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. 2021 Jul 29;26(15):4589. doi: 10.3390/molecules26154589

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Principal component analysis (PCA) of the analyzed propolis samples using the assessed parameters as an input. Wax; resin; balsam; ash; pH; phenol: total phenolic; flav: flavone and flavonol; TAA: total antioxidant capacity; DPPH: 2,2-Diphenyl-1-picrylhydrazyl; ABTS: 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid; reducing power; caffeic: caffeic acid; coumaric: p-coumaric acid; ferulic: ferulic acid; quercetin; coumaric: cinnamic acid; naringenin; pinocembrin; chrysin; galangin; D: diameters of the inhibition zones; C: minimum inhibitory concentration; 87: Escherichia coli BLSE (ATB:87); 57: Escherichia coli (ATB:57); 97: Escherichia coli (ATB:97); Staph: Staphylococcus aureus; pseudo: Pseudomonas aeruginosa; strep: Streptococcus faecalis.