Avaliação do teor de antioxidantes, flavonoides e compostos fenólicos em preparações condimentares

Mendes, Guilherme Maia; Rodrigues-das-Dôres, Rosana Gonçalves; Campideli, L.C.

doi:10.1590/1983-084x/13_069

Cited by 11 publications

(6 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The types of phenolic compounds present in herbs is of paramount importance due to their contribution to human health. Thus, herbs are regarded as functional foods (Elosta et al, 2012;Mendes et al, 2015), especially if added to foods inversely rich in phenolic compounds (flavonoids), reducing the incidence of cardiovascular disease and their associated risk factors (Toh et al, 2013).…”

Section: Total Content and Types Of Phenolic Compounds In Herbs And Hmentioning

confidence: 99%

Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

et al. 2020

View full text Add to dashboard Cite

The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.

show abstract

Section: Total Content and Types Of Phenolic Compounds In Herbs And Hmentioning

confidence: 99%

Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Its antioxidant activity is comparable to that of the widely used antioxidants butylated hydroxytoluene (BHT) and α-tocopherol (Del Ré & Jorge, 2012). The antioxidant capacities of basil extract and essential oil are related to their high concentrations of phenolic compounds (Mendes, Rodrigues-das-Dores, & Campideli, 2015;Gonçalves et al, 2015). Carvacrol, caffeic acid, and rosmarinic acid are the components mainly responsible for the antioxidant properties of oregano extract (Oliveira et al, 2012), whereas eugenol, thymol, and carvacrol are associated with the antioxidant activity of basil extract (Del Ré & Jorge, 2012).…”

Section: Introductionmentioning

confidence: 96%

Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants

Savoldi¹,

Mendonça²,

Vicenzi³

et al. 2021

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

show abstract

“…Alho/cebola são ricos em alicina e selênio, possuem ações hipocolesterolêmicas, antibióticas e antioxidantes. (MENDES et al, 2015). Já brócolis/repolho contém flavonoides, ácido fenólico e glucosinolato, potentes antioxidantes e anticancerígenos.…”

Section: Discussionunclassified

Influência dos conhecimentos nutricionais e de alimentos funcionais nos hábitos alimentares de frequentadores de feira livre

Barreiro

Pires²,

Ferraz³

et al. 2021

Revista Thema

View full text Add to dashboard Cite

O estudo objetivou relacionar conhecimentos nutricionais e de alimentos funcionais comparados às práticas alimentares dos consumidores de feira livre. Trata-se de estudo populacional transversal e observacional. Aplicou-se questionário semiestruturado a 131 indivíduos avaliando os hábitos alimentares, conhecimentos nutricionais e de alimentos funcionais. Amostra se caracterizou por 53,9% de mulheres, 61,1% adultos, 41,2% escolaridade de ensino médio e 43,1% faixa de renda de 2 salários. Consumidores da feira livre entendem o conceito de alimentos funcionais e quais alimentos possuem funcionalidades, mas poucos reconheceram o benefício à saúde de cada alimento. Maior escolaridade e faixa de renda relacionou-se a maior compreensão do conceito de alimentos funcionais, bem como mulheres e adultos exibiram maiores índices de conhecimento nutricional. Consumidores vão a feira livre para comprar legumes, verduras e frutas, tendo comportamento coerente aos conhecimentos de funcionalidade e exibindo hábitos alimentares saudáveis. Conclui-se que consumidores da feira livre de Rio Pomba exibem práticas alimentares saudáveis coerentes aos conhecimentos nutricionais e de alimentos funcionais. Palavras-chave: Práticas alimentares; funcionalidade dos alimentos; promoção da saúde; feira livre.

show abstract

Avaliação do teor de antioxidantes, flavonoides e compostos fenólicos em preparações condimentares

Cited by 11 publications

References 22 publications

Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants

Influência dos conhecimentos nutricionais e de alimentos funcionais nos hábitos alimentares de frequentadores de feira livre

Contact Info

Product

Resources

About