Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes

The present study aimed to determine the effect of season and altitude to amount and prevalence of phenolic compounds in propolis. For the aim, 174 propolis samples were collected from 58 stationary apiaries from altitudes of 0–200 m, 200–500 m and above 500 m in spring, summer, and autumn distribut...

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Veröffentlicht in:	Journal of food measurement & characterization 2019-09, Vol.13 (3), p.2461-2469
Hauptverfasser:	Sorucu, Ali, Oruç, Hasan Hüseyin
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Altitude Autumn Biological activity Caffeic acid Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Cinnamic acid Composition effects Coumaric acid Engineering Ethanol Ferulic acid Flavonoids Food Science Gallic acid Kaempferol Level (quantity) Naringenin Organic chemistry Original Paper p-Coumaric acid Phenolic acids Phenols Pine trees Propolis Quercetin Rutin Seasons Spring (season) Standardization
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Beschreibung
Zusammenfassung:	The present study aimed to determine the effect of season and altitude to amount and prevalence of phenolic compounds in propolis. For the aim, 174 propolis samples were collected from 58 stationary apiaries from altitudes of 0–200 m, 200–500 m and above 500 m in spring, summer, and autumn distributed in the Marmara region of Turkey. Ethanol-extracted propolis samples were analyzed by LC–MS/MS to determine nine flavonoids and seven phenolic acids. Significant differences were found in average levels of galangin, naringenin, pinocembrin, quercetin, luteolin, caffeic acid, trans-cinnamic acid, p-coumaric acid, m-coumaric acid, and CAPE across the seasons and altitudes (P
ISSN:	2193-4126 2193-4134
DOI:	10.1007/s11694-019-00166-9