Resíduos agroindustriais como fontes de compostos bioativos para as indústrias de alimentos e de fermentação

Shirahigue, Ligianne Din; Ceccato-Antonini, Sandra Regina

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FOOD TECHNOLOGY • Cienc. Rural 50 (4) • 2020 • https://doi.org/10.1590/0103-8478cr20190857 copiar

Resíduos agroindustriais como fontes de compostos bioativos para as indústrias de alimentos e de fermentação

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

Resíduos agroindustriais são de grande interesse por serem importantes fontes naturais de compostos bioativos e assim gerar subprodutos de valor agregado. Estudos recentes mostraram que o processamento de alimentos gera subprodutos ricos em compostos bioativos tais como compostos fenólicos, ácidos orgânicos e carotenóides, entre outros. O crescente interesse em substituir compostos antioxidantes e antimicrobianos sintéticos por naturais tem estimulado a procura por esses compostos bioativos a partir de fontes vegetais, especialmente de resíduos de processamento de frutas. O objetivo desta revisão é destacar os resíduos agroindustriais como potenciais fontes naturais de antioxidantes e antimicrobianos assim como as possíveis aplicações tecnológicas nas indústrias de alimentos e de fermentação, especialmente a indústria do bioetanol.

Palavras-chave:
compostos fenólicos; atividade antioxidante; atividade antimicrobiana; resíduo agroindustrial

Autoria

Ligianne Din Shirahigue

Programa de Pós-graduação em Produção Vegetal e Bioprocessos Associados (PPG-PVBA), Universidade Federal de São Carlos (UFSCar), Araras, SP, Brasil.Universidade Federal de São Carlos (UFSCar)BrazilAraras, SP, BrazilPrograma de Pós-graduação em Produção Vegetal e Bioprocessos Associados (PPG-PVBA), Universidade Federal de São Carlos (UFSCar), Araras, SP, Brasil.

https://orcid.org/0000-0002-6335-8224

Sandra Regina Ceccato-Antonini ^*E-mail: antonini@ufscar.br. *Corresponding author.

Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos (UFSCar), 13600-970, Araras, SP, Brasil. Universidade Federal de São Carlos (UFSCar)BrazilAraras, SP, BrazilDepartamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos (UFSCar), 13600-970, Araras, SP, Brasil.

https://orcid.org/0000-0002-0723-1704

E-mail: antonini@ufscar.br. ^*Corresponding author.

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally to this research.

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas

Figuras (3)
Tabelas (4)

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Figure 1
The main classes of bioactive compounds.

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Figure 2
Use of agro-industrial wastes as natural sources of bioactive compounds in food and fermentation industries.

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Figure 3
A general scheme of the extraction method to obtain a bioactive compound-rich extract from agro-industrial wastes (stems, seeds, peels, leaves, etc.).

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Table 1
Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART I.

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Table 2
Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART II.

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Table 3
Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART III.

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Table 4
Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART IV.

Figure 1 The main classes of bioactive compounds.

Figure 2 Use of agro-industrial wastes as natural sources of bioactive compounds in food and fermentation industries.

Figure 3 A general scheme of the extraction method to obtain a bioactive compound-rich extract from agro-industrial wastes (stems, seeds, peels, leaves, etc.).

Table 1 Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART I.

Sources	Main results and applications
Avocado peel, kernel, and pulp	Avocado byproducts presented a very distinct phenolic profile. Higher concentration in peels, mainly epicatechin derivates followed by chlorogenic derivates (MELGAR et al., 2018MELGAR, B. et al. Bioactive characterization of Persea americana Mill. by-products: a rich source of inherent antioxidants. Industrial Crops & Products, v.111, p.212:218, 2018. Available from: <Available from: http://dx.doi.org/10.1016/j.indcrop.2017.10.024 >. Accessed: Oct. 06, 2019. doi: 10.1016/j.indcrop.2017.10.024. http://dx.doi.org/10.1016/j.indcrop.2017... ).
Avocado seed fatty acid derivatives	The study describes the antilisterial potential of an enriched acetogenin extract from avocado seeds. Seeds contained 1.6 times higher acetomigenin levels than pulp. Results strengthen the potential of avocado acetogenins, especially from avocado seed, as a source of natural antimicrobial food additives (SALINAS-SALAZAR et al., 2017SALINAS-SALAZAR, C. et al. Inhibitory activity of avocado seed fatty acid derivates (acetogenins) against Listeria monocytogenes. Journal of Food Science, v.82, p.134-144, 2017. Available from: <Available from: http://dx.doi.org/10.1111/1750-3841.13553 > Accessed: Oct. 01, 2019. doi:10.1111/1750-3841.13553. http://dx.doi.org/10.1111/1750-3841.1355... ).
Crude epicarp and seed extract from avocado fruits	The ethanolic extracts showed antimicrobial activity toward both Gram-positive and Gram-negative bacteria (except Escherichia coli), while inhibition of the water extracts was only observed for Listeria monocytogenes and Staphylococcus epidermidis. The crude extracts of the epicarp and seed of mature avocados contain antimicrobials and show the potential to be used as food additives (CHIA & DYKES, 2010CHIA, T.W.R.; DIKES, G.A. Antimicrobial activity of crude epicarp and seed extracts from mature avocado fruit (Persea americana) of three cultivars. Pharmaceutical Biology, v.48, n.7, p.753-756, 2010. Available from: <Available from: https://doi.org/10.3109/13880200903273922 >. Acessed: Oct. 31, 2019. doi: 10.3109/13880200903273922. https://doi.org/10.3109/1388020090327392... ).
Acerola peel	The acerola peel extract exhibited high total phenolic content. DPPH (2,2 -Diphenyl-1-picrylhydrazil) scavenging capacity of acerola waste was >70% and it can be considered as a promising source of natural antioxidants (CAETANO et al., 2009CAETANO, A.C.S. et al. Extração de antioxidantes de resíduos agroindustriais de acerola. Brazilian Journal of Food Technology, v.12, p.155-160, 2009. Available from: <Available from: http://dx.doi.org/10.4260/BJFT2009800900006 >. Accessed: Oct. 03, 2019. doi: 10.4260/BJFT2009800900006. http://dx.doi.org/10.4260/BJFT2009800900... ).
Acerola bagasse flour	In the extract, phenolic compounds were identified in the following order of increasing concentration: quercetin, p-coumaric acid, gallic acid, epigallocatechin gallate, catechin, syringic acid, and epicatechin. It showed antioxidant potential and bactericidal activity for both Gram-negative and Gram-positive strains, presenting the potential to be used in the food industry (MARQUES et al., 2017MARQUES, T.R. et al. Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour. Acta Scientiarum. Technology, v.39, n.2, p.143-148, 2017. Available from: <Available from: https://doi.org/10.4025/actascitechnol.v39i2.28410 >. Acessed: Oct. 05, 2019. doi: 10.4025/actascitechnol.v39i2.28410. https://doi.org/10.4025/actascitechnol.v... ).
Mango, pineapple and passion fruit byproducts	The fruit byproducts have the potential to be used as functional ingredients, providing dietary fiber (for nutritional and technological purposes) and natural antioxidants to foods (SELANI et al., 2016SELANI, M.M. et al .Physicochemical, functional and antioxidant properties of tropical fruits co-products. Plant Food Human and Nutrition, v.71, p.137-144, 2016. Available from: http://dx.doi.org/10.1007/s11130-016-0531-z. Accessed: Oct. 01, 2019. doi: 10.1007/s11130-016-0531-z. https://doi.org/http://dx.doi.org/10.100... ).
Mango seed	Mango seed is a potential source of nutritional food ingredients due to the high quality of fat and proteins and the high content of compounds with antioxidant and antimicrobial activities (TORRES-LEON et al., 2016TORRES-LEON, C. et al. Mango seed: functional and nutritional properties. Trends in Food Science and Technology, v.55, p.109-117, 2016. Available from: <Available from: https://doi.org/10.1016/j.tifs.2016.06.009 >. Accessed: Oct. 01, 2019. doi: 10.1016/j.tifs.2016.06.009. https://doi.org/10.1016/j.tifs.2016.06.0... ).
Mango peel and kernel	Phenolic compounds in the extracts ranged from 3,123 to 6,644 mg of catechin 100 g-1. The extracts showed good antimicrobial activity against E. coli, Salmonella sp., Pseudomonas aeruginosa, and Staphylococcus aureus. Mango residues are good sources of phenolic compounds, antimicrobial and antioxidant agents and should be exploited by the food industry (ARBOS et al., 2013ARBOS, A.A. et al. Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga. Revista Ceres, v.60, p.161-165, 2013. Available from: <Available from: http://dx.doi.org/10.1590/S0034-737X2013000200003 >. Accessed: Oct. 12, 2019. doi: 10.1590/S0034-737X2013000200003. http://dx.doi.org/10.1590/S0034-737X2013... ).
Brazilian mango	A total of 12 flavonoids and xanthones were identified in the pulps, peels, and seed kernels with larger amounts of these compounds in the organically grown Ubá variety. The Ubá mango pulp presented higher antioxidant activity and the peel and seed kernel extracts showed higher antioxidant activity than the commercial standard (RIBEIRO et al., 2008RIBEIRO, S.M.R. et al. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry, v.110, p.620-626, 2008. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2008.02.067 >. Accessed: Aug. 20, 2019. doi: 10.1016/j.foodchem.2008.02.067. http://dx.doi.org/10.1016/j.foodchem.200... ).

Table 2 Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART II.

Sources	Main results and applications
Peanut skins	All extracts presented antioxidant and bacteriostatic activity against L. monocytogenes and bactericidal activity against S. aureus. Results indicated technological potential of the extracts as natural additives to improve food quality (CALOMENI et al., 2017CALOMENI, A.V. et al. Characterization of antioxidant and antimicrobial properties of spray-dried extracts from peanut skins. Food and Bioproducts Processing, v.105, p.215-223, 2017. Available from: <Available from: http://doi.org/10.1016/j.fbp.2017.08.0011 >. Accessed: Oct. 31, 2019. doi: 10.1016/j.fbp.2017.08.0011. http://doi.org/10.1016/j.fbp.2017.08.001... ).
Peanut skins	The addition of 2.5% peanut skins rendered an increase of up to 30% in the total polyphenols. Sensory evaluation tests demonstrated that peanut skin-fortified cookies were well-accepted and the positive effects in cookies were increased with the increasing polyphenols and potent antioxidant activity (CAMARGO et al., 2014CAMARGO, A.C. et al. Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality. Journal of Agricultural and Food Chemistry, v.62, n.46, p.11228-11235, 2014. Available from: <Available from: http://dx.doi.org/10.1021/jf503625p >. Accessed: Oct. 04, 2019. doi: 10.1021/jf503625p. http://dx.doi.org/10.1021/jf503625p... ).
Black tea processing waste	Black tea processing waste (BTPW) can be used as a source of antioxidant and antimicrobial phenolic compounds (catechins, theaflavins, and gallic acid). BTPW extracts exhibited antimicrobial activity against S. aureus, Shigella lexneri, and Bacillus cereus; however, the inhibition of Candida albicans was not observed. BTPW can be used for the development of value-added products with antioxidant and antimicrobial properties for the applications in food, pharmaceuticals, cosmetics, and agricultural sectors (ÜSTÜNDAG et al., 2016ÜSTÜNDAG, O.G. et al. Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Tecnology, v.242, p.1523-1532, 2016. Available from: <Available from: https://doi.org/10.1007/s00217-016-2653-9 >. Accessed: Oct. 01, 2019. doi: 10.1007/s00217-016-2653-9. https://doi.org/10.1007/s00217-016-2653-... ).
Oliva oil processing residue	These byproducts exhibited high levels of phenolic compounds such as hydroxytyrosol and oleuropein. Oliva oil processing residue showed potential in the improvement of sensorial quality in milk and antioxidant capacity in fatty food matrices (ARAÚJO et al., 2015ARAÚJO, M. et al. Phenolic compounds from olive mil waste: health effects, analytical approach and application as food antioxidants. Trends in Food Science and Technology, v.45, p.200-211, 2015. Available from: <Available from: https://doi.org/10.1016/j.tifs.2015.06.010 >. Accessed: Oct. 12, 2019. doi: 10.1016/j.tifs.2015.06.010. https://doi.org/10.1016/j.tifs.2015.06.0... ).
Oils from the seeds of grape, guava, yellow melon, passion fruit, pumpkin, graviola, and tomato	These oils are predominantly unsaturated with a high percentage of linoleic essential fatty acid (38.8-79.4%), besides significant quantities of tocopherols, phytosterols, and phenolic compounds. Tomato and guava oils showed better results in the antioxidant tests and pumpkin oil had a higher induction period in the oxidative stability test. Results provide information that enables the use of new alternative sources of vegetable oils with biological activities, which can serve as ingredients in food and drugs (SILVA & JORGE, 2014SILVA, A.C.; JORGE, N. Bioactive compounds of the lipid fractions of agro-industrial waste. Food Research International, v.66, p.493-500, 2014. Available from: <Available from: http://dx.doi.org/10.1016/j.foodres.2014.10.025 >. Accessed: Oct., 08, 2019. doi: 10.1016/j.foodres.2014.10.025. http://dx.doi.org/10.1016/j.foodres.2014... ).
Apricot pomace	Apricot by-products were enriched with phenolic compounds by solid-state bioprocessing using filamentous fungi. The antioxidant potential increased significantly and the fermentation process with filamentous fungal strains not only helped to increase lipid recovery from apricot kernels, but also resulted in oils with better quality attibutes, i.e., high linoleic acid content (DULF et al., 2017DULF, F.V. et al. Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system. Chemistry Central Journal, v.40, p.94-102, 2017. Available from: <Available from: http://dx.doi.org/10.1186/s13065-017-0323-z >. Accessed: Dec. 18, 2019. doi: 10.1186/s13065-017-0323-z. http://dx.doi.org/10.1186/s13065-017-032... ).
Plum pomace	Solid-state fermentation helped to achieve higher lipid recovery from plum pomaces and also resulted in oils with better quality attibutes (DULF et al., 2016DULF, F.V. et al. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fraction of plum fruit (Prunus domestica L.) by-products. Food Chemistry, v.209, p.27-36, 2016. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2016.04.016 >. Accessed: Dec. 18, 2019. doi: 10.1016/j.foodchem.2016.04.016. http://dx.doi.org/10.1016/j.foodchem.201... ).
Tomato wastes	The antimicrobial activity of tomato waste extracts against S. aureus exhibited moderate correlation with the isochlorogenic acid content of the samples; however, no correlation was reported between the antioxidant capacity and total phenolic content of the samples. The results suggested that tomato waste represent a reliable source of natural bioactive molecules and can serve as functional ingredients in new food formulation (SZABO et al., 2019SZABO, K. et al. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. LWT - Food Science and Technology, v.116, p.108558, 2019. Available from: <Available from: https://doi.org/10.1016/j.lwt.2019.108558 >. Accessed: Dec. 18, 2019. doi: 10.1016/j.lwt.2019.108558. https://doi.org/10.1016/j.lwt.2019.10855... ).

Table 3 Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART III.

Sources	Main results and applications
Jabuticaba seeds	The gross jabuticaba seed extract was partially purified and exhibited high antimicrobial potential toward bacteria. Electrospray ionization coupled with tandem mass spectrometry data showed the presence of ellagitannins and ellagic acid in the extracts, which are probably responsible for the antimicrobial and antioxidant activities (HACKE et al., 2016HACKE, A.C.M. et al. Jabuticaba (Myrciaria cauliflora) seeds: chemical characterization and extraction of antioxidant and antimicrobial compounds. Journal of Food Science, v.81, n.9, p.C2206-C2217, 2016. Available from: <Available from: https://doi.org/10.1111/1750-3841.13405 >. Accessed: Sep. 09, 2019. doi: 10.1111/1750-3841.13405. https://doi.org/10.1111/1750-3841.13405... ).
Apple, pear, tomato, goldenrod and artichoke wastes	This study demonstrated the possibility of recovering high amounts of phenolics with antioxidant properties from fruit and vegetable residuals not only for food but also for cosmetic applications (PESCHEL et al., 2006PESCHEL, W. et al. An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry, v.97, p.137-150, 2006. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2005.03.033 >. Accessed: Oct. 08, 2019. doi: 10.1016/j.foodchem.2005.03.033. http://dx.doi.org/10.1016/j.foodchem.200... ).
Apple peels, carrot pulp, white and red grape peels and red beet peels and pulp	The thermally processed red grape waste had the highest antimicrobial effect and also antimutagenic activity toward S. typhimurium. Apple peel, carrot pulp, red and white grape peel and beetroot pulp can be exploited for their nutrients and antioxidant components and used to add value in food formulations (VODNAR et al., 2017VODNAR, D.C. et al. Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste. Food Chemistry, v.231, p.131-140, 2017. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2017.03.131 >. Accessed: Dec. 18, 2019. doi: 10.1016/j.foodchem.2017.03.131. http://dx.doi.org/10.1016/j.foodchem.201... ).
Avocado, jackfruit, longan, mango, and tamarind seeds	The seeds showed a much higher antioxidant activity and phenolic content than the edible portions. The contribution of all fruit seed fractions to the total antioxidant activity and phenolic content was always >70% (SOONG & BARLOW, 2004SOONG, Y.Y.; BARLOW, P.J. Antioxidant activity and phenolic content of select fruit seeds. Food Chemistry, v.88, p.411-417, 2004. Available from: <Available from: http://dx.doi.org/10.1016/j.foodchem.2004.02.003 >. Accessed: Sep. 08, 2019. doi: 10.1016/j.foodchem.2004.02.003. http://dx.doi.org/10.1016/j.foodchem.200... ).
Kinnow peel and seeds, litchi pericarp and seeds, grape seeds, and banana peel	Kinnow peel extract exhibited the highest reducing power and DPPH free radical scavenging activity, whereas the phenolic content (TPC) of 37.4 mg gallic acid equivalents (GAE) g-1 was highest for grape seed extract. Banana peel extract with a low TPC showed the lowest reducing power, as well as DPPH free radical scavenging activity among the fruit residues (BABBAR et al., 2011BABBAR, N. et al. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Research International, v.44, p.391-396, 2011. Available from: <Available from: https://doi.org/10.1016/j.foodres.2010.10.001 >. Accessed: Oct. 02, 2019. doi: 10.1016/j.foodres.2010.10.001. https://doi.org/10.1016/j.foodres.2010.1... ).
Chokeberry pomace	The extractable phenolics and total flavonoids increased during fermentation processes. A longer fermentation period resulted in a greater loss of anthocyanins. The HPLC-MS analysis of phenolic compounds showed that the amounts of flavonols and cinnamic acids increased while the concentrations of glycosylated anthocyanins decreased substantially. The present investigation demonstrated that the fermentation process enriched the chokeberry pomace with phenolic antioxidants and lipids with better nutritional quality characteristics (DULF et al., 2018DULF, F.V. et al. Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing usind Aspergillus niger and Rhizopus oligosporus strains. LWT - Food Science and Technology, v.87, p.241-249, 2018. Available from: <Available from: http://dx.doi.org/10.1016/j.lwt.2017.08.084 >. Accessed: Dec. 18, 2019. doi: 10.1016/j.lwt.2017.08.084. http://dx.doi.org/10.1016/j.lwt.2017.08.... ).
Citrus residues	Linalol is the major component of the leaf essential oil and limonene in the fruit peel essential oil. The essential oil from leaves showed antimicrobial activities against bacteria but not against fungi. The essential oil from the fruit peel showed no antimicrobial activity (LOPES et al., 2013LOPES, L.T.A. et al. Composição química e atividade antimicrobiana do óleo essencial e anatomia foliar e caulinar de Citrus limettioides Tanaka (Rutaceae). Revista de Ciências Farmacêuticas Básica e Aplicada, v.34, n.4, p.503-511, 2013. Available from: <Available from: https://pdfs.semanticscholar.org/725c/9ece97d3117c5d2e9b5b79cbfb10dd419f20.pdf >. Accessed: Feb. 14, 2020. https://pdfs.semanticscholar.org/725c/9e... ).
Citrus byproducts	In the agar diffusion assays, the essential oils inhibited all of the tested microorganisms and the major inhibition zones were detected on Candida utilis. As for the bacteria, the oils showed better inhibition of S. aureus than that of E. coli and P. aeruginosa. The inhibitory effect of the citrus oils was effective on Penicillium expansum fungus; except for Cravo-lemon oil, which showed a growth-stimulating effect (GERHARDT et al., 2012GERHARDT, C. et al. Aproveitamento da casca de citros na perspectiva de alimentos: prospecção da atividade antibacteriana. Brazilian Journal of Food Technology, v.15, p.11-17, 2012. Available from: <Available from: http://dx.doi.org/10.1590/S1981-67232012005000033 >. Accessed: Sep. 03, 2019. doi: 10.1590/S1981-67232012005000033. http://dx.doi.org/10.1590/S1981-67232012... ).

Table 4 Agro-industrial residues as natural sources of antioxidants and antimicrobials, the main results of the study, and the technological applications of the wastes - PART IV.

Sources	Main results and applications
Winery grape residue	The grape extracts were effective in promoting oxidative stability when applied at concentrations of 40 or 60 mg of GAE kg-1 with results similar to the synthetic antioxidant BHT. The antioxidant effects of the extracts were highly dependent on the concentration. The addition of winery grape residue to raw and cooked chicken meat provided a satisfactory protective effect against lipid oxidation in cooked chicken meat stored under refrigeration (SHIRAHIGUE et al., 2011SHIRAHIGUE, L.D. et al. Winery grape-residue extract: effects on quality and attributes of cooked chicken meat. Food Science and Biotechnology, v.20, p.1257-1264, 2011. Available from: <Available from: https://doi.org/10.1007/s10068-011-0173-8 >. Accessed: Oct. 04, 2019. doi: 10.1007/s10068-011-0173-8. https://doi.org/10.1007/s10068-011-0173-... ).
Winery grape residue	Winery grape residue extracts were effective in inhibiting the lipid oxidation of raw and cooked chicken meat with results comparable to synthetic antioxidants. The extracts caused alterations in color and sensory results of cooked samples. In the sensory evaluation of odor and flavor, the extracts produced satisfactory results, which did not differ from synthetic antioxidants. The addition of winery grape residue to frozen cooked chicken meat provided a satisfactory protective effect against lipid oxidation with results comparable to a synthetic antioxidant (SELANI et al., 2011SELANI, M.M. et al. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, v.88, p.397-403, 2011. Available from: <Available from: https://doi.org/10.1016/j.meatsci.2011.01.017 >. Accessed: August 30, 2019. doi: 10.1016/j.meatsci.2011.01.017. https://doi.org/10.1016/j.meatsci.2011.0... ).
Grape seeds	Grape seed extract showed potential inhibition of oxidative rancidity in cooked pork patties in comparison to current synthetic antioxidants (SASSE et al., 2009SASSE, A. et al. Effect of natural and synthetic antioxidant on oxidative stability of cooked, frozen pork patties. Journal of Food Science, v.74, p.S30-S35, 2009. Available from: <Available from: https://doi.org/10.1111/j.1750-3841.2008.00979x . Accessed: Oct. 02, 2019. doi: 10.1111/j.1750-3841.2008.00979x. https://doi.org/10.1111/j.1750-3841.2008... ).
Grape seeds and bearberry	Grape seed extracts and bearberry decreased the lipid oxidation in raw pork patties after 9 and 12 days from storage. The antioxidant activity of extracts was observed in cooked pork patties demonstrating thermal stability. Results showed the potential use of health-promoting nutraceuticals in meat and meat products (CARPENTER et al., 2007CARPENTER, R. et al. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Science, v.76, p.604-610, 2007. Available from: <Available from: https://doi.org/10.1016/j.meatsci.2007.01.021 >. Accessed: Oct. 03, 2019. doi: 10.1016/j.meatsci.2007.01.021. https://doi.org/10.1016/j.meatsci.2007.0... ).
Grape seeds	Monomeric procyanidin was reported to be the major compound at 48% and 40% abundance in acetone: water: acetic acid (90:9.5:0.5) and methanol: water: acetic acid (90:9.5:0.5) extracts, respectively. It was tested for antibacterial activity against B. cereus, Bacillus coagulans, Bacillus subtilis, S. aureus, E. coli, and P. aeruginosa. Gram-positive bacteria and Gram-negative bacteria were completely inhibited at 850-1,000 ppm and at 1,250-1,500 ppm, respectively (JAYAPRAKASHA et al., 2003JAYAPRAKASHA, G.K. et al. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International, v.36, n. 2, p.117-122, 2003. Available from: <Available from: https://doi.org/10.1016/S0963-9969(02)00116-3 >. Accessed: Sep. 09, 2019. doi: 10.1016/S0963-9969(02)00116-3. https://doi.org/10.1016/S0963-9969(02)00... ).
Grape seeds	The supplementation of grape seed extract prior to cooking significantly improved the oxidative stability of minced turkey meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration-dependent. The grape seed extract was very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage (MIELNIK et al., 2006MIELNIK, M.B. et al. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT - Food Science and Technology, v.39, p.191-198, 2006. Available from: <Available from: http://dx.doi.org/10.1016/j.lwt.2005.02.003 >. Accessed: Oct. 06, 2019. doi: 10.1016/j.lwt.2005.02.003. http://dx.doi.org/10.1016/j.lwt.2005.02.... ).
Grape seeds and peels	The phenolic content (200 mg kg-1) in grape extracts did not have any effect on the conjugated diene hydroperoxides. After six days, the high antioxidative effect was observed for the secondary oxidation products in conjugated sunflower oil for peel extract followed by seed extract (SHAKER, 2006SHAKER, E.S. Antioxidative effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. LWT - Food Science and Technology, v.39, p.883-892, 2006. Available from: <Available from: https://doi.org/10.1016/j.lwt.2005.06.004 >. Accessed: Aug. 30, 2019. doi: 10.1016/j.lwt.2005.06.004. https://doi.org/10.1016/j.lwt.2005.06.00... ).

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[1] E-mail: antonini@ufscar.br. ^*Corresponding author.