Obtenção e caracterização de microcápsulas e granulados de própolis verde de Alagoas

Abstract

Propolis is a resinous substance, chemically complex, produced by bees, whose variability and physicochemical characteristics are dependent on the environment where they are produced. The objective of this work was to obtain and characterize the hydroalcoholic extracts, spray-dryer dry extract and granules of Propolis Verde Comercial de Apiícolas do Estado de Alagoas, through analytical methods of chemical, physical-chemical and antimicrobial characterization. The raw material (green propolis extract) was acquired in the local market, and subjected to processes for obtaining spray-dryer dry extract, pharmaceutical granules and characterizations through assays for the determination of phenols, flavonoids, antioxidant activity, encapsulation degree using UV-VIS, High Performance Liquid Chromatography (HPLC), Thermal assays and antibacterial activity assay. HPLC showed a chromatographic profile of phenolic compounds such as flavonoids and phenolic acids at wavelengths of 289 nm and 313 nm. The partitioned commercial extract of green propolis showed antibacterial activity against the microorganisms Staphylococcus aureus, Hexane/Acetate 9:1 phase (512 µg/mL) and Hexane/Acetate 1:1 (512 µg/mL) Staphylococcus epidermidis Hexane/Acetate phase 9 :1(256 µg/mL) and Hexane/Acetate 1:1 (512 µg/mL) and Enterococcus feacalis phase Hexane/Acetate 9:1 (128 µg/mL) and Hexane/Acetate 1:1 (256 µg/mL) . The green propolis granules showed micrometric particles between 5 and 20 µm in the SEM analysis. The degree of encapsulation for the granules varied between 71.92 and 83.27%. The antioxidant activity varied between 92.94% and 97.55% at a concentration of 100 µg/mL with IC50 values of 12.78 µg/mL for the extract and between 18.47 µg/mL and 26.13 µg/mL for granules. The determination of total phenols (20.58%) and total flavonoids (2.92%) showed that the granules had lower content losses compared to the spray-dryer microcapsule. The thermal data showed processes of mass loss in TG and endothermic enthalpies of volatilization between 50ºC and 150ºC, which are suggestive of loss of volatile components such as cinnamic acid esters present in the green propolis extract. The antioxidant activity tests combined with thermal tests, total flavonoids and total phenols show the importance of monitoring the quality of green propolis encapsulates to avoid losses due to volatilization or decomposition during processing steps and the 22 need for special conditions of packaging and storage of the extract in the solid form. The natural products market has attracted the attention of alcohol-free solid dosage forms.