In Vitro and In Vivo antioxidant activity of the mixture of babassu cake and electrolyzed LCC (ETBL)

Antioxidants are crucial in the food and biofuel industries, and there is growing interest in developing natural alternatives to synthetic antioxidants. This study evaluates the in vitro and in vivo antioxidant activity of ETBL. The antioxidant capacity was measured using the DPPH method and observed against lipid peroxidation. Toxicity tests with Artemia salina L. and acute in vivo toxicity were also conducted. ETBL showed significant activity against the DPPH radical and was more effective than rutin (a natural antioxidant) at concentrations of 25, 50, 100, and 200 µg/mL. It exhibited better antioxidant activity than rutin and showed no toxicity in both Artemia salina L. and acute toxicity tests. ETBL presents a promising natural alternative to synthetic antioxidants for the food industry.