Estudio de la actividad antimicrobiana y antioxidante de propóleos de distintos orígenes

Abstract

[EN] In this work, part of the food safety, determination of antimicrobial activity against a screening of 14 different types of microorganisms and determination of antioxidant activity is proposed by analyzing the total amount of antioxidants that have the samples. The antimicrobial activity was performed using the technique of susceptibility and antioxidant activity was determined by DPPH technique. Concerning antimicrobial activity, all samples tested showed propolis have 100% effect on Gram positive bacteria studied. By contrast no inhibition was observed in any Gram negative bacterium. In Gram‐negative bacteria studied inhibition on as Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus pathogenic bacteria normally present in the food industry was observed, demonstrating its potential use as an additive in the food industry in relation to the antioxidant activity of propolis extracts 70% ethanol showed significantly higher in total extracts of 94% ethanol antioxidants. Finally the results obtained were related total face amount of antioxidants and antimicrobial activity by type of sample analyzed and these results were compared with existing literature.

[ES] El estilo de vida actual ha ocasionado el interés por parte de los consumidores del retorno a lo natural, buscando la forma de ayudar a mantener la salud humana. La búsqueda de nuevos compuestos sin efectos secundarios ni efectos adversos para la salud es una necesidad prioritaria tanto del consumidor como de la industria agroalimentaria. Los productos naturales son una fuente prometedora para el desarrollo de nuevos conservadores alimentarios. El propóleo es un producto de la colmena formado por resinas que las abejas recolectan de ciertas especies de plantas. Diversos estudios demuestran que posee propiedades antioxidantes, antimicrobianas y antifúngicas. En este trabajo estudiaremos los efectos de propóleos de diversas regiones geográficas frente bacterias Gram +, Gram ¿ y hongos ampliamente conocidos en la industria alimentaria, y las relacionaremos con la cantidad de antioxidantes totales que presentan dichas muestras.