Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities

• Published in: Food science & technology 2018-09, Vol.95, p.367-379
• Main Authors: Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša
• Format: Article
• Language: English
• Subjects: Antimicrobial activity; Antioxidant activity; Phenolic profile of three subtypes of Turkish propolis; Total phenolic and flavonoid content; UHPLC–LTQ/Orbitrap/MS/MS
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.04.063

Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC–LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry. •Phenolic profiling of three subtypes of Turkish poplar type propolis was studied.•Quality control parameters of three subtypes of propolis were investigated.•O-subtype propolis had higher total phenolic and flavonoid contents than B- subtype.•O- subtype of propolis showed higher antioxidative and antimicrobial activities.