Comparative study of different Portuguese samples of propolis: Pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity

Abstract

a b s t r a c tThe aim of this work was to study four propolis samples from Trás-os-Montes region of Portugal. The propolis samples' color was different, which pollen analysis showed to be due to different botanical sources: Populus sp., Pinus sp., Quercus sp. and Castanea sativa. The data from physicochemical analysis (moisture, soluble and insoluble solids content, pH, conductivity, ash content, wax, total phenolics and flavonoids content) was treated using multivariate statistical tools as cluster heat map, principal components analysis and linear discriminant analysis with the purpose of classifying the sample accordingly to the botanical/geographical origin. The discriminant analysis was applied with stepwise to select the variables that most contribute to sample identification accordingly to pollinic profile. The cross-validation technique was applied, using the leave-one-out procedure, which showed good prediction capabilities of the samples. Microbiologically, the commercial quality was satisfactory, since the samples didn't contain deterioration or pathogenic microorganisms. All the samples studied presented antimicrobial activity against Methicillin-resistant Staphylococcus aureus, in a dose dependent way. The antimicrobial activity was strictly related to the physicochemical composition. This work will allow connecting a particular chemical propolis type to a specific type of biological activity, what is essential for the use in therapeutic applications.

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

“…300 compounds that are considered biologically active. Compounds such as coumaric acid, cinnamic acid, and caffeic acid are frequently reported in literature [14,19].…”

“…Propolis is a natural product that has a large potential as a functional food additive due to a diversity of bioactive compounds with many functional properties (e.g., antioxidant, antibacterial, anticancer, antifungal, anti-inflammatory, antiviral, and anticancer activities) [11][12][13][14]. It is an adhesive and resinous natural product, collected by bees (Apis mellifera) from harvested exudates of plant, leaves, and buds, which are mixed with pollen, wax, and the salivary enzyme -glucosidase [14,15].…”

“…It is an adhesive and resinous natural product, collected by bees (Apis mellifera) from harvested exudates of plant, leaves, and buds, which are mixed with pollen, wax, and the salivary enzyme -glucosidase [14,15]. The chemical composition of propolis varies depending on the season, geographical, and botanical origins, and the mechanisms used for collection of the material [12,16].…”

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

“…Currently between 300 and 400 chemical constituents are known to be part of this composition, including flavonoids, terpenoids, aromatic acids, steroids and proteins, amongst other classes of organic compounds (DIAS et al, 2012).…”

Determination of amatoxins and phallotoxins in Amanita phalloides mushrooms from northeastern Portugal by HPLC-DAD-MS

“…Description of the study area.-Considering the geographic differences, northeastern Portugal province of Trás-osMontes can be grouped into two areas: the ''terra fria'' (cold land) in the northern area, with higher altitudes, and the ''terra quente'' (hot lands) located in the southern areas, marked by the valleys of the Douro River (Dias et al 2012). These two areas have significant climatic differences.…”