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Submitted by Caroline Falcao (caroline.rfalcao@ufpe.br) on 2017-04-10T17:03:23Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) 2012-Tese-EstebanVidal.pdf: 4190760 bytes, checksum: 17c0cf2ae4a482df143d454d5c00288d (MD5) / Made available in DSpace on 2017-04-10T17:03:23Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) 2012-Tese-EstebanVidal.pdf: 4190760 bytes, checksum: 17c0cf2ae4a482df143d454d5c00288d (MD5) Previous issue date: 2012-05-18 / Durante o processo fermentativo de elaboração de Cachaça, a leveduraSacharomyces cerevisiaeproduz uma serie de compostos com propriedadesorganolépticas, destacando-se por a sua importância os álcoois superiores. A suaformação depende de numerosos fatores, sendo a fonte e a concentração de nitrogênioum dos mais importantes. Nos últimos anos tem sido frequente o acréscimo de sais deamônio paramelhorar o desempenho fermentativo em alambiques artesanais. Nestecontexto científico e industrial, com o fim de determinar o efeito desta suplementaçãonutricional na formação dos álcoois superiores, e por consequência no perfilorganoléptico, analisamosao nível transcritômico e metabólico a produção de álcooissuperiores pela linhagem industrial deS. cerevisiaeJP1, empregada na produção deaguardente de cana, e pela linhagem de laboratório CEN.PK113, usada como referência,durante culturas em meio mineral com diferentes fontes de nitrogênio na forma de amônio(como sal de sulfato), leucina, isoleucina, valina, triptofano e fenilalanina. Os resultadoscinéticos (μmax,td) e parâmetros fermentativos (consumo de glicose, e produção deacetato e etanol) mostraram o melhor desempenho fermentativo para o meio sulfato deamônio e valina, e estes superiores aos obtidos para os cultivos em leucina, isoleucina efenilalanina. Já a cultura com triptofano apresentou um crescimento deficiente. Istoconfirmaria a prática usual dos produtores de cachaça de adicionar sulfato de amôniopara evitar problemas de baixo rendimento. A produção dos álcoois superiores atingiuníveis de entre 300 a 1000μg/L nos cultivos em aminoácidos como fonte de nitrogênio,enquanto foi observada umabaixa produção (<8μg/L) nos meios com amônio. Pelaprodução dos álcoois superiores, pode-se observar que o catabolismo de aminoácidosramificados e aromáticos seguiu principalmente a via de Ehrlich. O rendimento deconversão dos aminoácidos adicionados aos álcoois correspondentes foi calculado nointervalo de 0,0042 a 0,0092%. Surpreendentemente, no meio com isoleucina foiverificada a produção de 3-metil-butanol entre 30 e 50 μg/L, composto derivado daleucina. A análise de transcrição gênica sugere que esta produção inusitada 3-metil-butanol pode ser resultado da síntese de novo do aminoácido leucina a partir do piruvato,e da aparente regulação temporal diferencial dos níveis de transcrição dos genes da viade Ehrlich. Ao mesmo tempo, sugerimos que a compartimentalização exercida pelamitocôndria e a atividade global das alfa-ceto ácidos descarboxilases sejam as principaiscausa da produção de álcoois superiores em meios nos quais não está presente oaminoácido precursor. / During the fermentation process for Cachaça fabrication, the yeastSaccharomyces cerevisiae produces a series of organoleptic compounds, highlighting thehigher alcohols. Its formation depends on numerous factors, being the source and anitrogen concentration one of the most important. In recent years, it has often been usualthe addition of ammonium salts to improve the fermentation performance in craft stills. Inthis scientific and industrial context, with the aim of determine the effect of this nutritionalsupplementation in the formation of higher alcohols, and consequently in the flavor profile,we analyzed at transcriptomic and metabolic level the higher alcohols production of theindustrial strain of S. cerevisiae JP1, used in the production of sugar cane, and thereference laboratory strain CEN.PK113, in mineral medium cultures with different nitrogensources in the form of ammonium (as sulfate salt), leucine, isoleucine, valine, tryptophanand phenylalanine. The kinetic results (μmax,td), and fermentation parameters (glucoseconsumption, and ethanol and acetate production) showed for the medium ammoniumsulfate and valine the best performance, resulting in higher valor those obtained by thecultivation of leucine, isoleucine and phenylalanine. Already, tryptophan cultured showedpoor growth. This will confirms the usual practice of cachaça producers of addingammonium sulfate to avoid yield problems. The production of higher alcohols reachedlevels between 300 to 1000μg/L in amino acids cultures, while in medium with ammoniumwas low production (8μg/L). For this reason, we noted that the catabolism of branchedand aromatic aminoacids mainly follows the Ehrlich pathway. The yield of conversion ofthe amino acid added to the corresponding alcohols was calculated in the range 0.0042 to0.0092%. Surprisingly, it was observed in isoleucine medium the production of 3-methylbutanol from30 to 50μg/L, the leucine derivative compound. Analysis of genetranscription suggests that this unusual production of 3-methyl-butanol can be the result ofde novo synthesis of leucine from pyruvate, and for the apparent temporal differentialregulationof Ehrlich ́s genes transcription levels. At the same time, it is suggested that thecompartmentalization exerted by mitochondria and the global activity of alpha-keto acidsdescarboxilases are the main cause of formation of higher alcohols in cultures where isabsent the amino acid precursor.

Essential oils are natural products used to flavor food and beverages. With the increase in nutrition conscious consumers, manufacturers of food additives and food products are faced with the challenge of making healthy alternatives. In particular, food products going to market with label claims stating reductions in sugar and salt, organic certified, organic compliant, and all natural; moreover the ingredients used in flavors must meet these label claims as well. More often than not, the challenge in using ingredients that follow these requirements is the pricing, the sourcing and the variability among those sources. Variability is common in the ingredients coming from nature such as fruits and plants because the area of cultivation can vary by the soil at the sight of planting and/or the climate in the region. Pricing is also problematic in naturally grown ingredients because it is a matter of supply and demand. Stock could be depleted from natural disasters, disease carrying pest(s), pests that consume the crop, and/or other causes for scarce supply of crop(s). Essential oils are natural byproducts of fruit, peels, and leaves from plants that contribute to flavor formulae for a large variety of food products. Because the essential oils are a crop based commodity, every variety has inherent differences based on the growing conditions and their ripening stages [1]. Nevertheless, each type of oil has marker chemicals that make up the majority of its composition; these marker chemicals have the tendency to degrade over time based on their interaction with light, oxygen exposure, and temperature. For companies that manufacture flavorings, understanding the variability among sources of essential oils as well as the possible degradants of essential oils is valuable information to obtain because it is possible the variants and degradants will negatively impact the flavor profile. Flavor is without question the most important attribute of the food we consume and by default stability of said flavor(s) need to be understood [30]. The content in this dissertation involves the stability analysis of a common essential oil, Oil Mandarin Italian Select, from Citrus Reticulata Blanco. It has known off notes that form from unknown causes. Most common is the plastic note that has formed in carbonated products like soda. Studying this particular essential oil in various conditions is intended to shed light on what those degradants are and under which conditions they form to give mandarin oil an off-note when applied to high acid and carbonated beverage applications. Once the note is reproduced, a correlation between analytical data and sensory interpretation of the oil will be developed. Mandarin essential oil being in the Citrus genus is traditionally analyzed via gas chromatography (GC) because of the high quantities of volatile constituents that give an oil high aroma activity. The volatile fraction of mandarin oil to be studied includes stability of methyl-N-methylanthranilate (MNMA), a major component giving mandarin its distinct grapey character, as well as gamma terpinene, thymol, sinensal, alpha pinene, beta pinene, myrcene, para cymene, alpha terpineol, and beta caryophyllene. Each of these ten compounds contributes to the unique flavor profile of mandarin oils when compared to orange and tangerine essential oils [1]. It was the common knowledge that para cymene can be perceived as rancid in aroma and the many interconversions the terpenes make that cause para cymene formation in Citrus oils, which made monitoring the changes of this chemical in the three stability environments crucial. Attention is being paid to para-cymene, as a specific marker of degradation in Citrus. The data obtained from the applied stability studies were challenging to understand as the marker chemicals are volatile and sensitive to chemical change. In this work the chemical changes and trends were analyzed under various storage conditions. Significant statistical analyses were employed to help define criteria of usability. The analyses were required because of natural variants and apparent inconsistencies of the data. Dixon Q Test and the Z Test were applied to determine outliers. Additionally, the Bland Altman method was applied to compare storage conditions and to determine if this statistical approach could be used to define significant changes in the marker chemical stability. The Bland Altman plots suggest that each component met the statistical limits of agreement, meaning the samplings were not significantly changing, statistically speaking. A final approach to assess the analytical data of the mandarin oil for significant change was the mass balance of each marker chemical from week 0 to week 24. Instrumental fluctuations have an acceptable range of +/- 20% in the industry; hence, a significant change criterion for a chemical in the mass balance must be one that exceeded +/- 20%. Unlike classical statistic methods, the mass balance was indicative that significant change had occurred to the compounds in the three studies. Upon sensory analysis of the oil samples, display of plastic note, oxidation, and overall loss of characteristic mandarin notes, the mass balance was found to correlate best to the significant change detected by sensory evaluation of the oil samplings. Due to the inadequate number of validated methods on Citrus essential oil research and the absence of large groupings of terpenes validated in a unified methodology, reconciliation of mass balance is an underutilized method of assessment in the literature. As a final assessment of the GC method validated, a product containing the selected mandarin oil was analyzed to evaluate the ability of the method to separate the oil components within a significantly more complicated matrix than the initial samples. The method was successful though not all marker chemicals were detected due to their low formulation concentration being below the level of detection of the method. This should not be seen as a failure of the method. For the major components of the essential oil studied, the method was quantitatively successful, meeting industry requirements. / Chemistry

The effect of processing water quality, specifically calcium and magnesium salt content (0-500 mg/1) and the addition of chelating agents (0- 250 mg/ 1 of aminopolycarboxylic acids, polyphosphates, hydroxycarboxylic acids or phytates), upon physico-chemical and organoleptic characteristics of canned Jonathan and Delicious apple slices, Montmorency cherries and Blue Lake green beans was investigated. Physical determinations: shear values, turbidity of syrup or brine measured via light transmittance, Hunter color and color difference meter readings and internal can corrosion; chemical composition: pectin as calcium pectate, volatile reducing substances, total acidity, pigment determinations, nitrate-nitrogen values; and sensory measurements: texture, shape, flavor, aroma, color value and uniformity of product and color value and turbidity of product brine or syrup were ascertained. Analyses of variance, Duncan's multiple mean comparison range tests and correlation or coefficients were calculated when appropriate. Use of hard water (300 mg/1) as a processing medium for canned apple slices and sour cherries decreased color and flavor acceptability but increased firmness and shear values. Excessive hardness toughened cherry epidermis making texture undesirable. Addition of 250 mg/1 CaNa2EDTA to Delicious apple slices canned in water containing 300 mg/1 salts improved color and flavor while firmness was retained. Delicious apple slices were firmer, and higher shear, nitrate-nitrogen and aroma scores and caused less detinning than Jonathan samples in all storage groups. As corrosion increased, nitrate-nitrogen, shear, firmness, flavor, aroma, and pigment values decreased. Color acceptability, reflectance, flavor and volatile reducing substance were higher and redness lower for Jonathan apple slices than Delicious samples stored at 35 and 75 F for 1 and 3 months, respectively, but not necessarily for samples stored at 100 F for 4 months. EDTA was ineffective in maintaining or improving Jonathan apple or Montmorency cherry quality, probably due ot the acidity of these cultivars. Apple and cherry quality decreased as storage temperature and duration increased from 35, 75 to 100 F for 1, 3 and 4 or 5 months, respectively, for all samples except Delicious apple slices with CaNa2EDTA. EDTA did provide most color protection in sour cherries, and citric acid, best flavor and aroma scores, while commercial and tap water processed sour cherries showed most deterioration, but none were of acceptable commercial quality after 5 month storage at 100 F. When comparing 1 month storage at 35 F with 3 months at 75 F, analyses of variance showed significant differences for every cherry characteristic measured except texture judged subjectively. All F values for apple storage variables were significant. Blue Lake green beans canned using distilled water or with 250 mg/ 1 CaNa2EDTA had higher color and greenness values, less turbidity, generally better flavor and aroma, but lower shear, shape and firmness scores than tap or hard water or commercially processed green beans. Addition of 250 mg/1 ascorbic acid to hard water used to process green beans retained greenness, clarity of brine, flavor and aroma while reducing slough and splitting of pods, when stored 4 months at 75 F.

A breeding of seven European perch (Perca fluviatilis) groups of various origin was carried out under experimental conditions at 20°C temperature since the hatching of larval fish up till the age of 278 days, with intensive feeding using BioMar Inicio plus 0,55mm fodder with 15% fat content and BioMar Inicio plus 0,1mm fodder with 18% of fat content in later initial feeding. The average final weight of fish in the individual groups ranged between 79,4g and 27,63g. Mass yield statement (mass fraction of skinless filets, on the total mass), basic chemical analysis of filets (dry matter, crude protein, lipids and ash content) and organoleptic evaluation of musculature quality were carried out in the final stage of the growth test. No influence of the fish origin on the mass yield was detected. The average values ranged between 35,41% and 32,21%, but an influence of origin on crude protein content was discovered. The lowest values were determined in the population from the north of Germany 77,5% and the highest values on the contrary were determined in the population from the Štrbské Pleso lake 80,35%. The lowest lipids content was determined again in the population from the north of Germany 7,14%, while the highest fat content was detected in the population from Slovakia 8,66%. The results of organoleptic analysis didn't show substantial differences. Overall it can be stated that the monitoring didn't prove any substantial influences of fish origin on the parameters observed, which is confirmed by results of similar observations carried out by other authors e.g. with trout and carp.

Diploma work comparing some bakery margarins by chemical and sensoric analysis.

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SOS-PAGE gels were used to determine protein profiles in the pellets and serum. 2) Yogurt was made from milk fortified with FeCl3, iron complexed with casein, and iron complexed with whey proteins. Small samples of the yogurt were then freeze-dried on carbon coated grids and examined by transmission electron microscopy at 80 KV. Affinity of iron for milk proteins was independent of pH. Iron fortification of milk did not cause loss of calcium or phosphorus from casein micelles. Electron spectroscopic imaging (ESI) showed that iron was bound to casein when yogurt was fortified with FeC13 or iron-casein complex. When fortified with iron-whey protein complex, the iron was distributed throughout the non-micellar portion of the yogurt. To determine effects of iron on yogurt quality, low-fat (2%) and nonfat iron fortified yogurt was made with three sources of iron: FeCl3, iron complexed with casein, and iron complexed with whey protein, at three levels (10, 20, 40 mg/kg). Iron content and lipid oxidation were determined over one month of storage at 4°C. Iron fortification had no effect on the rate of fermentation by the lactic cultures. There was no significant increase in oxidation levels between iron-fortified yogurt and unfortified yogurt (P > .05). No differences in the appearance, mouth feel, flavor, and overall quality ,between iron-fortified yogurt and unfortified yogurt were detected in consumer sensory analysis. Our study showed that high quality iron-fortified yogurt could be manufactured without added food safety risks.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2007. / Härtill 5 uppsatser.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This paper aims to evaluate the daily milk production (DMP) and the composition and profile of fatty acidsin milk and the economy of concentrated supplement, as well as the income, the sensory characteristics and fatty acid profile of MinasFrescal cheese from cows on pasture receiving supplement containing peanut pie. We used eight lactating Holstein x Gir crossbred cows distributed in two 4x4 Latin square designs (four animals x four treatments x four periods). The experimental treatments consisted of four supplements containing the levels: 0; 33; 66; and 100% peanut pie (PP) in the dry matter of concentrate to replace soy bran (SB). There was no difference (P>0.05) for DMP and for contents of fat, protein, lactose, total solids, nonfat dry, urea N, and for the fat/protein between treatments. The levels of fatty acids C8:0; C10:0; C11:0; C12:0; and C18:2c9t11 reduced (P<0.05) with the increasing participation of PP in place of SB. For the other levels of fatty acids, there was no difference (P>0.05) among treatments. There was a reduction of R$70.00 per ton in the cost of the supplement, with 100% replacement. The yield of Minas Frescal cheese and their fat contents were similar (P>0.05) among treatments. However, when comparing the cheese subjected or not to thermal processing, we observed that it took an average of 6.7 and 5.9 liters of milk to process one kilogram of cheese from raw and pasteurized milk, respectively (P<0.05). There was no interaction (P>0.05) between treatment and type of cheese (pasteurized or unpasteurized) for any of the identified fatty acids. The levels of capric, lauric, myristic and palmitic acids decreased linearly (P<0.05) with increasing participation of PP in supplement concentrate. On the other hand, arachidic, lignoceric, palmitoleic and elaidic acids increased linearly (P<0.05) with the increased levels of peanut pie in the supplement concentrate. The other fatty acids showed no difference compared to the treatments studied (P>0.05). In general, cheese samples showed good acceptance, averaging between 4 (unspecified) and 5 (liked). Thus, PP may be recommended to compose the supplement concentrate in lactating cows by up to 100% replacement of SB. / Objetivou-se avaliar aprodução de leite diária (PLD) a composição e o perfil de ácidos graxos do leite e a economicidade do suplemento concentrado, assim como,o rendimento, as características sensoriais e o perfil de ácidos graxos do queijo Minas Frescal de vacas a pasto recebendo suplemento contendo torta de amendoim. Utilizou-se8 vacas mestiças Holandês x Gir em lactação, distribuídas em duplo quadrado latino 4x4 (quatro animais x quatro tratamentos x quatro períodos). Os tratamentos experimentais consistiram de quatro suplementos contendo os níveis: 0; 33; 66; e 100% de torta de amendoim (TA) na matéria seca do concentrado em substituição ao farelo de soja (FS).Não houve diferença (P>0,05) para PLD e para os teores de gordura, proteína,lactose, sólidos totais, extrato seco desengordurado, N-uréico e, ainda, a relação gordura/proteína entre os tratamentos. Os níveis dos ácidos graxos C8:0, C10:0, C11:0, C12:0 e C18:2c9t11reduziram (P<0,05) com a participação crescente da TA em substituição ao FS. Para os demais níveis de ácidos graxos, não foi observada diferença (P>0,05) entre os tratamentos. Houve uma redução de R$70,00 a tonelada no custo do suplemento, com 100% de substituição. Os rendimentos dos queijos Minas Frescal e os teores de gordura dos mesmos foram similares (P>0,05) entre os tratamentos. No entanto, ao comparar os queijos submetidos, ou não, ao processo térmico, observou-se que foram necessários em média 6,7 e 5,9 litros de leite para processar um quilograma de queijo a partir do leite cru e pasteurizado, respectivamente (P<0,05).Não houve interação (P>0,05) entre tratamento e tipo de queijo (pasteurizado ou não pasteurizado) para nenhum dos ácidos graxos identificados.Os teores de ácidocáprico, láurico, mirístico e palmítico reduziram linearmente (P<0,05) com o aumento na participação da TA no suplemento concentrado. Por outro lado os ácidos araquídico, lignocérico, palmitoléico e elaídico aumentaram linearmente (P<0,05) com o aumento dos níveis de torta de amendoim no suplemento concentrado. Os demais ácidos graxos não apresentaram diferença em relação aos tratamentos estudados (P>0,05). Em geral, as amostras de queijo apresentaram boa aceitação, commédias variando entre 4 (indiferente) e 5 (gostei). Sendo assim, a TA pode ser indicada para compor o suplemento concentrado de vacas em lactação em até 100% de substituição do FS.

Made available in DSpace on 2016-08-15T20:31:28Z (GMT). No. of bitstreams: 1 JoselenaMF_DISSERT.pdf: 1780661 bytes, checksum: 4b3479303097e19fd07024f10fea488f (MD5) Previous issue date: 2015-02-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Surveys of propolis have shown how this product has the potential for various therapeutic purposes. However, it has been found that this resin has a variability of compounds and biological activities depending on their place of origin, due to differences in vegetation from one location to another. The objective of this study was to verify the organoleptic, physico-chemical, and antimicrobial and antioxidant activity of propolis produced in different cities in the state of Rio Grande do Norte (Mossoró, Areia Branca, Alto do Rodrigues, Afonso Bezerra and Cerro Cora). Was identified the months of highest production in the apiaries of Mossoró and Alto do Rodrigues and variations in their properties to be assessed in two different periods of the year (post- rainy and dry). The propolis samples were collected in the five apiaries, each with 9 beehives of Langstroth type containing colonies of Apis mellifera bees. The method of production occurred after the introduction of a wooden bar with dimensions of 370 x 20 x 20 mm in the front and one at the rear, between the nest and the supers, creating a space of approximately 20 mm on each side where propolis produced was collected. After harvesting, the propolis samples were weighed, evaluated when the organoleptic characteristics (color and consistency) and stored in a freezer. For extraction in ethanol, were made set of propolis samples collected from colonies per apiary, 4 for sample Mossoró, 2 of Alto do Rodrigues, one of Areia Branca and 1 Afonso Bezerra and 1 Cerro Cora, totaling 9 sets sample. Thereupon, ethanolic extracts were made to quantify these phenols, flavonoids, total waxes, antimicrobial and antioxidant activities. For the antioxidant, free radical DPPH tests were performed and &#946;-carotene system / linoleic acid. In the evaluation of the antimicrobial activity, the extracts were tested on the bacteria Staphylococcus aureus and Escherichia coli. Propolis of the county Alto do Rodrigues had the highest means of production compared to the apiary in Mossoró. The extracts showed significant results in all tests, with makeup and diverse biological activity. Seven of the nine samples analyzed possessed levels of waxes according to the required by law. There was a significant correlation between the levels of waxes and total phenolic content (R2> 0.5). Samples of propolis Afonso Bezerra and Mossoro had higher levels of flavonoids commonly found in the Brazilian propolis samples. The High extracts of Rodrigues, Afonso Bezerra and Mossoro were more promising in physical chemistry evaluation and antioxidant and antimicrobial activity. The antioxidant activity of the sample Alto do Rodrigues (52%) along with the sample Areia Branca (75%) had the highest percentage by methods DPPH system and &#946;-carotene / Linoleic acid, respectively. The antimicrobial activity tests to S. aureus and E. coli, samples of Alto do Rodrigues and Afonso Bezerra performed better in antimicrobial activity, for having formed halos of inhibition at all concentrations tested in both the strains. In general, the samples had diverse biological activity and physical-chemical profile / As pesquisas com a própolis têm demonstrado o quanto esse produto tem potencial para diversos fins terapêuticos. No entanto, já foi verificado que essa resina possui uma variabilidade de compostos e atividades biológicas dependendo do seu local de origem, devido a diferenças nas vegetações de um local para outro. O objetivo deste estudo foi verificar as características organolépticas, físico-químicas, e as atividades antimicrobiana e antioxidante da própolis produzida em diferentes cidades do estado do Rio Grande do Norte (Mossoró, Areia Branca, Alto do Rodrigues, Afonso Bezerra e Cerro Corá). Foi identificado os meses de maior produção nos apiários de Mossoró e Alto do Rodrigues e as variações em suas propriedades ao serem avaliadas em dois períodos distintos do ano (pós-chuvoso e seco). As amostras de própolis foram coletadas nos cinco apiários, cada um com 9 colmeias do tipo Langstroth contendo colônias de abelhas Apis mellifera. O método de produção ocorreu a partir da introdução de uma barra de madeira com dimensões de 370 mm x 20 mm x 20 mm na parte frontal e outra na traseira, entre o ninho e a melgueira, criando um espaço de aproximadamente 20 mm nas duas laterais, onde a própolis produzida foi coletada. Após as coletas, as amostras de própolis foram pesadas, avaliadas quando as características organolépticas (cor e consistência) e armazenadas em freezer. Para a extração em etanol, foram feitos conjunto de amostras das própolis coletadas das colônias por apiário, sendo 4 para amostras de Mossoró, 2 de Alto do Rodrigues, 1 de Areia Branca e 1 de Afonso Bezerra e 1 de Cerro Corá, totalizando 9 conjuntos amostrais. Logo após, foram feitos extratos etanólicos destes para quantificação de fenóis, flavonóides, ceras totais, atividades antimicrobiana e antioxidante. Para a atividade antioxidante, foram realizados os testes do radical livre DPPH e o sistema &#946;-caroteno/ácido linoleico. Na avaliação da atividade antimicrobiana, os extratos foram testados frente às bactérias Staphylococcus aureus e Escherichia coli. A própolis do município de Alto do Rodrigues obteve maiores médias de produção quando comparada a do apiário em Mossoró. Os extratos apresentaram resultados significativos em todos os testes, com composição e atividade biológica diversificada. Sete das nove amostras avaliadas possuíram teores de ceras de acordo com o exigido pela legislação. Houve correlação significativa entre os níveis de ceras e os teores de fenóis totais (R2 > 0,5). As amostras de própolis de Afonso Bezerra e Mossoró apresentaram níveis de flavonóides superior aos comumente encontrados em amostras de própolis brasileiras. Os extratos de Alto do Rodrigues, Afonso Bezerra e Mossoró foram mais promissores na avaliação físico-química e atividade antioxidante e antimicrobiana. Na atividade antioxidante, a amostra de Alto do Rodrigues (52%), juntamente com a amostra de Areia Branca (75%) obtiveram os melhores percentuais pelos métodos do DPPH e sistema &#946;-caroteno/ácido linoleico, respectivamente. Nos testes de atividade antimicrobiana frente à S. aureus e E.coli, as amostras de Alto do Rodrigues e Afonso Bezerra tiveram um melhor desempenho na atividade antimicrobiana, por terem formado halos de inibição em todas as concentrações testadas em ambas às cepas. Em geral, as amostras apresentaram atividade biológica e perfil físico-químico diversificado