Chemical characterization of Brazilian propolis using automated direct thermal desorption-gas chromatography-mass spectrometry.

Jairo Kenupp Bastos Gari Vidal Ccana-Ccapatinta Jennyfer Andrea Aldana Mejía Andresa Aparecida Berretta Luiz Alberto Beraldo de Moraes A N D Jairo Kenupp Bastos

Published in: Journal of the science of food and agriculture (2022)

Red propolis was characterized by sesquiterpenes, pterocarpans, and isoflavans; brown propolis was characterized by hydrocarbons, aldehydes, and monoterpenes, while green propolis samples were characterized by the presence of polycyclic aromatic hydrocarbons, sesquiterpenes, and naphthalene derivatives. © 2022 Society of Chemical Industry.

Keyphrases

gas chromatography mass spectrometry
machine learning
high throughput
mass spectrometry