Investigação do potencial antioxidante de resíduo vitivinícola

Abstract

The constant search to reduce the wasting, the reuse of residues and concerns about the environment result in motivation of studies that seek the solution of these problems besides adding value to these by-products. The residues from wine production add to 30% of the grapes used as raw material, which are disposed in the open sky, outside the industry, without receiving any treatment for being a natural product and with little potential for contamination. The target of this study was to investigate the reuse potential of a wine residue as natural antioxidant. The residue antioxidant potential was determined by the DPPH methods ABTS•+ and β -carotene / Linoleic acid. The results showed an EC50 value of 145.62 µg.ml-1, an antioxidant potential similar to that of Trolox according to the method of β -carotene/Linoleic acid and also a TEAC 159.49 ± 2.94 µmol Trolox.g residue-1. It was concluded thus, that the investigated residue showed a great antioxidant capacity, both when compared to other natural antioxidants such as synthetic antioxidants, which makes its use advantageous because it is a natural product that will not generate health hazards, it will assist in preserving the environment, and it will still allow them to add value to waste turned into income for the processing industry and the wineries.