Chemical Composition and Biological Activity of Extracts Obtained by Supercritical Extraction and Ethanolic Extraction of Brown, Green and Red Propolis Derived from Different Geographic Regions in Brazil.

Francine Ferreira Padilha,Hugo Neves Brandão,David A Lightfoot,Bruna Aparecida Souza Machado,Marcelo Andres Umsza-Guez,Odir Antônio Dellagostin,Samantha Serra Costa,Danielle Figuerêdo da Silva,João Antônio Pegas Henriques,José Luiz Carneiro da Rocha,Gabriele de Abreu Barreto,Rejane Pina Dantas Silva

doi:10.1371/journal.pone.0145954

Abstract

The variations in the chemical composition, and consequently, on the biological activity of the propolis, are associated with its type and geographic origin. Considering this fact, this study evaluated propolis extracts obtained by supercritical extraction (SCO2) and ethanolic extraction (EtOH), in eight samples of different types of propolis (red, green and brown), collected from different regions in Brazil. The content of phenolic compounds, flavonoids, in vitro antioxidant activity (DPPH and ABTS), Artepillin C, p-coumaric acid and antimicrobial activity against two bacteria were determined for all extracts. For the EtOH extracts, the anti-proliferative activity regarding the cell lines of B16F10, were also evaluated. Amongst the samples evaluated, the red propolis from the Brazilian Northeast (states of Sergipe and Alagoas) showed the higher biological potential, as well as the larger content of antioxidant compounds. The best results were shown for the extracts obtained through the conventional extraction method (EtOH). However, the highest concentrations of Artepillin C and p-coumaric acid were identified in the extracts from SCO2, indicating a higher selectivity for the extraction of these compounds. It was verified that the composition and biological activity of the Brazilian propolis vary significantly, depending on the type of sample and geographical area of collection.

Highlights

Propolis is characterized as a complex and resinous mixture produced by bees (Apis melífera) through the collection of variable vegetable sources [1,2,3,4]
It is noted that the analysis of the physical-chemical composition is of great importance to determine the quality of the studied material, considering the incorporation of this matrix in food products [58,59,60]
It was determined that the total quantity of phenolic compounds, flavonoids and antioxidant activity are important parameters to evaluate the quality and biological potential of extracts from the Brazilian propolis, especially considering the great Brazilian biodiversity

Summary

Introduction

Propolis is characterized as a complex and resinous mixture produced by bees (Apis melífera) through the collection of variable vegetable sources [1,2,3,4]. Different studies have already proved that the chemical composition of the propolis, and its biological effects, depends on various factors such as the geographic origin, types of vegetable sources, time of collection and season of the year [8,9,10]. Afterwards, a new propolis was found in hives located alongside the coast and mangroves in the Brazilian northeast and it was classified as a propolis of the group 13. This propolis is called red propolis, with botanical origin from Dalbergia ecastophyllum (L.) Taub. This propolis is called red propolis, with botanical origin from Dalbergia ecastophyllum (L.) Taub. (Fabaceae) [15,16]

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Conclusion