Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control. (September 2019)

• Record Type: Journal Article
• Authors: Olegário, Lary Souza; Andrade, Julianna Karla Santana; Andrade, George Ricardo Santana; Denadai, Marina; Cavalcanti, Ranielly Lira; da Silva, Maria Aparecida Azevedo Pereira; Narain, Narendra
• Is Part Of: Food research international. Volume 123(2019)
• Page Start: 481
• Page End: 502
• Publication Date: 2019-09
• Subjects: Brown propolis -- Brazil -- Geographical origin -- Volatiles -- SPME -- GC–MS; BA Bahia -- MG Minas Gerais -- PR Paraná -- SE Sergipe; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.04.004
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: 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. Highlights: The method identified 315 compounds in brown própolis from four different locations of Brazil. Most compounds have not been described until now in the Brazilian brown própolis. The terpenes are the predominant category of compounds for all samples of propolis analyzed. The raw brown propolis of each state has a characteristic profile of major compounds, allowing them to differentiate them. The method can help in establishing criteria for the quality control of Brazilian propolis samples.