Avaliação da atividade antioxidante do ácido acetilsalicílico e compostos fenólicos em maçãs, com e sem o uso de biofilme comestível

Abstract

Oxidative stress is the designated term that explains the over production of free radicals compared to the production of antioxidant substances by biological processes. Through the oxidative process, this imbalance is responsible for generating deleterious consequences in the body, such as modification in DNA and RNA molecules, premature aging and cell death, development of degenerative, cardiovascular and cancer diseases, among other health problems. As a corrective measure to prevent oxidation, antioxidant substances, which are those that neutralize the action of free radicals, are produced by the biological system itself, and can also be ingested through a diet based on the consumption of fruits and vegetables rich in vitamins, carotenoids and phenolic compounds. In view of this, in recent decades, several studies and research have been carried out for the development of products with antioxidant properties and activities. Therefore, the present work carried out comparative tests on apples with and without the application of edible biofilm, through the scavenging of free radicals by the DPPH molecule, evaluation of the lipid peroxidation of the apple by the TBARS method and determination of the total phenolic compounds using the reagent FC to determine the antioxidant activity using bioactive compounds such as curcumin and salicylic acid, which have the presence of the phenol group in their structure – which gives the substance the antioxidant property – and acetylsalicylic acid, which does not have a group phenol in the structure. According to the evaluations that were carried out, it was observed that the best antioxidant activity occurred in the apples that were submitted to the treatment with the curcumin solution, in addition to that, the application of the edible biofilm also served as a good alternative to increase the conservation and life span of this fruit.