Effect of seasonal variations and collection form on some functional properties of propolis from San Juan, Argentina

MARÍA I. ISLA; ZAMPINI I.C.; ORDOÑEZ R.M.; CUELLO A.; CARRASCO JUAREZ M.; SAYAGO J.E.; ALBERTO M. R; BEDASCARRASBURE E.; ALVAREZ A.; CIOCCINI F.; MALDONADO L.

Journal of medicinal food

Mary Ann Liebert, Inc.

Año: 2009 vol. 12 p. 1334 - 1342

1096-620X

Propolis was included in the Argentine Food Code as functional food. Thechemical parameters and antioxidant properties of propolis samples fromthe same colonies of Apis mellifera in San Juan (Cuyo region, WesternArgentine) were compared every month for one year using two collectionmethods. Chemical parameters were analyzed by spectrophothometric methodand fingerprint using high performance liquid chromatography-ultravioletdetection (HPLC-UV). The antioxidant activities of propolis samples weremeasured using model systems including the analysis of the scavengingactivities on ABTS and DPPH radicals and the â-carotene bleachingassay.The results showed that propolis had a higher free radical scavenging andlipid peroxidation inhibitory capacity than BHT and quercetin,antioxidants used in the pharmaceutical and food industries. The SC50values (concentration required to scavenge 50% of free radicals) differeddepending on the sample collection month. Samples collected in Novemberhad the highest antioxidant capacity. In all cases, SC50 values ofpropolis samples obtained by scraping were similar to those collected froma plastic mesh (5 µg/mL for ABTS and 20 to 30µg/mL for DPPH radicals). Asignificant positive correlation was found between the antioxidantcapacity and flavonoid content of each analyzed extract. The chemicalprofiles were very similar. Galangin (3,5,7-trihydroxyflavone), anantioxidant compound, was detected in all samples as major compound. Thechromatographic profile, suggest that of Baccharis sp, would be one ofbotanical source of the propolis from western Argentina and the content ofgalangin can be used as parameter for propolis quality. Our resultssuggest that Argentine propolis from Cuyo is a promising source ofbioactive compounds as ingredients for developing functional foods with abeneficial impact on oxidative stress.