Antioxidant potential of the propolis of melipona quadrifasciata as a preservative for craft beer

Abstract

Propolis, especially from Apis melifera, is a complex matrix that has attracted attention for its many biological properties. Relatively few studies have been done on the propolis of Brazilian native bees. The chemical composition of propolis varies according to the bee species producing it. The antioxidant potential of the propolis made by the stingless bee Melipona quadripasciata has already been demonstrated. Despite its relatively low content of phenolic and flavonoid compounds, it has the capacities of reduction potential, the inhibition of the free radical DPPH and the inhibition of lipid peroxidation. Thus, we sought to evaluate the potential of incorporating different fractions of the hydroalcoholic extracts of this native bee propolis into samples of a low fermentation beer to determine its potential for increasing the shelf life of the beverage and improving quality. Propolis compounds were extracted with solvents of different polarities, then dried and added to beer samples at different concentrations. All samples with added propolis showed inhibited oxidation without changes to organoleptic characteristics. The use of propolis as a preservative for Brazilian craft beers, once well-founded, could add significant value to the production chain of beekeeping in the country. Notably, the compounds extracted in the dichloromethane fraction of this type of propolis seem to be promising, since they improved the perception of beer over time. The chemical interactions and compounds resulting from the addition of propolis to beer deserve further study.