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dc.contributorFacultad de Ciencias de la Saludes_ES
dc.contributor.authorRendueles, Eugenia
dc.contributor.authorMauriz García, Elba 
dc.contributor.authorSanz Gómez, José Javier
dc.contributor.authorGonzález Paramás, Ana M.
dc.contributor.authorVallejo Pascual, María Eva 
dc.contributor.authorAdanero Jorge, Félix
dc.contributor.authorGarcía Fernández, María del Camino 
dc.identifier.citationRendueles, E., Mauriz, E., Sanz-Gómez, J., González-Paramás, A. M., Vallejo-Pascual, M.-E., Adanero-Jorge, F., y García-Fernández, C. (2023). Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain. Foods, 12(23).
dc.description.abstract[EN] 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.es_ES
dc.rightsAtribución 4.0 Internacional
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherHoneybee productses_ES
dc.subject.otherBioactive compoundses_ES
dc.subject.otherAntioxidant propertieses_ES
dc.subject.otherFood industryes_ES
dc.titleBiochemical Profile and Antioxidant Properties of Propolis from Northern Spaines_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES

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Atribución 4.0 Internacional
Except where otherwise noted, this item's license is described as Atribución 4.0 Internacional