phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread
determinação de compostos fenólicos e atividade antioxidante total de extratos de alecrim e orégano e sua aplicação em queijo à base de ricota

Clicks: 163
ID: 190635
2012
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Abstract
Natural antioxidants added to foods may have a physiological impact on human health, particularly because they may reduce the risk of illnesses or they promote the delay of damaging free radicals effect, like cardiovascular diseases, intestinal cancer or infections symptoms. The best conditions for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) and Origanum vulgare (oregano) was established, and the antioxidant activity from raw extracts was demonstrated based on inhibition of DPPH free radical formation and microsome lipid peroxidation. The extracts obtained were added, separately, to a fresh cheese spread (FCS) and the product was evaluated for sensory qualities. The best condition for extraction of phenolic compounds was 75% ethanol in 8 hours running time for rosemary (0.46 mg GAE/mL ± 0.01 w/v), and 40% ethanol in 7.5 hours running time for oregano (2.57 mg GAE/mL ± 0.02 w/v). The rosemary extract showed high antioxidant activity in both tests. The product with concentrated rosemary extracts had 96 mg GAE/100g in the final blend and 76% acceptance index. The fresh cheese spread (FCS) with Origanum vulgare extract had 396 mg GAE/100g in the final blend, with 91 % acceptance index

Compostos antioxidantes naturais adicionados em alimentos podem ter um impacto fisiológico sobre a saúde humana, principalmente porque podem reduzir o risco de doenças ou promover retardamento dos danos provocados pelo efeito de radicais livres, como as doenças cardiovasculares, câncer intestinal, infecções intestinais, entre outras. Neste trabalho, foram otimizadas as condições de extração de compostos fenólicos das especiarias Rosmarinus officinalis L. (alecrim) e Origanum vulgare (orégano), e a atividade antioxidante nos extratos brutos foi avaliada pela inibição do radical DPPH e pela peroxidação lipídica de microssoma. Os extratos obtidos foram adicionados, separadamente, ao queijo à base de ricota (FCS), e o produto foi avaliado sensorialmente. As condições ótimas de extração dos compostos fenólicos foram 75% de etanol em 8 horas de operação para Rosmarinus officinalis L. (0,46 mg GAE/ml ± 0,01 p/v) e 40% de etanol em 7,5 horas de operação para Origanum vulgare (2,57 mg GAE/mL ± 0,02 p/v). O extrato de alecrim apresentou maior atividade antioxidante em ambos os testes. O produto contendo extrato concentrado de alecrim (9,60 mg GAE/mL p/v) atingiu 76,0% de aceitação, com compostos fenólicos na concentração de 96 mg GAE/100g de produto. O produto lácteo formulado com extrato de orégano apresentou concentração de compostos fenólicos de 396 mg GAE/100g de produto, com índice de aceitação de 91,1%.

Reference Key
miglioranza2012semina:phenolic Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Lucia Helena da Silva Miglioranza;Alessandra Lourenço Cecchini;Kalidas Shetty;Renata Dinnies Santos
Journal frontiers in neuroendocrinology
Year 2012
DOI
10.5433/1679-0359.2012v33n2p655
URL
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/6387
Keywords Keywords not found

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