Bebida láctea fermentada acrescida de óleo essencial de Syzygium aromaticum: parâmetros microbiológicos, físico-químicos e potencial antioxidante por meio de análises in sílico, in vitro e in vivo

• Ano de defesa: 2019
• Autor(a) principal: Stephanie Pedrosa de Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS; Programa de Pós-Graduação em Produção Animal; UFMG
• Palavras-chave em Português: Antioxidantes; Cravo-da-índia; Leite fermentado; Laticinios- microbiologia
• Link de acesso: http://hdl.handle.net/1843/32026

Clove essential oil has antimicrobial, antioxidant, anticancer activity among others. Previous studies have looked at the potential of clove as a substitute for the synthetic preservative potassium sorbate in fermented dairy beverage. Thus, in this work it was verified in sílico, in vitro and in vivo, the antioxidant potential of the milk drink with clove essential oil and the impacts of the intake of this drink for the organism. Fermented dairy beverage with clove essential oil (2 µl/ml), preservative-free beverages and synthetic preservative (potassium sorbate) were produced. Analyzes provided for in the legislation were performed, such as physicochemical of fat content, protein and acidity, microbiological tests and calorimetry analysis. To evaluate antioxidant activity, DPPH and EC50 analyzes were performed. Headspace analysis was performed to identify compounds involved in this action. Histopathological slides using adipose tissue from swiss male mice and in vivo antioxidant activity analyzes as evaluation of antioxidant enzymes and real time PCR quantification of the enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx). The results show that the dairy drinks produced met the physicochemical parameters for protein (2.06g protein / 100g) and acidity (0.75 to 0.88%). For fat (0.84g fat / 100g) results were obtained for partially skimmed milk drink. Microbiological analyzes showed negative results for Salmonella sp., Total coliforms and thermotolerant coliforms and values greater than 10-6 CFU / mL of dairy bacteria during the 14 days storage period. In the in vitro antioxidant activity analyzes the essential oil fermented dairy beverage presented antioxidant activity with values of 82.7 to 93.4%, compared to the potassium sorbate drink (5.60 to 44.8%) and the preservativefree drink (4.86 to 42.3%). The results of the effective concentration (EC50) showed greater ability of the drink with the oil to sequester free radicals using lower concentration than the conventional antioxidant butylated hydroxytoluene (BHT). Eugenol was detected in the headspace analysis of the drink, being this compound responsible for the antioxidant activity of the oil. The group that received the milk drink with the essential oil presented less amount of expressed antioxidant enzymes and smaller area of adipocytes in relation to the other experimental groups. As such, clove essential oil is a potential substitute for synthetic preservatives, has proven in vitro and in vivo antioxidant activity and showed no histological changes in adipose tissue after ingestion.