Journal
FOOD RESEARCH INTERNATIONAL
Volume 64, Issue -, Pages 873-879Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2014.08.050
Keywords
Chilean propolis; Propolis phenolic; Antioxidants; ORAC; FRAP; DPPH
Categories
Funding
- CONICYT AT (Comision Nacional de Investigacion Cientifica y Tecnologica, Chile) [24121560]
- FIDUM (Fondo de Investigacion y Desarrollo, Universidad Mayor)
- FONDECYT [1130155]
- CONICYT-PAI/CONCURSO INSERCION EN LA ACADEMIA-FOLIO [791220002]
Ask authors/readers for more resources
Propolis is a complex hive product produced by honey bees, Apis mellifera. Its composition and biological activities depend on the vegetation where hives are placed. Propolis is often used as a food supplement. The aim of this research is to determine the antioxidant properties in vitro and the phenolic composition of six propolis collected from the region of Santiago of Chile. We obtained the ethanolic extracts dry and wax free (EEPs) and studied their antioxidant properties by FRAP, ORAC-FL, ORAC-PGR and DPPH radical methods. The total phenols were quantified by a spectrophotometric method and 30 phenolic compounds were identified by HPLC-ESI-MS/MS analysis. Curacavi EEP has the highest relative abundance of caffeic acid phenylethyl ester (CAPE) while Buin EEP has the highest relative abundance of caffeic acid benzyl ester and quercetin. Both have the highest antioxidant activity in vitro in all methods used. Our research shows, for the first time, a comparative analysis of the antioxidant activity and phenolic composition of six Chilean propolis. Pinobanksin is the only phenol present in the six samples of propolis so it may be a good candidate for the standardization of propolis ethanolic extracts in the region of Santiago. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available