Chemical Characterization and Optimization of the Extraction Process of Bioactive Compounds from Propolis Produced by Selected Bees Apis mellifera

The extraction process of bioactive compounds from propolis produced by selected bees was optimized using a 2 3 factorial design planning to evaluate the effect of ethanol concentration, time and temperature on the extraction of total phenolic compounds and antioxidant activity. Analysis of total flavonoids, antioxidant activity and chemical characterization performed by high-performance liquid chromatography with photodiode array (HPLC-PDA) detection were carried out in optimal conditions of extraction. Optimizing results suggest that the best condition for extraction of bioactive compounds was obtained in higher levels: time (45 min), temperature (70 degrees C) and concentration of ethanol (80%). The extract evaluated in optimal conditions presented good antioxidant activity by the radical scavenging 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods and chromatographic analysis identified phenolic acids: para-coumaric, ferulic and caffeic, indicating that this material is a potential source of bioactive compounds.