Chemical Composition and Antioxidant Activity of Propolis Prepared in Different Forms and in Different Solvents Useful for Finished Products

Abstract

Different products from a unique propolis extract obtained by using various solvents such as hydroalcoholic, glycolic (98% propylene glycol), and glyceric solutions, and oil, as well as in powder form, named ESIT12, were prepared. The molecular composition of the different preparations was evaluated and their antioxidant activity determined. All the preparations showed a quite similar polyphenol composition and comparable percentage even if ESIT12 was found to be richer in phenolic acids (caffeic, coumaric, ferulic, and isoferulic). Overall, flavones and flavonols ranged from ~20% up to ~36% in the glyceric extract, while flavanones and diidroflavonols were between ~28% and ~41%. Besides their quite similar composition, glycolic and hydroalcoholic extracts were found to be richer in the total polyphenols content. When the antioxidant properties were determined for the four preparations, the activity was similar among them, thus revealing that it is strictly related to the polyphenols content for propolis products whose composition is quite comparable. To date, very few data are available on propolis composition in glyceric and glycolic extracts and information has never been published on propolis in oil. This study could be of interest to the food and nutraceutical industries to choose suitable solvents and conditions to produce propolis preparations useful for active finished products.

Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

“…Moreover, it has been shown that pollen source greatly impacts the sensory characteristics, physicochemical properties (Dias, Pereira, & Estevinho, 2012) and phenolic composition of propolis (Moreira et al, 2008;Kalogeropoulos et al, 2009;Guzelmeric et al, 2018). The phenolic compounds, including phenolic acids and flavonoids, are highly associate with possibly beneficial effects on human health such as anti-inflammatory, immunological, antimicrobial, antitumor and antioxidant properties (Frasquet, & Sánchez, 2004;Viuda-Martos et al, 2008;Pratsinis et al, 2010;Galeotti et al, 2018). However, it has been demonstrated that pollen source also impacts the antiproliferative, antimicrobial and antioxidant activities (Guzelmeric et al, 2018;Pratsinis et al, 2010;Ristivojević et al, 2018).…”

Recent advances in analytical approaches for the standardization and quality of polyphenols of propolis

“…After filtering, the procedure is repeated several times to assure a complete recovery of the active propolis component. The insoluble material is eliminated by filtration or centrifugation and the solvent is then evaporated to dryness under low pressure to reduce the extracted volume (Galeotti et al, 2017;Galeotti et al, 2018). The obtained solution is directly tested for molecular composition and biological activity.…”

“…Current applications of propolis include preparations mainly based on extracts (ethanolic, water, glygeric, glycolic, oily or mix of this) and specific components may be selected during the extractive and preparative processes (Galeotti et al, 2017;Galeotti et al, 2018). These processes remove wax and other inert material and enrich the polyphenolic active compounds.…”

“…These processes remove wax and other inert material and enrich the polyphenolic active compounds. In fact, commercial and nutraceutical health care products contain propolis solubilized in various solvents such as organic, water, oily or mix (Galeotti et al, 2018).…”

Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets

“…It is also widely used in folk medicine. Propolis contains benzoic acid, cinnamic acid, phenols, ketophenols, hydroquinone, coumarins and naphthalene (Galeotti et al, 2018). www.food.actapol.net/ Chia seeds (Salvia hispanica) have become increasingly important worldwide due to their nutritious and functional properties.…”