Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

The processing of mangaba (Hancornia Speciosa) produces agro-industrial residues with potential to be used as a source of bioactive compounds. The extraction of these compounds can be performed with organic solvents using maceration technique with mechanical agitation. In this context, the present study aimed to evaluate the effect of the type and concentration of solvent on the antioxidant bioactive compounds extraction from mangaba seeds flour (MSF). MSF was obtained by drying at 50ºC for 24 h, crushed, triturated and sterilized at 121ºC for 15 min. The flour extracts were obtained with distilled water and an aqueous solution of ethanol at 40 and 80% (proportion 1:30 (flour weight (g): solvent volume (mL)), by orbital agitation for 50 min. After that, the samples were filtrated on filter paper. Next, the extracts were analyzed for total phenolics and total flavonoids content and antioxidant activity (FRAP, DPPH and ABTS methods). The 40% ethanol extract showed higher phenolic compounds content (395.00 ± 1.43 mg of gallic acid equivalent (GAE)/100g), followed by the aqueous extract (373.20 ± 0.17 mg of GAE/100g). The higher of total flavonoids content was obtained in the aqueous (27.61 ± 0.25 mg of quercetin (QCE)/100g) and 40% of ethanol extracts (28.64 ± 0.00 mg of QCE/100g), which not differed statistically among them. Higher antioxidant activity was also obtained in the 40% ethanol extract, being 18.30 ± 1.22 µmol of Trolox/g, 21.16 ± 0.71 µmol of Trolox/g and 4.29 ± 0.11 µmol of Trolox/g, by ABTS, FRAP and DPPH, respectively. This result suggested that the antioxidant compounds obtained from mangaba seeds have a less polar character then distilled water and more polar than 80% ethanol.