Abstract
Phenolic Compounds of Propolis from the Boreal Coniferous ZoneThe profile of phenolic compounds in 19 propolis samples from different provinces in Finland were analysed for the first time using HPLC-DAD. Nine individual flavonoids (comprising 26% of the identified phenolics), eleven cinnamic acid derivatives (36%), two caffeic acid derivatives (14%), three chlorogenic acid derivatives (14%), and three other phenolic acids (10%) were found in the propolis samples. The compounds found in the largest quantities were methyl-naringenin and caffeic acid phenethyl ester (CAPE). The phenolic profiles of Finnish propolis show marked differences when compared withP. nigraandP. tremuloidespropolis of Central European and Canadian origins. The phenolic compounds found in propolis samples are commonly found in the tree species growing in Finland. Non-metric multidimensional scaling showed that samples were scattered and they did not form clear groups according to the geographical origin or age of the sample.
Highlights
Sticky and glue-like propolis is produced by honey bees from the resins, leaf buds, mucilages, gums, and substances from the cracks in the bark of trees
The phenolic compounds found in propolis samples are commonly found in the tree species growing in Finland
Non-metric multidimensional scaling showed that samples were scattered and they did not form clear groups according to the geographical origin or age of the sample
Summary
Sticky and glue-like propolis is produced by honey bees from the resins, leaf buds, mucilages, gums, and substances from the cracks in the bark of trees. These ingredients are mixed with the beeswax and β-glucosidase that bees secrete during propolis collection. It is assumed that bees seek different resin sources for propolis, and collect the raw material for propolis from the vegetation near their hive. This method of collecting affects the colour, odour, and composition of propolis (Bankova et al, 2000). Propolis has similarities in its chemical composition and works in the hive in the same way, preventing the growth of unwanted microorganisms (Kujumgiev et al, 1999)
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