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Antioxidant interaction between agroindustrial residues extracts and alfa-tocopherol against lipid peroxidation in soybean oil and colloidal systems

Grant number: 14/17786-0
Support type:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): November 24, 2014
Effective date (End): May 23, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Severino Matias de Alencar
Grantee:Priscilla Siqueira Melo
Supervisor abroad: Leif Horsfelt Skibsted
Home Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Research place: University of Copenhagen, Frederiksberg, Denmark  
Associated to the scholarship:11/12640-9 - Identification of natural antioxidants in agro-industrial residues: isolation and technological application in lipid-based food matrix, BP.DR


Large amounts of agroindustrial residues are discarded every day around the world, causing environmental problems and waste. Many of them are sources of bioactive compounds like natural antioxidants, which would replace the synthetic antioxidants currently used by food industry. Thus, this project aims to evaluate the antioxidant activity of agroindustrial residues of grape stem and açaí seed extracts and their associations with alfa-tocopherol in three lipid systems: bulk oil, oil/water-emulsion and liposome. Different combinations between the residue extracts and ±-tocopherol will be done and their interactions will be measured by the antioxidant capacity to prevent lipid oxidation in each system. The results will show synergistic, additive or antagonistic effects of the combinations and will allow the choice of the best combination. We expect to create a reutilization of the agroindustrial residues, making them a byproduct of the agro-food industry. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MELO, PRISCILLA SIQUEIRA; RODRIGUES ARRIVETTI, LEANDRO DE OLIVEIRA; DE ALENCAR, SEVERINO MATIAS; SKIBSTED, LEIF H. Antioxidative and prooxidative effects in food lipids and synergism with alpha-tocopherol of acai seed extracts and grape rachis extracts. Food Chemistry, v. 213, p. 440-449, DEC 15 2016. Web of Science Citations: 14.

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