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

Brazilian Archives of Biology and Technology

Erica Lemos Ferreira¹  Geni Rodrigues Sampaio¹  Elizabeth Aparecida Ferraz Da Silva Torres¹  Deborah Helena Markowicz Bastos¹ 

[1] ,Universidade de São Paulo Faculdade de Saúde Pública Departamento de NutriçãoSão Paulo SP ,Brasil

关键词: Yerba maté;    lipid oxidation;    natural antioxidants;    hamburger;   

DOI  :  10.1590/S1516-89132011000400021

来源: SciELO

【 摘 要 】

The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days' storage. The addition of 0.01% yerba maté ethanolic extracts proved inefficient in restraining the lipid peroxidation while the addition of 0.1% resulted in efficient antioxidant activity. Sensory evaluation of hamburger containing 0.1% yerba maté ethanolic extracts showed good acceptability. Yerba maté ethanolic extracts could entirely or partially replace the phenolic synthetic antioxidants in beef hamburgers only when used at above legally allowed concentrations for antioxidant additives (0.01%).

【 授权许可】

CC BY-NC   
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