Regulations, food safety
The CTCPA laboratory studies the composition of propolis and honey!
03
Feb
Published on : 03/02/2021
THE CTCPA LABORATORY IS THE ONLY ONE IN FRANCE TO WORK ON THE POLYPHENOLIC CHARACTERIZATION OF PROPOLIS!
Our laboratory has developed methods of analysis on the polyphenols very characteristic of propolis.
We have technical expertise, analytical know-how and data libraries on the quantified molecules.
Our knowledge of this matrix allows us to adapt the extraction method as well as possible!
We have specific equipment for extraction: ultrasonic bath and probe, evaporator under nitrogen, ultra-turrax...
Our methods allow the quantification of polyphenols individually or globally, present in high quantities in propolis.
Discover our methods, deliverables, studied molecules and complementary analyses in our service sheet!
Documentary Resources:
- N. Cardinault, F. Tourniaire, J. Astier, C. Couturier, E. Perrin, L. Bonnet, J. Dalifard, E. Seipelt, E. Karkeni, C. Letulier, N. Dlalah, S. Georgé, L. Mounien, J-F. Landrier (2021). Botanic origin of propolis extracts powder drives contrasted impact on diabesity in high fat fed mice. Antioxidants, vol 10, 411.
- N Cardinault, F Tourniaire, C Couturier, J Astier, E Perrin, J Dalifard, E Seipelt, L Mounien, C Letulier, L Bonnet, E Karkeni, S Georgé, J-F Landrier (2020). Poplar propolis reduces body weight gain and glucose metabolism disruption in high fat fed mice. Molecular Nutrition & Food Researchvol 64, Issue18
- C. Letullier, A. Manduchet, N. Dlalah, M. Hugou, S Georgé, J. M. Sforcin, N. Cardinault (2020). Comparison of the antibacterial efficiency of propolis samples from different botanical and geographic origins with and without standardization. Journal of Apicultural ResearchVolume 59, Issue 1
Download our service sheet
Contacts :
Sarah GERVAIS, Nutritional Quality Project Manager - Nutritional Quality Unit, sgervais@ctcpa.org - +33 4 90 84 32 05
Stéphane GEORGE, Responsible for the emergence and follow-up of collaborative programs, sgeorge@ctcpa.org - +33 4 90 84 32 44
Ourfood analysis laboratory can assist you on many analysis topics for :
Our laboratory has developed methods of analysis on the polyphenols very characteristic of propolis.
We have technical expertise, analytical know-how and data libraries on the quantified molecules.
Our knowledge of this matrix allows us to adapt the extraction method as well as possible!
We have specific equipment for extraction: ultrasonic bath and probe, evaporator under nitrogen, ultra-turrax...
Our methods allow the quantification of polyphenols individually or globally, present in high quantities in propolis.
Discover our methods, deliverables, studied molecules and complementary analyses in our service sheet!
Documentary Resources:
- N. Cardinault, F. Tourniaire, J. Astier, C. Couturier, E. Perrin, L. Bonnet, J. Dalifard, E. Seipelt, E. Karkeni, C. Letulier, N. Dlalah, S. Georgé, L. Mounien, J-F. Landrier (2021). Botanic origin of propolis extracts powder drives contrasted impact on diabesity in high fat fed mice. Antioxidants, vol 10, 411.
- N Cardinault, F Tourniaire, C Couturier, J Astier, E Perrin, J Dalifard, E Seipelt, L Mounien, C Letulier, L Bonnet, E Karkeni, S Georgé, J-F Landrier (2020). Poplar propolis reduces body weight gain and glucose metabolism disruption in high fat fed mice. Molecular Nutrition & Food Researchvol 64, Issue18
- C. Letullier, A. Manduchet, N. Dlalah, M. Hugou, S Georgé, J. M. Sforcin, N. Cardinault (2020). Comparison of the antibacterial efficiency of propolis samples from different botanical and geographic origins with and without standardization. Journal of Apicultural ResearchVolume 59, Issue 1
Download our service sheet
Contacts :
Sarah GERVAIS, Nutritional Quality Project Manager - Nutritional Quality Unit, sgervais@ctcpa.org - +33 4 90 84 32 05
Stéphane GEORGE, Responsible for the emergence and follow-up of collaborative programs, sgeorge@ctcpa.org - +33 4 90 84 32 44
Ourfood analysis laboratory can assist you on many analysis topics for :
- Food microbiology analysis
- The nutritional quality of food
- Analysis of packaging processing
