ABSTRACT
ABSTRACT: Apis melífera L. propolis is a resinous and balsamic material whose biological effects are related to its chemical composition. This chemical composition is greatly influenced by seasonality, so propolis from different seasons and regions has a different chemical composition. The increasing need for natural options to control fungi that cause damage to food crops makes propolis an alternative that deserves more research. In this context, the aim of this study was to evaluate the effect of seasonality on the antifungal potential of propolis collected in Campo Grande, Mato Grosso do Sul, Brazil, on the fungus Lasiodiplodia theobromae . Effects of different concentrations of ethanolic extracts of green propolis on the mycelial growth of the pathogen were evaluated. Concentrations of flavonoids and phenolic compounds in the samples were also determined by spectrophotometric methods. Results showed that the propolis extracts have a different chemical composition, potential fungi static effects on the tested fungus, and that there is interference of seasonality on the mycelial growth of the fungus, pointing to the concentration of 1250µg 100mL-1of the samples collected in the summer, in a first moment, as the most efficient.
RESUMO: A própolis da Apis mellifera L. é um material resinoso e balsâmico, cujos efeitos biológicos estão relacionados a sua composição química, e esta, sofre grande interferência da florada e da sazonalidade. Por isso, o própolis de regiões diferentes possuem composição química diferente. A busca crescente por opções naturais no controle de fungos que causam danos às culturas de alimentos torna a própolis uma alternativa a ser pesquisada. Nesse contexto, o objetivo deste trabalho foi avaliar o efeito da sazonalidade sobre potencial antifúngico da própolis verde coletada em Campo Grande - MS sobre o fungo Lasiodiplodia theobromae. Foram avaliados os efeitos de diferentes concentrações dos extratos etanólicos de própolis verde, coletadas em diferentes períodos do ano, sobre o crescimento micelial do fitopatógeno. Determinaram-se as concentrações de flavonoides e compostos fenólicos das amostras por meio de métodos espectrofotométricos. Os resultados demonstraram que os extratos de própolis verde possuem composição química diferente, potencial fungistático sobre o fungo testado, e que há interferência da sazonalidade no crescimento micelial do fungo, apontando para a concentração de 1250µg 100mL-1 das amostras coletadas no verão, em um primeiro momento, como a de maior eficiência.
ABSTRACT
OBJECTIVE: To establish an HPLC method for simultaneous determination of the contents of Chlorogenic Acid and Coffeic Acid in the Fruit of Chaenomeles. METHODS: HPLC was applied to determine and compare the contents of 11 batches of Chaenomeles medicinal materials collected at different time, prepared with different process and stored for different length of time, using Coffeic Acid and Chlorogenic Acid standard substances. The chromatogram conditions were as follows: Kromasil C18( 250mm? 4. 6mm, 5? m) column; mobile phase of ( A) acetonitrile, ( B) 0. 05% phosphoric acid; gradient el-ution ( 0～ 10min, 0% A～ 15% A, 100% B～ 85% B; 10～ 40min ( 15% A～ 30% A , 85% B～ 70% B) ; flow rate at 0. 8 mL? min- 1; detection wavelength at 325nm. RESULTS: The content of Chlorogenic Acid in batches 1 to 9 were respectively 0. 020% , 0. 035% , 0. 043% , 0. 051% , 0. 260% , 0. 104% , 0. 081% , 0. 056% , 0. 034% ; that of Coffeic Acid were respectively 0. 005% , 0. 006% , 0. 008% , 0. 010% , 0. 051% , 0. 024% , 0. 020% , 0. 015% , 0. 007% . The contents of Chlorogenic Acid and Coffeic Acid in batch 8’ ( burn- prepared) were respectively 0. 045% and 0. 010% ; those of Chlorogenic Acid and Coffeic Acid in batch 9’ ( stored for 1a) were respectively 0. 023% and 0. 005% . CONCLUSIONS: The method is simple, reproducible and suitable for the quality control of Fruit of Chaenomeles. The best time for harvesting batch 5 is on July 12, and the best process for this batch is solarization. The storage time has certain influence on the content of Chlorogenic Acid.