Chemical Analysis and Antimicrobial Effect of Propolis from Hakkari Province of Turkey against Some Pathogenic Microorganisms

This study was performed to investigate the antimicrobial effect of propolis from Hakkari province of Turkey and its chemical content by Gas Chromatography-Mass Spectroscopy. In vitro inhibitory activity of propolis was studied by the disc diffusion method against six gram positive, three gram negative bacteria and one yeast like fungi. As a result of chemical analysis, the total flavonoid ratio of the propolis sample was found to be higher than the other compound groups. Pinostrobin chalcone, pinocembrin and chrysin were identified as major flavonoids. Also, all microorganisms tested were susceptible to the propolis extract except for Klebsiella pneumoniae. Minimum inhibition concentration (MIC) values were determined by microbroth dilution assay. MIC values against microorganisms ranged from 25 to 200 [micro]/mL. Antimicrobial susceptibility test results showed that inhibitory effect our propolis sample was somewhat weaker than ampicillin, but it had a broader spectrum. Keywords: Ampicillin, antimicrobial effect, minimum inhibition concentration (MIC), propolis content