LAUSR

Abstract By supercritical fluid extraction (SFE) it was possible to obtain an antioxidant extract from tangerine peels (TPs) which was then tested on a mayonnaise. The TPs were submitted to SFE using CO2-EtOH as solvent. A central composite design was set up to evaluate the effect of temperature, pressure and %EtOH on the yield, the total phenolic content (TPC), the total flavanone content (TFC) and the in vitro antioxidant capacity (AC) by DPPH method. SFE extracts showed high TPC, TFC and AC. These extracts were analyzed by UHPLC-DAD, tentatively identifying eight flavonoids. The most active extract was obtained at 22.0 MPa, 80 °C, 5.0 %EtOH. This extract was tested as a mayonnaise´s antioxidant, monitoring produced TBARS (Thiobarbituric Acid Reactive Substances). It was shown to protect the mayonnaise against lipid oxidation and was as effective as the synthetic antioxidant BHA. These results profile the TPs as an applicable biomass in the food industry.