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Comparative analysis of volatile compound profiles of propolis from different provenances
Author(s) -
Mohtar Lina G,
Rodríguez Sergio A,
Nazareno Mónica A
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8852
Subject(s) - propolis , limonene , nerolidol , chemistry , gas chromatography , gas chromatography–mass spectrometry , solid phase microextraction , chromatography , mass spectrometry , environmental chemistry , essential oil , food science , linalool
BACKGROUND Propolis is a complex mixture that honey bees produce from the exudates of various plants and presents many medicinal properties. Its chemical composition varies according to the phytogeography characteristics of each region, among others. The aim of this study was to identify and characterize the volatile organic compounds (VOCs) present in Venezuelan propolis and compare with reference samples such as Brazilian and Argentinian propolis. RESULTS A total of 90 VOCs were identified in a series of propolis samples using both solid‐phase microextraction and dynamic headspace (DHS), both coupled to a gas chromatograph–electron ionization mass spectrometer. In the case of Venezuelan propolis, sesquiterpenes, esters, aromatic compounds, and aliphatic hydrocarbons were identified. Limonene was found only in Venezuelan samples, this being the first time it has been identified in samples from this country. In the case of green propolis, β‐caryophyllene and nerolidol were the major compounds. As for the Argentinian samples, prenyl acetate, benzyl acetate, and 2‐phenylethyl acetate were detected only in these samples. CONCLUSIONS Possible chemical markers of natural sources such as limonene were detected using DHS extraction. Several compounds have also been identified for the first time in Venezuelan propolis. Cluster analysis allowed the relating of the propolis VOCs profile to their provenance. © 2017 Society of Chemical Industry