| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
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| Autores: |
Ferreira,Erica Lemos
Sampaio,Geni Rodrigues
Torres,Elizabeth Aparecida Ferraz da Silva
Bastos,Deborah Helena Markowicz
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| Data: |
2011-08-01
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| Ano: |
2011
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| Palavras-chave: |
Yerba maté
Lipid oxidation
Natural antioxidants
Hamburger
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| 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%).
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400021
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132011000400021
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.54 n.4 2011
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| Direitos: |
info:eu-repo/semantics/openAccess
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