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From functional food to medicinal product: Systematic approach in analysis of polyphenolics from propolis and wine

Background In the last decade we have been working on standardization of propolis extract and determination of active constituents of wine which are rich in polyphenolics and have nutritional as well as therapeutic value. Here we are summarizing our results and providing overview on systematic approach how to analyse natural products rich in flavonoids and phenolic acids. Methods Chromatographic methods (TLC and HPLC) were used for identification, quantification and characterization of individual flavonoid or phenolic acid. Total content of active constituents and antioxidant activity were determined by spectrophotometry. Pharmacokinetic parameters were determined by HPLC and using appropriate software. QSAR study of antioxidant activity was conducted, as well as assessment of prolonged propolis supplementation on antioxidative status of organism. Results TLC densitometry has been proven as quick and reliable method for standard analysis of propolis and wine ; the best mobile phase being chloroform - methanol - formic acid (98-100%) in ratio 44.1 : 3 : 2.35 (v/v). Higher number of polyphenolics was determined by HPLC ; 15 compared to 9 by TLC. Interactions in situ with acetylsalicylic acid were detected with most of polyphenolics analysed. Plasma protein binding and blood-barrier penetration was greatest for flavone. The interactions with HSA have been grater than 95% for all flavonoids analysed. The prolonged propolis consumption increased SOD activity. Conclusions The necessity of standardization of natural products and their registration as functional nutraceuticals demand easy, quick and inexpensive methods of analysis. In this work we provided overview of analytical part for polyphenolics that could be used as data for possible registration of final products either as functional food or medicinal product.

flavonoids; phenolic acids; TLC; HPLC; wine; propolis

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