Caracterização das partes da alcachofra e efeito dos seus antioxidantes no óleo de canola

Abstract

The addition of synthetic antioxidant compounds in foods is in disuse due to health concerns. Thus, the search for antioxidants from natural sources has been increasing. The Brazilian artichoke, underexplored from the scientific point of view, is investigated in this work with the objective of determine the physicochemical composition (moisture, ash, crude protein and fatty acids) and antioxidant capacity (total phenolics, DPPH, QUENCHER and quantification of phenolic compounds through high pressure liquid chromatography (HPLC)) of every "in natura" and dried in laboratory oven artichoke part, and apply these parts in an compounds made with canola oil. The quantification of main antioxidant compounds through HPLC allowed discovering of which substances are responsible by the total antioxidant capacity of each artichoke part. Spikes, a inedible part of artichoke which is discarded as sub product, showed the greatest antioxidant capacity among the other parts and the oxitest results allowed to conclude that spikes are very efficient in the protection of canola oil agains lipidic oxidation. Therefore, it is a rich source of natural antioxidant compounds.