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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Cansian,Rogério Luis (1) Cichoski,Alexandre José (1) Gaio,Iloir (1) Oliveira,Débora de (1) Saggirato,Adriana Galon (1) Palavra-chave Carbonyl (1) Natural antioxidant (1) Ocimum basilicum L (1) Salami (1) TBARS (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2011 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.) Ciênc. Tecnol. Aliment. Cichoski,Alexandre José; Cansian,Rogério Luis; Oliveira,Débora de; Gaio,Iloir; Saggirato,Adriana Galon. Different concentrations of basil essential oil (Ocimum basilicum L.) (0.19; 0.38; 0.75; 1.87; 3.75 and 6.00 mg.g-1) were evaluated in relation to their antioxidant activity using the DPPH● radical methodology. From the IC50 obtained data, the concentrations of 0.19; 0.38; 0.75; 1.87; 3.75; 6.00 and 12.00 mg.mL-1 were applied directly to the product and these were sensorially evaluated by the test of control difference. The concentrations related to the highest acceptability (0.19; 0.38 and 0.75 mg.g-1) were tested for antioxidant activity in the internal part of Italian type salami - during the processing and after 30 days of storage, in terms of lipid and protein oxidation. The oxidation of lipids was determined using the method of TBARS. The method of... Tipo: Info:eu-repo/semantics/article Palavras-chave: TBARS; Carbonyl; Salami; Ocimum basilicum L; Natural antioxidant. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200024 Registros recuperados: 1 Primeira ... 1 ... Última

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