Effect of Hop beta-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat

Autor(es)

de Almeida, Larissa Chirino ; Bertolo, Mirella Romanelli Vicente ; Cardoso, Daniel Rodrigues ; Bogusz Jr, Stanislau

• Tipo de documento: Artigo Científico
• Fonte: PROCESSES; v. 11, n. 1, p. 13-pg., 2023-01-01.

Resumo

The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed to investigate the effects of natural antioxidant extracts' (hop beta-acids extract) diet supplementation at different concentrations (0, 30, 60, and 120 mg kg(-1)) on the volatile compound profile of roasted chicken meat. A method based on headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized by response surface design to extract the volatile compounds. The optimum extraction conditions were 80 degrees C and 45 min. A total of 95 volatile compounds were identified in roasted chicken meat, especially aldehydes, alkanes, alcohols, esters, and pyrazines. Principal component analysis (PCA) separated the samples as a function of beta-acid supplementation, indicating that increased levels of supplementation lead to distinct volatile profiles in roasted chicken meat. Aldehydes such as octanal and hexanal (8.94% and 17.63%, respectively, for 30 mg kg(-1) treatment) played an important role in distinguishing the samples. Those compounds are the main oxidation products of unsaturated fatty acids, which are possibly protected by the antioxidant properties of hop beta-acid extracts. Some other compounds with odoriferous importance detected for this level of supplementation were: 2,6-dimethyl pyrazine (5.12%), 2-pentylfuran (2.94%), and 1-octen-3-ol (1.88%). This study significantly contributes to the elucidation of the impact of hops beta-acids supplementation in the chicken meat aroma profile, opening new venues for its potential application. (AU)

• Processo FAPESP: 19/18748-8 - Composição química de morangos recobertos com biofilmes a base de extratos de casca de romã, quitosana e gelatina
• Beneficiário: Mirella Romanelli Vicente Bertolo
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 17/01189-0 - Novel aging: tecnologias e soluções para fabricar novos produtos lácteos para um envelhecimento saudável
• Beneficiário: Daniel Rodrigues Cardoso
• Modalidade de apoio: Auxílio à Pesquisa - Temático