Food Res Int. 2017 Nov;101:129-138. doi: 10.1016/j.foodres.2017.08.066. Epub 2017 Sep 7.
Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region.
Julianna Karla Santana Andradea, Marina Denadaia,⁎, Christean Santos de Oliveiraa, Maria Lucia Nunesb, Narendra Naraina
The aim of the present study was to determine the contents of bioactive compounds present in brown, green and red species of propolis cultivated in the Brazilian northeast states of Alagoas and Sergipe. The contents of phenolic compounds, flavonoids and antioxidant activity (DPPH, ABTS+, FRAP, ORAC) were determined. Identification and quantification of phenolic and flavonoid compounds were performed by using UHPLC-QqQ-MS/MS system. The results revealed high contents of total phenolics and flavonoids. Among the three species, the antioxidant potential had higher capacity in the red propolis. The presence of some of bioactive compounds viz. acacetin, artepellin C, eriodictyol, gallic acid, isorhamnetin, protocatechuic acid, vanillin and vanillic acid in Brazilian red propolis is reported for the first time in this work. Positive correlation between total phenolics versus the FRAP and ORAC methods was established which led to conclusion that antioxidant activity of propolis is mainly due to its phenolic compounds.
Copyright © 2017 Elsevier Ltd. All rights reserved.
PMID: 28941675 DOI: 10.1016/j.foodres.2017.08.066
* THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS IS NOT INTENDED TO DIAGNOSE, TREAT CURE OR PREVENT ANY DISEASE.