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Abstract
The antibacterial activity of propolis produced throughout the year by different methods of collection ('intelligent' collector of propolis - ICP; plastic screen - PC; conventional scraping - CS) on Staphylococcos aureus and Escherichia coli is investigated. Fifteen beehives (five per collector) of Africanized Apis mellifera were used. Monthly produced propolis, with the same collection technique, was mixed for the preparation of the extract. The ethanol extract of propolis (EEP) was prepared at the ratio of 30% (30 g of propolis, completing the volume for 100 mL with ethanol 70%). Two microorganisms, a positive bacterium Gram Staphylococcus aureus and a negative bacterium Gram Escherichia coli, through the methodology of diffusion in agar, were used for the biological activity evaluation of EEP. Results show that propolis presented antibacterial activity, affected by seasonality and by collecting method.
Highlights
The results are evaluated by Correlation of Pearson to verify the existence of relations between the variables analyzed for each extract (ZAR, 1996)
Seasonality affected the antibacterial activity of ethanol extract of propolis (EEP) against S. aureus
The collector influenced the antibacterial activity against S. aureus, since intelligent’ collector of propolis (ICP) and scraping collector (SC) showed an inhibition halo significantly greater when compared with that of PC (Table 1)
Summary
Propolis is a natural resinous mixture produced by Apis mellifera L. from leaf, buds and bark, representing a complex set of substances (55% resins and balsams; 30% waxes; 10% volatile oils; about 5% pollen) and mechanical impurities (SALATINO et al, 2011; KUROPATNICKI et al, 2013). Flavonoids were the principal group of compounds isolated from propolis, but other substances, such as aromatic acids, phenolic compounds, organics acids, minerals, vitamins and amino acids, were found (SEIDEL et al, 2008; KUROPATNICKI et al, 2013). Propolis production is an inborn trait of honeybees. Several factors, such as seasonality, production method and others, are involved in this process, which must be taken into account when productivity increase is desired (BANKOVA et al, 1998; DAUGSCH et al, 2008; TEIXEIRA et al, 2008)
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