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Antioxidants extraction from Pinhão (Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films

De Freitas, Tânia Barbedo, Santos, Carlos Henrique Koslinski, da Silva, Marcos Vieira, Shirai, Marianne Ayumi, Dias, Maria Inês, Barros, Lillian, Barreiro, Maria Filomena, Ferreira, Isabel C.F.R., Gonçalves, Odinei Hess, Leimann, Fernanda Vitória
Food packaging and shelf life 2018 v.15 pp. 28-34
2,2-diphenyl-1-picrylhydrazyl, Araucaria angustifolia, antioxidant activity, antioxidants, catechin, cooking, food packaging, glass transition temperature, protocatechuic acid, seeds, shelf life, tensile strength, zein
Seeds from Araucaria angustifolia (Bertol.) Kuntze are consumed after cooking and their coats discarded. Both coats and the cooking water present phenolic compounds, which may be used to improve mechanical properties and provide antioxidant characteristics to films. The objective of this work was to obtain and pinhão coat extracts and to apply these polyphenolic-rich extracts in zein films. Phenolic compounds composition, extraction yield and antioxidant activity (DPPH, ABTS and FRAP) of the extracts were determined. The most abundant molecules present in the hydroethanolic extract were (+)-catechin and an (epi)catechin dimer, whereas protocatechuic acid were predominant in the both cooking water and ethanolic extracts. Glass transition temperature of zein was not found in the extract-loaded films. Morphological changes were also caused by the presence of the extracts yielding smoother surfaces. The extracts added to zein films led to a three-fold increase in tensile strength (from 5.80MPa to 17.65MPa) and two-fold increase in the elongation at break (from 1.60% to 3.18%).