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2007•Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and BiotechnologiesOpen access

Validated method for estimation of total flavonoids in Romanian propolis.

Liviu Al. Mărghitaş, Daniel Severus Dezmirean, Laura Laslo, Adela Moise, Olimpia Popescu, O. Maghear

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Abstract

In this article there are two methods presented for determination of 2 groups of flavonoids: flavone/flavonols (FF) - AlCl 3, and flavanones/dihydroflavonols (FD) - 2,4-dinitr ophenylhidrazine. Together they sum up the total flavonoids (FvT) in propolis. Romanian propolis taken into analysis had an amount of 4% flavone/flavonols, 6% flavanones/dihydroflavonols a nd about 10% total flavonoids typical for propolis derived from Populus sp. Statistical correlation between data (FF, FD, FvT) obtained by sonication and by maceration present no significance difference between results.

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What this paper is about

In this article there are two methods presented for determination of 2 groups of flavonoids: flavone/flavonols (FF) - AlCl 3, and flavanones/dihydroflavonols (FD) - 2,4-dinitr ophenylhidrazine. Together they sum up the total flavonoids (FvT) in propolis. Romanian propolis taken into analysis had an amount of 4% flavone/flavonols, 6% flavanones/dihydroflavonols a nd about 10% total flavonoids typical for propolis derived from Populus sp. Statistical correlation between data (FF, FD, FvT) obtained by sonication and by maceration present no significance difference between results.

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Available abstract

In this article there are two methods presented for determination of 2 groups of flavonoids: flavone/flavonols (FF) - AlCl 3, and flavanones/dihydroflavonols (FD) - 2,4-dinitr ophenylhidrazine. Together they sum up the total flavonoids (FvT) in propolis. Romanian propolis taken into analysis had an amount of 4% flavone/flavonols, 6% flavanones/dihydroflavonols a nd about 10% total flavonoids typical for propolis derived from Populus sp. Statistical correlation between data (FF, FD, FvT) obtained by sonication and by maceration present no significance difference between results.

Key concepts: Propolis, Flavonols, Chemistry, Maceration (sewage), Food science, Flavonoid, Biochemistry, Antioxidant

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