Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

Abstract

ABSTRACT

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

“…Therefore these natural compounds are beneficial in preventing several noncommunicable diseases including atherosclerosis, inflammation, cancer, and diabetes which are comprehensively reviewed in the literatures . Several parts of plants, including fruits, seeds, and leaves, have been studied with great interest in the production of extracts with antioxidant activity …”

“…Moreover, the increasing consumers’ concern about the toxic side effects of synthetic products, reinforces the interest for natural antioxidants . In this context, Vargas et al studied PLE as antioxidant additives in refrigerated meat products, and more recently, Lorenzo et al reported that the inclusion of PLE into pork patties reduced the protein and lipid oxidation during 18 days of storage at 2 °C. However, at this stage of development and to the best of our knowledge, there are no published reports in the literature regarding the antioxidant capacity of PLE and their application in vegetable oils.…”

Antioxidant capacity of Melissa Officinalis L. on Biological Systems

“…by reactive species can cause serious problems in biological systems by ultracellular damage or in food industry by off flavor, changes in nutritional properties and shelf life; so, the use of antioxidants is an important mechanism against reactive species. In recent years the interest for natural antioxidant has intensified for food manufactures and both human and animal diet 13,14 . Different species of herbs have been investigated by the chemical composition, antioxidant activity and antimicrobial action, among them M. officinalis.…”

Caracterização de filmes à base de gelatina aditivados com extratos vegetais

“…Várias fontes de antioxidantes naturais são conhecidas e algumas são amplamente encontradas no reino vegetal (ANGELO;JORGE, 2007). Entre os antioxidantes naturais mais utilizados podem ser citados os tocoferóis (JONGJAREONRAK et al, 2008), a canela (BONILLA;SOBRAL, 2016;HOQUE;PRODPRAN, 2011;LV et al, 2012) e extratos de plantas como alecrim (GÓMEZ-ESTACA et al, 2009a;ARSLAN, 2011;PIÑEROS-HERNANDEZ et al, 2016;VARGAS et al, 2016) Extratos vegetais têm sido utilizados como alternativa ao uso de antioxidantes sintéticos, de diversas fontes: alecrim do campo (MARTINEZ-CORREA et al, 2012), sementes de uvas (DELGADO-ADÁMEZ et al, 2012a), folhas de ameixeiras-japonesas (DELGADO-ADÁMEZ et al, 2012b). Alguns autores sugeriram o uso de extratos de folha de hortelã e curry como alternativa de antioxidantes em carne de porco (BISWAS; CHATLI; SAHOO, 2012), de carqueja em ovos (LÁZARO et al, 2013), de extratos de cravo, alecrim, casca de cássia, alcaçuz, noz-moscada, e cardamono em carne de porco (KONG; ZHANG; XIONG, 2010), dentre outros.…”

“…A composição proximal da folha de pitangueira apresentou resultados semelhantes ao encontrado no estudo de Vargas et al (2016) que produziu extratos de folha de pitangueira com temperatura de secagem a 65 °C e obtiveram valores médios de matéria seca 92,6 g/100 g de amostra, 8,9 g/100 g de amostra para matéria mineral, 12,5 g/ g de amostra para proteína e 4,2 g/ g de amostra para teores de lipídio.…”