Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Autor(es)

Fernandes, R. P. P. ^[1] ; Trindade, M. A. ^[2] ; Tonin, F. G. ^[3] ; Lima, C. G. ^[1] ; Pugine, S. M. P. ^[1] ; Munekata, P. E. S. ^[2] ; Lorenzo, J. M. ^[4] ; de Melo, M. P. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Basic Sci, Coll Anim Sci & Food Engn, BR-13635900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Dept Food Engn, Coll Anim Sci & Food Engn, BR-13635900 Sao Paulo - Brazil

^[3] Univ Sao Paulo, Dept Biosyst Engn, Coll Anim Sci & Food Engn, BR-13635900 Sao Paulo - Brazil

^[4] Ctr Tecnol Carne de Galicia, San Cibran Das Vinas 32900, Ourense - Spain

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 53, n. 1, p. 451-460, JAN 2016.
• Citações Web of Science: 30

Resumo

The aims of this study were: to evaluate the total equivalent antioxidant capacities (TEAC) and phenolic contents of 13 plants extracts; to select the most promising extracts regarding reducing activity using cluster analysis multivariate statistical technique; and to analyse evaluate sensory acceptance of lamb burgers produced with the most promising natural antioxidants replacing sodium erythorbate. Plant extracts were evaluated regarding TEAC by DPPHaEuro cent and FRAP methods, and total phenolics contents by Folin-Ciocalteau assay. The TEAC values ranged from 0.50 to 9.06 g trolox/100 g dry weight (dw) and from 43.6 to 472.32 mu mol trolox/g dw for DPPHaEuro cent and FRAP methods, respectively, and the total phenolic contents from 5.98 to 74.01 mg GAE/g dw. Extracts from Origanum vulgare, Melissa officinalis, Origanum majorana L. and Rosmarinus officinalis were grouped as the ones with higher antioxidant capacities by cluster analysis. All burgers produced with each one of these four plant extracts or with sodium erythorbate showed no differences (P > 0.05) regarding consumers' sensory acceptance. In conclusion, it is possible to replace sodium erythorbate in lamb burgers by any of the four natural extracts selected without compromising sensory acceptance of this meat product. (AU)

• Processo FAPESP: 11/08093-2 - Uso de extratos antioxidantes naturais obtidos de ervas aromáticas na elaboração de produtos à base de carne ovina
• Beneficiário: Rafaella de Paula Paseto Fernandes
• Modalidade de apoio: Bolsas no Brasil - Doutorado