Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control.

Autor: Olegário LS; Federal University of Paraíba, Laboratory of Flavor Analyzes, João Pessoa, Paraíba, Brazil., Andrade JKS; Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil., Andrade GRS; Post graduate Program in Materials Science and Engineering, Federal University of Sergipe, São Cristóvão, SE, Brazil., Denadai M; Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil., Cavalcanti RL; Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil., da Silva MAAP; Federal University of Sergipe, Department of Food Technology, São Cristóvão, Sergipe, Brazil., Narain N; Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, São Cristóvão, Sergipe, Brazil. Electronic address: narendra.narain@gmail.com.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Sep; Vol. 123, pp. 481-502. Date of Electronic Publication: 2019 May 13.
DOI: 10.1016/j.foodres.2019.04.004
Abstrakt: The aim of this work was to undertake a detailed analysis on chemical constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Paraná and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-MS along with the determination of total phenolic compounds content, flavonoids and antioxidant activity. A total of 315 volatile compounds were identified, however, several of them have not been reported so far in the Brazilian brown propolis. The terpenes represented the major class with 40.92-84.66% of the total area in the chromatograms. PCA analysis of the majority of compounds successfully indicated the volatile profile of each propolis sample according to their geographical origin. The analysis of volatile compounds and its characterization also varied significantly and confirmed that these depended on the geographical area of collection of propolis. The data generated in this work may help in establishing criteria for quality control and tracking the specific region of propolis production in different states of Brazil.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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