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Standardizing the analysis of phenolic profile in propolis

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Standardizing the analysis of phenolic profile in propolis

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dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Juan Borras, María del Sol es_ES
dc.date.accessioned 2019-01-20T21:05:06Z
dc.date.available 2019-01-20T21:05:06Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0963-9969 es_ES
dc.identifier.uri http://hdl.handle.net/10251/115882
dc.description.abstract [EN] The analysis of propolis is controversial, hampering the comparison of its biological properties and estimation of its commercial value. This work evaluates the effectiveness of combining maceration and ultrasonication extraction techniques on the yield, total phenol content (Folin-Ciocalteau) and the specific phenolic compounds (HPLC-UV), on propolis from different origins. The extraction method was not significant in any case; therefore ultrasonication is recommended (time-saving) but only when a double extraction is performed. Propolis yield varies significantly between samples, as it includes impurities, consequently the results should be expressed considering the yield (as balsam) instead of raw propolis. Of the 13 quantified phenolic compounds, CAPE and pinocembrin (803 and 701 mg/g balsam) stand out. The phenolic profile of a propolis must be fixed using both total phenol content (with a consensus reference compound) and the specific phenolic compounds, since the latter provides information about compounds that can play a significant antioxidant role. es_ES
dc.description.sponsorship The research was funded by the 2016 ADSIDEO-Cooperation Programa of the Centre for Development Cooperation of the Universitat Politecnica de Valencia (Spain).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Research International es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Propolis es_ES
dc.subject Phenolics es_ES
dc.subject Folin-Ciocalteau es_ES
dc.subject Extraction methodology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Standardizing the analysis of phenolic profile in propolis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodres.2018.01.055 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-04-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Escriche Roberto, MI.; Juan Borras, MDS. (2018). Standardizing the analysis of phenolic profile in propolis. Food Research International. 106:834-841. doi:10.1016/j.foodres.2018.01.055 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.foodres.2018.01.055 es_ES
dc.description.upvformatpinicio 834 es_ES
dc.description.upvformatpfin 841 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 106 es_ES
dc.relation.pasarela S\359456 es_ES
dc.contributor.funder Universitat Politècnica de València


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