TY - JOUR ID - 121910 TI - Comparative Phytochemical Analysis of Brown, Green and Red Propolis from Umudike, Abia State Nigeria JO - Advanced Journal of Chemistry, Section B: Natural Products and Medical Chemistry JA - AJCB LA - en SN - AU - Duru, Ijeoma Akunna AD - Federal University of Technology Owerri, Department of Chemistry, PMB 1526, Imo State Nigeria Y1 - 2021 PY - 2021 VL - 3 IS - 1 SP - 86 EP - 97 KW - propolis KW - GC-FID KW - Floral Marker KW - phytochemicals KW - Therapeutic Properties DO - 10.22034/ajcb.2021.121910 N2 - The phytochemical composition of brown, green and red propolis collected from an apiary in Umudike, Abia State, Nigeria, was analyzed using the GC-FID technique. The phytochemical analysis results revealed that anthocyanin was the predominant photochemical, which occurred highest in red propolis (84.68 µg/g) followed by brown propolis (79.35 µg/g) but was not detected in green propolis. The brown propolis contained anthocyanin (79.35 µg/g), phenols (29.11 µg/g), flavanones (23.64 µg/g), naringenin (19.30 µg/g), flavan-3-ol (14.79 µg/g), proanthocyanins (12.79 µg/g) and steroids (10.35 µg/g) as major constituents while the green propolis showed significant presence of proanthocyanins (60.63 µg/g), lunamarin (19.90 µg/g), phenols (14.68 µg/g) and naringenin (10.64 µg/g). Proanthocyanins (69.18 µg/g), anthocyanin (84.68 µg/g), spartein (13.57 µg/g), phenols (46.99 µg/g), catechin (13.49 µg/g), and quinine (21.09 µg/g) were most abundant in the red propolis. The quantities of flavonoids / phenolic revealed may therefore be regarded as an important tool for recognizing the propolis color and floral type. This study has given scientific backing to attributing propolis color as one of the determinants of its floral origin and therapeutic properties. Propolis color should therefore be incorporated in future standardization and at the same time influence its acceptability by the consumers. UR - https://www.ajchem-b.com/article_121910.html L1 - https://www.ajchem-b.com/article_121910_8554f7a53097fc18e9b248aa8926e9e8.pdf ER -