Table of Contents Author Guidelines Submit a Manuscript
BioMed Research International
Volume 2014, Article ID 257617, 10 pages
Research Article

A Comparison between Characterization and Biological Properties of Brazilian Fresh and Aged Propolis

1Universidade Estadual do Centro Oeste (UNICENTRO), CEDETEG, Rua Simeão Camargo Varela de Sá, 03 Vila Carli, 85040-080 Guarapuava, PR, Brazil
2Laboratório Thomson de Espectrometria de Massas, Departamento de Química Analítica, Instituto de Química, Universidade Estadual de Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil
3Programa de Pós-Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Pará (UFPA), Avenida Augusto Correa No. 1, 66075-110 Belém, PA, Brazil
4Departamento de Fisiologia Vegetal, Instituto de Biologia, Universidade Estadual de Campinas, 13083-970 Campinas, SP, Brazil

Received 15 July 2014; Revised 29 August 2014; Accepted 2 September 2014; Published 3 November 2014

Academic Editor: Adair Santos

Copyright © 2014 Eduardo Morgado Schmidt et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Objective. As propolis is a highly valued bee product, we aimed to verify the quality of aged propolis, investigating their phenolic and flavonoid composition, levels of toxic metals, radical scavenging and antimicrobial activities. Material and Methods. Samples of fresh and aged propolis of six different beekeepers, from the same geographical location, were investigated in terms of their phenolic and flavonoid composition and levels of Pb, Cd, and Cr, as well as radical scavenging and antimicrobial activities. Results. The two groups of propolis had similar qualitative composition by HPLC-PDA and ESI(-)-MS. Fresh propolis and aged propolis show no differences when average values of extraction yield, flavonoids, EC50, or MIC were compared and both types of propolis showed good antimicrobial activity at low concentrations. Only levels of phenolic compounds were higher in fresh propolis. Conclusion. The propolis samples considered in this study, aged or fresh, had similar qualitative composition, although they were collected in different periods. Samples only differed in their levels of total phenolic content. Moreover, aged propolis conserves significant radical scavenging and antimicrobial properties. We suggest that aged propolis should not be discarded but explored for alternative applications.