Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
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/46174 |
Resumo: | This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application. |
id |
UEL-11_46b5716c1628319c193a4ccceae3322a |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/46174 |
network_acronym_str |
UEL-11 |
network_name_str |
Semina. Ciências Agrárias (Online) |
repository_id_str |
|
spelling |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidantElaboração e avaliação de hambúrguer de frango adicionado de extrato de orégano como antioxidante naturalAntioxidant activity. Natural extract. Lipid oxidation.Atividade antioxidante; Extrato natural; Oxidação Lipídica. This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application.O objetivo deste estudo foi avaliar hambúrgueres de frango adicionados de extrato de orégano como antioxidante natural. Foi preparado extrato hidroalcoólico de orégano desidratado. O extrato liofilizado foi avaliado quanto a atividade antioxidante pelos métodos de Folin-Ciocalteu, DPPH, FRAP e ABTS. Formulações de hambúrgueres de frango foram preparadas com adição de extrato liofilizado de orégano em diferentes concentrações: 0,00% (formulação controle-C), 0,25% (NA1), 0,50% (NA2) e 0,75% (NA3) e uma formulação com adição de 0,25% de eritorbato de sódio, antioxidante sintético (SA). Os hambúrgueres foram avaliados, quanto ao pH, atividade de água, oxidação lipídica, rendimento, encolhimento, cor e textura. O extrato de orégano apresentou 182,38 g EAG.g-1 de capacidade redutora, 2531,13 mmol Trolox.g-1 para atividade antioxidante por FRAP, 2,16 mmol Trolox.g-1 para ABTS e um EC50 para DPPH de 33,88 g extrato. g-1 DPPH. A adição do extrato de orégano não alterou os parâmetros de pH, atividade de água, encolhimento e perfil de textura dos hambúrgueres. Os hambúrgueres adicionados de 0,50% (NA2) e 0,75% (NA3) de extrato de orégano apresentaram-se mais escuros, menos avermelhados e mais amarelados que os hambúrgueres C, NA1 e SA. Em relação à oxidação lipídica, no tempo de 60 dias de armazenamento, as formulações NA1, NA2, NA3 e SA não diferiram entre si, mas foram significativamente menores que a formulação C (sem antioxidantes). Ainda, no decorrer do período de armazenamento, houve aumento nos valores de TBARS para as formulações C e SA, o que não foi observado para as formulações com adição de antioxidante naturais (NA1, NA2 e NA3). O extrato de orégano apresentou propriedades antioxidantes avaliadas por diferentes métodos, demonstrando potencial para ser utilizado como substituinte de antioxidantes sintéticos em alimentos. A adição de 0,25% de extrato de orégano em hambúrgueres de frango levou a menor oxidação lipídica sem comprometer os parâmetros de cor, textura e rendimento, sendo considerada a concentração ideal para aplicação.UEL2022-11-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionExperimentalapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4617410.5433/1679-0359.2022v43n5p2205Semina: Ciências Agrárias; Vol. 43 No. 5 (2022); 2205-2220Semina: Ciências Agrárias; v. 43 n. 5 (2022); 2205-22201679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46174/47933Copyright (c) 2022 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessAraújo, Aline Costa Bueno deSavoldi, Daniele CristinaMendonça, Fernanda JéssicaMarchi, Denis FabrícioSoares, Adriana Lourenço2022-11-23T16:22:20Zoai:ojs.pkp.sfu.ca:article/46174Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-11-23T16:22:20Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant Elaboração e avaliação de hambúrguer de frango adicionado de extrato de orégano como antioxidante natural |
title |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant |
spellingShingle |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant Araújo, Aline Costa Bueno de Antioxidant activity. Natural extract. Lipid oxidation. Atividade antioxidante; Extrato natural; Oxidação Lipídica. |
title_short |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant |
title_full |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant |
title_fullStr |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant |
title_full_unstemmed |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant |
title_sort |
Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant |
author |
Araújo, Aline Costa Bueno de |
author_facet |
Araújo, Aline Costa Bueno de Savoldi, Daniele Cristina Mendonça, Fernanda Jéssica Marchi, Denis Fabrício Soares, Adriana Lourenço |
author_role |
author |
author2 |
Savoldi, Daniele Cristina Mendonça, Fernanda Jéssica Marchi, Denis Fabrício Soares, Adriana Lourenço |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Araújo, Aline Costa Bueno de Savoldi, Daniele Cristina Mendonça, Fernanda Jéssica Marchi, Denis Fabrício Soares, Adriana Lourenço |
dc.subject.por.fl_str_mv |
Antioxidant activity. Natural extract. Lipid oxidation. Atividade antioxidante; Extrato natural; Oxidação Lipídica. |
topic |
Antioxidant activity. Natural extract. Lipid oxidation. Atividade antioxidante; Extrato natural; Oxidação Lipídica. |
description |
This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Experimental |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46174 10.5433/1679-0359.2022v43n5p2205 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46174 |
identifier_str_mv |
10.5433/1679-0359.2022v43n5p2205 |
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/46174/47933 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 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. 43 No. 5 (2022); 2205-2220 Semina: Ciências Agrárias; v. 43 n. 5 (2022); 2205-2220 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_ |
1799306086785744896 |