Bee propolis-enhancing its nutraceutical and nutritional value through optimized extraction: An opinion focus on techniques and solvent effects

Propolis, a resinous bee product rich in phenolic acids, flavonoids, and essential minerals, exhibits antimicrobial, anti-inflammatory, and antioxidant properties, positioning it as a valuable functional ingredient in food and health industries. This study evaluates the impact of extraction solvents and techniques on propolis quality and bioactivity. A systematic review compared solvents (ethanol, water, polyethylene glycol) and methods (maceration, ultrasound-assisted, microwave-assisted extraction), assessing phenolic/flavonoid content, antioxidant activities (ABTS, FRAP, DPPH), and antimicrobial efficacy. Results identified 70 % ethanol as the optimal solvent, yielding superior antioxidant activity and flavonoid content. Ultrasound-assisted extraction emerged as the most efficient technique, maximizing bioactive recovery in shorter durations while preserving functionality. Extracts from these methods demonstrated enhanced antimicrobial effects against Gram-positive and Gramnegative bacteria, underscoring their potential as natural preservatives and therapeutic agents. The study concludes that solvent and technique selection critically influence propolis quality. Optimal results are achieved with 70 % ethanol and ultrasound-assisted extraction, ensuring high bioactive compound recovery and broad applicability in functional foods and health-related products.