for further investigation. The major constituents in EEP were identified by high-performance liquid chromatography (HPLC) analysis. All EEP samples were active against Gram positive bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus), but no activity was found against Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli). The mean diameters of growth inhibition of the EEP ranged between 8.05 and 21.4 mm. The propolis extract obtained from Sidi bel Abbés (SFS-SBA) was more active than other samples as well as showed unique HPLC profile. These results support the idea that propolis can be a promising natural food preservative in food industry and alternative candidate for management of bacterial infections caused by drug-resistant microorganisms.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN	0139-3006 (Print)
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