Capacidade antioxidante, compostos bioativos e atividade antimicrobiana in vitro em amêndoa e óleo de babaçu (orbignya oleifera).

Abstract

Babassu is classified as one of the best native oil resources in the world, in addition to its wide utility in the food industry. The almond constitutes about 6% to 7% of the coconut, being 60% of the almond oil, rich in lauric acid, which is the main responsible for the therapeutic activities. Thus, the objective of this work was to validate methodologies of antioxidant capacity of crude oil and to evaluate the antioxidant capacity, bioactive compounds of almond and oil in relation to lipophilic and hydrophilic extracts, to evaluate the antimicrobial effect of crude babassu oil against different strains of bacteria. The oil was extracted with petroleum ether solvent using the Goldfish method. In the validation, the antioxidant capacity methodology that showed greater efficiency in the DPPH method in relation to the lack of adjustment, and both methods showed good precision and repeatability. Regarding the antioxidant capacity of the oil hydrophilic, the highest value found was for the DPPH method (164.04 ± 2.31µmol trolox / 100g), whereas the hydrophilic extract of the almond presented the highest value for ABTS • + (1713.3 ± 34 , 7µmol trolox / 100g Regarding lipophilic fraction of the oil, the highest value found was ABTS • + (22.1 ± 1.2µmol trolox / 100g) and non-lipophilic extract of almond the highest value was for DPPH (93, 70 ± 8.51µmol trolox / 100g). Thus, the highest values found for antioxidant capacity were for almonds in relation to oil, possibly due to the hot extraction method, which may have caused degradation of the compounds in the oil. Regarding the extracts, the highest values of antioxidant capacity were found in the hydrophilic fraction and this makes evident the presence of phenolic compounds in both oil and almonds. Regarding bioactive compounds, the highest values were also found in almonds, these being mainly total phenolic compounds (TFC) (1,997.1 ± 135.5 mg gallic acid / 100g) and total flavonoids (550.7 ± 41.6 mg quercetin / 100g). Regarding the antimicrobial effects against strains, they did not present an inhibitory action. Thus, the almond proved to be a source of bioactive compounds, which undergo degradation with the hot extraction process, a fact that may have contributed to babassu oil not showing antimicrobial activity.