a b s t r a c tBee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC 50 : 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in bee pollen; which has potential to be used in pork sausage.

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Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 -control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 -with addition of BHT, and T3 -experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g -1 : Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g -1 : Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.Keywords: lipid oxidation; antioxidant assays; TBARS; HPLC; Rosmarinus officinalis.Practical Application: The replacing antioxidant synthetic for Rosemary extracts provide good alternatives to get healthy foods.

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A Moringa pertence à família Moringaceae, que é composta apenas de um gênero (Moringa) e 14 espécies. É uma árvore de pequeno porte, nativa do Norte da Índia, de crescimento rápido, que se adapta a uma ampla faixa de solo e é tolerante à seca. As sementes possuem polissacarídeos com forte poder aglutinante. O óleo obtido das sementes pode ser usado no preparo de alimentos, na fabricação de sabonetes e como combustível. Este trabalho visa a caracterização físico-química do óleo e da torta da moringa. A extração do óleo foi realizada por um sistema de extração e através de uma prensa extratora de óleos vegetais. Os resultados da análise do óleo mostraram um elevado percentual de ácido oléico indicando que esse óleo é adequado para a obtenção de um biodiesel com um baixo teor de insaturações, facilitando assim o transporte e armazenamento. Foram feitas as composições químicas do farelo e do pó porque eles diferem quanto à granulometria, porém as concentrações dos elementos químicos em cada caso não tiveram diferenças significativas. Na extração realizada com a prensa as concentrações são muito mais elevadas do que quando feita com o sistema de extração. Isso se deve ao fato de, na extração com o sistema de extração, remover-se uma maior quantidade de íons do composto, provavelmente isso diminui a capacidade de coagulação do agente.