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Use este identificador para citar ou linkar para este item: https://ri.ufs.br/jspui/handle/riufs/24729
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dc.contributor.authorMendonça, Lucyana Santos de-
dc.contributor.authorMendonça, Flávia Manuella Ribeiro de-
dc.contributor.authorAraújo, Yzila Liziane Farias Maia de-
dc.contributor.authorAraújo, Edilson Divino de-
dc.contributor.authorRamalho, Suyare Araújo-
dc.contributor.authorNarain, Narendra-
dc.contributor.authorJain, Sona-
dc.contributor.authorOrellana, Sara Cuadros-
dc.contributor.authorPadilha, Francine Ferreira-
dc.contributor.authorCardoso, Juliana Cordeiro-
dc.date.accessioned2026-03-10T18:28:53Z-
dc.date.available2026-03-10T18:28:53Z-
dc.date.issued2015-06-
dc.identifier.citationMENDONÇA, L. S. et al. Chemical markers and antifungal activity of red propolis from Sergipe, Brazil. Food Science and Technology, Campinas, v. 35, n. 2, p. 291–298, abr./jun. 2015. Disponível em: https://www.scielo.br/j/cta/a/yknrwZCCDsVTFbhFbZ8NV9y/?lang=en. Acesso em: 10 mar. 2026.pt_BR
dc.identifier.issn1678-457X-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/24729-
dc.languageengpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.subjectFlavonoidseng
dc.subjectPhenolic acidseng
dc.subjectFormononetineng
dc.subjectSeasonalityeng
dc.titleChemical markers and antifungal activity of red propolis from Sergipe, Brazilpt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0)pt_BR
dc.description.resumoThe aim of this study was to analyze the physicochemical properties and antifungal activities of the red propolis samples from Sergipe, Brazil, and also evaluate their variability throughout the year. The characterization of the hydroalcoholic extract (HPE) of the red propolis samples was performed monthly from October 2009 to September 2010. The concentrations of the bioactive compounds varied during the year, but their chromatographic profiles were similar. Four compounds were identified by comparison with authentic standards. Formononetin was one of the predominant compounds in all propolis extracts. In our study, it was observed that all the propolis samples inhibited the growth of Candida species. Multivariate analysis confirmed the variations in chemical composition and color of the HPEs throughout the year. The biological activities of the HPEs were statistically significant (p<0.05), and all samples exhibited antifungal properties.pt_BR
dc.description.localCampinaspt_BR
dc.identifier.doihttps://doi.org/10.1590/1678-457X.6554-
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