Avaliação do potencial antioxidante e antimicrobano de extratos de Marcela (Achyrocline satureioides) e capim-limão (Cymbopogon citratus) e aplicação em linguiça frescal

Detalhes bibliográficos
Autor(a) principal: Boeira, Caroline Pagnossim
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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spelling 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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