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Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy
This study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata region...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528787/ https://www.ncbi.nlm.nih.gov/pubmed/37761190 http://dx.doi.org/10.3390/foods12183481 |
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author | Grassi, Giulia Capasso, Giambattista Gambacorta, Emilio Perna, Anna Maria |
author_facet | Grassi, Giulia Capasso, Giambattista Gambacorta, Emilio Perna, Anna Maria |
author_sort | Grassi, Giulia |
collection | PubMed |
description | This study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata region, showed significant differences between the chemical and functional parameters investigated: color index (L*, a*, b*; p < 0.05) and variation in chemical composition and antioxidant activities by ABTS and FRAP assays. In general, Lucanian propolis had a low content of waxes (p < 0.05) and a high content of resin (p < 0.05) and balsams (p < 0.05). The content of the total phenolic compounds and flavonoids was highly variable, as was the biological capacity. In conclusion, Lucanian propolis showed remarkable variability, highlighting significant diversification according to the geographical position and the diversity of the flora surrounding the apiary that the bees use as a source of resin. This study, therefore, contributes to the enhancement of the quality of propolis, laying the foundations for the production and marketing of propolis not only in the food industry but also in the pharmaceutical and cosmetic industries. |
format | Online Article Text |
id | pubmed-10528787 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105287872023-09-28 Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy Grassi, Giulia Capasso, Giambattista Gambacorta, Emilio Perna, Anna Maria Foods Article This study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata region, showed significant differences between the chemical and functional parameters investigated: color index (L*, a*, b*; p < 0.05) and variation in chemical composition and antioxidant activities by ABTS and FRAP assays. In general, Lucanian propolis had a low content of waxes (p < 0.05) and a high content of resin (p < 0.05) and balsams (p < 0.05). The content of the total phenolic compounds and flavonoids was highly variable, as was the biological capacity. In conclusion, Lucanian propolis showed remarkable variability, highlighting significant diversification according to the geographical position and the diversity of the flora surrounding the apiary that the bees use as a source of resin. This study, therefore, contributes to the enhancement of the quality of propolis, laying the foundations for the production and marketing of propolis not only in the food industry but also in the pharmaceutical and cosmetic industries. MDPI 2023-09-19 /pmc/articles/PMC10528787/ /pubmed/37761190 http://dx.doi.org/10.3390/foods12183481 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Grassi, Giulia Capasso, Giambattista Gambacorta, Emilio Perna, Anna Maria Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy |
title | Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy |
title_full | Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy |
title_fullStr | Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy |
title_full_unstemmed | Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy |
title_short | Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy |
title_sort | chemical and functional characterization of propolis collected from different areas of south italy |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528787/ https://www.ncbi.nlm.nih.gov/pubmed/37761190 http://dx.doi.org/10.3390/foods12183481 |
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