Proposal of a Method for the Elaboration of Propolis Tincture

Abstract

Introduction: The propolis tincture elaborated in the local production centers of Villa Clara presents a high demand due to its diversity of uses, and in its quality control a variable total solids content and lower than 10 % was obtained.

Objective: To evaluate independent factors in the processing technology of propolis tincture in the local production canters of Villa Clara.

Methods: The analysis of the processing technology of the dye used in the local production centre’s Villa Clara was carried out and a new methodology was proposed to guarantee a product that complies with the established quality requirements. A 23 factorial experiment design was carried out, whose independent factors and levels were type of solvent (low level 70% ethanol and high level 96% ethanol), extraction time (7 days low level and 14 days high level) and variety of propolis (brown colour low level and reddish-brown colour high level). The response variables were total solids, phenols and total flavonoids. Relative density, refractive index and pH were evaluated as other quality indexes.

Results: With the processing technology evaluated, a high content of total solids (23.02 %), total phenols and flavonoids (278.87 (EAG mg/g ESP) and 89.40 (ER mg/g ESP) was obtained, in which reddish-brown propolis, 96 % ethanol as solvent and extraction time of 7 days were used. The pH, refractive index and relative density of the tincture were similar to those reported in the official standards for tinctures and plant extracts.

Conclusions: The solvent concentration, propolis variety and extraction time used significantly influenced the content of solids, phenols and total flavonoids.