Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/106244
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.identifier.isbnpt
dc.typeArtigo de periódicopt_BR
dc.titleComparison Of Volatile And Polyphenolic Compounds In Brazilian Green Propolis And Its Botanical Origin Baccharis Dracunculifoliapt_BR
dc.contributor.authorMarostica Jr. M.R.pt_BR
dc.contributor.authorDaugsch A.pt_BR
dc.contributor.authorMoraes C.S.pt_BR
dc.contributor.authorQueiroga C.L.pt_BR
dc.contributor.authorPastore G.M.pt_BR
dc.contributor.authorPark Y.K.pt_BR
unicamp.authorMaróstica Jr., M.R., Departamento de Ciências de Alimentos, Faculdade de Engenharia de Alimentos - FEA, Universidade Estadual de Campinas - UNICAMP, Barão Geraldo, CP 6177, CEP 13081-970, Campinas - SP, Brazilpt_BR
unicamp.authorDaugsch, A., Departamento de Ciências de Alimentos, Faculdade de Engenharia de Alimentos - FEA, Universidade Estadual de Campinas - UNICAMP, Barão Geraldo, CP 6177, CEP 13081-970, Campinas - SP, Brazilpt_BR
unicamp.authorMoraes, C.S., Departamento de Ciências de Alimentos, Faculdade de Engenharia de Alimentos - FEA, Universidade Estadual de Campinas - UNICAMP, Barão Geraldo, CP 6177, CEP 13081-970, Campinas - SP, Brazilpt_BR
unicamp.authorQueiroga, C.L., Centro Pluridisciplinar de Pesquisas Químicas e Biológicas - CPQBA, Universidade Estadual de Campinas - UNICAMP, Barão Geraldo, CP 617, CEP 13083-970, Campinas - SP, Brazilpt_BR
unicamp.authorPastore, G.M., Departamento de Ciências de Alimentos, Faculdade de Engenharia de Alimentos - FEA, Universidade Estadual de Campinas - UNICAMP, Barão Geraldo, CP 6177, CEP 13081-970, Campinas - SP, Brazilpt_BR
unicamp.authorPark, Y.K., Departamento de Ciências de Alimentos, Faculdade de Engenharia de Alimentos - FEA, Universidade Estadual de Campinas - UNICAMP, Barão Geraldo, CP 6177, CEP 13081-970, Campinas - SP, Brazilpt_BR
dc.description.abstractEthanolic extracts and essential oils from Green Propolis from southeastern Brazil and leaf buds from its botanical origin Baccharis dracunculifolia were analyzed by Reversed Phase High Performance Liquid Chromatography (RP-HPLC), Reversed Phase High Performance Thin Layer Chromatography (RP-HPTLC) and Gas Chromatography - Mass Spectrometry (GC-MS). The essential oils were obtained by hydro-distillation. Both ethanolic extracts and essential oils showed similar chromatographic profiles. Thirteen flavonoids were identified by RP-HPLC and RP-HPTLC analyses in both samples. Twenty-three volatile compounds were identified by GC-MS analyses. Seventeen were present in both essential oils. The major flavonoid compound in both extracts was artepillin C. The major volatile compound in both essential oils was nerolidol. The major compounds identified in this work could be used as chemical markers in order to classify and identify botanical origins of propolis.en
dc.relation.ispartofCiencia e Tecnologia de Alimentospt_BR
dc.publisherpt_BR
dc.date.issued2008pt_BR
dc.identifier.citationCiencia E Tecnologia De Alimentos. , v. 28, n. 1, p. 178 - 181, 2008.pt_BR
dc.language.isoenpt_BR
dc.description.volume28pt_BR
dc.description.issuenumber1pt_BR
dc.description.initialpage178pt_BR
dc.description.lastpage181pt_BR
dc.rightsabertopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn1012061pt_BR
dc.identifier.doi10.1590/S0101-20612008000100026pt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-45849106112&partnerID=40&md5=087a63ded0ae57398f0e26a2935f6b8ept_BR
dc.date.available2015-06-30T19:26:48Z
dc.date.available2015-11-26T14:39:24Z-
dc.date.accessioned2015-06-30T19:26:48Z
dc.date.accessioned2015-11-26T14:39:24Z-
dc.description.provenanceMade available in DSpace on 2015-06-30T19:26:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2008en
dc.description.provenanceMade available in DSpace on 2015-11-26T14:39:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2008en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/106244
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106244-
dc.identifier.idScopus2-s2.0-45849106112pt_BR
dc.description.referenceADAMS, R.P., (1995) Identification of essential oil components by gas chromatography/ mass spectrometry, , 4 ed. Allued Publ. Corp, Illinois, USApt_BR
dc.description.referenceALENCAR, S.M., Composição química de Baccharis dracunculifolia, fonte botânica das própolis dos estados de São Paulo e Minas Gerais (2005) Ciência Rural, 35 (4), pp. 909-915. , Santa Maria, Brazil, vpt_BR
dc.description.referenceALMEIDA, E. C.pt_BR
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dc.description.referenceBANKOVA, V. et al.Volatile constituents of propolis. Z. Naturforsch., Tubingen, Germany, v. 49c, p. 6-10, 1994BURDOCK, G. A. Review of the Biological Properties and Toxicity of Bee Propolis (Propolis). Food Chem. Toxicol., Virginia, USA, v. 36, n. 4, p. 347-363, 1998FERRACINI, V. L. et al. Essential Oils of Seven Brazilian Baccharis Species. J. Essent. Oil Res., Illinois, USA, v. 7, n. 4, p. 355-367, 1995PARK, Y. K.pt_BR
dc.description.referenceALENCAR, S. M.pt_BR
dc.description.referenceAGUIAR, C. L. Botanical origin and chemical composition of Brazilian propolis. J. Agric. Food Chem., California, USA, v. 50, n. 9, p. 2502-2506, 2002PARK, Y. K.pt_BR
dc.description.referenceet al. Suppressive Effects of Ethanolic Extracts from Propolis and Its Main Botanical Origin on Dioxin Toxicity. J. Agric. Food Chem., California, USA, v. 53, n. 26, p. 10306-10309, 2005PARK, Y.K., Ikegaki, M., Alencar, S.M., Evaluation of brazilian propolis by both physicochemical methods and biological activity (2000) Honeybee Science, Tamagawa, 21, pp. 85-90. , Japan, vpt_BR
dc.description.referencePark, Y. K. et al. Chemical Constituents in Baccharis dracunculifolia as the Main Botanical Origin of Southeastern Brazilian Propolis. J. Agric. Food Chem., California, USA, v. 52, n. 5, p. 1100-1103, 2004QUEIROGA, C. L.pt_BR
dc.description.referenceFUKAI, A.pt_BR
dc.description.referenceMARSAIOLI, A. J. Composition of the Essential Oil of Vassoura. J. Bras. Chem. Soc., São Paulo, Brazil, v. 1, n. 3, p. 105-109, 1990pt_BR
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