Antioxidant Activity of an Industrial Cupuassu Seed By‐product: Molecular Modeling of Phenolic Compounds

Abstract

To better understand the biological properties of cupuassu seed residue resulting from fruit industrial processing, its antioxidant activity was determined by both the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) assays. Molecular modeling was used to correlate the antiradical power of eleven known cupuassu phenolic compounds with their structures. The extract antioxidant activity by both methods was very high compared with those of similar residues. The properties of the highest occupied and lowest unoccupied molecular orbitals indicate that the most energetically stable compounds possess the highest antioxidant activity. This was confirmed through the molecular electrostatic potential map by the nucleophilic surfaces on the oxygen atoms of carbonyl and hydroxyl groups.

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

“…Plant extracts are complex mixtures of organic substances with different boiling points and different thermal stability due to chemical and physicochemical differences among these substances. Thermogravimetry has no specificity, so it can only be inferred that the first event of loss of mass is due to the degradation or boiling of simple molecules of low molecular weight, the second and third events occur due to the “exit” of more complex substances, such as phenolic compounds, and the degradation of high molecular weight proteins, among other substances that may be present in the extract [ 3 , 22 , 26 , 68 ]. Altogether, the crude extract lost 95.60% of its initial mass, leaving at the end of the analysis the value of 4.39% of mass that corresponds to the inorganic portion that made up the crude extract.…”

“…In this perspective, microencapsulation by spray drying becomes a promising alternative for protecting the bioactive compounds using a polymeric matrix [ 3 , 18 , 19 , 20 ]. Spray drying is an encapsulation technique widely used in the food industry [ 21 , 22 , 23 ] and consists of the atomization of a liquid product into a stream generating a pulverized product of warm air [ 24 , 25 ]. Due to solvent removal, spray drying guarantees microbiological stability, avoids degradation processes, reduces storage and transport costs and improves the solubility of the final product [ 26 , 27 , 28 ].…”

O uso dos óleos vegetais na prevenção do envelhecimento da pele

“…Due to its composition, along with presenting nutraceutical characteristics and the ability to guarantee the stability and quality of food, it has a long-lasting power in humectance, pleasant touch, softness, hydration and reduces trans-epidermal water loss. Therefore, it is currently used in creams, lotions, lipsticks, bath oils, hair conditioners and masks, aftershave emulsions, sticks, creamy deodorants and sunscreens (Silva da Costa et al, 2019).…”