| Autor: |
Ferreira LMMC; Laboratory of Pharmaceutical and Cosmetic R&D, Federal University of Pará, Belém 66075-110, Brazil., Pereira RR; Laboratory of Pharmaceutical and Cosmetic R&D, Federal University of Pará, Belém 66075-110, Brazil., Carvalho-Guimarães FB; Laboratory of Innovation and Development of Pharmaceutical Technology, Federal University of Amazonas, Manaus 69067-005, Brazil., Remígio MSDN; Laboratory of Phytochemistry, Federal University of Pará, Belém 66075-110, Brazil., Barbosa WLR; Laboratory of Phytochemistry, Federal University of Pará, Belém 66075-110, Brazil., Ribeiro-Costa RM; Laboratory of Nanotechnology Pharmaceutical, Federal University of Pará, Belém 66075-110, Brazil., Silva-Júnior JOC; Laboratory of Pharmaceutical and Cosmetic R&D, Federal University of Pará, Belém 66075-110, Brazil. |
| Abstrakt: |
The industrial processing of fruits in the Amazon region, such as tucuma, generates a large amount of coproducts with great nutritional potential. In this work, phenolic compounds from tucuma coproduct almonds were extracted and microencapsulated by spray drying using maltodextrin as the encapsulating agent and verified its antioxidant activity. Phenolic compounds were determined by UV spectroscopy and identified by Ultraefficiency Liquid Chromatography. Antioxidant activity was measured by ABTS and DPPH assay. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content and water activity were applied to characterize the microparticle. The crude extract and microparticle had total polyphenols of 135.1 mg/g ± 0.078 and 130.5 mg/g ± 0.024, respectively. Caffeic and gallic acids were identified. The crude extract and the microparticle showed good antioxidant activity by ABTS and DPPH assay, justified by the presence of the phenolic compounds found. The microparticle showed spherical and heterogeneous structures and good encapsulation efficiency from the spray drying process using maltodextrin. The results show that the extract of the tucuma almond coproduct can be used as a phenolic compound-rich source and microencapsulated with possible application for functional food production. |
