Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation

Ferreira, Erica Lemos; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva; Bastos, Deborah Helena Markowicz

doi:10.1590/s1516-89132011000400021

Cited by 13 publications

(12 citation statements)

References 26 publications

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“…The values observed in this study for lipids, protein and moisture are consistent with those described by (Ferreira, Sampaio, Torres, & Bastos, ) for beef burgers with green and roasted extract of yerba mate. Teixeira, Carvalho, Neves, Lima, and Pereira () added Moringa as a natural antioxidant in hamburger and obtained 66.91% to 68.62% of moisture and protein ranging from 20.20% to 21.74%.…”

Section: Resultssupporting

confidence: 92%

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Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

Fachinello

Vital

Chambo

et al. 2018

J Food Process Preserv

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The objective of this study was to investigate the antioxidant potential of freeze‐dried green tea (GT) in hamburgers (lipid oxidation) and its influence on quality characteristics (composition, colour, texture, pH, microorganisms and sensory acceptance). The total polyphenol (TPC), flavonoid content (FC) and antioxidant activity of GT were also evaluated. Five treatments were used: control—without antioxidant; butylhydroxytoluene (BHT)—with 0.01% of BHT; and with different levels of GT (0.01%, 0.02% and 0.04%). The TPC in GT was 44.31 mg gallic acid equivalent (GAE)/g, FC was 4.43 mg quercetin equivalent (QE)/g and also presented a higher antioxidant activity. The GT addition did not influence (p > 0.05) on moisture, protein, lipid, ashes, calories, microorganism counts and shear force of hamburger. Only the b* value (colour) was affected (p < 0.047). GT was more efficient in retarding the hamburger oxidation than BHT (p < 0.05). No influence was also observed on sensory acceptability of hamburger, being the GT a potential substitute for synthetic antioxidant. Practical applications Currently, the use of antioxidants by the industry is done on a large scale, mainly aimed at inhibiting or retarding lipid oxidation, which modify colour, flavour, texture and decrease nutritional quality of food, reducing the acceptability by consumers leading them to reject the product. However, most of these antioxidants are synthetic and many of them are harmful to human health. Thus, this work demonstrates the potential use of a natural antioxidant (green tea) as a substitute for synthetic antioxidant by the food industries.

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Section: Resultssupporting

confidence: 92%

“…In relation to purchase intent, it was also not observed significant differences between treatments evaluated ( p > 0.05), and the average indicated a good intention to buy the product. Ferreira et al () also not observed significant difference in the acceptability of hamburger made with yerba mate extract.…”

Section: Resultsmentioning

confidence: 88%

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

Fachinello

Vital

Chambo

et al. 2018

J Food Process Preserv

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“…Ferreira, Sampaio, Torres, and Bastos () in the study of hamburgers elaborated with 0.1% of yerba mate (green or roasted) and 0.1% of BHT, obtained good acceptability in taste and appearance. Considering the values obtained in this study for TBARs, it can be observed that the bitter taste was detected in the FC sample (0.40 mg MAD/kg), whereas the treatments evaluated as best were F4 and F5 (0.37 mg MAD/kg).…”

Section: Resultsmentioning

confidence: 91%

Effect of rosemary ( Rosmarinus officinalis ) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

Borella

Peccin

Mazon

et al. 2019

J Food Process Preserv

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The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference.TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applicationsHamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

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“…The ability to inhibit oxidation is associated with the chemical structure of phenolic compounds that are similar to chemical antioxidants. Efficiency of natural extracts in food systems depends on factors such as the chemical reactivity of their constituents, extraction procedure, and interaction with food components [8]. The main studies about plant extracts are related to quantification of antioxidant compounds in order to identify the potential in antioxidant mechanisms [7].…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Pires

Munekata

Villanueva

et al. 2017

Journal of Food Quality

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The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).

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Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation

Cited by 13 publications

References 26 publications

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

Effect of rosemary ( Rosmarinus officinalis ) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

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