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dc.contributor.authorOleinik, Giovanna
dc.contributor.authorDario, Priscila Paola
dc.contributor.authorde Morais Gasperin, Katiane [UNESP]
dc.contributor.authorBenvegnú, Dalila Moter
dc.contributor.authorLima, Fernanda Oliveira
dc.contributor.authorSoares, Letiére Cabreira
dc.contributor.authorGallina, André Lazarin
dc.date.accessioned2022-04-28T19:49:36Z
dc.date.available2022-04-28T19:49:36Z
dc.date.issued2022-12-01
dc.identifierhttp://dx.doi.org/10.1038/s41598-021-04017-w
dc.identifier.citationScientific Reports, v. 12, n. 1, 2022.
dc.identifier.issn2045-2322
dc.identifier.urihttp://hdl.handle.net/11449/223261
dc.description.abstractThe antioxidants used in the food industry are essential to inhibit the formation of free radicals, preserving the existing properties in the different matrices. However, the insecurity of the synthetic antioxidants regarding human health propels search for natural substrates with potential antioxidant activity as an alternative to synthetic compounds. In this way, the work had as objective obtaining extracts from the seed pomace of the Hevea brasiliensis (rubber tree), relating the contents of flavonoids and total phenols in the application as an antioxidant. The methodology consisted of the extraction using four solvents, varying extractive methods, time, and seed concentrations. The antioxidant activity in vitro was evaluated by capturing the DPPH (2,2-diphenyl-1-picryl-hydrazil) radical. The optimized results demonstrate that the aqueous extracts produced in the Soxhlet in the concentrations of 85 g L−1 and retention time of 4 h reached 37.73 ± 1.69% in the antioxidant tests of the free radical DPPH capture, 1405.15 mg EAC 100 g−1 in the quantification of phenolic compounds and 223.34 mg 100 g−1 of total flavonoids. Thus, this work may contribute to the realization of studies and future research for characterization and identification concerning which phenolic compounds and flavonoids attribute the antioxidant characteristic to the extracts produced, enabling the discovery of products with high added value in the production chain. In addition, because the water used as a solvent showed greater antioxidant potential between the extracts, the non-toxic and environmentally friendly character is highlighted, allowing a wide variety of applications in the food industry.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação Araucária
dc.language.isoeng
dc.relation.ispartofScientific Reports
dc.sourceScopus
dc.titleIn vitro antioxidant extracts evaluation from the residue of the Hevea brasiliensis seeden
dc.typeArtigo
dc.contributor.institutionFederal University of Fronteira Sul
dc.contributor.institutionFederal University of Paraná
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionState University of the Midwest
dc.description.affiliationChemistry Department Federal University of Fronteira Sul, Paraná
dc.description.affiliationChemistry Department Federal University of Paraná, Paraná
dc.description.affiliationGraduate Program in Environmental Science São Paulo State University, São Paulo
dc.description.affiliationChemistry Department State University of the Midwest, Paraná
dc.description.affiliationUnespGraduate Program in Environmental Science São Paulo State University, São Paulo
dc.identifier.doi10.1038/s41598-021-04017-w
dc.identifier.scopus2-s2.0-85122871659
unesp.author.orcid0000-0002-1535-7980[7]
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