Nutritional and functional properties of aqueous and
hydroalcoholic extracts from Argentinean propolis
Nat Prod Commun, 2014 Feb;9(2):167-70
Bee propolis is a natural product extensively used as an
ingredient in functional foods in amounts that may confer health benefits. The
aim of this study was to investigate the nutritional and functional properties
(antioxidant activity) of aqueous and ethanolic extracts of propolis samples
from Santiago del Estero province, northern Argentina.
All propolis extracts contained macronutrients (glucose,
fructose, sucrose and proteins), micronutrients (Na, K, Ca, P and Mg) and trace
elements (Fe). Spectrophotometric, TLC and HPLC-DAD analyses showed the
presence of several phenolic, flavonoid and non-flavonoid compounds, but in all
cases the flavonoids prevailed. The PCA of polyphenolic content provided a
clear separation of propolis in Group 1 (SE1, 2, 3, 4 and 7) and Group 2 (SE5
and 6) associated with phenolic compound content and collection regions. Two
compounds, pinocembrin and chrysin, which could be used as chemical markers of
Santiago del Estero propolis, were identified in all samples.
Propolis samples extracted with water presented better
radical scavenging ability than ethanolic extracts, independent of the
antioxidant method (scavenging activity of ABTS*+, DPPH*, HO* and O2(-)* and
beta-carotene bleaching test). Such results correlated closely with the levels
of total phenols and flavonoids in samples. The results justify the use of
Argentine propolis as a functional dietary supplement.
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