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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets

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Autor(es):
Fernandes, Mirela Garcia [1] ; Cervi, Camila Bitencourt [1] ; de Carvalho, Rosemary Aparecida [1] ; Lapa-Guimaraes, Judite [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Av Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: Journal of Aquatic Food Product Technology; v. 26, n. 9, p. 1057-1069, 2017.
Citações Web of Science: 1
Resumo

This study aimed to investigate the efficiency of turmeric (Curcuma longa L.) extract, applied as a marinade or glaze, as an antioxidant for frozen streaked prochilod (Prochilodus lineatus) fillets. The turmeric extract contained 5.5 +/- 0.1 mg curcumin/mL, and the experiment was performed using a diluted extract with 100 mu g curcumin/mL. Analysis of the antioxidant activity with 2,2-diphenyl-picrylhydrazyl (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals confirmed the high antioxidant activity of curcumin. However, under the experimental conditions, curcumin extract presented no effectiveness for inhibiting lipid oxidation in frozen streaked prochilod fillets, as the concentration of thiobarbituric acid reactive substances did not differ (p > 0.05) between treated and control fillets. Sensory evaluation of the fillet appearance indicated that the change toward a more yellow color in treated fillets negatively affected its acceptance. However, the acceptability of the odor of raw and cooked fillets was similar for treated and control samples. These results may be explained by the fact that good in vitro performance of antioxidants is not always replicated in foodstuffs owing to the complexity of food matrices. Additionally, the low lipid content of the fish and the low amount of curcumin applied to the fillets may have contributed to the inefficiency of turmeric extract. (AU)

Processo FAPESP: 13/19440-0 - Avaliação de extrato de cúrcuma (curcuma longa l.) como antioxidante natural em filé de curimbatá congelado
Beneficiário:Mirela Garcia Fernandes
Linha de fomento: Bolsas no Brasil - Iniciação Científica