Propolis from Southwest of Parana produced by selected bees: Influence of seasonality and food supplementation on antioxidant activity and phenolic profile

Abstract

Propolis produced by selected bees Apis mellifera were collected from March to June of 2013 and in March of 2015 and analyzed in order to evaluate the influence of climate, colony of origin, and food supplementation of colonies on the content of total phenolic and flavonoid by chromatographic analysis and antioxidant activity by radical scavenging of 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods. The Principal Component Analysis (PCA) was carried out with propolis collected in 2013 and two clusters were formed. Propolis produced in the months of March and April showed a higher content of total phenolic compounds (TPC) and antioxidant capacity than those produced in May and June. The results of PCA obtained from samples collected in March of 2013 and 2015 showed two clusters, and propolis collected in 2015 were more bioactive and presented a higher content of TPC. The chromatographic analysis of extracts allowed the identification of phenolic acids p-coumaric, ferulic and caffeic with similar chemical profiles that could be closely related to the botanical origin of propolis. It can be concluded that the season and food supplementation of colonies influenced the chemical composition and the biological activity of samples analysed.

Photometric Analysis of Propolis from the Island of Samothraki, Greece. The Discovery of Red Propolis

“…Our results are in agreement with previous research showing that the polyphenolic and the flavonoid content of propolis as well as the antioxidant activity increase during the warmest periods of the year. [11,55,56] Comparison of red and non-red samples showed significant differences for all examined factors (p < 0.001 for AA, TPC and TFC). Overall, red propolis samples presented the most distinct profile in the classification of Samothracian propolis, regardless of the analysis performed.…”

“…[8] Propolis has long been used in folk medicine, as documented in historical sources indicating its use by ancient Egyptians, Greeks and Romans. [6] It has been studied widely for many decades because of its valuable characteristics including its antioxidant, [9][10][11] bacteriostatic, [12 -16] antifungal, [17][18][19] anti-inflammatory, [20][21][22] antiviral, [15,23,24] antitumor and anticancer, [25 -29] properties. The pharmaceutical action of propolis is a result of the bioactive ingredients.…”

Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization

“…It was claimed that the higher the concentration of ethanol was, the higher the antiradical activity of propolis extracts was, being also this activity significantly affected by pH of the solvent used [27]. Using 80% ethanol as extracting agent, in Brazilian propolis, ranges between 25.5 and 439.2 µmol T/g sample were obtained, not specifying if the denominator referred to g extract or g propolis, but being likely to be g propolis, because in the same study and regarding DPPH antioxidant activity, the denominator referred to g propolis [45].…”

Proposta De Ambientes Inteligentes Iot Sob a Ótica Da Eficiência Energética

“…In addition, the propolis can be used in a hive for a variety of purposes, such as filling cracks (BARTH, 2004;SALATINO et al, 2005) maintaining the colony temperature at around 35 °C (SALATINO et al, 2005), embalming predators (BARTH, 2004;JÚNIOR et al, 2006) so that this avoids its decomposition as well as antiseptic function, which protects the colony from possible diseases (SAHINLER; KAFTANOGLU, 2005;JÚNIOR et al, 2006). SFORCIN, 2007;OLDONI et al, 2011;OLDONI et al, 2015;CALEGARI et al, 2017, DA SILVA et al, 2018), healing and anesthetic (PARK et al, 2002JÚNIOR et al, 2006). The antioxidant capacity of propolis represent the combat of cellular oxidative damage, that can stop and eliminate the reactions that occur due to the action of free radicals, which can cause oxidative stress and consequent tissue damage (KUMAR, 2015).…”