Elaboração e avaliação da atividade antioxidante de farinha do coco catolé (Syagrus cearensis).

Abstract

Oxidative stress is a phenomenon that occurs when there is an imbalance between reactive oxygen species (ROS) and the organism's ability to neutralize them, being one of the main contributing factors to degenerative diseases and ageing. Antioxidants are substances that inhibit oxidation and prevent cellular damage caused by free radicals. The catolé coconut (Syagrus Cearensis), native to the Northeast region of Brazil, is rich in nutrients and consumed in various ways, however, studies regarding its functional properties are scarce. It is thus necessary to carry out studies in order to highlight these properties. The aim of this study was to produce flour from the pulp of the Catolé coconut and assess its antioxidant activity. The flour was made from the fruit pulp, the total phenolic compounds were determined using the Folin Ciocalteu method and the antioxidant activity was assessed using the iron reduction (FRAP) and ABTS radical methods. The results obtained for the total phenolic compound content of the flour were 73.58mg EAG/100g of flour. The FRAP and ABTS antioxidant activities were 3.4 and 1.24 μmol TEAC/g of flour, respectively. These values are lower than those found in the fruit pulp in another study. It can be inferred that catolé coconut flour has antioxidant activity, but at lower levels than other forms of the fruit. It could contribute to the prevention of oxidative stress and associated diseases, however, additional studies are needed to evaluate its potential as a functional food.