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.