Organoleptic and chemical properties of propolis: a review

作者：Astrid Sarapa, Anamarija Peter, Andrea Buettner, Helene M. Loos · 发表于：European Food Research and Technology · 年份：2025 · DOI：10.1007/s00217-025-04708-y · 被引用次数：22 · 研究领域：Bee Products Chemical Analysis、Essential Oils and Antimicrobial Activity、Phytochemistry Medicinal Plant Applications

Abstract Honeybees ( Apis mellifera ) produce propolis by collecting material from plant resins, leaves, buds or exudates, and mixing it with beeswax and their saliva. This mixture is placed in the hive to stabilize the temperature, glue the frames together, fix gaps, and protect the bee family from outside threats. The origin, local flora, collection time and bee genetics influence the organoleptic, chemical and biological properties of propolis. Propolis is rich in phenolic compounds such as phenolic acids, tannins, flavonoids, stilbens and lignans and in other secondary plant metabolites. It is used in medicines, cosmetics and food. Clinical studies show that propolis can be used to treat various health problems. The present review provides a comprehensive overview of the main chemical compounds and flavonoid content of propolis. It highlights the need for further research to understand how environmental conditions influence the organoleptic properties and composition of propolis, and discusses the potential of propolis in food production and preservation. Graphical Abstract