Avaliação da atividade antioxidante do óleo de buriti e gordura de cupuaçu para produção de nanoemulsões de uso alimentar

Abstract

Cupuaçu fat, buriti oil and their blends was evaluated about the nutritional lipid’s quality, antioxidant activity and used as the lipid phase for nanoemulsions production. Atherogenicity index (AI), thrombogenicity index (TI); hypocholesterolemic/hypercholesterolemic ratio (HH) was 0.29, 1.89 and 0.88 for cupuaçu fat and 0.24, 0.48 and 3.79 for buriti oil. The β-carotene content in Buriti oil, cupuaçu fat and the blend was 80.24±3 mg/100g oil, 4.62±0.7 e 25.46± 2.3, respectively. The antioxidant activity was mensured by ABTS and DPPH. DPPH results were175 μM, 165 μM and 185μM Trolox, for Buriti oil, cupuaçu fat and the blend. ABTS results were 210.33 μM, 83.67 μM and 167 μM Trolox. A full factorial experimental design 22 was applied to evaluate surfactant (%) and cupuaçu/ buriti blend (%) parameters on the particle size and polydispersity index (PDI) of the nanoemulsions. The nanoemulsions droplets showed sizes ranging from 33.31 to 86.96 nm and the PDI ranging 0.176 to 0.573. The nanoemulsions produced showed interesting size for application in functional foods production.