Comparison of volatile and polyphenolic compounds in Brazilian green propolis and its botanical origin Baccharis dracunculifolia

Food Science and Technology (Campinas)

Mário Roberto Maróstica Junior²  Andreas Daugsch²  Cleber Silveira Moraes²  Carmen Lucia Queiroga¹  Gláucia Maria Pastore²  Yong Kun Parki² 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Ciências de AlimentosCampinas SP ,Brasil

关键词: essential oil composition;    Baccharis dracunculifolia;    propolis;    "Alecrim do campo";    flavonoids;    composição de óleos essenciais;    Baccharis dracunculifolia;    própolis;    Alecrim do campo;    flavonóides;   

DOI  :  10.1590/S0101-20612008000100026

来源: SciELO

【 摘 要 】

Ethanolic 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.

【 授权许可】

CC BY   
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