Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application

Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application

This study sought to assess the antioxidant synergism in situ (within a food emulsion) between green (GPE) and brown (BPE) Brazilian propolis extracts. A mixture of GPE and BPE (GPE+BPE) was evaluated in a 59:41 v/v ratio, along with the individual extracts (i.e., GPE and BPE). For comparison, butyl...

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Bibliographic Details
Main Authors: José Dilson Francisco Da Silva, Fernanda Cristina Breda, Lucila Cendon Ribeiro, Jessica Aparecida De Lima, Andresa Berretta, Osmar Damian Prestes, Renato Zanella, Alexandre José Cichoski, Renius De Oliveira Mello
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Food Chemistry Advances
Subjects:
Phenolic acids
Natural antioxidants
Bioactive compounds
Oxidative stability
Synergism
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X25001017
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