Antioxidative and radical scavenging activities of propolis extracts in food models

摘要: Propolis samples collected from Mwingi, Malindi, Uasin-gishu and Meru south districts in Kenya were extracted using ethanol methanol. The methanol extracts further partitioned into ethyl acetate, hexane aqueous fractions. concentrated dried vacuum evaporator. Their antioxidative activities tested linoleic acid-â-carotene system soybean oil. extracts’ radical scavenging against 2,2–diphenyl-1-picrylhydrazil (DPPH) also studied. Significant differences observed between the as well within samples’ various extracts. extract of propolis (EEP) acetate fractions all four had higher activity compared to at a concentration 500 ig/ml. Malindi EEP ig/ml significantly (p < 0.05) (87.7%) than other EEP’s. least was with 73.3%. Mwingi 79.2% which highest amongst sample having 66.1% activity. among 7.1% South Radical did not differ There no significant difference antioxidation EEPP’s, EEP’s most active oxidation range 61.7% 71.8% while 5.8% 11.7% respectively. 1mg/ml showed greater oil butylated hydroxyltoluene (BHT) 0.2 for first 25 days test. After 25th day, there sharp increase peroxide values EEPs showing loss strength. Key words : Propolis, scavenging,