Olegario, Lary Souza published the artcileChemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control, Application of Methyl octanoate, the main research area is chem characterization four brazilian brown propolis geog location production; Brazil; Brown propolis; GC–MS; Geographical origin; SPME; Volatiles.
The aim of this work was to undertake a detailed anal. on chem. constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Parana ́and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC-MS along with the determination of total phenolic compounds content, flavonoids and antioxidant activity. A total of 315 volatile compounds were identified, however, several of them have not been reported so far in the Brazilian brown propolis. The terpenes represented the major class with 40.92-84.66% of the total area in the chromatograms. PCA anal. of the majority of compounds successfully indicated the volatile profile of each propolis sample according to their geog. origin. The anal. of volatile compounds and its characterization also varied significantly and confirmed that these depended on the geog. area of collection of propolis. The data generated in this work may help in establishing criteria for quality control and tracking the specific region of propolis production in different states of Brazil.
Food Research International published new progress about Propolis. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application of Methyl octanoate.
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