Chemical and functional characterization of Italian propolis obtained by different harvesting methods

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 11, 2012, Pages 2852-2862

  Papotti, Giulia ^a   Bertelli, Davide ^a   Bortolotti, Laura ^b   Plessi, Maria ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

antioxidant activity; flavonoid; harvesting method; propolis; total phenolics

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT ACTIVITIES; DIETARY SUPPLEMENTS; DIFFERENT SOLVENTS; EXTRACTION CAPACITY; FLAVONOID; FUNCTIONAL CHARACTERIZATION; HIGH QUALITY; HPLC-MS; HYDROPEROXIDES; LIPID OXIDATION; OIL-IN-WATER (O/W) EMULSION; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PROPOLIS; REDUCING POWER; TOTAL PHENOLICS;

ACETONE; EMULSIFICATION; HARVESTING; SOLVENT EXTRACTION;

PHENOLS;

ANTIOXIDANT; BALSAM; PROPOLIS; WAX;

AGRICULTURE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; ITALY; METHODOLOGY; TANDEM MASS SPECTROMETRY;

AGRICULTURE; ANTIOXIDANTS; BALSAMS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ITALY; PROPOLIS; TANDEM MASS SPECTROMETRY; WAXES;

EID: 84858791726     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205179d     Document Type: Article

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