Evaluation of the chemical profile and antioxidant capacity of green, brown, and dark propolis

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dc.creatorAna Luiza Santos Vieira
dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorAna Luiza Coeli Cruz Ramos
dc.creatorNayana Hayss Araújo da Silva
dc.creatorLeonardo Assis Campos Jaymes
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorAna Cardoso Clemente Filha Ferreira de Paula
dc.creatorMaria Aparecida Vieira Teixeira Garcia
dc.creatorRaquel Linhares Bello de Araújo
dc.date.accessioned2025-02-04T16:27:11Z
dc.date.accessioned2025-09-09T01:32:02Z
dc.date.available2025-02-04T16:27:11Z
dc.date.issued2023-09-08
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.3390/plants12183204
dc.identifier.issn2223-7747
dc.identifier.urihttps://hdl.handle.net/1843/79646
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofPlants
dc.rightsAcesso Aberto
dc.subjectAntioxidantes
dc.subjectCompostos bioativos das plantas
dc.subjectBiofarmácia
dc.subjectMedicamentos
dc.subject.otherPropolis extract
dc.subject.otherPS-MS
dc.subject.otherBioactive compounds
dc.subject.otherAntioxidant potential
dc.titleEvaluation of the chemical profile and antioxidant capacity of green, brown, and dark propolis
dc.typeArtigo de periódico
local.citation.epage21
local.citation.issue18
local.citation.spage01
local.citation.volume12
local.description.resumoThe chemical composition of propolis varies between different types, due to the specific vegetation found near the hives and the climatic and soil conditions worldwide. Green propolis is exclusive to Brazil, produced by bees, with the resin of the plant Baccharis dracunculifolia. Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant Hyptis divaricata, also known as “maria miraculosa”. Dark propolis is a variety of propolis produced by bees from the resin of the plant known as Jurema Preta (Mimosa hostilis benth). In this study, the aqueous extracts of green, brown, and dark propolis were analyzed for their antioxidant capacity using ABTS, FRAP, and DPPH, and their chemical profiles were determined using paper spray mass spectrometry. Among the three extracts, green propolis had the highest content of total phenolic compounds (2741.71 ± 49.53 mg GAE. 100 g−1), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g−1), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g−1). The three types of propolis showed high antioxidant capacity, with green showing the highest antioxidant capacity for the three methods used. Using paper spray mass spectrometry, it was possible to suggest the presence of 116 substances, including flavonoids (56), phenylpropanoids (30), terpenes (25), carboxylic acids (1), benzoic acid derivatives (1), fatty acids (1), amino acids (1) and alkaloids (1). The compounds in the green, brown, and dark propolis extracts reinforce the bioactive potential for application in these tree extracts’ food and pharmaceutical products.
local.identifier.orcidhttps://orcid.org/0000-0002-3757-6009
local.identifier.orcidhttps://orcid.org/0000-0001-9789-6015
local.identifier.orcidhttps://orcid.org/0000-0001-5449-0154
local.identifier.orcidhttps://orcid.org/0000-0002-8681-6427
local.identifier.orcidhttps://orcid.org/0009-0007-1339-0094
local.identifier.orcidhttps://orcid.org/0000-0002-7483-0942
local.identifier.orcidhttps://orcid.org/0000-0002-9736-9327
local.identifier.orcidhttps://orcid.org/0000-0002-5110-5203
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2223-7747/12/18/3204

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