Elaboração de hamburgueres com antioxidantes naturais oriundos de extratos etanólicos de alecrim (Rosmarinus officinalis L.)

Abstract

Rosemary (Rosmariuns officinalis) is notable primarily for its sensory characteristics and to be rich in flavonoids and phenolic compounds with antioxidant activity. The objective of this study was to evaluate the content of fenóliocs compounds, flavonoids and antioxidant properties of ethanolic extract of rosemary (Rosmarinus officinalis) and sequence their potential as natural antioxidant in burgers during processing and storage. The concentrations of phenolic compounds showed high levels (40.91 mg GAE / g of plant) to total flavonoid was observed, quercetin 24.26 mg / g in the plant. The antioxidant activity of hydroalcoholic extracts was determined and compared to that of commercial antioxidants BHT (butilhidroxi-toluene), BHA(butylated hydroxy anisole) and α-tocopherol by the method of kidnapping free radical DPPH • (2,2-diphenyl-1 -picrihidrazil). It was observed that the hydroalcoholic extract of rosemary (Rosmarinus officinalis) has a high antioxidant capacity. This work was also prepared meat product like burger and rated shelf life during storage. The products prepared by three treatments (negative control - no added antioxidant and extract; positive control - with the addition of 0.010% BTH, Rosemary Extract - adding 0.5% extract) were stored at -5 ° C for 21 days with regular reviews every 7 days. The rosemary extract inhibited lipid oxidation in 21 days with a low production of malonaldehyde.