Vieira Ana Luiza Santos, Correia Vinícius Tadeu da Veiga, Ramos Ana Luiza Coeli Cruz, da Silva Nayana Hayss Araújo, Jaymes Leonardo Assis Campos, Melo Julio Onésio Ferreira, de Paula Ana Cardoso Clemente Filha Ferreira, Garcia Maria Aparecida Vieira Teixeira, Araújo Raquel Linhares Bello de
Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
Department of Exact and Biological Sciences, Campus Sete Lagoas, Federal University of São João del-Rei, Sete Lagoas 36307-352, MG, Brazil.
Plants (Basel). 2023 Sep 8;12(18):3204. doi: 10.3390/plants12183204.
The 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 . Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant , 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 (). 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), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g). 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.
由于蜂箱附近特定的植被以及全球的气候和土壤条件，不同类型蜂胶的化学成分存在差异。绿蜂胶是巴西独有的，由蜜蜂采集植物树脂制成。棕蜂胶是主要产自巴西东北部的一种特定品种，由名为“maria miraculosa”的植物制成。黑蜂胶是蜜蜂采集名为Jurema Preta（）的植物树脂制成的一种蜂胶。在本研究中，使用ABTS、FRAP和DPPH分析了绿蜂胶、棕蜂胶和黑蜂胶的水提取物的抗氧化能力，并使用纸喷雾质谱法测定了它们的化学谱。在这三种提取物中，绿蜂胶的总酚化合物含量最高（2741.71±49.53毫克没食子酸当量/100克），其次是棕蜂胶（1191.55±36.79毫克没食子酸当量/100克），黑蜂胶含量最低（901.79±27.80毫克没食子酸当量/100克）。这三种类型的蜂胶都表现出较高的抗氧化能力，其中绿蜂胶在使用的三种方法中抗氧化能力最强。通过纸喷雾质谱法，有可能检测到116种物质的存在，包括黄酮类化合物（56种）、苯丙素类化合物（30种）、萜类化合物（25种）、羧酸（1种）、苯甲酸衍生物（1种）、脂肪酸（1种）、氨基酸（1种）和生物碱（1种）。绿蜂胶、棕蜂胶和黑蜂胶提取物中的化合物增强了这些提取物在食品和药品应用中的生物活性潜力。
