Bioactive Properties of Saffron-Fortified Glycolic Propolis Extracts

OpenAlex İngilizce

Introduction: Propolis is a bee-derived natural product characterized by its complex chemical composition and pronounced antioxidant capacity. With the increasing consumer demand for functional foods, propolis has gained significant attention as a bioactive ingredient and is now widely incorporated into various formulations within the nutraceutical sector. Similarly, saffron, traditionally valued as a culinary spice, has recently attracted growing scientific interest due to its potential biological activities, particularly those associated with the modulation of central nervous system functions. Methods: In this study, glycol-based propolis extracts containing 1% and 5% saffron were prepared. Their antioxidant properties were evaluated in terms of total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity. The phenolic profiles of the extracts were also analyzed using HPLC-PDA with 26 phenolic standards. Results: In the propolis extract, several phenolic and flavonoid compounds were identified, including p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, quercetin, trans-cinnamic acid, apigenin, rhamnetin, chrysin, pinocembrin, caffeic acid phenethyl ester (CAPE), and galangin. The incorporation of 1% saffron into the extract did not cause a notable alteration in the phenolic composition. However, supplementation with 5% saffron resulted in elevated concentrations of p-hydroxybenzoic acid, quercetin, apigenin, and rhamnetin. Conclusions: This study suggests that the synergistic interaction between the bioactive constituents of propolis and saffron may enhance their overall biological efficacy. Nevertheless, the findings of the present study are limited to in vitro antioxidant assays. Therefore, further in vivo investigations are warranted to elucidate the underlying mechanisms of action and to optimize the formulation ratios for potential nutraceutical applications.