Alvareda, E., Iribarne, F., Espinosa, V., Miranda, P., Santi, D., Aguilera, S., Bustos, S. and Zunini, M.P. (-2019) In Silico and in Vitro Approach for the Understanding of the Xanthine Oxidase Inhibitory Activity of Uruguayan Tannat Grape Pomace and Propolis Poliphenols. Journal of Biophysical Chemistry, 10, 1-14.
https://doi.org/10.4236/jbpc.2019.101001

has been cited by the following article:

• TITLE: Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An in Vitro Study

  AUTHORS: José Dilson Francisco da Silva, Suslin Raatz Thiel, Sabrina Somacal, Fernanda Cristina Breda, Pimpernelli Jonco dos Santos, Osmar Damian Prestes, Renato Zanella, Renius de Oliveira Mello

  KEYWORDS: Green Propolis, Red Propolis, Natural Antioxidants, Food Additives, Mixture Modeling

  JOURNAL NAME: Food and Nutrition Sciences, Vol.14 No.4, April 28, 2023

  ABSTRACT: A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis.