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...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3481 |
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| author | Giulia Grassi Giambattista Capasso Emilio Gambacorta Anna Maria Perna |
| author_facet | Giulia Grassi Giambattista Capasso Emilio Gambacorta Anna Maria Perna |
| author_sort | Giulia Grassi |
| collection | DOAJ |
| 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*; <i>p</i> < 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 (<i>p</i> < 0.05) and a high content of resin (<i>p</i> < 0.05) and balsams (<i>p</i> < 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. |
| first_indexed | 2024-03-10T22:45:39Z |
| format | Article |
| id | doaj.art-bc4699d9d1e3473a923aa744c4954f7b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:39Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bc4699d9d1e3473a923aa744c4954f7b2023-11-19T10:43:46ZengMDPI AGFoods2304-81582023-09-011218348110.3390/foods12183481Chemical and Functional Characterization of Propolis Collected from Different Areas of South ItalyGiulia Grassi0Giambattista Capasso1Emilio Gambacorta2Anna Maria Perna3Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis 1, 86100 Campobasso, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, ItalyThis 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*; <i>p</i> < 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 (<i>p</i> < 0.05) and a high content of resin (<i>p</i> < 0.05) and balsams (<i>p</i> < 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.https://www.mdpi.com/2304-8158/12/18/3481propolischemical and functional compositionantioxidant activityBasilicata |
| spellingShingle | Giulia Grassi Giambattista Capasso Emilio Gambacorta Anna Maria Perna Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy Foods propolis chemical and functional composition antioxidant activity Basilicata |
| 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 | propolis chemical and functional composition antioxidant activity Basilicata |
| url | https://www.mdpi.com/2304-8158/12/18/3481 |
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