Share This Article:

Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis

Abstract Full-Text HTML XML Download Download as PDF (Size:358KB) PP. 46-51
DOI: 10.4236/pp.2013.41006    6,090 Downloads   10,815 Views   Citations

ABSTRACT

The antioxidant activity of ethanol extracts of propolis, bee glue, of various climate and orographic characteristics, collected from Italy, Brazil and Russia, was evaluated measuring their inhibitory action on peroxidation of linoleic acid, radical scavenging ability towards 2,2’-diphenyl-1-picrylhydrazyl, total phenolic content and reducing capacity by enzymatic and Folin method respectively. Propolis samples were chemically characterized by HPLC-MS/MS in order to find a possible correlation between antioxidant activity and polyphenols composition and quantification. The results obtained indicate that Italian and Russian propolis samples have similar polyphenolic composition and, as a consequence, almost similar antioxidant activity, while Brazilian propolis evidence lower polyphenolic and antioxidant characteristics. Climate and orography reasons of these differences are also suggested.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

S. Fabris, M. Bertelle, O. Astafyeva, E. Gregoris, R. Zangrando, A. Gambaro, G. Lima and R. Stevanato, "Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis," Pharmacology & Pharmacy, Vol. 4 No. 1, 2013, pp. 46-51. doi: 10.4236/pp.2013.41006.

References

[1] M. C. Marcucci and V. Bankova, “Chemical Composition, Plant Origin and Biological Activity of Brazilian Propolis,” Current Topics in Phytochemistry, Vol. 2, 1999, pp. 115-123.
[2] G. A. Burdock, “Review of the Biological Properties and Toxicity of Bee Propolis,” Food and Chemical Toxicology, Vol. 36, No. 4, 1998, pp. 347-363. doi:10.1016/S0278-6915(97)00145-2
[3] A. H. Banskota, Y. Tezuka and S. Kadota, “Recent Progress in Pharmacological Research of Propolis,” Phytotherapy Research, Vol. 15, No. 7, 2001, pp. 561-571. doi:10.1002/ptr.1029
[4] E. L. Ghisalberti, P. R. Jefferies, R. Lanteri and J. Matisons, “Constituents of Propolis,” Experientia, Vol. 34, No. 2, 1978, pp. 157-158. doi:10.1007/BF01944648
[5] V. Bankova, A. Dyulgerov, S. Popov, L. Evstatieva, L. Kuleva, O. Pureb and Z. Zamjansan, “Propolis Produced in Bulgaria and Mongolia: Phenolic Compounds and Plant Origin,” Apidologie, Vol. 23, No. 1, 1992, pp. 79-85. doi:10.1051/apido:19920109
[6] S. A. Popravko and M. V. Sokolov, “Plant Sources of Propolis,” Pchelovodstvo, Vol. 2, 1980, pp. 28-29.
[7] Y. K. Park, S. M. Alencar, C. L. Aguiar, “Botanical Origin and Chemical Composition of Brazilian Propolis,” Journal of Agricolture and Food Chemistry, Vol. 50, No. 9, 2002, pp. 2502-2506. doi:10.1021/jf011432b
[8] K. Salom?o, A. P. Dantas, C. M. Borba, L. C. Campos, D. G. Machado, F. R. Aquino Neto and S. L. De Castro, “Chemical Composition and Microbicidal Activity of Extracts from Brazilian and Bulgarian Propolis,” Letters of Applied Microbiology, Vol. 38, No. 2, 2004, pp. 87-92. doi:10.1111/j.1472-765X.2003.01458.x
[9] M. C. Marcucci, “Propolis: Chemical Composition, Biological Properties and Therapeutic Activity,” Apidologie, Vol. 26, No. 2, 1995, pp. 83-99. doi:10.1051/apido:19950202
[10] V. S. Bankova, S. L. D. Castro and M. C. Marcucci, “Propolis: Recent Advances in Chemistry and Plant Origin,” Apidologie, Vol. 31, No. 1, 2000, pp. 3-15. doi:10.1051/apido:2000102
[11] E. Gregoris and R. Stevanato, “Correlations between Polyphenolic Composition and Antioxidant Activity of Venetian Propolis,” Food Chemical Toxicology, Vol. 48, No. 1, 2010, pp. 76-82. doi:10.1016/j.fct.2009.09.018
[12] S. Tazawa, T. Warashina, T. Noro and T. Miyase, “Studies on the Constituents of Brazilian Propolis,” Chemical & Pharmaceutical Bullettin, Vol. 46, 1998, pp. 1477-1479. doi:10.1248/cpb.46.1477
[13] S. Tazawa, T. Warashina and T. Noro, “Studies on the Constituents of Brazilian Propolis II,” Chemical & Pharmaceutical Bullettin, Vol. 47, No. 10, 1999, pp. 1388-1392.
[14] S. Kumazawa, T. Hamasaka and T. Nakayama, “Antioxidant Activity of Propolis of Various Geographic Origins,” Food Chemistry, Vol. 84, No. 3, 2004, pp. 329-339. doi:10.1016/S0308-8146(03)00216-4
[15] R. Stevanto, S. Fabris and F. Momo, “New Enzymatic Method for the Determination of Total Phenolic Content in Tea and Wine,” Journal of Agricolture and Food Chemistry, Vol. 52, No. 20, 2004, pp. 6287-6293. doi:10.1021/jf049898s
[16] H. Miyataka, M. Nishiki, H. Matsumoto, T. Fujimoto, M. Matsuka and T. Satoh, “Evaluation of Propolis. I. Evaluation of Brazilian and Chinese propolis by Enzymatic and Physico-Chemical Methods,” Biological & Pharmaceutical Bullettin, Vol. 20, No. 5, 1997, pp. 496-501.
[17] S. Fabris, F. Momo, G. Ravagnan and R. Stevanato, “Antioxidant Properties of Resveratrol and Piceid on Lipid Peroxidation in Micelles and Monolamellar Liposomes,” Biophysical Chemistry, Vol. 135, No. 1, 2008, pp. 76-83. doi:10.1016/j.bpc.2008.03.005
[18] M. S. Blois, “Antioxidant Determinations by the Use of a Stable Free Radical,” Nature, Vol. 181, No. 4617, 1958, pp. 1199-1200. doi:10.1038/1811199a0
[19] K. Danzer and L. A. Currie, “Guidelines for Calibration in Analytical Chemistry,” Pure & Applied Chemistry, Vol. 70, No. 4, 1998, pp. 993-1014. doi:10.1351/pac199870040993
[20] E. De Rijke, P. Out, W. M. A. Niessen, F. Ariese, C. Gooijer and U. A. T. Brinkman, “Analytical Separation and Detection Methods for Flavonoids,” Journal of Chromatography A, Vol. 1112, No. 1-2, 2006, pp. 31-63. doi:10.1016/j.chroma.2006.01.019
[21] R. Stevanato, S. Fabris, M. Bertelle, E. Gregoris and F. Momo, “Phenolic Content and Antioxidant Properties of Fermenting Musts and Fruit and Vegetable Fresh Juices,” Acta Alimentaria, Vol. 38, No. 2, 2009, pp. 193-203. doi:10.1556/AAlim.2008.0031

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.