Avaliação do potencial antioxidante e produção de fermentado alcoólico a partir do bagaço da maçã

Abstract

Brazil has a strong economy based on agribusiness, which has been expanding to meet growing population demands. As a result, the generation of agro-industrial waste tends to increase in quantity, with a non- viable application being discarded in the environment, incinerated or used as fertilizer or animal feed, practically no profitability for industries. However, many of them have bioactive compounds, recognized for its technological applications and representing natural sources of antioxidants and antimicrobial substances. In this context, this work aimed to evaluate the content of phenolic compounds by the colorimetric method of Folin - Ciocauteau, antioxidant activity using three different methods, kidnapping of DPPH, ABTS radical capture and reduction of iron (FRAP) as well as produce an alcohol fermented from apple pomace collected in apple processing agroindustry. The antioxidant potential of the alcoholic fermentation was also evaluated in order to produce a product with added value. The aqueous extract of apple pomace showed a profile of phenolic compounds with an average of 177.2 mg EAG.100g-1 and the values of antioxidant activity were 7.96 μmol Trolox g-1 for the kidnapping of DPPH; 28,16 μmol Trolox g-1 for the kidnapping of radical ABTS and 14,54 μmol Fe +2 g-1 for FRAP. The apple pomace demonstrated potential as substrate for the fermentation production end being checked 64,3 g / L ethanol, yield 0,378 g / g and volumetric ethanol productivity of 0,366 g/Lh-1. Regarding the antioxidant activity of the fermented alcoholic observed a considerable reduction of the aqueous extract for this, which presented values EAG.100g 55.58 mg-1 of total phenolic content, 1.54 micromol TEAC.g-1, 5.64 micromol TEAC.g-1 and 4.78 micromol Fe+2.g-1 for methods of hijacking DPPH, ABTS and method of reducing iron, respectively radicals. The results indicated an appreciable content of phenolic compounds and antioxidant activity of apple pomace in the aqueous extract, as well as a high efficiency in the production of fermented, thus demonstrating a potential by-product for application in the food industry.