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
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description 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 
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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 &lt; 0.05). However, no differences were found levels of rutin, apigenin, kaempferol, ferulic acid and gallic acid (P &lt; 0.05). Most of the significant differences were found between spring and autumn (10 differences). The prevalence of flavonoids was generally lower than phenolic acids. CAPE and pinocembrin had majority of the significant differences in phenolic compounds according to season and altitude. The prevalence of pinocembrin 100%, m-coumaric acid 99.4%, CAPE 99.4%, naringenin 99.4%, caffeic acid 98.9%, p-coumaric acid 98.3%, quercetin 96% and luteolin 95.4% were determined that dominant phenolic compound of Marmara Region of Turkey’s propolis. Furthermore, Salix spp. 75.8%, Quercus spp. 74.4%, Populus spp. 72.4%, and Pinus spp. 53.5% were mainly determined source of propolis around the apiaries. These results show that different sampling of seasons and altitudes effect chemical composition of propolis even from the same area. The study indicated that seasons and altitudes are important factors for standardization of propolis.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-019-00166-9</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>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</subject><ispartof>Journal of food measurement &amp; characterization, 2019-09, Vol.13 (3), p.2461-2469</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2019</rights><rights>Journal of Food Measurement and Characterization is a copyright of Springer, (2019). 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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 &lt; 0.05). However, no differences were found levels of rutin, apigenin, kaempferol, ferulic acid and gallic acid (P &lt; 0.05). Most of the significant differences were found between spring and autumn (10 differences). The prevalence of flavonoids was generally lower than phenolic acids. CAPE and pinocembrin had majority of the significant differences in phenolic compounds according to season and altitude. The prevalence of pinocembrin 100%, m-coumaric acid 99.4%, CAPE 99.4%, naringenin 99.4%, caffeic acid 98.9%, p-coumaric acid 98.3%, quercetin 96% and luteolin 95.4% were determined that dominant phenolic compound of Marmara Region of Turkey’s propolis. Furthermore, Salix spp. 75.8%, Quercus spp. 74.4%, Populus spp. 72.4%, and Pinus spp. 53.5% were mainly determined source of propolis around the apiaries. These results show that different sampling of seasons and altitudes effect chemical composition of propolis even from the same area. 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Oruç, Hasan Hüseyin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-29c14b0bc8129503a6c40cc0331ef22e53ed29561ed9f9285f9a0fa78175ca833</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acids</topic><topic>Altitude</topic><topic>Autumn</topic><topic>Biological activity</topic><topic>Caffeic acid</topic><topic>Chemical composition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cinnamic acid</topic><topic>Composition effects</topic><topic>Coumaric acid</topic><topic>Engineering</topic><topic>Ethanol</topic><topic>Ferulic acid</topic><topic>Flavonoids</topic><topic>Food Science</topic><topic>Gallic acid</topic><topic>Kaempferol</topic><topic>Level (quantity)</topic><topic>Naringenin</topic><topic>Organic chemistry</topic><topic>Original Paper</topic><topic>p-Coumaric acid</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Pine trees</topic><topic>Propolis</topic><topic>Quercetin</topic><topic>Rutin</topic><topic>Seasons</topic><topic>Spring (season)</topic><topic>Standardization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sorucu, Ali</creatorcontrib><creatorcontrib>Oruç, Hasan Hüseyin</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science &amp; 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characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sorucu, Ali</au><au>Oruç, Hasan Hüseyin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes</atitle><jtitle>Journal of food measurement &amp; characterization</jtitle><stitle>Food Measure</stitle><date>2019-09-01</date><risdate>2019</risdate><volume>13</volume><issue>3</issue><spage>2461</spage><epage>2469</epage><pages>2461-2469</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>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 &lt; 0.05). However, no differences were found levels of rutin, apigenin, kaempferol, ferulic acid and gallic acid (P &lt; 0.05). Most of the significant differences were found between spring and autumn (10 differences). The prevalence of flavonoids was generally lower than phenolic acids. CAPE and pinocembrin had majority of the significant differences in phenolic compounds according to season and altitude. The prevalence of pinocembrin 100%, m-coumaric acid 99.4%, CAPE 99.4%, naringenin 99.4%, caffeic acid 98.9%, p-coumaric acid 98.3%, quercetin 96% and luteolin 95.4% were determined that dominant phenolic compound of Marmara Region of Turkey’s propolis. Furthermore, Salix spp. 75.8%, Quercus spp. 74.4%, Populus spp. 72.4%, and Pinus spp. 53.5% were mainly determined source of propolis around the apiaries. These results show that different sampling of seasons and altitudes effect chemical composition of propolis even from the same area. The study indicated that seasons and altitudes are important factors for standardization of propolis.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-019-00166-9</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-0496-9498</orcidid><oa>free_for_read</oa></addata></record>
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subjects 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
title Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes
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