Figure 1
From: Analytical methods applied to diverse types of Brazilian propolis
HPLC-DAD profiles of samples of: A) BRP/green propolis from São Paulo and Minas Gerais, B) BRP/green propolis from Paraná, C) BRG/brown propolis from Paraná and Santa Catarina, and D) mixed BRPG green and brown from Paraná. Compounds: (1) caffeic acid, (2) p-coumaric acid, (3) dicaffeoylquinnic acid, (4) dihydrokampferide, (5) 3-prenyl-4-hydroxycinnamic acid, (6) 2,2-dimethyl-2H-1-benzopyran-6-propenoic acid, (7) 3,5-diprenyl-4-hydroxycinnamic acid, (8) 2,2-dimethyl-8-prenyl-2H-1-benzopyran-6-propenoic acid, (9) 3-prenyl-4-dihydrocinnamoyloxy cinnamic acid (10) vanillin, (11) 3-methoxy-4-hydroxycinnamaldehyde and (12) viscidone. (Adapted from Marcucci et al. [43])