Effect of light, oxygen and temperature on the stability of artepillin C and p-coumaric acid from Brazilian green propolis.

Caroline Arruda,Victor Pena Ribeiro,Marília Oliveira Almeida,Jennyfer Andrea Aldana Mejía,Rosana Casoti,Jairo Kenupp Bastos

Journal of Pharmaceutical and Biomedical Analysis（2020）

引用 27|浏览5

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摘要

•Four and one degradation products were isolated from forced degradation of artepillin C and p-coumaric acid, respectively.•An HPLC method was made to quantify degradation products of artepelin C and p-coumaric acid in brazilian green propolis•Additional conditions for the storage and transportation for brazilian green propolis and its compounds are suggested.

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关键词

Green propolis,Artepillin C,p-Coumaric acid,Stability studies,RP-HPLC method,Quality control

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