Banca de DEFESA: MAILDE JESSICA LIODORIO DOS SANTOS

OBTAINING AND CHARACTERIZATION OF MICROCAPSULES AND GRANULATES OF ALAGOAS GREEN PROPOLIS

Green Propolis. Pharmaceutical granules. Thermal tests. Content of phenolics. Antioxidant activity. Antibacterial Activity.

Propolis is a resinous substance, chemically complex, made 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 commercial green propolis from beekeeping in the state of Alagoas, through analytical methods of chemical, physicochemical and antimicrobial characterization. The raw material (green propolis extract) was purchased in local commerce, and subjected to processes for obtaining spray-dryer dry extract, pharmaceutical granules and characterizations through tests to determine phenols, flavonoids, antioxidant activity, degree of encapsulation using UV-VIS, High Performance Liquid Chromatography (HPLC), Thermal tests and antibacterial activity test. The HPLC assay showed a chromatographic profile of phenolic compounds such as flavonoids and phenolic acids at wavelengths of 289 nm and 313 nm. The commercial extract of green propolis partitions showed antibacterial activity against the microorganisms Staphylococcus aureus, Staphylococcus epidermidis and Enterococcus feacalis. The degree of encapsulation for the granules ranged between 71.92 and 83.27%. The antioxidant activity ranged between 92.94% and 97.55% at the concentration of 100 µg/mL and 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 and total flavonoids showed that the granules had lower loss of content compared to the spray-dryer microcapsule. Thermal data showed TG mass loss processes and volatilization endothermic enthalpies between 50ºC and 150ºC that are suggestive of loss of volatile components such as cinnamic acid esters present in 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 by volatilization or decomposition during processing steps and the need for special conditions for conditioning and storage of the extract in the solid form. The natural products market has attracted the attention of alcohol-free solid dosage forms.