| Full text | |
| Author(s): |
Saito, Erika
[1]
;
Sacoda, Patricia
[1]
;
Paviani, Losiane C.
[1]
;
Paula, Julia T.
[1, 2]
;
Cabral, Fernando A.
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Estadual Campinas, Dept Engn Alimentos, BR-13083862 Campinas, SP - Brazil
[2] Univ Fed Mato Grosso, Inst Ciencias Exatas & Terra, Engn Alimentos, Barra Do Garcas - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | SEPARATION SCIENCE AND TECHNOLOGY; v. 56, n. 18, p. 3119-3126, DEC 12 2021. |
| Web of Science Citations: | 5 |
| Abstract | |
The extracts of green propolis and red propolis from Brazil were evaluated. The extracts were obtained by extraction with ethanol, methanol, water, hexane (soxhlet) and supercritical CO2 at 50oC/300 bar. Fractionation of the red propolis ethanolic extract (EEP) with scCO(2) at temperatures of 40-60oC and pressures of 200-400 bar was also evaluated. Methanolic extraction was the best method in terms of yield for both green and red propolis. Moreover, fractionation of the red propolis ethanolic extract with scCO(2) produced fractionated extracts with much higher flavonoid contents than those found in the original EEP extract. (AU) | |