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This study was aimed to assess quality, authentication parameters and trolox equivalent antioxidant capacity (TEAC) of Algerian and imported honeys sold in Algerian markets. Results indicated that 80% Algerian samples fulfilled international standards, whereas only 21.4% imported honeys were in agreement with the current regulations. 13.3% Algerian samples and 7.1% imported honeys showed values of proline lower than 180 mg/kg, which is the recommended limit for authentic honeys. Comparing Algerian and imported honeys, electrical conductivity, degrees Brix, diastase activities and proline contents were higher in Algerian honeys, in contrast to moisture percentages, hydroxymethylfurfural contents and acid phospatase activities that were higher in imported honeys. Methanolic extracts of Algerian samples were richer both in total phenolics and flavonoids determined in alkaline medium. There were not significant differences between Algerian and imported samples concerning pH, free acid, invertase, total carotenoid, total phenolics of raw honeys and TEAC, as well as regarding total flavonoids determined in neutral medium and o-diphenols of honeys’ methanolic extracts. Principal components analysis showed a good separation between Algerian and imported samples, only one multifloral Algerian honey being misclassified. Our research showed that a legal frame for Algerian honeys is of utmost importance. Spurge-labeled honeys were grouped, showing interesting common features that should be taken into account in a future regulation, in which a protected designation of origin for spurge honeys could be considered.

The aim of this study was to investigate the phytochemical composition and biological properties of Tunisian propolis from four different regions: Kasserine, Béja, Kèf and Monastir. Ethanolic extracts of propolis were prepared using two extraction methods; solvent and ultrasonic extraction. Total phenolics, flavonoids, ABTS free radical and hydroxyl radicals scavenging abilities, anti-inflammatory, anti-hypertensive, as well as antimicrobial activities of propolis extracts were determined. Identification and quantification of phenolic and flavonoid compounds were performed by using both HPLC-UV and HPLC-ESI-MS. The results revealed high contents of total phenolics and flavonoids and polyphenols extraction was more efficient by sonication. Caffeic acid phenethyl ester (CAPE), galangin, and genistein were the major identified compounds. Antihypertensive activity, evaluated in propolis extracts for first time by HPLC-UV, was higher than 90% for all extracts. Tunisian propolis is an important natural source of polyphenols and flavonoids. The best extraction method was ultrasonic for antioxidants and most of biological activities; conventional method seems to be more suitable for anti-inflammatory activity. Propolis from Béja contains the highest amount of antioxidants and have a stronger potential biological activities. Tunisian propolis could be, therefore, a promising raw material for food and pharmaceutical industry. • Phenolic compounds were determined in propolis from Tunisia. • Propolis ultrasonic extraction yielded higher bioactive properties. • Antihypertensive activity was evaluated for the first time in propolis extracts. • Tunisian propolis has properties that may be useful in industrial applications. [ABSTRACT FROM AUTHOR]

The incorporation of natural ingredients to food products as a source of bioactive compounds is currently an increasing trend for food companies. The purposes of this work were to study the physicochemical properties of microencapsulated propolis powder, and to research the potential beneficial effect of it on texture and sensory quality of sugar-free chewing gums. Propolis ethanolic extract was microencapsulated by spray-drying technology, using maltodextrin as carrier, protecting conceivable bioactivity. Morphology of propolis microparticles was evaluated using Scanning Electron Microscope (SEM) and showed homogeneous microparticles with different sizes and no cracks. Propolis powder showed low water activity, moisture and hygroscopicity, high amounts of Ca, P, and high values for antioxidant-related parameters. Propolis powder phenolics were analysed by HPLC-UV and HPLC-ESI-MS. Apigenin, gallic acid, CAPE, and galangin demonstrated the highest degree of encapsulation, providing antiradical activities. Propolis powder was incorporated in chewing gums at 5%, improving their texture and sensory properties. [Display omitted] • Spray drying encapsulation shows good retention of bioactive compounds. • Phenolics of microencapsulated propolis powder are identified. • Microencapsulated propolis powder has homogeneous surface without cracked walls. • Propolis powder improves texture and sensory properties of chewing gum. • Microencapsulated propolis powder can be used as functional food ingredient. [ABSTRACT FROM AUTHOR]