Eugenia Rendueles, Elba Mauriz, Javier Sanz-Gómez, Ana M González-Paramás, María-E Vallejo-Pascual, Félix Adanero-Jorge, Camino García-Fernández
The antioxidant, anti-inflammatory, and antimicrobial characteristics of propolis, a bioactive compound collected from hives, have prompted its use in the food sector in recent times. This study investigated the physicochemical characteristics, phenolic profile, and antioxidant capacity of 31 propolis extracts collected from Northern Spain. The physicochemical composition (resins, waxes, ashes mineral content, and heavy metals) was within the allowable regulatory limits. The analysis of bioactive compounds enabled the identification of 51 constituents: flavonoids (apigenin, catechin, chrysin, quercetin, and pinocembrin) and phenolic acids (caffeic, ferulic, and coumaric)...
December 1, 2023: Foods (Basel, Switzerland)