Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600535 |
Resumo: | Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food. |
id |
SBCTA-1_7de86c3a0c9f04c88266a81b8dc47eaa |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612019000600535 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezingfishvegetablesfatty acidscentesimal compositionphenolsAbstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600535Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.22218info:eu-repo/semantics/openAccessLIRA,Giselda MacenaLOPEZ,Ana Maria QueijeiroNANES,Gabriela Marques de FariasSILVA,Fernanda Geny Calheiroseng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600535Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
title |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
spellingShingle |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing LIRA,Giselda Macena fish vegetables fatty acids centesimal composition phenols |
title_short |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
title_full |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
title_fullStr |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
title_full_unstemmed |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
title_sort |
Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing |
author |
LIRA,Giselda Macena |
author_facet |
LIRA,Giselda Macena LOPEZ,Ana Maria Queijeiro NANES,Gabriela Marques de Farias SILVA,Fernanda Geny Calheiros |
author_role |
author |
author2 |
LOPEZ,Ana Maria Queijeiro NANES,Gabriela Marques de Farias SILVA,Fernanda Geny Calheiros |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
LIRA,Giselda Macena LOPEZ,Ana Maria Queijeiro NANES,Gabriela Marques de Farias SILVA,Fernanda Geny Calheiros |
dc.subject.por.fl_str_mv |
fish vegetables fatty acids centesimal composition phenols |
topic |
fish vegetables fatty acids centesimal composition phenols |
description |
Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600535 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600535 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.22218 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.2 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324658405376 |