Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)

Detalhes bibliográficos
Autor(a) principal: Marinho, Marina Tolentino
Data de Publicação: 2015
Outros Autores: Bersot, Luciano dos Santos, Nogueira, Alessandro, Denck Colman, Tiago Andre [UNESP], Schnitzler, Egon
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.lwt.2015.03.108
http://hdl.handle.net/11449/158422
Resumo: The Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and H-1 NMR, and kinetic parameters were calculated using thermogravimetry. The samples were divided into three portions: (a) cheeses 24 h after manufacture; (b) cheeses after 60 days of ripening; (c) cheeses covered with lard and rosemary after 60 days of ripening. It was observed that the fat from samples treated with rosemary leaves showed higher decomposition temperatures (TG), higher resistance to the oxidation process (T-p = 310.2 degrees C) and enthalpy (1228.5 J g(-1)). The FTIR spectroscopy of the gaseous products of decomposition obtained simultaneously with TG-DSC curves revealed that the main bands could be attributed to -C-H, -COOH stretching with the formation of CO, CO2 and tetradecanoicacid-7-oxomethylester compounds. An increase in the value of the activation energy in cheese covered with rosemary leaves was associated with antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.
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spelling Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)Thermal analysisFTIREnthalpyKinetic studyThe Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and H-1 NMR, and kinetic parameters were calculated using thermogravimetry. The samples were divided into three portions: (a) cheeses 24 h after manufacture; (b) cheeses after 60 days of ripening; (c) cheeses covered with lard and rosemary after 60 days of ripening. It was observed that the fat from samples treated with rosemary leaves showed higher decomposition temperatures (TG), higher resistance to the oxidation process (T-p = 310.2 degrees C) and enthalpy (1228.5 J g(-1)). The FTIR spectroscopy of the gaseous products of decomposition obtained simultaneously with TG-DSC curves revealed that the main bands could be attributed to -C-H, -COOH stretching with the formation of CO, CO2 and tetradecanoicacid-7-oxomethylester compounds. An increase in the value of the activation energy in cheese covered with rosemary leaves was associated with antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Univ Fed Parana, BR-81531980 Curitiba, PR, BrazilUniv Estadual Ponta Grossa, BR-84030900 Ponta Grossa, PR, BrazilSao Paulo State Univ, Inst Chem, BR-14800060 Araraquara, SP, BrazilSao Paulo State Univ, Inst Chem, BR-14800060 Araraquara, SP, BrazilElsevier B.V.Univ Fed ParanaUniversidade Estadual de Ponta Grossa (UEPG)Universidade Estadual Paulista (Unesp)Marinho, Marina TolentinoBersot, Luciano dos SantosNogueira, AlessandroDenck Colman, Tiago Andre [UNESP]Schnitzler, Egon2018-11-26T15:27:36Z2018-11-26T15:27:36Z2015-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1023-1028application/pdfhttp://dx.doi.org/10.1016/j.lwt.2015.03.108Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 63, n. 2, p. 1023-1028, 2015.0023-6438http://hdl.handle.net/11449/15842210.1016/j.lwt.2015.03.108WOS:000356545500033WOS000356545500033.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLwt-food Science And Technology1,339info:eu-repo/semantics/openAccess2023-10-01T06:04:51Zoai:repositorio.unesp.br:11449/158422Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:39:59.762863Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
title Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
spellingShingle Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
Marinho, Marina Tolentino
Thermal analysis
FTIR
Enthalpy
Kinetic study
title_short Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
title_full Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
title_fullStr Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
title_full_unstemmed Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
title_sort Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
author Marinho, Marina Tolentino
author_facet Marinho, Marina Tolentino
Bersot, Luciano dos Santos
Nogueira, Alessandro
Denck Colman, Tiago Andre [UNESP]
Schnitzler, Egon
author_role author
author2 Bersot, Luciano dos Santos
Nogueira, Alessandro
Denck Colman, Tiago Andre [UNESP]
Schnitzler, Egon
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Univ Fed Parana
Universidade Estadual de Ponta Grossa (UEPG)
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Marinho, Marina Tolentino
Bersot, Luciano dos Santos
Nogueira, Alessandro
Denck Colman, Tiago Andre [UNESP]
Schnitzler, Egon
dc.subject.por.fl_str_mv Thermal analysis
FTIR
Enthalpy
Kinetic study
topic Thermal analysis
FTIR
Enthalpy
Kinetic study
description The Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and H-1 NMR, and kinetic parameters were calculated using thermogravimetry. The samples were divided into three portions: (a) cheeses 24 h after manufacture; (b) cheeses after 60 days of ripening; (c) cheeses covered with lard and rosemary after 60 days of ripening. It was observed that the fat from samples treated with rosemary leaves showed higher decomposition temperatures (TG), higher resistance to the oxidation process (T-p = 310.2 degrees C) and enthalpy (1228.5 J g(-1)). The FTIR spectroscopy of the gaseous products of decomposition obtained simultaneously with TG-DSC curves revealed that the main bands could be attributed to -C-H, -COOH stretching with the formation of CO, CO2 and tetradecanoicacid-7-oxomethylester compounds. An increase in the value of the activation energy in cheese covered with rosemary leaves was associated with antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.
publishDate 2015
dc.date.none.fl_str_mv 2015-10-01
2018-11-26T15:27:36Z
2018-11-26T15:27:36Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2015.03.108
Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 63, n. 2, p. 1023-1028, 2015.
0023-6438
http://hdl.handle.net/11449/158422
10.1016/j.lwt.2015.03.108
WOS:000356545500033
WOS000356545500033.pdf
url http://dx.doi.org/10.1016/j.lwt.2015.03.108
http://hdl.handle.net/11449/158422
identifier_str_mv Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 63, n. 2, p. 1023-1028, 2015.
0023-6438
10.1016/j.lwt.2015.03.108
WOS:000356545500033
WOS000356545500033.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lwt-food Science And Technology
1,339
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1023-1028
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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