Data/hora: 06/06/2024 03:34:26

Provedor de dados: | 52
País: | Brazil
Título: | Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
Autores: | Ferreira,Erica Lemos; Sampaio,Geni Rodrigues; Torres,Elizabeth Aparecida Ferraz da Silva; Bastos,Deborah Helena Markowicz.
Data: | 2011-08-01
Ano: | 2011
Palavras-chave: | Yerba maté; Lipid oxidation; Natural antioxidants; Hamburger.
Resumo: | The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132011000400021
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.54 n.4 2011
Fonte: | info:eu-repo/semantics/openAccess