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Recent evidences have shown that high consumption of vegetables, fruits and grains can reduce the risk of non-communicable diseases. The healthy properties of these foods have been related mostly to the presence of antioxidants, substances which are known as capable of decreasing the harmful effects of free radicals. The objective of this work was to develop a Pesto sauce formulation, based on the antioxidant properties of its main ingredients: sweet basil, Brazil nut and extra-virgin olive oil. The methodology was divided in two phases: The first one consisted in the evaluation of the interaction between the components with antioxidant activity (AA) present in the sauce’s main ingredients, applying the response surface methodology with a mixture model. A centroid simplex plan was used, in which the response measured was the AA of the extracts of different polarities from the different formulations. By using the DPPH (1,1-diphenyl-2-picryhydrazyl) method and the βcarotene/linoleic acid system, no interaction between the components with AA was detected. Although the models could not describe properly the response variation, sweet basil was identified as the main responsible for the total AA of the sauce. Sensory analysis was conducted to determine the most accepted formulation among the possibilities. The second phase consisted in submitting the formulation obtained in phase 1 to centesimal composition analysis, quantification of total phenolics and four in vitro AA methods: reducing power, DPPH method, β-carotene/linoleic acid system and the Rancimat method. The final formulation may be considered a good source of natural antioxidants and therefore be part of a healthy diet.

Utilização da metodologia de superfície de resposta no desenvolvimento de um molho tipo Pesto visando a atividade antioxidante