RT info:eu-repo/semantics/article
T1 Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain
A1 Rendueles, Eugenia
A1 Mauriz García, Elba
A1 Sanz Gómez, José Javier
A1 González Paramás, Ana M.
A1 Vallejo Pascual, María Eva
A1 Adanero Jorge, Félix
A1 García Fernández, María del Camino
A2 Enfermeria
K1 Tecnología de los alimentos
K1 Propolis
K1 Honeybee products
K1 Bioactive compounds
K1 Antioxidant properties
K1 Food industry
K1 3309 Tecnología de Los Alimentos
AB [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 forthe food industry.
PB MDPI
LK https://hdl.handle.net/10612/17893
UL https://hdl.handle.net/10612/17893
NO Rendueles, 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). https://doi.org/10.3390/FOODS12234337
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 19-may-2024