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Mladenova RB, Solakov NY, Loginovska KK. Evaluation of gamma irradiation effects on antioxidant capacity of propolis. Appl Radiat Isot 2024; 207:111254. [PMID: 38430826 DOI: 10.1016/j.apradiso.2024.111254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 12/20/2023] [Accepted: 02/23/2024] [Indexed: 03/05/2024]
Abstract
The irradiation effects on antioxidant potential and on content of phenolic compounds of propolis ethanoic extracts were studied. It was found out that gamma treatment of samples with 2 and 10 kGy had a weak decreasing effect on the total phenolic content (TPC), while no change was observed in the propolis irradiated with 5 kGy. The antiradical activity of extracts was assessed by the DPPH free radical scavenging activity evaluated by Electron Paramagnetic Resonance (EPR) spectroscopy. The EPR results were in agreement with TPC. Some main phenolic compounds of the studied non-irradiated and irradiated samples were identified and compared by ultra-high performance liquid chromatography (UHPLC).
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Affiliation(s)
- Ralitsa B Mladenova
- Institute of Catalysis, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bldg. 11, 1113, Sofia, Bulgaria.
| | - Nikolay Y Solakov
- Institute of Cryobiology and Food Technologies, Agricultural Academy, 1407, Sofia, Bulgaria
| | - Kamelia K Loginovska
- Institute of Cryobiology and Food Technologies, Agricultural Academy, 1407, Sofia, Bulgaria
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Franchin M, Saliba ASMC, Giovanini de Oliveira Sartori A, Orestes Pereira Neto S, Benso B, Ikegaki M, Wang K, Matias de Alencar S, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo. Food Chem 2024; 432:137175. [PMID: 37633143 DOI: 10.1016/j.foodchem.2023.137175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 08/28/2023]
Abstract
Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.
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Affiliation(s)
- Marcelo Franchin
- Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland; School of Dentistry, Federal University of Alfenas (Unifal-MG), Alfenas, MG, Brazil.
| | | | - Alan Giovanini de Oliveira Sartori
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil
| | | | - Bruna Benso
- School of Dentistry, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Masaharu Ikegaki
- Faculty of Pharmaceutical Sciences, Federal University of Alfenas - UNIFAL-MG, Alfenas, MG, Brazil
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil; Center for Nuclear Energy in Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland.
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Hernández-Martínez JA, Zepeda-Bastida A, Morales-Rodríguez I, Fernández-Luqueño F, Campos-Montiel R, Hereira-Pacheco SE, Medina-Pérez G. Potential Antidiabetic Activity of Apis mellifera Propolis Extraction Obtained with Ultrasound. Foods 2024; 13:348. [PMID: 38275714 PMCID: PMC10815508 DOI: 10.3390/foods13020348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 01/19/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Recent studies have linked phenolic compounds to the inhibition of digestive enzymes. Propolis extract is consumed or applied as a traditional treatment for some diseases. More than 500 chemical compounds have been identified in propolis composition worldwide. This research aimed to determine Mexican propolis extracts' total phenolic content, total flavonoid content, antioxidant activity, and digestive enzyme inhibitory activity (ɑ-amylase and ɑ-glucosidase). In vitro assays measured the possible effect on bioactive compounds after digestion. Four samples of propolis from different regions of the state of Oaxaca (Mexico) were tested (Eloxochitlán (PE), Teotitlán (PT), San Pedro (PSP), and San Jerónimo (PSJ)). Ethanol extractions were performed using ultrasound. The extract with the highest phenolic content was PE with 15,362.4 ± 225 mg GAE/100 g. Regarding the flavonoid content, the highest amount was found in PT with 8084.6 ± 19 mg QE/100 g. ABTS•+ and DPPH• radicals were evaluated. The extract with the best inhibition concentration was PE with 33,307.1 ± 567 mg ET/100 g. After simulated digestion, phenolics, flavonoids, and antioxidant activity decreased by 96%. In contrast, antidiabetic activity, quantified as inhibition of ɑ-amylase and ɑ-glucosidase, showed a mean decrease in enzyme activity of approximately 50% after the intestinal phase. Therefore, it is concluded that propolis extracts could be a natural alternative for treating diabetes, and it would be necessary to develop a protective mechanism to incorporate them into foods.
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Affiliation(s)
- Javier A. Hernández-Martínez
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Armando Zepeda-Bastida
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Irma Morales-Rodríguez
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Fabián Fernández-Luqueño
- Sustainability of Natural Resources and Energy Program, Cinvestav-Saltillo, Ramos Arizpe 25900, Coahuila, Mexico;
| | - Rafael Campos-Montiel
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
| | - Stephanie E. Hereira-Pacheco
- Laboratorio de Interacciones Bióticas, Centro de Investigación en Ciencias Biológicas, Universidad Autónoma de Tlaxcala, Km 10.5 de la carretera San Martín Texmelucan, San Felipe Ixtacuixtla, Villa Mariano Matamoros 90120, Tlaxcala, Mexico;
| | - Gabriela Medina-Pérez
- ICAP—Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Tulancingo de Bravo 43000, Hidalgo, Mexico; (J.A.H.-M.); (A.Z.-B.); (I.M.-R.); (R.C.-M.)
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Vieira ALS, Correia VTDV, Ramos ALCC, da Silva NHA, Jaymes LAC, Melo JOF, de Paula ACCFF, Garcia MAVT, de Araújo RLB. Evaluation of the Chemical Profile and Antioxidant Capacity of Green, Brown, and Dark Propolis. PLANTS (BASEL, SWITZERLAND) 2023; 12:3204. [PMID: 37765368 PMCID: PMC10537587 DOI: 10.3390/plants12183204] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 09/29/2023]
Abstract
The chemical composition of propolis varies between different types, due to the specific vegetation found near the hives and the climatic and soil conditions worldwide. Green propolis is exclusive to Brazil, produced by bees, with the resin of the plant Baccharis dracunculifolia. Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant Hyptis divaricata, also known as "maria miraculosa". Dark propolis is a variety of propolis produced by bees from the resin of the plant known as Jurema Preta (Mimosa hostilis benth). In this study, the aqueous extracts of green, brown, and dark propolis were analyzed for their antioxidant capacity using ABTS, FRAP, and DPPH, and their chemical profiles were determined using paper spray mass spectrometry. Among the three extracts, green propolis had the highest content of total phenolic compounds (2741.71 ± 49.53 mg GAE. 100 g-1), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g-1), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g-1). The three types of propolis showed high antioxidant capacity, with green showing the highest antioxidant capacity for the three methods used. Using paper spray mass spectrometry, it was possible to suggest the presence of 116 substances, including flavonoids (56), phenylpropanoids (30), terpenes (25), carboxylic acids (1), benzoic acid derivatives (1), fatty acids (1), amino acids (1) and alkaloids (1). The compounds in the green, brown, and dark propolis extracts reinforce the bioactive potential for application in these tree extracts' food and pharmaceutical products.
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Affiliation(s)
- Ana Luiza Santos Vieira
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Vinícius Tadeu da Veiga Correia
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Ana Luiza Coeli Cruz Ramos
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Nayana Hayss Araújo da Silva
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Leonardo Assis Campos Jaymes
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Julio Onésio Ferreira Melo
- Department of Exact and Biological Sciences, Campus Sete Lagoas, Federal University of São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | | | - Maria Aparecida Vieira Teixeira Garcia
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Raquel Linhares Bello de Araújo
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
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