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J Agric Food Chem. 2002 Apr 24;50(9):2502-6.

Botanical origin and chemical composition of Brazilian propolis.

Author information

  • 1Department of Food Science, College of Food Engineering, State University of Campinas, 13081-970 Campinas, Sao Paulo, Brazil. ykpark@fea.unicamp.br

Abstract

Brazilian propolis has been classified into 12 groups based on physicochemical characteristics: five in the southern Brazil group (group 3), one in the southeastern Brazil group (group 12), and six in the northeastern Brazil group (group 6). The plant origins of these groups were investigated using reversed-phase high-performance thin-layer chromatography (RPHPTLC), reversed-phase high-performance liquid chromatography (RPHPLC), and gas chromatography-mass spectrometry (GC-MS). It was concluded that the origins of propolis group 3, group 6, and group 12 are resins of the poplar tree, Hyptis divaricata, and Baccharis dracunculifolia, respectively.

PMID:
11958612
[PubMed - indexed for MEDLINE]
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