Chemical Characterization of Cuban Propolis by HPLC-PDA, HPLC-MS, and NMR: the Brown, Red, and Yellow Cuban Varieties of PropolisJ. Agric. Food Chem., August 11, 2007
Abstract: Sixty-five samples of propolis were collected from eleven regions of Cuba; methanolic extracts of propolis were prepared from all samples, and a classification method was developed using a combination of NMR, HPLC-PDA, and HPLC-ESI/MS techniques.
The analysis of 1H and 13C NMR spectra and chromatographic profiles of all propolis extracts allowed the definition of three main types of Cuban propolis directly related to their secondary metabolite classes: brown Cuban propolis (BCP), rich in polyisoprenylated benzophenones, red Cuban propolis (RCP), containing isoflavonoids as the main constituents, and yellow Cuban propolis (YCP), probably with aliphatic compounds…
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