Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
dARK ID: | ark:/26339/0013000006q5t |
Texto Completo: | http://repositorio.ufsm.br/handle/1/14217 |
Resumo: | Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have been carried out in the area of food for the development of plant extracts that exhibit antimicrobial and / or antioxidant properties. The objective of the present study was to obtain extracts of marcela (Achyrocline satureioides) and lemon grass (Cymbopogon citratus), to evaluate antioxidant and antimicrobial capacity, as well as to extract the extract of each herb with higher antioxidant activity in chicken sausages, aiming its natural antioxidant potential. The extracts were obtained by conventional method and ultrasound, at different temperatures (20 °C, 40 °C and 60 °C) for 20 minutes. In the extracts were carried out the analyzes of total phenolics, total flavonoids, antioxidant activity by DPPH, FRAP, ORAC and antimicrobial activity. The extract of lemon grass obtained by the conventional method at 60 °C and the extract of marcela obtained by the ultrasound method at 60 °C were the ones that presented the best antioxidant characteristics and antimicrobial activity, being thus different concentrations of each extract (0,5% and 1,0%) were applied in chicken sausage. The analyzes performed in the sausages were: centesimal composition, pH, water activity, color, lipid oxidation, microbiological and sensorial analyzes. The results obtained in the centesimal composition showed that the sausages are in accordance with the Standard of Identity and Product Quality. Microbiological analyzes for Staphylococcus coagulase positive, Coliformes at 45 °C, Samonella sp and Clostridium sulfite reductant of the products are in accordance with RDC n° 12 of January 2, 2001. The pH and water activity of the sausages of chicken presented a slight increase at the end of storage time. The parameter b * shows that T1 and T2 treatments presented the highest lipid oxidation in agreement with TBARS data. At the end of the 42 days of storage, the TBARS values for the treatment with addition of synthetic antioxidant were 0.99 mg of malondialdeído (MDA) / kg while the added treatments of marcela extract and lemon grass remained below 0, 4 mg of MDA / kg. The sausage added was 1,0% of lemon grass which presented lower lipid oxidation over the 42 days of storage. The sensorial characteristics were maintained, demonstrating good acceptability by the tasters. The results of check-all-which-apply (CATA) showed that the treatments with 1,0% of marcela extract and 0,5 and 1,0% of lemon grass extracts were the groups that received the best sensory attributes, being the most accepted. |
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Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescalEvaluation of antioxidant potential and antimicroban from Marcela extracts (Achyrocline satureioides) and Lemon Capim (Cymbopogon citratus) and application in frescal languageAntioxidante naturalLinguiça de frangoOxidação lipídicaCapim-limãoMarcelaNatural antioxidantChicken sausageLipid oxidationLemon grassCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSSausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have been carried out in the area of food for the development of plant extracts that exhibit antimicrobial and / or antioxidant properties. The objective of the present study was to obtain extracts of marcela (Achyrocline satureioides) and lemon grass (Cymbopogon citratus), to evaluate antioxidant and antimicrobial capacity, as well as to extract the extract of each herb with higher antioxidant activity in chicken sausages, aiming its natural antioxidant potential. The extracts were obtained by conventional method and ultrasound, at different temperatures (20 °C, 40 °C and 60 °C) for 20 minutes. In the extracts were carried out the analyzes of total phenolics, total flavonoids, antioxidant activity by DPPH, FRAP, ORAC and antimicrobial activity. The extract of lemon grass obtained by the conventional method at 60 °C and the extract of marcela obtained by the ultrasound method at 60 °C were the ones that presented the best antioxidant characteristics and antimicrobial activity, being thus different concentrations of each extract (0,5% and 1,0%) were applied in chicken sausage. The analyzes performed in the sausages were: centesimal composition, pH, water activity, color, lipid oxidation, microbiological and sensorial analyzes. The results obtained in the centesimal composition showed that the sausages are in accordance with the Standard of Identity and Product Quality. Microbiological analyzes for Staphylococcus coagulase positive, Coliformes at 45 °C, Samonella sp and Clostridium sulfite reductant of the products are in accordance with RDC n° 12 of January 2, 2001. The pH and water activity of the sausages of chicken presented a slight increase at the end of storage time. The parameter b * shows that T1 and T2 treatments presented the highest lipid oxidation in agreement with TBARS data. At the end of the 42 days of storage, the TBARS values for the treatment with addition of synthetic antioxidant were 0.99 mg of malondialdeído (MDA) / kg while the added treatments of marcela extract and lemon grass remained below 0, 4 mg of MDA / kg. The sausage added was 1,0% of lemon grass which presented lower lipid oxidation over the 42 days of storage. The sensorial characteristics were maintained, demonstrating good acceptability by the tasters. The results of check-all-which-apply (CATA) showed that the treatments with 1,0% of marcela extract and 0,5 and 1,0% of lemon grass extracts were the groups that received the best sensory attributes, being the most accepted.A linguiça é um produto cárneo que devido ao seu alto teor de gordura, a natureza das matérias-primas e a falta de tratamento térmico, está propensa à deterioração, a oxidação lipídica e a contaminação microbiana. Diversos estudos vêm sendo realizados na área de alimentos visando o desenvolvimento de extratos vegetais que exibam propriedades antimicrobianas e/ou antioxidantes. O presente estudo teve por objetivo obter extratos de marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus), avaliar a capacidade antioxidante e antimicrobiana, bem como aplicar o extrato de cada erva com maior atividade antioxidante em linguiças de frango, visando o seu potencial antioxidante natural. Os extratos foram obtidos pelo método convencional e ultrassom, em diferentes temperaturas (20 °C, 40 °C e 60 °C), durante 20 minutos. Nos extratos foram realizadas as análises de fenólicos totais, flavonoides totais, atividade antioxidante pelos métodos DPPH, FRAP, ORAC e atividade antimicrobiana. O extrato de capim-limão obtido pelo método convencional a 60 °C, e o extrato de marcela obtido pelo método ultrassom a 60 °C foram os que apresentaram as melhores características antioxidantes e atividade antimicrobiana, diferentes concentrações de cada extrato (0,5% e 1,0%) foram aplicados em linguiças de frango. As análises realizadas nas linguiças foram: composição centesimal, pH, atividade de água, cor, oxidação lipídica, análises microbiológica e sensorial. Os resultados obtidos na composição centesimal mostraram que as linguiças estão de acordo com o Padrão de Identidade e Qualidade do Produto. As análises microbiológicas para Staphylococcus coagulase positiva, Coliformes a 45 ºC, Samonella sp. e Clostridium sulfito redutor dos produtos estão de acordo com a RDC nº 12 de 2 de janeiro de 2001. O pH e atividade de água das linguiças de frango apresentaram um leve aumento ao final do tempo de armazenamento. O parâmetro b* mostrou que os tratamentos T1 e T2 foram os que apresentaram maior oxidação lipídica concordando com os dados de TBARS. Ao fim dos 42 dias de armazenamento, os valores de TBARS para o tratamento com adição de antioxidante sintético foi de 0,99 mg de malondialdeído (MDA) /kg enquanto que os tratamento adicionados de extrato de marcela e capim-limão mantiveram-se abaixo de 0,4 mg de MDA/kg. A linguiça adicionada de 1,0% de capim-limão foi a que apresentou menor oxidação lipídica ao longo dos 42 dias de armazenamento. As características sensoriais foram mantidas, demonstrando boa aceitabilidade pelos provadores. Os resultados do check-all-which-apply (CATA) mostraram que os tratamentos com 1,0 % de extrato de marcela e 0,5 e 1,0%, de extrato de capim-limão foram os grupos que receberam os melhores atributos sensoriais, sendo os mais aceitos.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Oliveira, Mari Silvia Rodrigues dehttp://lattes.cnpq.br/9983312363799789Bertagnolli, Silvana Maria Michelinhttp://lattes.cnpq.br/1026792723511967Boeira, Caroline Pagnossim2018-09-06T12:01:23Z2018-09-06T12:01:23Z2018-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/14217ark:/26339/0013000006q5tporAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-08-08T15:45:14Zoai:repositorio.ufsm.br:1/14217Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-08-08T15:45:14Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal Evaluation of antioxidant potential and antimicroban from Marcela extracts (Achyrocline satureioides) and Lemon Capim (Cymbopogon citratus) and application in frescal language |
title |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal |
spellingShingle |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal Boeira, Caroline Pagnossim Antioxidante natural Linguiça de frango Oxidação lipídica Capim-limão Marcela Natural antioxidant Chicken sausage Lipid oxidation Lemon grass CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal |
title_full |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal |
title_fullStr |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal |
title_full_unstemmed |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal |
title_sort |
Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal |
author |
Boeira, Caroline Pagnossim |
author_facet |
Boeira, Caroline Pagnossim |
author_role |
author |
dc.contributor.none.fl_str_mv |
Terra, Nelcindo Nascimento http://lattes.cnpq.br/4871318542229253 Oliveira, Mari Silvia Rodrigues de http://lattes.cnpq.br/9983312363799789 Bertagnolli, Silvana Maria Michelin http://lattes.cnpq.br/1026792723511967 |
dc.contributor.author.fl_str_mv |
Boeira, Caroline Pagnossim |
dc.subject.por.fl_str_mv |
Antioxidante natural Linguiça de frango Oxidação lipídica Capim-limão Marcela Natural antioxidant Chicken sausage Lipid oxidation Lemon grass CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Antioxidante natural Linguiça de frango Oxidação lipídica Capim-limão Marcela Natural antioxidant Chicken sausage Lipid oxidation Lemon grass CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Sausage is a meat product which, because of its high fat content, the nature of the raw materials and the lack of heat treatment, is prone to deterioration, lipid oxidation and microbial contamination. Several studies have been carried out in the area of food for the development of plant extracts that exhibit antimicrobial and / or antioxidant properties. The objective of the present study was to obtain extracts of marcela (Achyrocline satureioides) and lemon grass (Cymbopogon citratus), to evaluate antioxidant and antimicrobial capacity, as well as to extract the extract of each herb with higher antioxidant activity in chicken sausages, aiming its natural antioxidant potential. The extracts were obtained by conventional method and ultrasound, at different temperatures (20 °C, 40 °C and 60 °C) for 20 minutes. In the extracts were carried out the analyzes of total phenolics, total flavonoids, antioxidant activity by DPPH, FRAP, ORAC and antimicrobial activity. The extract of lemon grass obtained by the conventional method at 60 °C and the extract of marcela obtained by the ultrasound method at 60 °C were the ones that presented the best antioxidant characteristics and antimicrobial activity, being thus different concentrations of each extract (0,5% and 1,0%) were applied in chicken sausage. The analyzes performed in the sausages were: centesimal composition, pH, water activity, color, lipid oxidation, microbiological and sensorial analyzes. The results obtained in the centesimal composition showed that the sausages are in accordance with the Standard of Identity and Product Quality. Microbiological analyzes for Staphylococcus coagulase positive, Coliformes at 45 °C, Samonella sp and Clostridium sulfite reductant of the products are in accordance with RDC n° 12 of January 2, 2001. The pH and water activity of the sausages of chicken presented a slight increase at the end of storage time. The parameter b * shows that T1 and T2 treatments presented the highest lipid oxidation in agreement with TBARS data. At the end of the 42 days of storage, the TBARS values for the treatment with addition of synthetic antioxidant were 0.99 mg of malondialdeído (MDA) / kg while the added treatments of marcela extract and lemon grass remained below 0, 4 mg of MDA / kg. The sausage added was 1,0% of lemon grass which presented lower lipid oxidation over the 42 days of storage. The sensorial characteristics were maintained, demonstrating good acceptability by the tasters. The results of check-all-which-apply (CATA) showed that the treatments with 1,0% of marcela extract and 0,5 and 1,0% of lemon grass extracts were the groups that received the best sensory attributes, being the most accepted. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-09-06T12:01:23Z 2018-09-06T12:01:23Z 2018-03-01 |
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 |
http://repositorio.ufsm.br/handle/1/14217 |
dc.identifier.dark.fl_str_mv |
ark:/26339/0013000006q5t |
url |
http://repositorio.ufsm.br/handle/1/14217 |
identifier_str_mv |
ark:/26339/0013000006q5t |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1815172294300925952 |