Green sample preparation methods for the analysis of bioactive compounds in bee products: A review

Fuente-Ballesteros, Adrián; Privolos, Ioannis; Ares, Ana M.; Samanidou, Victoria; Bernal, José

doi:10.1016/j.sampre.2023.100060

Cited by 6 publications

(4 citation statements)

References 124 publications

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“…Ethyl alcohol is the most widely used solvent for the preparation of propolis extracts, due to the nonpolar properties of most substances that compose propolis. Thus, propolis, being derived from vegetable resins, has low solubility in water, but high solubility in organic solvents [ 44 , 45 ]. Sun et al [ 46 ] analyzed the effect of different concentrations of hydroalcoholic solutions (ethanol at 25, 50 and 75%) on the extraction of phenolic compounds and flavonoids from raw propolis.…”

Section: Resultsmentioning

confidence: 99%

Chemical characterization and antibacterial activities of Brazilian propolis extracts from Apis mellifera bees and stingless bees (Meliponini)

Gomes,

Messias da Silva,

dos Santos

et al. 2024

PLoS ONE

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The aim of this study was to evaluate the physicochemical composition and antibacterial activity of Brazilian propolis extracts from different types, concentrations, and extraction solvents and from different regions in Brazil. A total of 21 samples were analyzed, comprising 14 samples from Apis mellifera (12 green, 1 brown, and 1 red) and 7 samples from stingless bees (3 mandaçaia, 2 jataí, 1 hebora, and 1 tubuna). The analyses performed were dry extract, total phenolic content (TPC) and antioxidant activity (DPPH and ABTS). The antibacterial activity was performed by Determination of Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC). The results showed that very low levels of phenolic compounds and antioxidant activity decreased the antimicrobial activity of the propolis extracts from tubuna and jataí. However, there was no correlation between the increase in propolis concentration in the extract, and the increase in antimicrobial activity. The highest TPC and antioxidant activity was obtained for green propolis extract made with 70% raw propolis that presented similar antibacterial activity to the samples formulated with 30% or less raw propolis. The aqueous propolis extract showed lower antimicrobial activity compared to the alcoholic extracts, indicating that ethanol is a better solvent for extracting the active compounds from propolis. It was observed that the MIC (0.06 to 0.2 mg/mL) and MBC (0.2 to 0.5 mg/mL) values for Gram-negative bacteria were higher compared to Gram-positive bacteria (MIC 0.001–0.2 mg/mL, and the MBC 0.02–0.5 mg/mL). The propolis extracts that exhibited the highest antimicrobial activities were from stingless bees hebora from the Distrito Federal (DF) and mandaçaia from Santa Catarina, showing comparable efficacy to samples 5, 6, and 7, which were the green propolis from the DF. Hence, these products can be considered an excellent source of bioactive compounds with the potential for utilization in both the pharmaceutical and food industries.

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Section: Resultsmentioning

confidence: 99%

Chemical characterization and antibacterial activities of Brazilian propolis extracts from Apis mellifera bees and stingless bees (Meliponini)

Gomes,

Messias da Silva,

dos Santos

et al. 2024

PLoS ONE

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“…Royal jelly has been described as a highly complex matrix for contaminant extraction [49,72]. Therefore, it is of paramount importance to develop optimized methods with high recovery percentages that minimize matrix effects and, as far as possible, adhere to the principles of green chemistry [54,73,74], particularly, with regard to solvents [75] (see Table 3).…”

Section: Sample Preparation Methods To Study Pesticides In Royal Jellymentioning

confidence: 99%

Contamination of Honeybee (Apis mellifera L.) Royal Jelly by Pesticides and Sample Preparation Methods for Its Determination: A Critical Appraisal

Fuente-Ballesteros,

Brugnerotto,

Nguyen

et al. 2023

Foods

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Pesticides can easily enter the food chain, harming bee populations and ecosystems. Exposure of beehive products to various contaminants has been identified as one of the factors contributing to the decline in bee populations, and multiple food alerts have been reported. Despite this fact, royal jelly, a valuable bee product with nutritional and functional properties, has received less attention in this context. Pesticide residues of different chemical class can contaminate royal jelly when foraging bees collect pollen or nectar from pesticide-treated flowers, or in some cases, due to its frequent and inappropriate use in the treatment of mites in beehives. To monitor this issue and also make it more reliable, it is crucial to develop effective sample preparation methods for extracting pesticides from royal jelly for subsequent analysis. In this context, this review provides information about sample preparation methods (solid-phase extraction, solvent extraction, and QuEChERS—quick, easy, cheap, effective, rugged and safe) and analytical methods that have been validated or improved to extract and analyze pesticides, respectively, in royal jelly samples of different origins. Finally, future perspectives are discussed. With this background, we aim to provide data that can guide future research related to this topic.

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“…In general, comparable antioxidant capacities were found between honey extracts obtained using both techniques, although there are differences in the reaction mechanism between UAE and MAE. Fuente-Ballesteros et al [62] reported that MAE is a faster technique but extracts less bioactive compound compared to UAE, possibly due to degradation processes that favor UAE over MAE as a more efficient extraction technique. In the study by Yildrim [54], the highest DPPH antioxidant capacity of propolis extracts was obtained using UAE compared to MAE and maceration.…”

Section: Antioxidant Capacity Of Honey Extractsmentioning

confidence: 99%

Efficiency of Microwave and Ultrasound-Assisted Extraction as a Green Tool for Polyphenolic Isolation from Monofloral Honeys

Pedisić,

Čulina,

Pavlešić

et al. 2023

Processes

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Monofloral honey is obtained from the nectar of single-source plants and has a higher market value due to its polyphenol content associated with its biological properties, especially its antioxidant capacity. In this work, advanced extraction techniques using microwave- (MAE) and ultrasound-assisted (UAE) extraction of phenolic compounds in monofloral honey were optimized and compared. Optimal parameters for MAE were an irradiation time of 15 min, a temperature of 60 °C, and a microwave power of 300 W, and for UAE, a sonication time of 10 min, a temperature of 35 °C, and an ultrasound amplitude of 60%. The extraction solvent used was 70% ethanol. In the extracts of different monofloral honey samples (mint, fennel, raspberry, lavender, sage, buckwheat, maroon, heaven) obtained at optimal MAE and UAE conditions, polyphenolic compounds were determined using UPLC-ESI/MS2 analysis and antioxidant capacity using ORAC, ABTS, and DPPH assays. The results showed that UAE was the more efficient technique for the extraction of total flavanones, flavones, hydroxycinnamic acids, and total phenols, and MAE for total flavonols and hydroxybenzoic acids. The antioxidant ORAC and DPPH capacity was higher for the extracts obtained with MAE, while the ABTS capacity was higher for those obtained with UAE.

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Green sample preparation methods for the analysis of bioactive compounds in bee products: A review

Cited by 6 publications

References 124 publications

Chemical characterization and antibacterial activities of Brazilian propolis extracts from Apis mellifera bees and stingless bees (Meliponini)

Chemical characterization and antibacterial activities of Brazilian propolis extracts from Apis mellifera bees and stingless bees (Meliponini)

Contamination of Honeybee (Apis mellifera L.) Royal Jelly by Pesticides and Sample Preparation Methods for Its Determination: A Critical Appraisal

Efficiency of Microwave and Ultrasound-Assisted Extraction as a Green Tool for Polyphenolic Isolation from Monofloral Honeys

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