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

Abstract

<jats:p>In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (&gt; 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (&gt; 2.5 mg Fe (II) equivalent/g; &gt; 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus &gt; L. innocua (&gt; 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.</jats:p>

Comparison of the Biological Potential and Chemical Composition of Brazilian and Mexican Propolis

“…However, this propolis contains compounds also found in other types of propolis, such as gallic acid, cinnamic acid, p-coumaric acid, naringenin, quercetin, luteolin, kaempferol, apigenin, pinocembrin, pinobanksin 3-acetate, CAPE, chrysin, galangin, acacetin, and pinostrobin [29].…”

“…For example, the Brazilian green propolis is derived mainly from the species Baccharis dracunculifolia. On the other hand, in the Gulf Region of Mexico, the majority of propolis found is from the green variety, unlike the northern region, where the ecosystem is more desertic than the other regions, and mesquite (Prosopis laevigata) is a predominant vegetable source [29]. Each plant species has its secondary metabolites responsible for its biological activities, and propolis contains the metabolites of the plant that will define its biological activity.…”

“…According to the verified articles (Tables S1 and S2 of supplementary material) [33], Brazilian and Mexican propolis composition analyses found many shared compounds, even considering different geographic regions, ecosystems, and types (color differences) [34][35][36][37][38][39][40][41][42][43]. Many of these chemical compounds stand out for their biological activity, for example, phenolic acids, phenolic acid esters, flavonoids, terpenoids, luteolin, galantine, trans ferulic acid, caffeic acid, chrysin, pinobanksin 5-methyl ether, quercetin, apigenin, kaempferol, naringenin, rutin, catechin, p-coumaric, pinobanksin, pinocembrin, and pinobanksin 3-acetate, and many others [21,[25][26][27][28][29][30][31][32]. On the other hand, some compounds that are considered propolis-type markers, such as in propolis from Brazil, are artepillin C (3,5-diphenyl-4-hydroxycinnamic acid) for green propolis [44][45][46][47] and formononetin (3-hydroxy-8-9-dimethoxypterocarpan) for red propolis [32,[48][49][50].…”

“…Distinctive chemical compounds are present due to botanical sources such as Encelia farinosa, Ambrosia deltoidea, Ambrosia ambrosioides, Bursera laxiflora, Populus fremontii S. Prosopis laevigata, and Acacia greggii. However, this propolis contains compounds also found in other types of propolis, such as gallic acid, cinnamic acid, p-coumaric acid, naringenin, quercetin, luteolin, kaempferol, api-genin, pinocembrin, pinobanksin 3-acetate, CAPE, chrysin, galangin, acacetin, and pinostrobin [29].…”

“…Et, Aq, and Met extract of propolis. Gram-positive microorganism: Staphylococcus (aureus, epidermidis), Streptococcus (mutans, oralis, sanguinis, pyogenes, agalactiae), Listeria (monocytogenes, innocua), Mycobacterium tuberculosis, Salmonella typhi[29,40,41,56,[81][82][83][84][85][86][87]. Gram-negative microorganism: Porphyromonas gingivalis, E. coli, Klebsiella pneumoniae, Vibrio (cholerae, alginolyticus, vulnificus), Pseudomonas aeruginosa[81][82][83][84][85][86]88].…”