Seasonal Variation, Chemical Composition and Antioxidant Activity of Brazilian Propolis Samples

Abstract

Total phenolic contents, antioxidant activity and chemical composition of propolis samples from three localities of Minas Gerais state (southeast Brazil) were determined. Total phenolic contents were determined by the Folin–Ciocalteau method, antioxidant activity was evaluated by DPPH, using BHT as reference, and chemical composition was analyzed by GC/MS. Propolis from Itapecerica and Paula Cândido municipalities were found to have high phenolic contents and pronounced antioxidant activity. From these extracts, 40 substances were identified, among them were simple phenylpropanoids, prenylated phenylpropanoids, sesqui- and diterpenoids. Quantitatively, the main constituent of both samples was allyl-3-prenylcinnamic acid. A sample from Virginópolis municipality had no detectable phenolic substances and contained mainly triterpenoids, the main constituents being α- and β-amyrins. Methanolic extracts from Itapecerica and Paula Cândido exhibited pronounced scavenging activity towards DPPH, indistinguishable from BHT activity. However, extracts from Virginópolis sample exhibited no antioxidant activity. Total phenolic substances, GC/MS analyses and antioxidant activity of samples from Itapecerica collected monthly over a period of 1 year revealed considerable variation. No correlation was observed between antioxidant activity and either total phenolic contents or contents of artepillin C and other phenolic substances, as assayed by CG/MS analysis.

In vitro effectiveness of Brazilian brown propolis against Enterococcus faecalis

“…9 More than 300 components have been identified, including phenolic compounds, such as flavonoids, phenolic acids, and phenolic acid esters, the main components of propolis from temperate regions. 10 Among tropical countries, Brazil has the highest chemical diversity of propolis types, such as those that contain phenylpropanoids, prenylated phenylpropanoids (e.g., artepillin C), and sesqui-and diterpenoids, 11 which confer immunostimulatory, antioxidant, anti-inflammatory, and antimicrobial properties, respectively. 12 Studies have shown the potential of propolis against resistant microorganisms.…”

Mechanisms of action underlying the anti-inflammatory and immunomodulatory effects of propolis: a brief review

“…The chemical composition of propolis is strongly infl uenced by the type of vegetation visited by the bees and by the season of the year Majiene et al, 2004;Daugsch et al, 2008;Teixeira et al, 2008). Propolis from temperate zones generally consists of 50-60% resins and balsams, 30-40% of wax, 5-10% of essential and aromatic oils, 5% of pollen, and 5% of other substances (Mendoza et al, 1991).…”

Seasonality on the antifungal potential of green propolis collected in Campo Grande - MS, Brazil

“…Propolis is a resinous substance, produced from material from various plant species collected by a range of bee species, among them Apis mellifera L. It has a pleasant aroma and a greenish yellow to dark brown color, depending on its origin and the time of collection (MARCUCCI, 1995;BANKOVA et al, 2000;TEIXEIRA et al, 2010;TORETI et al, 2013). Propolis is used by bees for its biological properties, protecting them against attacks from fungi and bacteria; they also use it in preparing aseptic places for the queen bee to lay eggs and in the mummification of invasive insects (MARCUCCI, 1995;BANKOVA et al, 2000;SILVA et al, 2006;LONGHINI et al, 2007;LUSTOSA et al, 2008;BANKOVA, 2009).…”

“…It is recognized as having biological activities, such as anti-microbial (bactericidal and fungicidal), anti- Martini et al inflammatory, cicatrizing, anesthetic, photo-protective, antibiotic, antiviral, antioxidant, immunomodulatory, hypotensive, anti-HIV, anti-carcinogenic and even anti-neoplasic (PEREIRA et al, 2002;BANKOVA, 2005;BANKOVA, 2009;TEIXEIRA et al, 2010). Biological activities of this kind of propolis are attributed to phenolic substances, such as flavonoids, prenylated p-coumaric acids, and lignans (BANKOVA et al, 2000).…”