bachelorThesis
Obtenção de extrato hidroetanólico de gengibre e avaliação da atividade antioxidante
Fecha
2019-06-27Registro en:
Almeida, Renata Gomes. Obtenção de extrato hidroetanólico de gengibre e avaliação da atividade antioxidante. 2019. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2019.
Autor
Almeida, Renata Gomes
Resumen
The antioxidants application is one of the most used method for decreasing and retarding oils and fats oxidation. The food industry growing interest in replacing synthetic antioxidants for natural ones demands continuous research to identify novel antioxidant compounds from plant sources. Plants from the Zingiberaceae family, like the ginger (Zingiber Officinale Roscoe), often displays antioxidant property, increasing the useful life of food products. Ginger rhizome is an ordinary component in food and industrial applications, especially as a raw material for the food and pharmaceutical industry. In addition, it is popularly known as medicinal treatment for colds and flu. Based on that, the aim of this work was to evaluate the antioxidant potential of hydroethanolic, ethanolic and aqueous ginger extracts obtained from in nature ginger rhizomes. The antioxidant capacity of the extracts were analyzed through the DPPH method, and compared to the Trolox antioxidant, with results expressed in TEAC (Antioxidant activity equivalent to Trolox). The antioxidant activity of the extracts were evaluated through both concentration of antioxidant compounds present in the extract, expressed in Trolox equivalent per gram of sample (μmol ET.g1 ), and by the percentage of radical oxidation inhibition DPPH, expressed in percentage of antioxidant activity. The aqueous, hydroethanolic and ethanolic ginger extracts obtained showed antioxidants compounds concentrations of 2.45, 2.75, and 2.47 μmol ET.g-1 , respectively. In terms of percentage it was found 29.25%, 38.97% and 34.87% for the aqueous, hydroethanolic and ethanolic extract, respectively. The results in terms of (% AA) indicates that ginger is a potential source for natural antioxidants, that may be used as substitute of synthetic ones, widely used in the food industry nowadays and constantly source of concern due to its toxicity.