Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
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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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 |
|
_version_ |
1808128261973082112 |