Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43363 |
Resumo: | This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry. |
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Semina. Ciências Agrárias (Online) |
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Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidantsAvaliação da linguiça calabresa elaborada com extratos de orégano e manjericão como antioxidantes naturaisPhenolic compoundsLipid oxidationMeat products.Compostos fenólicosOxidação lipídicaProdutos cárneos.This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.Este estudo objetivou avaliar linguiça calabresa elaborada com extratos de orégano e manjericão como antioxidantes naturais. Extratos hidroalcoólicos de orégano e manjericão desidratados foram preparados, liofilizados e submetidos a avaliação de sua atividade antioxidante pelos métodos de Folin-Ciocalteu, DPPH, FRAP e ABTS. O extrato liofilizado de orégano apresentou maior atividade antioxidante (p < 0,05) que o extrato de manjericão para todos os métodos. Os extratos liofilizados foram usados em sete formulações de linguiça calabresa, como segue: F1 com 0,05% de cada extrato, F2 com 0,1% de extrato de orégano e 0,05% de extrato de manjericão, F3 com 0,05% de extrato de orégano e 0,1% de extrato de manjericão, F4 com 0,075% de cada extrato, F5 com 0,1% de cada extrato, F6 (controle), sem adição de extratos e F7 adição de 0,01% de hidroxitolueno butilado (BHT). As linguiças calabresas foram avaliadas, quanto a composição química, pH, acidez, atividade de água, oxidação lipídica, cor e textura. As formulações apresentaram variação de pH nos diferentes períodos de estocagem. As formulações F1, F2, F3 e F7 apresentaram os menores valores de oxidação lipídica (p < 0,05) aos 53 dias de armazenamento. As formulações F1, F2, F6 e F7 apresentaram maiores valores de a* e menores valores de b*. Observou-se redução (p < 0,05) de dureza e mastigabilidade ao longo do período de armazenamento para todas as formulações. As formulações F1, F2 e F3 apresentaram eficiência similar à formulação com antioxidante sintético BHT (F7), portanto, os extratos de orégano e manjericão tem potencial como antioxidante natural na indústria de alimentos.UEL2021-10-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4336310.5433/1679-0359.2021v42n6SUPL2p3757Semina: Ciências Agrárias; Vol. 42 No. 6SUPL2 (2021); 3757-3776Semina: Ciências Agrárias; v. 42 n. 6SUPL2 (2021); 3757-37761679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43363/30775Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSavoldi, Daniele CristinaMendonça, Fernanda JéssicaVicenzi, Bárbara GeremiaMarchi, Denis FabrícioMarchi, João FranciscoTonial, Ivane BenedettiSoares, Adriana Lourenço2022-09-29T16:35:28Zoai:ojs.pkp.sfu.ca:article/43363Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-29T16:35:28Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants Avaliação da linguiça calabresa elaborada com extratos de orégano e manjericão como antioxidantes naturais |
title |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants |
spellingShingle |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants Savoldi, Daniele Cristina Phenolic compounds Lipid oxidation Meat products. Compostos fenólicos Oxidação lipídica Produtos cárneos. |
title_short |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants |
title_full |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants |
title_fullStr |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants |
title_full_unstemmed |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants |
title_sort |
Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants |
author |
Savoldi, Daniele Cristina |
author_facet |
Savoldi, Daniele Cristina Mendonça, Fernanda Jéssica Vicenzi, Bárbara Geremia Marchi, Denis Fabrício Marchi, João Francisco Tonial, Ivane Benedetti Soares, Adriana Lourenço |
author_role |
author |
author2 |
Mendonça, Fernanda Jéssica Vicenzi, Bárbara Geremia Marchi, Denis Fabrício Marchi, João Francisco Tonial, Ivane Benedetti Soares, Adriana Lourenço |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Savoldi, Daniele Cristina Mendonça, Fernanda Jéssica Vicenzi, Bárbara Geremia Marchi, Denis Fabrício Marchi, João Francisco Tonial, Ivane Benedetti Soares, Adriana Lourenço |
dc.subject.por.fl_str_mv |
Phenolic compounds Lipid oxidation Meat products. Compostos fenólicos Oxidação lipídica Produtos cárneos. |
topic |
Phenolic compounds Lipid oxidation Meat products. Compostos fenólicos Oxidação lipídica Produtos cárneos. |
description |
This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43363 10.5433/1679-0359.2021v42n6SUPL2p3757 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43363 |
identifier_str_mv |
10.5433/1679-0359.2021v42n6SUPL2p3757 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/43363/30775 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 42 No. 6SUPL2 (2021); 3757-3776 Semina: Ciências Agrárias; v. 42 n. 6SUPL2 (2021); 3757-3776 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306085368070144 |