Antioxidant properties, total phenols and pollen analysis of propolis samples from Portugal

Abstract

a b s t r a c tPollen analysis, total phenols content and antioxidant activity were studied for the first time in Portuguese propolis samples from Bornes and Fundão regions. Total phenols content was determined by colorimetric assay and their amount was of 329 mg/g of GAE in Bornes sample and 151 mg/g of GAE in Fundão propolis. The antioxidant capacity of propolis extracts was assessed through the scavenging effects on DPPH (2,2-diphenyl-1-picrylhydrazyl) and reducing power of iron (III)/ ferricyanide complex assays. A concentration-dependent antioxidative capacity was verified in DPPH and reducing power assays. Low values of EC 50 on DPPH scavenging assay were obtained for Bornes and Fundão propolis (of 6.22 lg/mL and 52.00 lg/mL, respectively). For reducing power the values were 9.00 lg/mL, for Bornes propolis, and 55.00 lg/mL, for Fundão propolis. The high activity of propolis from Bornes could be related with their different pollen composition. The results obtained indicate that Portuguese propolis is an important source of total phenols showing antioxidant properties that could be beneficial for human health.

Predictive mathematical modeling for EC50 calculation of antioxidant activity and antibacterial ability of Thai bee products

“…Buratti et al(2007) also found a similar trend for bee products. The TPC of our propolis (237.18 mg GAE/g sample) agreed with values obtained by Ahn et al (2004) in Korean propolis (85-283 mg GAE/g) and by Moreira et al(2008)in Portuguese propolis (151-329 mg GAE/g). However, the TPC of our propolis was higher than the values reported by Siripatrawan et al(2013) and Kumazawa et al(2004)in Thai propolis,22.8-77.5 mg GAE/g and 31.2 mg GAE/g, respectively, and Choi et al (2006) in Brazilian propolis (120 mg GAE/g).…”

“…The antioxidant activity values determined by these two different assays ( Table 1) -revealed that among the bee products propolis had the stronger antioxidant power when compared to bee pollen and honey but lower than the standards. This outcome may be attributed to the large concentration of Buratti et al(2007) and Nagai et al (2001). The data collected by Buratti et al (2007) via DPPH assay showed that within the Italian bee products, propolis (IC 50 = 1.0-2.1 mg/mL) had the highest antioxidant capacity followed by royal jelly (IC 50 = 1.4-2.3 mg/mL) and honey (IC 50 = 5.0-15.5 mg/mL).…”

“…Anti-oxidative action is one of the physiological functions of many compounds found in foods (Nagai et al, 2001). This action is assumed to protect living organisms from oxidation, resulting in the prevention of various diseases such as cancer and diabetes (Nagai et al, 2001).…”

“…This action is assumed to protect living organisms from oxidation, resulting in the prevention of various diseases such as cancer and diabetes (Nagai et al, 2001). The antimicrobial activity of chemical compounds, including antibacterial, antifungal and antiviral activity, is important against infections incited by microorganisms (Bogdanov, 2011).…”

“…Bee products such as honey, bee pollen, royal jelly and propolis from various geographical locations around the world have been found to possess antioxidant and antimicrobial activities (Buratti et al, 2007;Choi et al, 2006;Graikou et al, 2011). Honey the nectar that the honey bees collect and process from many plants (Ferreira Isabel et al, 2009)has been used in food as a sweetening agent (Nagai et al, 2001) and food preservative since ancient times (Ferreira Isabel et al, 2009;Nagai et al, 2001). Honey normally consists of more than 150 substances, including complex mixture of sugars and small amount of polyphenolic compounds such as flavonoids and cinnamic acid derivatives (Buratti et al, 2007;Ferreira Isabel et al, 2009).…”