Comparative Chemistry of Propolis from Eight Brazilian Localities

• Published in: Evidence-based complementary and alternative medicine Vol. 2013; no. 2013; pp. 1 - 14
• Main Authors: Righi, A. A., Negri, G., Salatino, A.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Puplishing Corporation 01-01-2013; Hindawi Publishing Corporation; Hindawi Limited
• Subjects: Acids; Alcohols; Arabinose; Beeswax; Caffeoylquinic acid; Chemistry; Chloroform; Chromatography; Color; Exudates; Exudation; Flavones; Flavonoids; Food; High-performance liquid chromatography; Leaves; Liquid chromatography; Mass spectrometry; Phenylpropanoids; Polyphenols; Propolis; Resins; Scientific imaging; Waxes; Greece; Brazil
• ISSN: 1741-427X; 1741-4288
• DOI: 10.1155/2013/267878

Propolis is a complex honeybee product with resinous aspect, containing plant exudates and beeswax. Their color, texture, and chemical composition vary, depending on the location of the hives and local flora. The most studied Brazilian propolis is the green (alecrim-do-campo) type, which contains mainly prenylated phenylpropanoids and caffeoylquinic acids. Other types of propolis are produced in Brazil, some with red color, others brown, grey, or black. The aim of the present work was to determine the chemical profiles of alcohol and chloroform extracts of eight samples of propolis, corresponding to six Brazilian regions. Methanol and chloroform extracts were obtained and analyzed by HPLC/DAD/ESI/MS and GC/MS. Two chemical profiles were recognized among the samples analyzed: (1) black Brazilian propolis, characterized chiefly by flavanones and glycosyl flavones, stemming from Picos (Piauí state) and Pirenópolis (Goiás state); (2) green Brazilian propolis, characterized by prenylated phenylpropanoids and caffeoylquinic acids, stemming from Cabo Verde (Bahia state), Lavras and Mira Bela (Minas Gerais state), Pariquera-Açu and Bauru (São Paulo state), and Ponta Grossa (Paraná state). The present work represents the first report of prenylated flavonoids in Brazilian propolis and schaftoside (apigenin-8-C-glucosyl-6-C-arabinose) in green propolis.