Polyphenolic Profiling of Croatian Propolis and Wine

Marica Medić-Šarić1*, Mirza Bojić1, Vesna Rastija2 and Josipa Cvek3

1Department of Medicinal Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, HR-10000 Zagreb, Croatia

2Department of Chemistry, Faculty of Agriculture, J. J. Strossmayer University of Osijek, Kralja Petra Svačića 1d, HR-31000 Osijek, Croatia
3Agency for Medicinal Products and Devices of Croatia, Ksaverska cesta 4, HR-10000 Zagreb, Croatia

Article history:

Received August 16, 2012
Accepted November 21, 2012

Key words:

flavonoids, propolis, wine, geographical traceability


Polyphenols are ubiquitous natural compounds that show chemopreventive, cytostatic, immunomodulatory, bacteriostatic/bactericidal, antifungal, anti-inflammatory, antioxidant and many other pharmacological activities. Propolis, wine and many medicinal plants used in everyday life as functional food present rich sources of polyphenols. In this paper we focus on their production, chemical analysis (spectrophotometry, HPLC, HPTLC, GC/MS, etc.) of flavonoids and phenolic acids, all of which enable authentication and geographical traceability of propolis and wine. This represents the basis for quality control and regulatory framework for any dietary supplement claiming to have beneficial health effectiveness.

*Corresponding author: 
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