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http://dx.doi.org/10.3746/jkfn.2003.32.4.501

Chemical Components of Propolis and Its Ethanolic Extracts  

정창호 (경상대학교 대학원 응용생명과학부ㆍ농업생명과학연구원)
배영일 (경상대학교 대학원 응용생명과학부ㆍ농업생명과학연구원)
이호재 (경상대학교 대학원 응용생명과학부ㆍ농업생명과학연구원)
심기환 (경상대학교 대학원 응용생명과학부ㆍ농업생명과학연구원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 501-505 More about this Journal
Abstract
In order to use as a new functional food material, chemical components of propolis and its extracts were surveyed. The contents of crude fat, nitrogen free extract, crude protein, ash and crude fiber in propolis were 86.41%, 7.32%, 2.71%, 1.05% and 0.20%, respectively. The mineral contents were in the order of Na (120.40 mg%), Ca (115.40 mg%), K (105.87 mg%) and Ca were higher in water extract than alcohol extract. Free sugars were composed of sucrose 152 mg%, glucose 114 mg% and fructose 6 mg%. The major amino acids of propolis were lysine 395.29 mg%, cystine 267.66 mg% and glutamic acid 248.14 mg%, respectively. Eight fatty acids in propolis were identified and the major fatty acids were oleic acid (51.89%), myristic acid (20.86%) and palmitic acid (20.28%). Myricetin, quercetin, apigenin and kaempferol were shown as major flavonols and total flavonol contents were higher in 50% ethanol extract than any other extracts. Major Polyphenol compounds in four kinds of extracts were gallic acid, chlorogenic acid, catechin, epigallocatechin gallate, epicatechin and epicatechin gallate.
Keywords
propolis; mineral; free sugar; amino acid; fatty acid; flavonol; polyphenol;
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Times Cited By KSCI : 2  (Citation Analysis)
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