Evaluation of Antioxidant and Enzyme Inhibition Properties of Siran Propolis: Correlations With Phenolic Content Determined by LC-MS/MS

This study evaluates the antioxidant activity, enzyme inhibition potential, and phenolic composition of ethanolic Siran propolis extract. Antioxidant capacity was measured using reducing power (CUPRAC, FRAP, and Fe3+-reducing) and radical scavenging (DPPH<middle dot>, ABTS<middle dot>+, and DMPD<middle dot>+) assays. The extract showed strong reducing ability, surpassing standard antioxidants in CUPRAC and FRAP assays, correlating with high ferulic acid (40.40 mg/g) and p-coumaric acid (88.60 mg/g) levels identified by LC-MS/MS. While it demonstrated notable DPPH<middle dot> scavenging (IC50: 30.14 mu g/mL), ABTS<middle dot>+ activity was weaker (IC50: 272.44 mu g/mL). Enzyme inhibition assays indicated effective inhibition of alpha-glycosidase, AChE (IC50: 2.15 mu g/mL), hCA I, and hCA II. Notably, AChE inhibition was stronger than the standard tacrine inhibitor (IC50: 8.82 mu g/mL), suggesting neuroprotective potential. The observed bioactivities are attributed to synergistic effects of phenolic acids and flavonoids, including quercetin, luteolin, taxifolin, and resveratrol. These findings highlight Siran propolis as a promising natural antioxidant and enzyme inhibitor source with potential therapeutic applications and food formulations.

Journal

FOOD SCIENCE & NUTRITION

Year

2025

Volume

13

Issue

7

ISSN

2048-7177

DOI

10.1002/fsn3.70654

WoS UID

WOS:001537443100027