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Food Res Int

Title:		Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control
Author(s):		Olegario LS; Andrade JKS; Andrade GRS; Denadai M; Cavalcanti RL; da Silva M; Narain N;
Address:		"Federal University of Paraiba, Laboratory of Flavor Analyzes, Joao Pessoa, Paraiba, Brazil. Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, Sao Cristovao, Sergipe, Brazil. Post graduate Program in Materials Science and Engineering, Federal University of Sergipe, Sao Cristovao, SE, Brazil. Federal University of Sergipe, Department of Food Technology, Sao Cristovao, Sergipe, Brazil. Federal University of Sergipe, Laboratory of Flavor and Chromatographic Analyzes, Sao Cristovao, Sergipe, Brazil. Electronic address: narendra.narain@gmail.com"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190513
Issue:
Page Number:		481 - 502
DOI:		10.1016/j.foodres.2019.04.004
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
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, Parana 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"
Keywords:		"Antioxidants/analysis Brazil Flavonoids/analysis Gas Chromatography-Mass Spectrometry Phenols/analysis Principal Component Analysis Propolis/*chemistry *Quality Control Spectroscopy, Fourier Transform Infrared Terpenes/analysis Volatile Organic Compounds/;"
Notes:		"MedlineOlegario, Lary Souza Andrade, Julianna Karla Santana Andrade, George Ricardo Santana Denadai, Marina Cavalcanti, Ranielly Lira da Silva, Maria Aparecida Azevedo Pereira Narain, Narendra eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:481-502. doi: 10.1016/j.foodres.2019.04.004. Epub 2019 May 13"