Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante

Detalhes bibliográficos
Autor(a) principal: Oliveira, Maria Juliete da Silva
Data de Publicação: 2018
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/15190
Resumo: The industrialization of goat's milk has been growing stronger, given its technological and nutritional potential. However, commercialization of goat butter is still scarce, most probably due to its richness in short chain and unsaturated fatty acids, susceptible to both hydrolytic and oxidative rancidification processes. The food industry has made use of various food additives, be they synthetic and / or natural with antioxidant properties in order to protect the lipids from deterioration, and avoid sensorial losses and damages to the health of the consumer. Among the possible natural antioxidants available, we can mention turmeric (Curcuma longa L.), which is a condiment used since antiquity in the preparation and preservation of food. Thus, the objective of this study was to develop caprine butter added with different concentrations of turmeric (Curcuma longa L.), to characterize its physicochemical, microbiological and sensorial aspects, as well as to evaluate the thermal stability of goat butter and the antioxidant potential of the of the aforementioned spice on butter during refrigerated storage. For this, 3 formulations of goat butter were prepared, being MC - Control goat butter, without addition of turmeric; M1,5% - Caprine butter containing turmeric at a concentration of 1,5% and M3% - Caprine butter with 3% turmeric. In the turmeric the identification and quantification by HPLC of the phenolic compounds were carried out and in the butters were carried out the tests of determination of pH, acidity in oleic acid, humidity, proteins, lipids, total phenolic compounds, antioxidant activity, fatty acid profile, thermal stability, as well as microbiological and sensory analyzes. The shelf life of the formulations was analyzed at 1, 30 and 60 days refrigerated storage (4 ± 1 ° C). In general, it was observed that the addition of different concentrations of turmeric did not influence most of the physical and physicochemical characteristics of the samples. There was an increase in phenolic compounds and antioxidants in butters, influenced by the concentration of added turmeric. The increase in turmeric concentration was positively associated with the thermal stability of the samples. In sensory terms, all goat butter were well accepted until the end of shelf life, with no added turmeric influence in accepting most of the evaluated attributes. The results confirm the potential of the use of turmeric in caprine butter as a preventive measure of lipid oxidation during storage, with an increase in its thermal stability and positive repercussions on technological, nutritional and sensorial qualities.
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spelling Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidanteGordura caprinaLeite de cabraEspeciariasAntioxidante naturalEstabilidade de armazenamentoCompostos fenólicosAtividade antioxidanteCaprine fatGoat milkSpicesNatural antioxidantStorage stabilityPhenolic compoundsAntioxidant activityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe industrialization of goat's milk has been growing stronger, given its technological and nutritional potential. However, commercialization of goat butter is still scarce, most probably due to its richness in short chain and unsaturated fatty acids, susceptible to both hydrolytic and oxidative rancidification processes. The food industry has made use of various food additives, be they synthetic and / or natural with antioxidant properties in order to protect the lipids from deterioration, and avoid sensorial losses and damages to the health of the consumer. Among the possible natural antioxidants available, we can mention turmeric (Curcuma longa L.), which is a condiment used since antiquity in the preparation and preservation of food. Thus, the objective of this study was to develop caprine butter added with different concentrations of turmeric (Curcuma longa L.), to characterize its physicochemical, microbiological and sensorial aspects, as well as to evaluate the thermal stability of goat butter and the antioxidant potential of the of the aforementioned spice on butter during refrigerated storage. For this, 3 formulations of goat butter were prepared, being MC - Control goat butter, without addition of turmeric; M1,5% - Caprine butter containing turmeric at a concentration of 1,5% and M3% - Caprine butter with 3% turmeric. In the turmeric the identification and quantification by HPLC of the phenolic compounds were carried out and in the butters were carried out the tests of determination of pH, acidity in oleic acid, humidity, proteins, lipids, total phenolic compounds, antioxidant activity, fatty acid profile, thermal stability, as well as microbiological and sensory analyzes. The shelf life of the formulations was analyzed at 1, 30 and 60 days refrigerated storage (4 ± 1 ° C). In general, it was observed that the addition of different concentrations of turmeric did not influence most of the physical and physicochemical characteristics of the samples. There was an increase in phenolic compounds and antioxidants in butters, influenced by the concentration of added turmeric. The increase in turmeric concentration was positively associated with the thermal stability of the samples. In sensory terms, all goat butter were well accepted until the end of shelf life, with no added turmeric influence in accepting most of the evaluated attributes. The results confirm the potential of the use of turmeric in caprine butter as a preventive measure of lipid oxidation during storage, with an increase in its thermal stability and positive repercussions on technological, nutritional and sensorial qualities.NenhumaA industrialização do leite de cabra tem se apresentando cada vez mais forte, visto seu potencial tecnológico e nutricional. Todavia, ainda é escassa a comercialização de manteiga caprina, muito provavelmente devido à sua riqueza em ácidos graxos de cadeia curta e insaturados, susceptíveis aos processos de rancificação, tanto hidrolítica como oxidativa. A indústria alimentícia tem feito o uso de vários aditivos alimentares, sejam eles sintéticos e/ou naturais com propriedades antioxidantes com a finalidade de proteger os lipídeos da deterioração, e evitar perdas sensoriais e prejuízos à saúde do consumidor. Dentre os possíveis antioxidantes naturais disponíveis, destaca-se a cúrcuma (Curcuma longa L.) que é um condimento usado desde a antiguidade no preparo e conservação de alimentos. Dessa forma, objetivou-se neste estudo desenvolver manteiga caprina adicionada de diferentes concentrações de cúrcuma (Curcuma longa L.), caracterizar os seus aspectos físico-químicos, microbiológicos e sensoriais, assim como, avaliar a estabilidade térmica das manteigas caprinas e o potencial antioxidante da especiaria supracitada sobre a manteiga durante armazenamento refrigerado. Para tanto, foram elaboradas 3 formulações de manteiga caprina, sendo MC - Manteiga caprina controle, sem adição da cúrcuma; M1,5% - Manteiga caprina contendo cúrcuma numa concentração de 1,5% e M3% - Manteiga caprina com 3% de cúrcuma. Na cúrcuma foi feita a identificação e quantificação por HPLC dos compostos fenólicos e nas manteigas foram realizados os ensaios de determinação de pH, acidez em ácido oleico, umidade, proteínas, lipídeos, compostos fenólicos totais, atividade antioxidante, perfil de ácidos graxos, estabilidade térmica, além de análises microbiológicas e sensoriais. A vida de prateleira das formulações foi analisada nos tempos 1, 30 e 60 dias de armazenamento refrigerado (4 ±1 °C). De um modo geral, observou-se que a adição de diferentes concentrações de cúrcuma não influenciou na maioria das características físicas e físicoquímicas das amostras. Houve aumento dos compostos fenólicos e antioxidantes nas manteigas, influenciado pela concentração da cúrcuma adicionada. O aumento da concentração de cúrcuma foi positivamente associado à estabilidade térmica das amostras. Em termos sensoriais, todas as manteigas caprinas foram bem aceitas até o final da vida de prateleira, não havendo influência da cúrcuma adicionada na aceitação da maioria dos atributos avaliados. Os resultados obtidos confirmam o potencial do uso da cúrcuma em manteiga caprina como medida preventiva de oxidação lipídica durante o armazenamento, com aumento da sua estabilidade térmica e repercussões positivas nas qualidades tecnológica, nutricional e sensorial.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBOliveira, Maria Elieidy Gomes dehttp://lattes.cnpq.br/1572879054255587Soares, Juliana Késsia BarbosaOliveira, Maria Juliete da Silva2019-08-01T18:06:50Z2019-08-012019-08-01T18:06:50Z2018-03-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/15190porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2019-08-02T06:03:29Zoai:repositorio.ufpb.br:123456789/15190Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2019-08-02T06:03:29Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false
dc.title.none.fl_str_mv Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
title Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
spellingShingle Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
Oliveira, Maria Juliete da Silva
Gordura caprina
Leite de cabra
Especiarias
Antioxidante natural
Estabilidade de armazenamento
Compostos fenólicos
Atividade antioxidante
Caprine fat
Goat milk
Spices
Natural antioxidant
Storage stability
Phenolic compounds
Antioxidant activity
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
title_full Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
title_fullStr Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
title_full_unstemmed Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
title_sort Caracterização de manteiga caprina adicionada de cúrcuma (Curcuma longa L.): avaliação do potencial antioxidante
author Oliveira, Maria Juliete da Silva
author_facet Oliveira, Maria Juliete da Silva
author_role author
dc.contributor.none.fl_str_mv Oliveira, Maria Elieidy Gomes de
http://lattes.cnpq.br/1572879054255587
Soares, Juliana Késsia Barbosa
dc.contributor.author.fl_str_mv Oliveira, Maria Juliete da Silva
dc.subject.por.fl_str_mv Gordura caprina
Leite de cabra
Especiarias
Antioxidante natural
Estabilidade de armazenamento
Compostos fenólicos
Atividade antioxidante
Caprine fat
Goat milk
Spices
Natural antioxidant
Storage stability
Phenolic compounds
Antioxidant activity
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
topic Gordura caprina
Leite de cabra
Especiarias
Antioxidante natural
Estabilidade de armazenamento
Compostos fenólicos
Atividade antioxidante
Caprine fat
Goat milk
Spices
Natural antioxidant
Storage stability
Phenolic compounds
Antioxidant activity
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The industrialization of goat's milk has been growing stronger, given its technological and nutritional potential. However, commercialization of goat butter is still scarce, most probably due to its richness in short chain and unsaturated fatty acids, susceptible to both hydrolytic and oxidative rancidification processes. The food industry has made use of various food additives, be they synthetic and / or natural with antioxidant properties in order to protect the lipids from deterioration, and avoid sensorial losses and damages to the health of the consumer. Among the possible natural antioxidants available, we can mention turmeric (Curcuma longa L.), which is a condiment used since antiquity in the preparation and preservation of food. Thus, the objective of this study was to develop caprine butter added with different concentrations of turmeric (Curcuma longa L.), to characterize its physicochemical, microbiological and sensorial aspects, as well as to evaluate the thermal stability of goat butter and the antioxidant potential of the of the aforementioned spice on butter during refrigerated storage. For this, 3 formulations of goat butter were prepared, being MC - Control goat butter, without addition of turmeric; M1,5% - Caprine butter containing turmeric at a concentration of 1,5% and M3% - Caprine butter with 3% turmeric. In the turmeric the identification and quantification by HPLC of the phenolic compounds were carried out and in the butters were carried out the tests of determination of pH, acidity in oleic acid, humidity, proteins, lipids, total phenolic compounds, antioxidant activity, fatty acid profile, thermal stability, as well as microbiological and sensory analyzes. The shelf life of the formulations was analyzed at 1, 30 and 60 days refrigerated storage (4 ± 1 ° C). In general, it was observed that the addition of different concentrations of turmeric did not influence most of the physical and physicochemical characteristics of the samples. There was an increase in phenolic compounds and antioxidants in butters, influenced by the concentration of added turmeric. The increase in turmeric concentration was positively associated with the thermal stability of the samples. In sensory terms, all goat butter were well accepted until the end of shelf life, with no added turmeric influence in accepting most of the evaluated attributes. The results confirm the potential of the use of turmeric in caprine butter as a preventive measure of lipid oxidation during storage, with an increase in its thermal stability and positive repercussions on technological, nutritional and sensorial qualities.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-26
2019-08-01T18:06:50Z
2019-08-01
2019-08-01T18:06:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.ufpb.br/jspui/handle/123456789/15190
url https://repositorio.ufpb.br/jspui/handle/123456789/15190
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv Attribution-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Universidade Federal da Paraíba
Brasil
Engenharia de Alimentos
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
UFPB
publisher.none.fl_str_mv Universidade Federal da Paraíba
Brasil
Engenharia de Alimentos
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
UFPB
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFPB
instname:Universidade Federal da Paraíba (UFPB)
instacron:UFPB
instname_str Universidade Federal da Paraíba (UFPB)
instacron_str UFPB
institution UFPB
reponame_str Biblioteca Digital de Teses e Dissertações da UFPB
collection Biblioteca Digital de Teses e Dissertações da UFPB
repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)
repository.mail.fl_str_mv diretoria@ufpb.br|| diretoria@ufpb.br
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