Atividade antioxidante de extratos de própolis comercializados em Santa Maria - RS e aplicação em lingüiça toscana refrigerada

• Ano de defesa: 2009
• Autor(a) principal: Alves, Elizângela
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Extrato de própolis; Atividade antioxidante; Lingüiça toscana; Vidade-prateleira; Propolis; Antioxidant activity; Tuscany sausage; Shelf-life; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5678

This study aimed to characterize commercial extracts of propolis and apply it in different concentrations in Tuscany sausage. The characterization of propolis in the first experiment was carried out by their compositions and phenolic flavonoids, by colorimetry techniques. The extracts were also characterized as the antioxidant activity through the techniques of metal chelating and sequestering DPPH free radical. After the extracts were compared, which showed the best result was used in the second experiment, the concentrations of 0.1%, 0.2%, 0.3% and 0.4% in the manufacture of sausages, which were analyzed under cold storage. The physicochemical properties of the sausages were made up of moisture, protein, ash, fat, pH and TBARS. The acceptability of these tests was determinated with sensory analysis within 1 week after production, propolis compared to green tea as the standard 0.03%. Were performed the same experiment, on days zero, 5, 10, 15, 20 and 27 days of storage, analysis of pH, TBARS and microbiological growth. The microbiological aspects evaluated were higher at day zero: the total count of mesophilic and / or psicotrophic, Salmonella, coliforms, sulfite reducer clostridia and Staphylococcus aureus, the other days of analysis was only the total count of mesophilic and / or psychrotrophic. The physicochemical parameters of the propolis extracts were all in accordance with the standards required by safety standards. With respect to sensory characteristics, the Tuscan sausages were accepted as the taste and appearance, and the use of propolis have decreased lipid oxidation and microbial growth, promoting quality during the days of storage.