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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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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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 & 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). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-29c14b0bc8129503a6c40cc0331ef22e53ed29561ed9f9285f9a0fa78175ca833</citedby><cites>FETCH-LOGICAL-c319t-29c14b0bc8129503a6c40cc0331ef22e53ed29561ed9f9285f9a0fa78175ca833</cites><orcidid>0000-0002-0496-9498</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-019-00166-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-019-00166-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Sorucu, Ali</creatorcontrib><creatorcontrib>Oruç, Hasan Hüseyin</creatorcontrib><title>Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><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 < 0.05). However, no differences were found levels of rutin, apigenin, kaempferol, ferulic acid and gallic acid (P < 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><subject>Acids</subject><subject>Altitude</subject><subject>Autumn</subject><subject>Biological activity</subject><subject>Caffeic acid</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cinnamic acid</subject><subject>Composition effects</subject><subject>Coumaric acid</subject><subject>Engineering</subject><subject>Ethanol</subject><subject>Ferulic acid</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Gallic acid</subject><subject>Kaempferol</subject><subject>Level (quantity)</subject><subject>Naringenin</subject><subject>Organic chemistry</subject><subject>Original Paper</subject><subject>p-Coumaric acid</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Pine trees</subject><subject>Propolis</subject><subject>Quercetin</subject><subject>Rutin</subject><subject>Seasons</subject><subject>Spring (season)</subject><subject>Standardization</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kE1OwzAQhS0EElXpBVhZYh3qn8SJl6j8Sq1YFNaW4zjFVWoH20HqjjtwQ06CSxDsWM1o5n1vRg-Ac4wuMULlPGDMeJ4hzDOEMGMZPwITgjnNckzz49-esFMwC2GLkgqXec7oBMRrHbXfGSujcRa6FtbGdW5jlOy6PZQqmjcN-xdtXWcUVG7Xu8E2ARoLe-_6NA2w3sPl4vP9Y7Wer9aJUc43xm5gdDBoGZwNUNoGyi6aODQ6nIGTVnZBz37qFDzf3jwt7rPl493D4mqZKYp5zAhXOK9RrSpMeIGoZCpHSiFKsW4J0QXVTVowrBveclIVLZeolWWFy0LJitIpuBh906evgw5RbN3gbTopCCkJI1XFeFKRUaW8C8HrVvTe7KTfC4zEIWAxBixSwOI7YHGA6AiFJLYb7f-s_6G-APAUf5E</recordid><startdate>20190901</startdate><enddate>20190901</enddate><creator>Sorucu, Ali</creator><creator>Oruç, Hasan Hüseyin</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-0496-9498</orcidid></search><sort><creationdate>20190901</creationdate><title>Determination of biologically active phenolic compounds in propolis by LC–MS/MS according to seasons and altitudes</title><author>Sorucu, Ali ; 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 & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & 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 & 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 < 0.05). However, no differences were found levels of rutin, apigenin, kaempferol, ferulic acid and gallic acid (P < 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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