Mineral content of propolis tinctures in relation to the extraction time and the ethanol content of the extraction solvent
| Autor: | Szabolcs Molnár, Béla Kovács, Éva Bódi, Szilvia Várallyay, Áron Soós |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Élelmiszertudományok Chemistry Extraction (chemistry) 04 agricultural and veterinary sciences Tincture (heraldry) Propolis 040401 food science 01 natural sciences Solvent 0404 agricultural biotechnology Nutraceutical 010608 biotechnology Ethanol content Agrártudományok Food science Food Science |
| Zdroj: | LWT. 111:719-726 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2019.05.090 |
| Popis: | Propolis tincture is an extracted form of raw propolis with an extraction solvent, which can be used against several diseases and makes it a possible nutraceutical. Raw propolis is often the objective of geographical identification by its element content. It is harder to identify tinctures, because different production processes may influence the mineral content. Therefore the effect of the extraction time (1 h, 1 day, 1 week and 1 month) and the ethanol content (0, 50, 80 and 100% (v/v)) was checked and recorded based on the element content of the tinctures. The 33 elements were classified into 3 groups by their behaviour. Most of the elements dissolved better in water than in ethanol-content solvents. Essential elements were extracted well also in up to 80% (v/v) ethanol content solvents. The concentration of most of the elements did not change greatly after 1 week. Geographical identification can be applied to the tinctures by their element content. |
| Databáze: | OpenAIRE |
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