Lorenzon Et Al

Lorenzon et al

Greener Journal of Agricultural Sciences Vol. 8 (5), pp. 090-099, May 2018.

ISSN: 2276-7770  

Research Article

Manuscript Number: 033118054


(DOI: http://doi.org/10.15580/GJAS.2018.5.033118054)

 

 

Biological Values of different Types of
Brazilian Propolis

 

Maria Cristina Affonso
Lorenzon1*, Rosane Nora Castro2, Lucas de Oliveira Pires2,
Adriano Soares Koshiyama3, Kayo José Bardasson Bento4

 

1Universidade Federal
Rural do Rio de Janeiro/UFRRJ, Instituto de Zootecnia/IZ,
LaboratórioAbelha-Natureza, UFRRJ, km 7, Rod. 465, Seropédica, RJ, Brasil, CEP
23.890-000.

2Universidade Federal
Rural do Rio de Janeiro/UFRRJ, Instituto de CiênciasExatas /ICE, km 7, Rod.
465, Seropédica, RJ, Brasil, CEP 23.890-000.

3University College London, Department of Computer Science, Gower
St, London WC1E 6BT, England.

4Universidade Federal
Rural do Rio de Janeiro/UFRRJ, Instituto de CiênciasExatas/ICE, UFRRJ, km 7,
Rod. 465, Seropédica, RJ, Brasil, CEP 23.890-000.

 

E-mails:1affonsoneta@gmail.com,2noraufrrj
@gmail.com, 3luucasoliv@ outlook.com, 4as.koshiyama @gmail.com,
5kayo_bardasson@ hotmail.com


Abstract

The aim of this work was to investigate the organic
proprieties in different kinds of ethanolic extracts directly from the market
and prepared from raw propolis. The raw propolis was obtained by scraping it
from the hives (type 1) and by using a collector to obtain it in strips (type
2). The analysis of phenolic and flavonoid contents was performed, and the
oxidative index was obtained. The raw propolis obtained in cities of
Southeastern Brazil presented a balsamic aroma, a dark green brownish color was
predominant and the consistency was hard or malleable; its origin is from wild
flora. Our study pointed out the high variation with on the organic value of
propolis, which is a barrier to define a pattern from different types. Type 1
propolis, the easiest to collect, needs some care in good practices, and the
commercial extracts need quality control.


Keywords: Apis mellifera, beekeeping, quality control,
management.


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