Abstract
Propolis is a natural product with many demonstrated biological activities and propolis extract has been used in the food, pharmaceutical and cosmetics industries. Different works have showed the variations in the chemical composition, and consequently, on the biological activity of the propolis that are associated with its type and geographic origin. Due to this study evaluated propolis extracts obtained through supercritical extraction and ethanolic extraction (conventional) in three samples of different types of propolis (red, green and brown), collected from different regions in Brazil (state of Bahia). Analyses were performed to determine the humidity, water activity, the content of total ash, proteins, lipids and fiber in raw propolis samples. The content of phenolic compounds, flavonoids, in vitro antioxidant activity (DPPH), catechin, ferulic acid and luteolin and antimicrobial activity against two bacteria (Staphylococcus aureus and Escherichia coli) were determined for all extracts. For the green and red ethanolic extracts the anti-leishmanicidal potential was also evaluated. The physicochemical profiles showed agreement in relation to the literature. The results identified significant differences among the extracts (p>0.05), which are in conformity with their extraction method, as well as with type and botanical origin of the samples. The extraction with supercritical fluid was not efficient to obtain extracts with the highest contents of antioxidants compounds, when compared with the ethanolic extracts. The best results were shown for the extracts obtained through the conventional extraction method (ethanolic) indicating a higher selectivity for the extraction of antioxidants compounds. The red variety showed the largest biological potential, which included the content of antioxidants compounds. The results found in this study confirm the influence of the type of the raw material on the composition and characteristics of the extracts. The parameters analysis were important to characterize and evaluate the quality of the different Brazilian propolis extracts based on the increased use of propolis by the natural products industry.
Highlights
Propolis is a resinous material produced by bees (Apis melífera L.), primarily from plants, as a sticky exudate from leaf and flower buds, shoots, stems and fruit [1]
Analyzing the physicochemical composition of propolis is important for determining the quality of this material when it is considered for use in industrial areas, such as the food, cosmetics and pharmaceutics industries
Our results scientifically prove that the chemical composition of the different propolis around the world depends on the geoclimatic conditions and the botanical source of substrate that bees use for production of this material, differentiating the types of propolis and their chemical characteristics
Summary
Propolis is a resinous material produced by bees (Apis melífera L.), primarily from plants, as a sticky exudate from leaf and flower buds, shoots, stems and fruit [1]. In Brazilian territory, 13 different types of propolis have been categorized based on physical-chemical characteristics [2,3,4]. Baccharis dracunculifolia is a type of common plant that produces green propolis, which is rich in compounds with prenylated phenylpropanoids, triterpenoids, benzoic acid and chlorogenics [5]. (Fabaceae) species are mangrove natives used by bees to produce the red propolis. Brown propolis is produced by the Copaifera species and mainly contains flavonoids and terpenes [6,7,8]. Bees use propolis to fill gaps and narrow spaces in their hives and to prevent microbial contamination in the egg deposition nests and respiratory outlets. The antimicrobial properties of propolis are important for maintaining a healthy hive environment for the bee colony [9]
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