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J Agric Food Chem. 2004 Mar 10;52(5):1100-3.

Chemical constituents in Baccharis dracunculifolia as the main botanical origin of southeastern Brazilian propolis.

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1
Department of Food Science, College of Food Engineering, State University of Campinas, P.O. Box 6177, 13083-970, Campinas, São Paulo, Brazil. ykpark@fea.unicamp.br

Abstract

Previously, it was reported that one group of propolis (Group 12) was identified in southeastern Brazil, and the botanical origin of the propolis was Baccharis dracunculifolia resinous exudates. It was also observed that honeybee (Africanized Apis mellifera) mainly visited the leaf buds or unexpanded leaves of B. dracunculifolia but rarely expanded leaves. B. dracunculifolia is dioecious with male and female inflorescences, and RPHPLC of the ethanolic extracts of the respective male and female bud resinous exudates showed the same profiles. RPHPLC profiles of propolis G12 leaf buds and unexpanded and expanded leaves of B. dracunculifolia showed similarity, but unexpanded leaves quantitatively decreased in chemical constituents as compared with leaf buds. In the case of expanded leaves, all chemical constituents were severely decreased or disappeared. Artepillin C (3,5-diprenyl-4-hydroxycinnamic acid) was also identified in both propolis and resinous exudates, and both ethanolic extracts contained the highest concentrations of this compound as compared with the rest of the chemical constituents.

PMID:
14995105
DOI:
10.1021/jf021060m
[Indexed for MEDLINE]
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