In this comprehensive study, 40 raw propolis samples were collected from across the seven geographical regions of Anatolia (Türkiye) and thoroughly characterised in terms of palynology (pollen spectrum), humidity, wax and balsam content, and chemical profiles—including total phenolic content (TPC), total flavonoid content (TFC), and individual phenolic compounds via RP-HPLC-PAD. The average humidity, wax and balsam contents were approximately 3.13 %, 26.03 % and 38.89 %, respectively. The mean total phenolic content was around 147.28 mg GAE/g and the average total flavonoid content about 30.58 mg QUE/g. Major botanical sources identified included Pinaceae, Quercus spp., Castanea sativa, Helianthus annuus, Salix spp. and various Fabaceae species. Despite clear botanical and regional differences in pollen spectra, the phenolic compositions did not correlate strictly with collection area, indicating that geographic origin alone does not fully determine chemical profile. The phenolic-compound profiles were rich in caffeic acid, caffeic acid phenethyl ester (CAPE), chrysin, pinocembrin and cinnamic acid. The antioxidant capacity of the extracts was established alongside the compositional work, suggesting that Anatolian propolis has significant bioactive potential for use in functional food or nutraceutical applications.
Kolaylı, S., Birinci, C., Kara, Y., Ozkok, A., Samancı, A. E. T., Sahin, H., & Yildiz, O. (2023). A melissopalynological and chemical characterization of Anatolian propolis and an assessment of its antioxidant potential. European Food Research and Technology, 249(5), 1213-1233.
