Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13727 |
Resumo: | Lipid oxidation is an important reaction that limits the shelf life of various foods, especially meats. Phenolic compounds can be extracted from vegetables and plants act as natural antioxidants in foods. The carob pod is rich in condensed tannins (16-20%) that can exert protection against lipid oxidation. This study aimed to obtain the extract of carob testing two solvents and evaluating the effect of the extract obtained with better antioxidant capacity and oxidative stability of frozen hamburgers color. The solvent used in extraction was 70% acetone and water. Analyzes were conducted of proximate composition (moisture content, carbohydrates, protein, fat and ash), color measurement and TBARS (Thiobarbituric Acid Reactive Substances) in burgers. The extract obtained with acetone 70% showed the best results. The values found in the proximate composition of the beef burgers showed that they comply with the Technical Regulation of Identity and Quality Burger. Regarding the color, burgers T3, T4 and T5 showed a dark. In the final period of storage the amount of TBARS to the burgers added different levels of hidroacetonic extract showed values ranging from the 0.137 to 0.253 mg (MDA)/ kg of sample, whereas the control showed a value of 2.12 mg (MDA)/ kg sample. It can be concluded that the extracts provided added stability to oxidative burgers. |
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Semina. Ciências Agrárias (Online) |
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Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgersAvaliação do efeito de extrato de farinha de alfarroba (Ceratonia siliqua L.) na estabilidade oxidativa e cor de hambúrgueres congeladosFlourHamburgerOxidationColor.FarinhaHambúrguerOxidaçãoCor.Ciência e Tecnologia de AlimentosLipid oxidation is an important reaction that limits the shelf life of various foods, especially meats. Phenolic compounds can be extracted from vegetables and plants act as natural antioxidants in foods. The carob pod is rich in condensed tannins (16-20%) that can exert protection against lipid oxidation. This study aimed to obtain the extract of carob testing two solvents and evaluating the effect of the extract obtained with better antioxidant capacity and oxidative stability of frozen hamburgers color. The solvent used in extraction was 70% acetone and water. Analyzes were conducted of proximate composition (moisture content, carbohydrates, protein, fat and ash), color measurement and TBARS (Thiobarbituric Acid Reactive Substances) in burgers. The extract obtained with acetone 70% showed the best results. The values found in the proximate composition of the beef burgers showed that they comply with the Technical Regulation of Identity and Quality Burger. Regarding the color, burgers T3, T4 and T5 showed a dark. In the final period of storage the amount of TBARS to the burgers added different levels of hidroacetonic extract showed values ranging from the 0.137 to 0.253 mg (MDA)/ kg of sample, whereas the control showed a value of 2.12 mg (MDA)/ kg sample. It can be concluded that the extracts provided added stability to oxidative burgers.A oxidação lipídica é uma reação importante que limita a vida de prateleira de vários alimentos, especialmente em carnes. Os compostos fenólicos podem ser extraídos de vegetais e plantas e atuam como antioxidantes naturais em alimentos. A vagem da alfarroba é rica em taninos condensados (16–20 %) que podem exercer proteção contra a oxidação lipídica. Este trabalho teve como objetivo obter o extrato de alfarroba testando dois solventes e avaliar o efeito do extrato obtido com melhor capacidade antioxidante na estabilidade oxidativa e cor dos hambúrgueres congelados. Os solventes usados na extração foram a acetona a 70% e a água. Foram realizadas análises de composição centesimal (teor de umidade, carboidratos, proteínas, lipídios e cinzas), medida de cor e índice de TBARS (Thiobarbituric Acid Reactive Substances) nos hambúrgueres. O extrato obtido com acetona a 70% foi o que apresentou os melhores resultados. Os valores encontrados na composição centesimal dos hambúrgueres de carne bovina mostraram que os mesmos estão de acordo com o Regulamento Técnico de Identidade e Qualidade de Hambúrguer. Com relação à cor, os hambúrgueres T3, T4 e T5 apresentaram uma coloração mais escura. No período final de estocagem o valor de TBARS para os hambúrgueres adicionados de diferentes níveis de extrato hidroacetônico apresentaram valores que variaram de 0,137 a 0,253 mg (MDA)/kg de amostra, enquanto o controle apresentou valor de 2,12 mg (MDA)/kg de amostra. Pode-se concluir que os extratos adicionados proporcionaram estabilidade oxidativa aos hambúrgueres.UEL2013-10-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1372710.5433/1679-0359.2013v34n5p2277Semina: Ciências Agrárias; Vol. 34 No. 5 (2013); 2277-2286Semina: Ciências Agrárias; v. 34 n. 5 (2013); 2277-22861679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13727/pdf_27Rosa, Claudia SeveroKubota, ErnestoStein, MaríliaNogara, Gabriela PredebonVizzotto, Mairainfo:eu-repo/semantics/openAccess2015-11-19T18:36:30Zoai:ojs.pkp.sfu.ca:article/13727Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:36:30Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers Avaliação do efeito de extrato de farinha de alfarroba (Ceratonia siliqua L.) na estabilidade oxidativa e cor de hambúrgueres congelados |
title |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers |
spellingShingle |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers Rosa, Claudia Severo Flour Hamburger Oxidation Color. Farinha Hambúrguer Oxidação Cor. Ciência e Tecnologia de Alimentos |
title_short |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers |
title_full |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers |
title_fullStr |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers |
title_full_unstemmed |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers |
title_sort |
Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers |
author |
Rosa, Claudia Severo |
author_facet |
Rosa, Claudia Severo Kubota, Ernesto Stein, Marília Nogara, Gabriela Predebon Vizzotto, Maira |
author_role |
author |
author2 |
Kubota, Ernesto Stein, Marília Nogara, Gabriela Predebon Vizzotto, Maira |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Rosa, Claudia Severo Kubota, Ernesto Stein, Marília Nogara, Gabriela Predebon Vizzotto, Maira |
dc.subject.por.fl_str_mv |
Flour Hamburger Oxidation Color. Farinha Hambúrguer Oxidação Cor. Ciência e Tecnologia de Alimentos |
topic |
Flour Hamburger Oxidation Color. Farinha Hambúrguer Oxidação Cor. Ciência e Tecnologia de Alimentos |
description |
Lipid oxidation is an important reaction that limits the shelf life of various foods, especially meats. Phenolic compounds can be extracted from vegetables and plants act as natural antioxidants in foods. The carob pod is rich in condensed tannins (16-20%) that can exert protection against lipid oxidation. This study aimed to obtain the extract of carob testing two solvents and evaluating the effect of the extract obtained with better antioxidant capacity and oxidative stability of frozen hamburgers color. The solvent used in extraction was 70% acetone and water. Analyzes were conducted of proximate composition (moisture content, carbohydrates, protein, fat and ash), color measurement and TBARS (Thiobarbituric Acid Reactive Substances) in burgers. The extract obtained with acetone 70% showed the best results. The values found in the proximate composition of the beef burgers showed that they comply with the Technical Regulation of Identity and Quality Burger. Regarding the color, burgers T3, T4 and T5 showed a dark. In the final period of storage the amount of TBARS to the burgers added different levels of hidroacetonic extract showed values ranging from the 0.137 to 0.253 mg (MDA)/ kg of sample, whereas the control showed a value of 2.12 mg (MDA)/ kg sample. It can be concluded that the extracts provided added stability to oxidative burgers. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-10-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13727 10.5433/1679-0359.2013v34n5p2277 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13727 |
identifier_str_mv |
10.5433/1679-0359.2013v34n5p2277 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13727/pdf_27 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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. 34 No. 5 (2013); 2277-2286 Semina: Ciências Agrárias; v. 34 n. 5 (2013); 2277-2286 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_ |
1799306068887601152 |