Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation
Braz. arch. biol. technol
; Braz. arch. biol. technol;54(4): 802-809, July-Aug. 2011. graf, tab
Article
em En
| LILACS
| ID: lil-595635
Biblioteca responsável:
BR1.1
ABSTRACT
The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1 percent), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01 percent yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1 percent resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1 percent yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01 percent).
Texto completo:
1
Coleções:
01-internacional
Base de dados:
LILACS
Idioma:
En
Revista:
Braz. arch. biol. technol
Assunto da revista:
BIOLOGIA
Ano de publicação:
2011
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Brasil