Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5758 |
Resumo: | This study aimed to evaluate the functionality of extracts from banana inflorescence (Musa cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The extracts were obtained by conventional stirring and ultrasound, varying the ethanol concentration (50, 70 and 90%), time (30, 45 and 60 minutes) and temperature (20, 40 and 60 °C). The levels of phenolic compounds, total flavonoids and antioxidant activity were quantified by the DPPH and FRAP methods. The best results were found for extraction using stirring and without the use of ultrasound at 60 ºC for 30 minutes with an ethanol concentration of 50%, which resulted 1690.0 mg EAG/100g of total phenolic compounds and IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with different concentrations of the extract of banana inflorescence (0, 1.0 and 2.0%) and sodium erythorbate (0.100, 0.150 and 0.200%), synthetic antioxidant commonly employed in meat products, and stored for 120 days at -12 º C. Microbiological and chemical composition analyses were performed, and every 30 days pH, color and TBARS values (substances reactive to 2-thiobarbituric acid), were evaluated. Also sensory evaluation was performed on days 10 and 60. There was no significant difference (p > 0.05) in the chemical composition of the different burgers developed. All the treatments showed a reduction in pH during storage, which was not affected by the addition of the extract. During storage, all the treatments showed a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower in color. TBARS values increased linearly during storage; at 120 days all the treatments with added extract of banana inflorescence had significantly (p< 0,005) lower TBARS values than the other treatments. The treatment with 0.200 % of added sodium erythorbate and 2.0% extract was most effective in delaying lipid oxidation. The sensory evaluation showed that the treatments maintained their sensory characteristics, with good tasters acceptability. The banana inflorescence was shown to be a potential source of antioxidant compounds and its extract showed satisfactory results to ensure the shelf life of pork burgers in relation to lipid oxidation, without causing damage to the physicochemical and sensory characteristics of the product. |
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Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suínaEvaluation of antioxidant activity of extract of banana inflorescence (Musa cavendishii) and its application in pork burgersResíduo de bananeiraUltrassomFenólicosAntioxidante naturalOxidação lipídicaAvaliação sensorialBanana residueUltrasoundPhenolicsNatural antioxidantLipid oxidationSensory evaluationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThis study aimed to evaluate the functionality of extracts from banana inflorescence (Musa cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The extracts were obtained by conventional stirring and ultrasound, varying the ethanol concentration (50, 70 and 90%), time (30, 45 and 60 minutes) and temperature (20, 40 and 60 °C). The levels of phenolic compounds, total flavonoids and antioxidant activity were quantified by the DPPH and FRAP methods. The best results were found for extraction using stirring and without the use of ultrasound at 60 ºC for 30 minutes with an ethanol concentration of 50%, which resulted 1690.0 mg EAG/100g of total phenolic compounds and IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with different concentrations of the extract of banana inflorescence (0, 1.0 and 2.0%) and sodium erythorbate (0.100, 0.150 and 0.200%), synthetic antioxidant commonly employed in meat products, and stored for 120 days at -12 º C. Microbiological and chemical composition analyses were performed, and every 30 days pH, color and TBARS values (substances reactive to 2-thiobarbituric acid), were evaluated. Also sensory evaluation was performed on days 10 and 60. There was no significant difference (p > 0.05) in the chemical composition of the different burgers developed. All the treatments showed a reduction in pH during storage, which was not affected by the addition of the extract. During storage, all the treatments showed a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower in color. TBARS values increased linearly during storage; at 120 days all the treatments with added extract of banana inflorescence had significantly (p< 0,005) lower TBARS values than the other treatments. The treatment with 0.200 % of added sodium erythorbate and 2.0% extract was most effective in delaying lipid oxidation. The sensory evaluation showed that the treatments maintained their sensory characteristics, with good tasters acceptability. The banana inflorescence was shown to be a potential source of antioxidant compounds and its extract showed satisfactory results to ensure the shelf life of pork burgers in relation to lipid oxidation, without causing damage to the physicochemical and sensory characteristics of the product.O presente estudo teve por objetivo avaliar a funcionalidade do extrato da inflorescência de bananeira da espécie Musa cavendishii obtido em diferentes condições de extração, e analisar os efeitos em hambúrgueres de carne suína. Os extratos foram obtidos por agitação convencional e ultrassom, variando a concentração de etanol (50, 70 e 90%), tempo (30, 45 e 60 minutos) e temperatura (20, 40 e 60 ºC). Foram quantificados os teores de compostos fenólicos e flavonoides totais e atividade antioxidante pelos métodos de DPPH e FRAP. Os melhores resultados foram encontrados para a extração sob agitação sem emprego do ultrassom à 60 ºC por 30 minutos com concentração de etanol de 50%, que resultou 1690,0 mg EAG/100g de compostos fenólicos totais e IC50 de 0,31 μg/mL, sendo este extrato posteriormente aplicado no produto. Os hambúrgueres de carne suína foram elaborados com diferentes concentrações do extrato da inflorescência de bananeira (0, 1,0 e 2,0%) e eritorbato de sódio (0,100, 0,150 e 0,200%), antioxidante sintético comumente empregado em produtos cárneos, e armazenados durante 120 dias a -12 ºC. Foi realizada a avaliação microbiológica e composição centesimal e a cada 30 dias foram avaliados pH, cor e índice de TBARS (substâncias reativas ao ácido 2-tiobarbitúrico). Também foi realizada a avaliação sensorial nos dias 10 e 60. Não houve diferença significativa (p> 0,05) na composição centesimal dos diferentes hambúrgueres desenvolvidos. Todos os tratamentos apresentaram uma redução do pH durante o armazenamento, que não foi afetada pela adição de extrato. Durante o armazenamento todos os tratamentos apresentaram uma diminuição na intensidade da coloração vermelha, e os hambúrgueres sem adição de extrato apresentaram maior amarelamento. Os valores de TBARS aumentaram de maneira linear durante o armazenamento e aos 120 dias todos os tratamentos acrescidos de extrato de inflorescência de bananeira apresentaram valores de TBARS significativamente (p< 0,005) inferiores aos demais. O tratamento adicionado de 0,200% de eritorbato de sódio e 2,0% de extrato foi o mais eficiente em retardar a oxidação lipídica. A avaliação sensorial mostrou que os tratamentos mantiveram suas características sensoriais, apresentando boa aceitabilidade pelos provadores. A inflorescência de bananeira se mostrou uma fonte potencial de compostos antioxidantes, e seu extrato apresentou resultados satisfatórios em garantir a vida útil de hambúrgueres de carne suína frente à oxidação lipídica, sem causar prejuízos às características físico-químicas e sensoriais do produto.Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosKubota, Ernesto Hashimehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788191J1Prestes, Rosa Cristinahttp://lattes.cnpq.br/5690285106629177Augusti, Paula Rossinihttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778049T7Rosa, Claudia Severo dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761964A7Schmidt, Michele Mantelli2014-11-242014-11-242014-05-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfapplication/pdfSCHMIDT, Michele Mantelli. EVALUATION OF ANTIOXIDANT ACTIVITY OF EXTRACT OF BANANA INFLORESCENCE (Musa cavendishii) AND ITS APPLICATION IN PORK BURGERS. 2014. 97 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/5758porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-03-21T14:55:15Zoai:repositorio.ufsm.br:1/5758Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-03-21T14:55:15Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína Evaluation of antioxidant activity of extract of banana inflorescence (Musa cavendishii) and its application in pork burgers |
title |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína |
spellingShingle |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína Schmidt, Michele Mantelli Resíduo de bananeira Ultrassom Fenólicos Antioxidante natural Oxidação lipídica Avaliação sensorial Banana residue Ultrasound Phenolics Natural antioxidant Lipid oxidation Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína |
title_full |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína |
title_fullStr |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína |
title_full_unstemmed |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína |
title_sort |
Avaliação da atividade antioxidante de extrato de inflorescência de bananeira (Musa cavendishii) e sua aplicação em hambúrguer de carne suína |
author |
Schmidt, Michele Mantelli |
author_facet |
Schmidt, Michele Mantelli |
author_role |
author |
dc.contributor.none.fl_str_mv |
Kubota, Ernesto Hashime http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788191J1 Prestes, Rosa Cristina http://lattes.cnpq.br/5690285106629177 Augusti, Paula Rossini http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4778049T7 Rosa, Claudia Severo da http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761964A7 |
dc.contributor.author.fl_str_mv |
Schmidt, Michele Mantelli |
dc.subject.por.fl_str_mv |
Resíduo de bananeira Ultrassom Fenólicos Antioxidante natural Oxidação lipídica Avaliação sensorial Banana residue Ultrasound Phenolics Natural antioxidant Lipid oxidation Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Resíduo de bananeira Ultrassom Fenólicos Antioxidante natural Oxidação lipídica Avaliação sensorial Banana residue Ultrasound Phenolics Natural antioxidant Lipid oxidation Sensory evaluation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This study aimed to evaluate the functionality of extracts from banana inflorescence (Musa cavendishii) obtained under different extraction conditions, and to analyze the effect in pork burgers. The extracts were obtained by conventional stirring and ultrasound, varying the ethanol concentration (50, 70 and 90%), time (30, 45 and 60 minutes) and temperature (20, 40 and 60 °C). The levels of phenolic compounds, total flavonoids and antioxidant activity were quantified by the DPPH and FRAP methods. The best results were found for extraction using stirring and without the use of ultrasound at 60 ºC for 30 minutes with an ethanol concentration of 50%, which resulted 1690.0 mg EAG/100g of total phenolic compounds and IC50 of 0.31 μg/mL; this extract was then applied in the products. The pork burgers were prepared with different concentrations of the extract of banana inflorescence (0, 1.0 and 2.0%) and sodium erythorbate (0.100, 0.150 and 0.200%), synthetic antioxidant commonly employed in meat products, and stored for 120 days at -12 º C. Microbiological and chemical composition analyses were performed, and every 30 days pH, color and TBARS values (substances reactive to 2-thiobarbituric acid), were evaluated. Also sensory evaluation was performed on days 10 and 60. There was no significant difference (p > 0.05) in the chemical composition of the different burgers developed. All the treatments showed a reduction in pH during storage, which was not affected by the addition of the extract. During storage, all the treatments showed a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower in color. TBARS values increased linearly during storage; at 120 days all the treatments with added extract of banana inflorescence had significantly (p< 0,005) lower TBARS values than the other treatments. The treatment with 0.200 % of added sodium erythorbate and 2.0% extract was most effective in delaying lipid oxidation. The sensory evaluation showed that the treatments maintained their sensory characteristics, with good tasters acceptability. The banana inflorescence was shown to be a potential source of antioxidant compounds and its extract showed satisfactory results to ensure the shelf life of pork burgers in relation to lipid oxidation, without causing damage to the physicochemical and sensory characteristics of the product. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-11-24 2014-11-24 2014-05-08 |
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 |
SCHMIDT, Michele Mantelli. EVALUATION OF ANTIOXIDANT ACTIVITY OF EXTRACT OF BANANA INFLORESCENCE (Musa cavendishii) AND ITS APPLICATION IN PORK BURGERS. 2014. 97 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5758 |
identifier_str_mv |
SCHMIDT, Michele Mantelli. EVALUATION OF ANTIOXIDANT ACTIVITY OF EXTRACT OF BANANA INFLORESCENCE (Musa cavendishii) AND ITS APPLICATION IN PORK BURGERS. 2014. 97 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
url |
http://repositorio.ufsm.br/handle/1/5758 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria BR Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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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1805922132544192512 |