Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

Table 1

Phenolic compositions of different propolis derivates from different plant sources, seasons, and types.

Phenolics	mg·g^−1 of EAP [42]	mg·g^−1 of EEP [43]			mg·mL^−1 of EEP [44]
		Spring	Summer	Fall	Orange-type	Blue-type	Green-type
Phenolic acids
Caffeic acid	0.85	3.90	3.26	3.68	34.78	24.82	3.96
Ellagic acid	0.60	No	No	No	No	No	No
p-Coumaric acid	0.41	10.00	9.17	10.04	4.91	3.13	0.19
Cinnamic acid	0.34	No	No	No	5.19	3.00	5.28
Gallic acid	0.29	No	No	No	No	No	No
Chlorogenic acid	0.20	No	No	No	No	No	No
Rosmarinic acid	0.18	No	No	No	No	No	No
Ferulic acid	0.05	3.80	2.61	3.63	19.42	9.63	1.00
Vanillic acid	No	0.46	0.31	nd	0.39	0.30	0.27
Syringic acid	No	1.18	0.83	1.01	No	No	No
Protocatechuic acid	No	No	No	No	1.69	0.71	0.45
Flavonoids
Pinocembrin	0.82	51.55	41.55	50.34	2.81	2.16	0.94
Catechin	0.78	No	No	No	No	No	No
Quercetin	0.76	4.29	4.03	3.83	4.33	2.85	1.11
Chrysin	0.55	19.51	14.40	15.32	2.22	1.85	1.54
Kaempferol	0.31	10.43	11.51	5.01	1.76	0.92	0.44
Acacetin	0.17	No	No	No	No	No	No
Rutin	0.01	0.72	0.56	0.49	0.36	0.47	0.16
Apigenin	0.01	6.03	7.94	10.01	No	No	No
Myricetin	No	0.63	0.39	0.83	No	No	No
Galangin	No	26.89	32.53	20.14	2.70	1.67	0.96
Naringenin	No	0.88	0.83	0.83	No	No	No
Pinobanksin	No	4.21	3.83	3.29	No	No	No
Luteolin	No	No	No	No	1.57	0.24	0.31
Apigenin	No	No	No	No	1.56	1.05	0.54

No represents “no available information”; nd means “not detected” from Turkey. Flavanone: a type of flavonoid.