Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation

Detalhes bibliográficos
Autor(a) principal: Ferreira,Erica Lemos
Data de Publicação: 2011
Outros Autores: Sampaio,Geni Rodrigues, Torres,Elizabeth Aparecida Ferraz da Silva, Bastos,Deborah Helena Markowicz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021
Resumo: The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).
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spelling Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidationYerba matélipid oxidationnatural antioxidantshamburgerThe aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).Instituto de Tecnologia do Paraná - Tecpar2011-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021Brazilian Archives of Biology and Technology v.54 n.4 2011reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132011000400021info:eu-repo/semantics/openAccessFerreira,Erica LemosSampaio,Geni RodriguesTorres,Elizabeth Aparecida Ferraz da SilvaBastos,Deborah Helena Markowiczeng2011-08-11T00:00:00Zoai:scielo:S1516-89132011000400021Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-08-11T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
title Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
spellingShingle Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
Ferreira,Erica Lemos
Yerba maté
lipid oxidation
natural antioxidants
hamburger
title_short Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
title_full Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
title_fullStr Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
title_full_unstemmed Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
title_sort Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
author Ferreira,Erica Lemos
author_facet Ferreira,Erica Lemos
Sampaio,Geni Rodrigues
Torres,Elizabeth Aparecida Ferraz da Silva
Bastos,Deborah Helena Markowicz
author_role author
author2 Sampaio,Geni Rodrigues
Torres,Elizabeth Aparecida Ferraz da Silva
Bastos,Deborah Helena Markowicz
author2_role author
author
author
dc.contributor.author.fl_str_mv Ferreira,Erica Lemos
Sampaio,Geni Rodrigues
Torres,Elizabeth Aparecida Ferraz da Silva
Bastos,Deborah Helena Markowicz
dc.subject.por.fl_str_mv Yerba maté
lipid oxidation
natural antioxidants
hamburger
topic Yerba maté
lipid oxidation
natural antioxidants
hamburger
description The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).
publishDate 2011
dc.date.none.fl_str_mv 2011-08-01
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=S1516-89132011000400021
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132011000400021
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.54 n.4 2011
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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