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| Author(s): |
Cristiane Zago Zácari
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | Piracicaba. |
| Institution: | Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) |
| Defense date: | 2008-08-11 |
| Examining board members: |
Marisa Aparecida Bismara Regitano d\'Arce;
Érika Maria Roel Gutierrez;
Thais Maria Ferreira de Souza Vieira
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| Advisor: | Marisa Aparecida Bismara Regitano d\'Arce |
| Abstract | |
With the purpose to inhibit or to delay the lipid oxidation, oil, fats and fatty foods chemical composites are used known as anti oxidant. Recently, the interest in the additive addition in foods derived from plants has increased, in this way the us e of herbs and extracts has shown some preservation properties of health and foods. The rule of natural aromatic herbs as antioxidant has been detached in the food industry using the extract and in natura forms. Five herbs, dehydrated in laboratorial and industrial scale, of recognized antioxidant capability, oregano, Origanum vulgare; basil, Ocimum basilicum; sage, Coriandrum sativum L.; parsley, Petrosolium sativum and thyme, Tymus vulgaris, had been evaluated on phenolic contents levels, humidity and antioxidant activity through a sped up test of oxidation, Schaal Oven Test, and storage at ambient temperature added to Brazil nut oil by means of peroxide value, specific extinction in 232 nm, acid value, iodine index, oxidative stability and fatty acid composition. Phenolic levels and moisture found between herbs varied. Oregano, sage, parsley and basil industrially dried, had shown the highest phenolic composite levels. Thyme had not shown any difference between the samples. Thyme and oregano had been the herbs that have shown the highest phenolic composite concentrations independently of the drying process. In the oven stability tests thyme and oregano had been the ones that had demonstrated the highest activity. In relation to the tests of greenhouses all the combinations had presented satisfactory results, but these results had not occurred again when in ambient temperature. Although antioxidant activity of herbs is related to the presence of phenolic composites few studies has considered the effect of its interaction. (AU) | |