Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants

Detalhes bibliográficos
Autor(a) principal: Savoldi, Daniele Cristina
Data de Publicação: 2021
Outros Autores: Mendonça, Fernanda Jéssica, Vicenzi, Bárbara Geremia, Marchi, Denis Fabrício, Marchi, João Francisco, Tonial, Ivane Benedetti, Soares, Adriana Lourenço
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.
id UEL-11_223efd85e574f43223bfd4d41f0c190a
oai_identifier_str oai:ojs.pkp.sfu.ca:article/43363
network_acronym_str UEL-11
network_name_str Semina. Ciências Agrárias (Online)
repository_id_str
spelling 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

Registros relacionados