Grassi, G.; Capasso, G.; Gambacorta, E.; Perna, A.M. Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy. Foods2023, 12, 3481.
Grassi, G.; Capasso, G.; Gambacorta, E.; Perna, A.M. Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy. Foods 2023, 12, 3481.
Grassi, G.; Capasso, G.; Gambacorta, E.; Perna, A.M. Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy. Foods2023, 12, 3481.
Grassi, G.; Capasso, G.; Gambacorta, E.; Perna, A.M. Chemical and Functional Characterization of Propolis Collected from Different Areas of South Italy. Foods 2023, 12, 3481.
Abstract
The 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), 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 total phenolic compounds and flavonoids were highly variable, as was the biological capacity. In conclusion, Lucanian propolis showed a remarkable variability, highlighting a significant diversification according to the geographical position and the diversity of the flora surrounding the apiary of which 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.
Keywords
propolis; chemical and functional composition; antioxidant activity; Basilicata
Subject
Biology and Life Sciences, Animal Science, Veterinary Science and Zoology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
