Avaliação da atividade antioxidante da gordura de Bacuri (Plantonia insignis) para a produção de nanoparticulas lipídicas de uso alimentar

Abstract

Bacuri fat was evaluated about the antioxidant activity and used as the lipid phase for the production of nanoparticle lipids solids (NLCs). Antioxidant activity was measured by ABTS+ (1830.33 μM Trolox) and DPPH (915.2 μM Trolox). The total polyphenols and flavonoids were 4.72 mg/g and 25.mg/g, expressed in gallic acid and quercetin, respectively. A full factorial experimental design 22 was applied to evaluate surfactant (%) and bacuri fat (%) parameters on the particle size and polydispersity index (PDI) of the nanocarrier. The nanoparticles showed particle sizes ranging from 19.44 to 93.16 nm, while the PDI ranged from 0.261 to 0.709, with zeta potential close to 30mW. The nanoparticles produced showed interesting size for possible application in functional foods production.