Antioxidant activity of propolis

Authors

  • Adriane Alexandre Machado De-Melo Universidade de São Paulo (USP), Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Análise de Alimentos, São Paulo, SP, Brasil.
  • Adriana Hitomi Matsuda Universidade de São Paulo (USP), Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Análise de Alimentos, São Paulo, SP, Brasil.
  • Alex da Silva de Freitas Universidade Federal Fluminense (UFF), Laboratório de Geologia Marinha, Niterói, RJ, Brasil.
  • Ortrud Monika Barth Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Biologia, Departamento de Botânica, Laboratório de Palinologia, Rio de Janeiro, RJ, Brasil.
  • Ligia Bicudo de Almeida-Muradian Universidade de São Paulo (USP), Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Análise de Alimentos, São Paulo, SP, Brasil.

Keywords:

Apis mellifera L., b-carotene, linoleic acid.

Abstract

Propolis is a resinous substance collected by bees from many parts of plants and mixed with wax, pollen and salivary secretions. Its composition is complex and closely related to the vegetation features of each region. Thirty-three propolis samples were collected from four Brazilian regions (Northeast, Southeast, South and Central-West) and had their antioxidant activity analyzed by the connected oxidation of b-carotene/linoleic acid. A significant variation was observed for the antioxidant activity (51.33-92.70%), according to the region where the sample was collected. The antioxidant activity of propolis samples collected in the Northeast region was lower than those collected in the Central-West, South and Southeast regions, respectively.

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Published

2014-10-08

How to Cite

DE-MELO, A. A. M.; MATSUDA, A. H.; FREITAS, A. da S. de; BARTH, O. M.; ALMEIDA-MURADIAN, L. B. de. Antioxidant activity of propolis. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 44, n. 3, p. 341–348, 2014. Disponível em: https://revistas.ufg.br/pat/article/view/26497. Acesso em: 3 jan. 2025.

Issue

v. 44, n. 3, Jul./Sep. 2014

Section

Food Science and Technology

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