Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349368
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampPastore, Glaucia Maria-
dc.contributor.authorunicampSato, Helia Harumi-
dc.contributor.authorunicampTheodoropoulos, Viviane Cristina Toreti-
dc.contributor.authorunicampVargas Tapia, Eulalia-
dc.contributor.authorunicampPark, Yong Kun-
dc.typeArtigopt_BR
dc.titleGreen propolis: thirteen constituents of polar extract and total flavonoids evaluated during six years through RP-HPLCpt_BR
dc.contributor.authorFigueiredo, Sonia Maria de-
dc.contributor.authorBinda, Nancy Scardua-
dc.contributor.authorAlmeida, Bruno de Moura-
dc.contributor.authorAbreu, Sheila Rago Lemos-
dc.contributor.authorAbreu, José Alexandre Silva de-
dc.contributor.authorPastore, Gláucia Maria-
dc.contributor.authorSato, Hélia Harumi-
dc.contributor.authorToreti, Viviane Cristina-
dc.contributor.authorTapia, Eulália Vargas-
dc.contributor.authorPark, Yong Kun-
dc.contributor.authorVieira Filho, Sidney Augusto-
dc.contributor.authorCaligiorne, Rachel Basques-
dc.subjectPropolis verdept_BR
dc.subject.otherlanguageGreen propolispt_BR
dc.description.abstractIn order to verify the chemical qualities of polar extract of Green Propolis produced in the State of Minas Gerais, Brazil, was analyzed by means of RP-HPLC, the concentration of eleven flavonoids, Artepillin C and p-coumaric acid were analyzed by means of RP-HPLC. Samples were collected in the months of February, March, May, July, September, and October, during a period of six years (2008 to 2013) and the results compared with purchased standards. Artepillin C was the main constituent (80-90%) found in all samples. Lower concentrations of p-coumaric acid, chrysin and kaempferide were observed in March, and of ricin and galangin in September. Respectively, these months correspond to the end of Summer and Spring period in Brazil. The variation in concentration of the analyzed constituents always occurred in the same month, during the entire six years of evaluation period. All thirteen constituents of Green Propolis were detected throughout the study period, and the average concentration of each one was similar in relation to the respective monthly collection period of each year. Due to similarities among chemical constituents of Green Propolis with those present in B. dracuncufolia, this plant was identified as being the principal source of Green Propolis.pt_BR
dc.relation.ispartofCurrent drug discovery technologiespt_BR
dc.relation.ispartofabbreviationCurr. drug. discov. technol.pt_BR
dc.publisher.citySharjahpt_BR
dc.publisher.countryEmirados Árabes Unidospt_BR
dc.publisherBentham Science Publisherspt_BR
dc.date.issued2015-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume12pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage229pt_BR
dc.description.lastpage239pt_BR
dc.rightsFechadopt_BR
dc.sourcePubMedpt_BR
dc.identifier.issn1570-1638pt_BR
dc.identifier.eissn1875-6220pt_BR
dc.identifier.doi10.2174/1570163812666150929102420pt_BR
dc.identifier.urlhttps://www.eurekaselect.com/135295/articlept_BR
dc.date.available2020-09-15T23:22:04Z-
dc.date.accessioned2020-09-15T23:22:04Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-09-15T23:22:04Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-15T23:22:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349368-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordArtepillin Cpt_BR
dc.subject.keywordBaccharis dracunculifoliapt_BR
dc.subject.keywordFlavonoidspt_BR
dc.subject.keywordP-coumaric acidpt_BR
dc.subject.keywordRP-HPLCpt_BR
dc.identifier.source26416665pt_BR
dc.creator.orcid0000-0001-9631-0158pt_BR
dc.creator.orcid0000-0002-8170-7088pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-8216-2932pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.type.formArtigopt_BR
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