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Title: Physicochemical characteristics of Brazilian green propolis evaluated during a six-year period.
Authors: Figueiredo, Sônia Maria de
Binda, Nancy Scardua
Vieira Filho, Sidney Augusto
Almeida, Bruno de Moura
Abreu, Sheila Rago Lemos
Paulino, Niraldo
Pastore, Gláucia Maria
Sato, Hélia Harumi
Theodoropoulos, Viviane Cristina Toreti
Tapia, Eulália Vargas
Park, Yong Kun
Caligiorne, Rachel Basques
Keywords: Baccharis dracunculifolia
Physicochemical properties
Seasonal influence
Total flavonoids
Antioxidant activity
Issue Date: 2017
Citation: FIGUEIREDO, S. M. de et al. Physicochemical characteristics of Brazilian green propolis evaluated during a six-year period. Current Drug Discovery Technologies, v. 14, p. 127-134, 2017. Disponível em: <>. Acesso em: 29 ago. 2017.
Abstract: Background: Propolis has been used as a natural health product mainly due to the presence of polyphenols, flavonoids, phenolic aldehydes, amino acids, vitamins and others bioactive constituents. To this natural substance are attributed different biological and pharmacological properties which are influenced by its chemical composition and organoleptic properties. The aim of this work was to evaluate the physicochemical properties and parameters of green propolis collected during a period of six years (2008-2013) in the state of Minas Gerais, located at the southeastern region of Brazil. Methods: The methodology were in accordance with Brazilian legislation on the identity and quality standards of propolis. The evaluated parameters of hydroalcoholic from green propolis were total flavonoids, antioxidant activity - DPPH method, oxidation index, wax content, humidity and insoluble impurities. Results: Propolis samples collected in different seasons during the years 2008 to 2013 presented mean values of total flavonoids (3.4 ± 0.11 mg/g), antioxidant activity DPPH (4.76 ± 0.16 μg/mL), oxidation index (3, 4 ± 0.33 seconds) and wax (15.14 ± 0.78% m/m), which are in accordance with Brazilian legislation. Conclusion: Green propolis did not show abrupt seasonal changes during the six years of investigation, and may be considered as an adequate functional ingredient.
ISSN: 1875-6220
Appears in Collections:DEFAR - Artigos publicados em periódicos

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