Polyphenols quantification by HPLC in propolis encapsulated in different matrices

Autores
Irigoiti, Yanet; Yamul, Diego Karim; Salomón, Virginia María; Maldonado, Luis; Navarro, Alba Sofia del Rosario
Año de publicación
2024
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
One of the key components of propolis is polyphenols, a diverse group of naturally occurring compounds known for their biological properties. Polyphenols in propolis include flavonoids, phenolic acids, and their esters which are known for their anti-inflammatory, antimicrobial, and antiviral activities. Its antimicrobial properties are mainly due to the presence of flavonoids such as pinocembrin, galangin, and caffeic acid phenethyl ester. However, in their natural state, these compounds from propolis may have limited solubility in water, which can hinder their absorption in the body. Thus, encapsulation using various matrices may enhance their biodisponibility, making them more easily absorbed and utilized by the body. This study aimed to evaluate the polyphenol content, using HPLC, of propolis in different formulations: 10% w/v ethanolic extract (control) (PEE) and encapsulated in four different matrices: sodium alginate (CAP), co-crystallized with sucrose (CC), and freeze-dried without (FD) or with maltodextrin and whey protein (FDMWP). The encapsulated formulations were all in the form of dry powders which were properly dissolved, filtered, and diluted before analysis. The determination was carried out using an HPLC system coupled to a UV-Vis diode array detector (290 nm). For separating the compounds, a C18 column at 30°C and a gradient of methanol and acetic acid (1% w/v) (1mL/min) were used as eluents. The identification of individual compounds was performed by comparing the retention times and UV spectra with those of available standards stored in the library. Quantification was performed by integrating the chromatographic peaks and substituting the area values into the calibration curve made for each compound. The following compounds were reported: caffeic, cumaric, and ferulic acids, pinobanksin, apigenin, pinocembrin, crisin, and galangin. All of these compounds were found in PEE and FD. Pinocembrin, crisin and galangin were not detected in FDMWP, CC, and CAP. Considering the sum of the compounds, the lowest (0.75mg/g) and the highest (61.3 mg/g) concentrations were obtained for the samples FDMWP and FD, respectively. The results suggest that the freeze-drying technique, without the use of additives, was the best option to preserve the polyphenols of propolis.
Fil: Irigoiti, Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Maldonado, Luis. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Third International Congress on Bee Sciences
Afyonkarahisar
Turquía
Universidad Afyon Kocatepe
Materia
Propolis
Polyphenols
HPLC
Encapsulation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257483
Acceder
id CONICETDig_338c4a7173ec4c2adae7d2bb8a5f227e
oai_identifier_str oai:ri.conicet.gov.ar:11336/257483
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Polyphenols quantification by HPLC in propolis encapsulated in different matricesIrigoiti, YanetYamul, Diego KarimSalomón, Virginia MaríaMaldonado, LuisNavarro, Alba Sofia del RosarioPropolisPolyphenolsHPLCEncapsulationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2One of the key components of propolis is polyphenols, a diverse group of naturally occurring compounds known for their biological properties. Polyphenols in propolis include flavonoids, phenolic acids, and their esters which are known for their anti-inflammatory, antimicrobial, and antiviral activities. Its antimicrobial properties are mainly due to the presence of flavonoids such as pinocembrin, galangin, and caffeic acid phenethyl ester. However, in their natural state, these compounds from propolis may have limited solubility in water, which can hinder their absorption in the body. Thus, encapsulation using various matrices may enhance their biodisponibility, making them more easily absorbed and utilized by the body. This study aimed to evaluate the polyphenol content, using HPLC, of propolis in different formulations: 10% w/v ethanolic extract (control) (PEE) and encapsulated in four different matrices: sodium alginate (CAP), co-crystallized with sucrose (CC), and freeze-dried without (FD) or with maltodextrin and whey protein (FDMWP). The encapsulated formulations were all in the form of dry powders which were properly dissolved, filtered, and diluted before analysis. The determination was carried out using an HPLC system coupled to a UV-Vis diode array detector (290 nm). For separating the compounds, a C18 column at 30°C and a gradient of methanol and acetic acid (1% w/v) (1mL/min) were used as eluents. The identification of individual compounds was performed by comparing the retention times and UV spectra with those of available standards stored in the library. Quantification was performed by integrating the chromatographic peaks and substituting the area values into the calibration curve made for each compound. The following compounds were reported: caffeic, cumaric, and ferulic acids, pinobanksin, apigenin, pinocembrin, crisin, and galangin. All of these compounds were found in PEE and FD. Pinocembrin, crisin and galangin were not detected in FDMWP, CC, and CAP. Considering the sum of the compounds, the lowest (0.75mg/g) and the highest (61.3 mg/g) concentrations were obtained for the samples FDMWP and FD, respectively. The results suggest that the freeze-drying technique, without the use of additives, was the best option to preserve the polyphenols of propolis.Fil: Irigoiti, Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; ArgentinaFil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Maldonado, Luis. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaThird International Congress on Bee SciencesAfyonkarahisarTurquíaUniversidad Afyon KocatepeUniversidad Afyon Kocatepe2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257483Polyphenols quantification by HPLC in propolis encapsulated in different matrices; Third International Congress on Bee Sciences; Afyonkarahisar; Turquía; 2024; 109-109978-605-71368-8-6CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.beeandlifecongress.com/wp-content/uploads/2024/10/Icbees-Abstract-Book.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:06:44Zoai:ri.conicet.gov.ar:11336/257483instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:06:44.688CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Polyphenols quantification by HPLC in propolis encapsulated in different matrices
title Polyphenols quantification by HPLC in propolis encapsulated in different matrices
spellingShingle Polyphenols quantification by HPLC in propolis encapsulated in different matrices
Irigoiti, Yanet
Propolis
Polyphenols
HPLC
Encapsulation
title_short Polyphenols quantification by HPLC in propolis encapsulated in different matrices
title_full Polyphenols quantification by HPLC in propolis encapsulated in different matrices
title_fullStr Polyphenols quantification by HPLC in propolis encapsulated in different matrices
title_full_unstemmed Polyphenols quantification by HPLC in propolis encapsulated in different matrices
title_sort Polyphenols quantification by HPLC in propolis encapsulated in different matrices
dc.creator.none.fl_str_mv Irigoiti, Yanet
Yamul, Diego Karim
Salomón, Virginia María
Maldonado, Luis
Navarro, Alba Sofia del Rosario
author Irigoiti, Yanet
author_facet Irigoiti, Yanet
Yamul, Diego Karim
Salomón, Virginia María
Maldonado, Luis
Navarro, Alba Sofia del Rosario
author_role author
author2 Yamul, Diego Karim
Salomón, Virginia María
Maldonado, Luis
Navarro, Alba Sofia del Rosario
author2_role author
author
author
author
dc.subject.none.fl_str_mv Propolis
Polyphenols
HPLC
Encapsulation
topic Propolis
Polyphenols
HPLC
Encapsulation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv One of the key components of propolis is polyphenols, a diverse group of naturally occurring compounds known for their biological properties. Polyphenols in propolis include flavonoids, phenolic acids, and their esters which are known for their anti-inflammatory, antimicrobial, and antiviral activities. Its antimicrobial properties are mainly due to the presence of flavonoids such as pinocembrin, galangin, and caffeic acid phenethyl ester. However, in their natural state, these compounds from propolis may have limited solubility in water, which can hinder their absorption in the body. Thus, encapsulation using various matrices may enhance their biodisponibility, making them more easily absorbed and utilized by the body. This study aimed to evaluate the polyphenol content, using HPLC, of propolis in different formulations: 10% w/v ethanolic extract (control) (PEE) and encapsulated in four different matrices: sodium alginate (CAP), co-crystallized with sucrose (CC), and freeze-dried without (FD) or with maltodextrin and whey protein (FDMWP). The encapsulated formulations were all in the form of dry powders which were properly dissolved, filtered, and diluted before analysis. The determination was carried out using an HPLC system coupled to a UV-Vis diode array detector (290 nm). For separating the compounds, a C18 column at 30°C and a gradient of methanol and acetic acid (1% w/v) (1mL/min) were used as eluents. The identification of individual compounds was performed by comparing the retention times and UV spectra with those of available standards stored in the library. Quantification was performed by integrating the chromatographic peaks and substituting the area values into the calibration curve made for each compound. The following compounds were reported: caffeic, cumaric, and ferulic acids, pinobanksin, apigenin, pinocembrin, crisin, and galangin. All of these compounds were found in PEE and FD. Pinocembrin, crisin and galangin were not detected in FDMWP, CC, and CAP. Considering the sum of the compounds, the lowest (0.75mg/g) and the highest (61.3 mg/g) concentrations were obtained for the samples FDMWP and FD, respectively. The results suggest that the freeze-drying technique, without the use of additives, was the best option to preserve the polyphenols of propolis.
Fil: Irigoiti, Yanet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Tecnologia y Calidad de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina
Fil: Salomón, Virginia María. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Maldonado, Luis. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucuman-Santiago del Estero. Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Third International Congress on Bee Sciences
Afyonkarahisar
Turquía
Universidad Afyon Kocatepe
description One of the key components of propolis is polyphenols, a diverse group of naturally occurring compounds known for their biological properties. Polyphenols in propolis include flavonoids, phenolic acids, and their esters which are known for their anti-inflammatory, antimicrobial, and antiviral activities. Its antimicrobial properties are mainly due to the presence of flavonoids such as pinocembrin, galangin, and caffeic acid phenethyl ester. However, in their natural state, these compounds from propolis may have limited solubility in water, which can hinder their absorption in the body. Thus, encapsulation using various matrices may enhance their biodisponibility, making them more easily absorbed and utilized by the body. This study aimed to evaluate the polyphenol content, using HPLC, of propolis in different formulations: 10% w/v ethanolic extract (control) (PEE) and encapsulated in four different matrices: sodium alginate (CAP), co-crystallized with sucrose (CC), and freeze-dried without (FD) or with maltodextrin and whey protein (FDMWP). The encapsulated formulations were all in the form of dry powders which were properly dissolved, filtered, and diluted before analysis. The determination was carried out using an HPLC system coupled to a UV-Vis diode array detector (290 nm). For separating the compounds, a C18 column at 30°C and a gradient of methanol and acetic acid (1% w/v) (1mL/min) were used as eluents. The identification of individual compounds was performed by comparing the retention times and UV spectra with those of available standards stored in the library. Quantification was performed by integrating the chromatographic peaks and substituting the area values into the calibration curve made for each compound. The following compounds were reported: caffeic, cumaric, and ferulic acids, pinobanksin, apigenin, pinocembrin, crisin, and galangin. All of these compounds were found in PEE and FD. Pinocembrin, crisin and galangin were not detected in FDMWP, CC, and CAP. Considering the sum of the compounds, the lowest (0.75mg/g) and the highest (61.3 mg/g) concentrations were obtained for the samples FDMWP and FD, respectively. The results suggest that the freeze-drying technique, without the use of additives, was the best option to preserve the polyphenols of propolis.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/257483
Polyphenols quantification by HPLC in propolis encapsulated in different matrices; Third International Congress on Bee Sciences; Afyonkarahisar; Turquía; 2024; 109-109
978-605-71368-8-6
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257483
identifier_str_mv Polyphenols quantification by HPLC in propolis encapsulated in different matrices; Third International Congress on Bee Sciences; Afyonkarahisar; Turquía; 2024; 109-109
978-605-71368-8-6
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.beeandlifecongress.com/wp-content/uploads/2024/10/Icbees-Abstract-Book.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Universidad Afyon Kocatepe
publisher.none.fl_str_mv Universidad Afyon Kocatepe
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980286972821504
score 12.993085

Publicaciones similares