Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain

Abstract

The antioxidant, anti-inflammatory, and antimicrobial characteristics of propolis, a bioactive compound collected from hives, have prompted its use in the food sector in recent times. This study investigated the physicochemical characteristics, phenolic profile, and antioxidant capacity of 31 propolis extracts collected from Northern Spain. The physicochemical composition (resins, waxes, ashes mineral content, and heavy metals) was within the allowable regulatory limits. The analysis of bioactive compounds enabled the identification of 51 constituents: flavonoids (apigenin, catechin, chrysin, quercetin, and pinocembrin) and phenolic acids (caffeic, ferulic, and coumaric). The mean value of total polyphenols was 42.72 ± 13.19 Pinocembrin–Galangin Equivalents/100 g, whereas a range between 1.64 ± 0.04 and 4.95 ± 0.36 Quercetin Equivalents (QE) g/100 g was found for total flavonoids content. The determination of bioactivities revealed significant antioxidant capacity using DPPH (1114.28 ± 10.39 µM Trolox Equivalents and 3487.61 ± 318.66 µM Vitamin C Equivalents). Resin content in propolis samples was positively and significantly correlated with both polyphenols (rho = 0.365; p = 0.043) and flavonoid composition (rho = 0.615; p = 0.000) as well as the antioxidant capacity TEAC DPPH (rho = 0.415; p = 0.020). A multiple regression analysis modeled the correlation between resin composition, flavonoids, and TEAC DPPH values, yielding a significant regression equation (R2 = 0.618; F (2,28) = 22.629; p < 0.000; d = 2.299). Therefore, evaluating physicochemical parameters and biological activities provides a promising framework for predicting propolis’ quality and antioxidant properties, thus suggesting its potential as a functional and bioactive compound for the food industry.

Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

“…The mineral content was determined, too, in the raw propolis (RP). Potassium, calcium, and magnesium were the most abundant, with values of 2198.95 ± 6.93, 739.72 ± 8.51, and 221.55 ± 3.86 mg/kg, respectively [21].…”

“…Our previous research considered more than 30 propolis samples from the North of Spain, confronting all the EEP against the selected microorganisms based on their food industry relevance [21,22]. The analyses resulted in the selection of one of these 30 EEP sample according to their composition and biochemical profile, and most importantly to the sensitivity of the foodborne pathogens against EEP [22].…”

“…The propolis extract considered to substitute nitrites in the formulation was from the North of León (Spain). The localization of the hives was informed by the beekeeper, who mixed the harvesting of each season of three close enclaves: 42.73642 • N, 5.91060 • W, 42.73896 • N, 5.89276 • W, and 42.75318 • N, 5.88355 • W. As described previously, the extract was prepared with 70% ethanol [21].…”