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Propolis is a product of Apis mellifera bees obtained from plant resins and wax and has therapeutic properties. Its bactericidal, bacteriostatic and antifungal properties and the presence of antioxidants have aroused the interest of the scientific community worldwide. In this context, with the aim of expanding knowledge of bee propolis, this study characterizes and evaluates the quality of propolis produced by Africanized bees Apis melífera L. in the northwest region of the state of Ceará, Brazil. The propolis was collected by scraping the lids of hives in 15 different locations and evaluated for organoleptic and physicochemical characteristics, flavonoid and total phenolic content, as well as antioxidant and antibacterial activity. The quality results of the propolis were compared with the identity and quality standards recommended by current Brazilian legislation. The amounts of antioxidants and antimicrobial activity were compared with data from the literature. The results found suggest promising potential uses for propolis from the northwest of the state of Ceará as additives in the food industry.
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Doktorandin in Lebensmittelwissenschaft und -technologie (UFC), MSc in Lebensmitteltechnologie (IFCE), Spezialistin für die Überwachung der Lebensmittelgesundheit (UECE), Studentin im Grundstudium der Lebensmitteltechnologie (CENTEC). Sie war Laborwissenschaftlerin am Instituto Centro de Ensino Tecnológico (CENTEC) und ist derzeit Dozentin am Instituto Federal do Ceará, Campus Fortaleza.
