Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-03-14T23:53:02Z No. of bitstreams: 1 DeniseMariaDeLimaESilva_DISSERT.pdf: 1159056 bytes, checksum: 10cee662ae220c63b1bf31c52cb4684b (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-03-16T23:11:31Z (GMT) No. of bitstreams: 1 DeniseMariaDeLimaESilva_DISSERT.pdf: 1159056 bytes, checksum: 10cee662ae220c63b1bf31c52cb4684b (MD5) / Made available in DSpace on 2017-03-16T23:11:31Z (GMT). No. of bitstreams: 1 DeniseMariaDeLimaESilva_DISSERT.pdf: 1159056 bytes, checksum: 10cee662ae220c63b1bf31c52cb4684b (MD5) Previous issue date: 2016-12-12 / A astaxantina ? encontrada naturalmente em res?duos de camar?o e pode ser extra?da de diversas formas, dentre elas tem-se a extra??o com ?leo vegetal, o qual contribui para a estabilidade, retardando a oxida??o. O ?leo de soja por sua vez apresenta como vantagens a excelente otimiza??o de extra??o e o baixo custo. Objetivou-se com esse estudo, avaliar as caracter?sticas f?sicas e f?sico-qu?micas e a capacidade antioxidante de ?leos vegetais pigmentados, oriundos da extra??o da astaxantina a partir do res?duo de camar?o (Litopenaeus vannamei). Os ?leos pigmentados do res?duo de camar?o (OR) e da farinha do res?duo de camar?o (OF) obtidos foram avaliados quanto ao teor de astaxantina, caracter?sticas f?sicas e f?sico-qu?micas e capacidade antioxidante. As amostras de OR e OF apresentaram um teor de astaxantina respectivamente de 70,9 e 264,7 ?g/g, sendo a desidrata??o a respons?vel por esse aumento de 3,7 vezes. Do mesmo modo, seu poder antioxidante est? diretamente associado com o teor de astaxantina. No teste da Capacidade de Absor??o de Radicais de Oxig?nio (ORAC), OR e OF exibiram uma atividade antioxidante de 0,4957 e 0,4840 ?mol eq trolox/g, respectivamente. Entretanto, algumas carater?sticas f?sicas e f?sico-qu?micas de OF apresentaram altera??es. Diante do exposto, os ?leos pigmentados oriundo dos res?duos de camar?o apresentam um significativo potencial para uso em alimentos como um antioxidante natural devido ao poder antioxidante, e ao baixo custo de obten??o. / Astaxanthin is found naturally in shrimp residues and can be extracted in varying ways. The extraction with vegetable oil contributes to stability from this carotenoid, retarding its oxidation. The advantages of the soybean oil are excellent extraction optimization and low cost.The objective of this study was to evaluate the physical and physical-chemical characteristics and the antioxidant capacity of the pigmented oils obtained from the extraction of astaxanthin from the shrimp waste (litopenaeus vannamei). The obtained pigmented oils of the shrimp waste (OW) and of the shrimp waste flour (OF) were evaluated for astaxanthin content, physical and physico-chemical characteristics and antioxidant capacity. The samples of OW and OF showed an astaxanthin content of 70.9 and 264.7 ?g / g, respectively, where the decrease in moisture was responsible for this increase of 3.7 times. Likewise, its antioxidant power is directly associated with the astaxanthin contente. In the Oxygen Radical Absorption Capacity (ORAC) test, OW and OF exhibited an antioxidant activity of 0.4957 and 0.4840 ?mol eq trolox / g, respectively. However, some physical and physico-chemical characteristics of OF presented changes. Therefore, the pigmented oils from shrimp waste present a significant potential for the use in food as a natural antioxidant due to its antioxidant power, as well as the low price to obtain it.