Evaluation of the antioxidant capacity of grape extracts and guarana to inhibiting lipid peroxidation in vitro systems when using microsomal membranes systems in chicken meat and lipossomes

• Grant number: 10/09262-0
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2010
• End date: November 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Elizabeth Aparecida Ferraz da Silva Torres
• Grantee: Elizabeth Aparecida Ferraz da Silva Torres
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Luciana Cristina Brigatto Fontes

Abstract

Antioxidants are substances that promote the protection against the potentially harmful effects of processes or reactions that cause lipid oxidation. The trend for the search increasing demand by consumers for natural products, made with a study of the antioxidant capacity of grape extracts as natural antioxidants and guarana was developed to replace the conventional BHA and BHT widely used in meat in the food industry. The aim of this study is to evaluate the antioxidant capacity of grape extracts and guarana to inhibiting lipid peroxidation in vitro systems when using microsomal membranes systems in chicken meat and lipossomes. The analysis of grape extracts and guarana will be performed in triplicate, to verify the: total solids, total phenolics, system-carotene/acid linoleic, antioxidant activity, phytosterols. Thereafter, will be prepared the substrate microsomal from chicken meat (thigh and liver) and hemoglobin and will be quantified the total protein content, TBA, fatty acids and cholesterol and will be promoted the induction of lipid oxidation using the following treatments: control, BHT, grape, guarana and grape+guarana. (AU)