Comparison between Phenolic Content, Antioxidant and Antibacterial ac-tivity of Algerian and Turkish Propolis.

BACKGROUND Propolis is a natural resinous material produced by honeybees. Propolis biological activity and its phenolic profile were largely studied all over the world. However, only few investigations have been carried out on Algerian and Turkish propolis. The aim of the present study is to compare the phenolic content, antioxidant and antibacterial activity of propolis samples collected from different localities of Algeria and Turkey. METHODS Propolis extracts were performed using maceration in ethanol 80%. Total phenolic and flavonoid contents were determined. Antioxidant and antibacterial activities were evaluated using FRAP assay and the determination of MIC against four bacterial strains (S. aureus ATCC 25923, E. coli ATCC 25922, P. aeruginosa ATCC 27853 and K. pneumonia). RESULTS TP varied from 19.51 ± 0.86 to 219.66 ± 1.23 mg GAE/g. Whereas, TF varied from 5.27± 0.07 to 74.57 ± 1.03 QE/g. All samples showed good ferric reducing antioxidant power ranging from 267.30 ± 4.77 to 2387.30 ± 44.15 μmol Trolox eq./g. All Algerian propolis samples displayed a more pronounced activity against S. aureus ATCC 25923 with MIC values ranging from 0,04 ± 0.00 mg/mL to 0.30±0.06 mg/mL with an activity 30 times more powerful than Anatolian propo-lis. While, Anatolian propolis samples were most active against P. aeruginosa ATCC 27853 with MIC values ranging from 0.20±0.00 mg/mL to 0.60±0.00 mg/mL with an activity 5 to 10 times more powerful than Algerian propolis. CONCLUSION Algerian and Anatolian propolis possessed considerable phenolic and flavonoids contents. In addition, they ex-hibited an interesting antioxidant and antibacterial activities. Our finding suggest that both propolis could be useful in food and pharmaceutical industries.