Evaluation of antioxidants of waste from Caryocar brasiliense Camb.: extraction conditions and application in lipid system

• Grant number: 21/05875-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2021
• End date: January 31, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Cassia Roberta Malacrida Mayer
• Grantee: Aline Kaory Ota
• Host Institution: Faculdade de Ciências e Letras (FCL-ASSIS). Universidade Estadual Paulista (UNESP). Campus de Assis. Assis , SP, Brazil

Abstract

Pequi is the fruit of pequi tree, whose scientific name is Caryocar brasiliense Camb., and occurs in the Brazilian Cerrado. The fruit has phenolic compounds and carotenoids that may act as antioxidants and a high nutritional quality oil is obtained from its pulp. The oil extraction, especially by cold pressing, generates by-products with a high nutritional value which have potent antioxidant activity. The research of alternative uses for byproducts represents an important step in the development of more sustainable technological processes. Lipid oxidation limits the shelf life of foods and causes nutritional losses, causing changes in sensory and physical aspects. This undesirable oxidation can be avoided with the use of antioxidants, which make food preservation possible. Synthetic antioxidants are the most used by the industry, but they have carcinogenic potential when ingested in high quantities, making it necessary to replace these antioxidants with natural antioxidants. The objective of this work will be to optimize the extraction conditions of phenolic compounds from residues from the extraction of pequi oil (thorny endocarp) and to evaluate the antioxidant potential of this residue against free radicals and its application in an emulsified lipid system. The extraction of phenolic compounds will be optimized with respect to the dry matter/solvent ratio and time parameters using ultrasound hydroalcoholic extraction. The extract obtained will be characterized for the concentration of extractable and non-extractable polyphenols, total carotenoids, and flavonoids and the antioxidant activity and will be applied as a natural antioxidant in an emulsified system in order to evaluate the thermoxidative stability.(AU)