Atividade antioxidante dos extratos de manjerona e pólen apícola: efeitos na qualidade de hambúrguer

• Ano de defesa: 2013
• Autor(a) principal: Serafini, Leila Fernanda
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Pato Branco; Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos
• Palavras-chave em Português: Antioxidantes; Inibidores químicos; Química orgânica; Antioxidants; Chemical inhibitors; Chemistry, Organic
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/741

The meat and its derivatives represent an important part of the human diet. However, due to its richness in chemical composition are susceptible to changes in physicalchemical and lipid oxidation, requiring the use of additives for its preservation. The trend is to use natural products as alternatives to the chemical additives. Among the natural products, marjoram and bee pollen present in its composition, secondary metabolites with high antioxidant activity. The aim of this study was to evaluate the bioactive properties of two products, organic bee pollen and marjoram (Origanum majorana L.) and its application as natural antioxidants in burgers. Dehydrated in bee pollen, pollen characterization was performed and determination of chemical composition. The bee pollen and marjoram were individually extracted with 80% ethanol in a shaker at 40 °C/60 minutes. Phenolic compounds and total flavonoid of ethanol extracts of pollen and marjoram were quantified and the identification made by high performance liquid chromatography on reversed phase (HPLC-RP). The antioxidant activity of the extracts was determined and compared to that of commercial antioxidants by four different methods. After the extracts were evaporated and lyophilized, were applied separately at a concentration of 0.3% in formulations of beef burgers, was also drafted a standard formulation with 0.01% butylhydroxytoluene; beyond the control formulation without antioxidants. The burgers were characterized by determining the chemical composition. Lipid oxidation was determined by peroxide value every 14 days, and the rate of thiobarbituric acid reactive substances (TBARS) every 7 days. After microbiological evaluation was performed sensory analysis. It was found that bee pollen was classified as heterofloral, predominantly family Asteraceae. The results on the chemical composition of bee pollen, with the exception of moisture content, the other parameters are in accordance with Brazilian law. The extract of marjoram had the highest content of total phenolics and flavonoids in relation to the extract of pollen. By HPLC technique was possible to identify and quantify flavonoids rutin, myricetin, quercetin and kaempferol, and phenolic acids, caffeic, p-coumaric, ferulic and transcinnamic acid. The extracts showed high antioxidant activity in vitro by the four methods evaluated, this activity being attributed to the presence of phenolic compounds. The results obtained for proximate composition of burgers indicate that with the exception of carbohydrate content, the other parameters are in accordance with Brazilian law. With respect to lipid oxidation, no formation of peroxides in any formulation during the period in which the products remained frozen. The extracts of bee pollen and marjoram demonstrated by the TBARS satisfactory results, therefore, the concentration of natural antioxidants was sufficient to maintain oxidative stability. Under the microbiological aspects, the burgers attended the law. The rate of acceptability for the overall evaluation was above 70% for the control formulations, standard and added bee pollen, however the application of marjoram negative influence on sensory characteristics.