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 Gram-negative 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.