Determination of Phenolic Acids in Raw Propolis Using Near Infrared Spectroscopy

Yıl 2018, Cilt: 1 Sayı: 3 - 2nd Propolis Conference Special Issue, 65 - 65, 08.12.2018

Ana María Vıvar-quıntana İsabel Revılla María İnmaculada González-martín Eddy Valentín Betances-salcedo

Öz

The objective of this study
is the assessment of the viability of using Near-Infrared Spectroscopy (NIR) technology to
determine the phenolic composition in propolis samples The chemical
composition and the floral origin of propolis are closely related, samples from different
geographic and climatic areas varies greatly depending on the local flora and
site of collection¹. The identification and quantification of the
phenolic compounds is therefore of great interest as they may affect its
biological activities and consequently its clinical properties. HPLC is the most
frequently used technique for the characterisation of phenolic compounds².
(NIR) is known for being a multiparametric,
rapid, and non destructive technique. It has been used to determine the
phenolic composition in different extracts³. The most determinant aspect of this methodology is
that it could be developed and applied to any type of raw propolis of varying
origins, grinding up the samples without destroying the propolis. The HPLC method was
applied to the analysis of phenolic acids in 50 propolis extracts. It was
possible to identify and quantify 6 phenolic acids: caffeic acid, p-coumaric
acid, cinnamic acid, ferulic acid, Isoferulic acid and 3,4 dimethyl-caffeic
acid (DMCA). The results show that
we can use the NIR methodology to determine caffeic acid, cinnamic acid,
ferulic acid, isoferulic acid and 3,4 dimethyl-caffeic acid (DMCA) with values comparable to those obtained by HPLC.

Anahtar Kelimeler

Propolis, Near-Infrared Spectroscopy (NIR), Phenolic composition

Kaynakça

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• 3.Valencia, D., Alday, E., Robles-Zepeda, R., Garibay-Escobar, A., Galvez-Ruiz, J.C, Salas-Reyes, M., Jiménez-Estrada, M., Velazquez-Contreras, E., & Hernández. J. (2012) Seasonal effect on chemical composition and biological activities of Sonora propolis. Food Chemistry 131, 645-651.