Antioxidant Potential of Extracts from Processing Residues from Brazilian Food Industries.docVIP

Food and Nutrition Sciences, 2013, 4, 211-218 /10.4236/fns.2013.48A026 Published Online August 2013 (/journal/fns) Antioxidant Potential of Extracts from Processing Residues from Brazilian Food Industries Natália Mezzomo, Daniela A. Oliveira, Sandra R. S. Ferreira * EQA-CTC/UFSC, Chemical and Food Engineering Department, Federal University of Santa Catarina, Florianópolis, Brazil. * Email: sandra@enq.ufsc.br Received April 8 , 2013; revised May 8 , 2013; accepted May 15 , 2013 th th th Copyright ? 2013 Natália Mezzomo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the ex- traction procedure. The shrimp residue was pre-treated combining cooking, drying, and milling, whereas the grape po- maces were dried and ground. The shrimp residue extracts were obtained by Soxhlet (SOX) and by maceration using hexane (Hx), hexane: isopropanol (50:50) (Hx:IPA), isopropanol, ethanol (EtOH) and acetone as solvents; by ultrasonic maceration (UME) with EtOH; by cold and hot oil extraction with soy and sunflower oils; and by Supercritical Fluid Extraction (SFE) with pure CO2 (100 - 300 bar; 313.15 - 333.15 K) and with co-solvent (Hx: IPA and sunflower oil at 2%). The grape pomaces extracts were obtained by SOX using EtOH, ethyl acetate (EtOAc) and Hx; UME with water (H2O), EtOH, EtOAc and Hx; and by SFE per