Mixing Propolis from Different Apiaries and Harvesting Years: Towards Propolis Standardization?

Area of Science:

• Natural Products Chemistry
• Pharmacognosy
• Food Science

Background:

• Growing consumer demand for safe, natural products fuels interest in traditional remedies like propolis.
• Propolis exhibits numerous health benefits but faces challenges due to low yield and chemical variability, limiting industrial applications.
• Standardization of propolis is crucial for consistent efficacy and broader market acceptance.

Purpose of the Study:

• To evaluate the impact of blending heterogeneous propolis samples on their chemical composition and bioactivities.
• To determine if mixing propolis from different regions and harvest years can overcome issues of variability.
• To assess the potential of propolis blending for standardization and increased product value.

Main Methods:

• Preparation and characterization of eleven propolis ethanol extract blends from diverse Portuguese samples (Pereiro and Gerês) and harvest years (2011-2015).
• Investigation of antimicrobial and antioxidant properties of the propolis blends.
• Chemical composition analysis of the individual extracts and their mixtures.

Main Results:

• Propolis blends exhibited maintained or enhanced antimicrobial and antioxidant activities compared to individual extracts.
• Blending effectively reduced the chemical heterogeneity observed in the original propolis samples.
• The study demonstrated that mixing propolis samples can lead to a more consistent chemical profile.

Conclusions:

• Mixing propolis samples, irrespective of origin or harvest date, is a viable strategy for standardization.
• This blending approach can enhance bioactivities, increase propolis availability, and add value to this natural beehive product.
• The findings support the broader industrial utilization of propolis by addressing key challenges of variability and productivity.