ABSTRACT
In addition to the variation in extraction methodologies, the biological activities of propolis can vary depending on the collection period, seasonality, temperature and local greenery, elements that can limit the concentration of bioactive compounds in the product (Bankova et al., 1998;Souza, Inoue, Gomes, Funari, & Orsi, 2010). In this context, the present work aimed to optimize the methodology of ethanol extract of propolis production and to evaluate the effect of seasonality on the chemical composition and biological activities of this product. 2. After the analysis of the results from the first part of the project, to standardize the extraction and drying temperature, the ethanolic solution that best stood out in the chemical and microbiological analysis found previously was adopted, and a completely randomized experimental design was used in a factorial scheme containing 2 (baths) x 3 (drying) temperatures (Figure 1). The results were expressed as antioxidant activity (AA), calculated through the DPPH solution's absorbance decline rate after 45 minutes of reaction (stable phase) compared to the reference solution (DPPH in ethanol), by the formula: % Antioxidant activity = 100 - [(Sample - White) · 100 / Control] where: