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.

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.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

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MICROWAVE ASSISTED SAPONIFICATION FOR DITERPENES EXTRACTION IN ROASTED ARABICA COFFEE. The extraction of kahweol and cafestol involves saponification reaction. This step is important for the efficiency of the extraction as the diterpenes are susceptible to structural changes during hydrolysis. The microwave-assisted saponification has been successfully used in different matrices, but there is no previous report of the use of this technique in the saponification of diterpenes. Therefore, the effect of microwave-assisted saponification on the extraction of kahweol and cafestol in roasted coffee was evaluated. A 3 2 factorial experimental design was used in order to evaluate the effect of temperature (70, 80, and 90 ºC) and reaction time (4, 8, and 12 min). The quantification of diterpenes was performed by high-performance liquid chromatography and the results were compared to with those obtained by a method, which uses thermostatic bath for saponification. Temperature and time had a significant effect (p < 0.05) on diterpenes levels. For simultaneous saponification of kahweol and cafestol, the optimal reaction conditions were 80 ºC / 12 min. The use of microwave-assisted procedure lead to lower yields of kahweol (24%) and cafestol (35%) compared to reference method. However a significant reduction of reaction time (80%) was achieved, and the procedure also has the advantage of controlled process conditions and the possibility of extended scale.Keywords: kahweol; cafestol; microwave assisted saponification; Coffea arabica. INTRODUÇÃOO café é uma das bebidas mais populares do mundo e a produção e comercialização do grão representa uma atividade econômica importante para muitos países, incluindo o Brasil, que é o maior produtor mundial de café e o segundo maior consumidor. Os lipídios constituem uma das classes de compostos mais importantes no café e estão relacionados com a qualidade e as propriedades funcionais da bebida.3 Benefícios à saúde decorrentes do consumo moderado de café, como a redução da incidência de doenças crônico-degenerativas, têm sido reportados, assim como a correlação do consumo da bebida com a redução da taxa de mortalidade. 4 A fração lipídica do café é composta principalmente por triacilgliceróis, esteróis e quantidades significativas de diterpenos com esqueleto do tipo caurano. O caveol (PubChem CID: 114778) e cafestol (PubChem CID: 108052) (Figura 1), principais representantes dos diterpenos no café, correspondem a 20% dos lipídios no grão e podem ser encontrados na forma livre ou esterificados com diferentes ácidos graxos, sendo a segunda forma a majoritária.5-7 O interesse por estes compostos é reportado em diferentes estudos que investigam desde a contribuição à saúde pelo consumo de bebidas de café até a aplicação como parâmetro de qualidade, para identificação de espécies de café em blends comerciais.8 Bioativos de importância pela reconhecida capacidade antioxidante e as propriedades anticarcinogênicas e anti-inflamatórias, tem sido ainda citada a aplicação de diterpenos em produtos c...