Moura, Maria de Fátima Vitória deSilva, Josiellerson Giordano Ferreira2023-12-202023-12-202023-11-30SILVA, Josiellerson Giordano Ferreira. ESTUDO COMPARATIVO DO PODER ANTIOXIDANTE EM ÓLEOS VEGETAIS. Orientadora: Maria de Fátima Vitória de Moura. 2023. 45f. Trabalho de Conclusão de Curso (Graduação em Química) - Centro de Ciências Exatas e da Terra, Universidade Federal do Rio Grande do Norte, Natal, 2023.https://repositorio.ufrn.br/handle/123456789/56514Antioxidants are responsible for controlling the production of free radicals in living organisms. They can be generated internally in the body, or they can come from the diet and other sources. Many studies report the increasing interest of consumers and the scientific community in the use and study of natural antioxidants. Among natural antioxidants, the most widely used are phenolic compounds due to their redox properties and their rapid absorption. Thus, this study proposes to quantify the total phenolic compounds present in the fixed oils of Persea americana (avocado), Euterpe oleracea (açaí), Vanilla planifolia (vanilla), Simmondsia chinensis (jojoba), Lecythis minor (kaya), Sclerocarya birrea (marula), and amazon biome (unknown) and compare the antioxidant effect. Physicochemical tests were performed to relate the antioxidant content to the characteristics of the oils. The determination of the total phenolic content was performed using the Folin-Ciocalteu reagent and the results were expressed in equivalents of tannic acid. The vegetable oil with the highest concentration of phenolic compounds was açaí oil (209.75 mg EAT/100g), followed by avocado oil (144.12 mg EAT/100g), vanilla (124.89 mg EAT/100g), marula (116.45 mg EAT/100g), amazon biome (102.13 mg EAT/100g), and jojoba (91.39 mg EAT/100g).Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/AntioxidanteFenóis totaisFolin-CiocalteuÁcido tânicoEspectrofotometriaÓleos vegetaisQuímicabachelorThesisCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA