• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
10.11606/D.74.2014.tde-06102014-110832
Document
Author
Full name
Manoela Alves Pires
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2014
Supervisor
Committee
Trindade, Marco Antonio (President)
Castro, Inar Alves de
Guimarães, Judite das Graças Lapa
Title in Portuguese
Avaliação da capacidade antioxidante de extratos comerciais de alecrim e chá verde e sua influência na estabilidade de hambúrguer de frango durante armazenamento congelado
Keywords in Portuguese
Antioxidantes
BHA
DPPH
Oxidação lipídica
Poder e atividade antioxidante
Abstract in Portuguese
A atividade antioxidante de dois extratos comerciais de alecrim e chá verde foi comparada com a atividade do sintético BHA para substituição total do sintético em hambúrguer de frango. A quantificação foi determinada pelos métodos Folin-Ciocalteau, FRAP e DPPH. De acordo com as análises de atividade antioxidante, as dosagens dos extratos naturais foram determinadas, utilizando-se como base o limite de dosagem do BHA (0,01% base gordura) e aplicadas em hambúrgueres de frango: T1: Controle; T2: 0,002% BHA; T3: 0,0038% Chá Verde; T4: 0,001% Chá Verde; T5: 0,048% Alecrim; T6: 0,00186% Alecrim. Foram realizadas análises de composição centesimal e pH e análises de estabilidade no armazenamento congelado: rendimento e redução do diâmetro, índice de TBARs, cor objetiva (parâmetros L*, a* e b*) e teste sensorial de aceitação. No método Folin-Ciocalteau, das análises de atividade antioxidante, o BHA não apresentou diferença com o chá verde (p > 0,05), no método FRAP o melhor (p < 0,05) desempenho foi do BHA e no DPPH o chá verde apresentou maior atividade (p < 0,05). Os resultados de TBARS, nos hambúrgueres, mostraram diferença significativa entre as amostras e também interação amostras x tempo do armazenamento (p < 0,05), sendo que após 120 dias o teste com maior dosagem do extrato de alecrim (T5) não diferiu do sintético (T2) (0,423 e 0,369 índice de TBARs, respectivamente). No aspecto sensorial as amostras não diferiram entre si (p>0,05) nem durante todo o período de armazenamento (p > 0,05). Dentro das condições experimentais pode-se afirmar que o extrato comercial de alecrim pode substituir totalmente o antioxidante BHA em hambúrguer de frango, garantindo a mesma estabilidade oxidativa e sem interferir em sua aceitação sensorial.
Title in English
Antioxidant activity evaluation of commercial extracts of rosemary and green tea and its influence on the stability of chicken burger during frozen storage
Keywords in English
Antioxidants
BHA
DPPH
Lipid oxidation
Powder and antioxidant activity
Abstract in English
The antioxidant activity of two commercial extracts, rosemary and green tea, were compared with the activity of the synthetic BHA for total replacement of the synthetic in chicken burger. The spectrometric quantification was determined by UV - VIS methods: Folin - Ciocalteu , FRAP and DPPH . In the Folin-Ciocalteau method the BHA showed no difference with green tea (p > 0.05), in the FRAP method the BHA obtained better (p < 0.05) performance and for DPPH the green tea showed greater activity (p < 0.05). According to the analysis of antioxidant activity, dosages of natural extracts were determined, using as basis the limit dosage of BHA (0.01 % fat base) and applied in chicken burgers: T1: Control, T2: 0.002 % BHA, T3: 0.0038 % Green Tea, T4: 0.001 % Green Tea, T5: 0.048 % Rosemary and T6: 0.00186 % Rosemary. Chemical-physical analysis of chemical composition and pH were made, and also stability analysis: cooking loss and reducing the diameter, TBARs index, objective color (parameters L *, a * and b *) and sensory acceptance test. The results of TBARS showed a significant difference between samples and also samples interaction x storage time (p < 0.05), after 120 days the test with higher dosage of rosemary extract (T5) did not differ from synthetic (T2) (0.423 and 0.369 TBARS index, respectively), thus better performance than the other tests. The sensory evaluation results showed that the samples did not differ during the storage period (p > 0.05). According the experimental conditions can be concluded that the commercial rosemary extract can completely replace the antioxidant BHA.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
ME5731248COR.pdf (1.69 Mbytes)
Publishing Date
2014-10-06
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
Centro de Informática de São Carlos
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2021. All rights reserved.