Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê
This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without ant...
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| Format: | Article |
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MDPI AG
2020-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/21/5160 |
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| author | Mirelli Bianchin Daiane Pereira Jacqueline de Florio Almeida Cristiane de Moura Rafaelly Simionatto Pinheiro Leila Fernanda Serafini Heldt Charles Windson Isidoro Haminiuk Solange Teresinha Carpes |
| author_facet | Mirelli Bianchin Daiane Pereira Jacqueline de Florio Almeida Cristiane de Moura Rafaelly Simionatto Pinheiro Leila Fernanda Serafini Heldt Charles Windson Isidoro Haminiuk Solange Teresinha Carpes |
| author_sort | Mirelli Bianchin |
| collection | DOAJ |
| description | This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products. |
| first_indexed | 2024-03-10T15:03:40Z |
| format | Article |
| id | doaj.art-fb1f95fc494840dcb12e026e35c9667e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T15:03:40Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-fb1f95fc494840dcb12e026e35c9667e2023-11-20T19:58:06ZengMDPI AGMolecules1420-30492020-11-012521516010.3390/molecules25215160Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry PátêMirelli Bianchin0Daiane Pereira1Jacqueline de Florio Almeida2Cristiane de Moura3Rafaelly Simionatto Pinheiro4Leila Fernanda Serafini Heldt5Charles Windson Isidoro Haminiuk6Solange Teresinha Carpes7Department of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilDepartment of Chemistry, Federal University of Technology—Paraná (UTFPR), P.O. Box 591, 85503-390 Pato Branco, BrazilThis study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.https://www.mdpi.com/1420-3049/25/21/5160<i>Rosmarinus officinalis</i><i>Salvia officinalis</i>natural antioxidantantibacterial activitytotal phenolic compoundsHPLC |
| spellingShingle | Mirelli Bianchin Daiane Pereira Jacqueline de Florio Almeida Cristiane de Moura Rafaelly Simionatto Pinheiro Leila Fernanda Serafini Heldt Charles Windson Isidoro Haminiuk Solange Teresinha Carpes Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê Molecules <i>Rosmarinus officinalis</i> <i>Salvia officinalis</i> natural antioxidant antibacterial activity total phenolic compounds HPLC |
| title | Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê |
| title_full | Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê |
| title_fullStr | Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê |
| title_full_unstemmed | Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê |
| title_short | Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê |
| title_sort | antioxidant properties of lyophilized rosemary and sage extracts and its effect to prevent lipid oxidation in poultry pate |
| topic | <i>Rosmarinus officinalis</i> <i>Salvia officinalis</i> natural antioxidant antibacterial activity total phenolic compounds HPLC |
| url | https://www.mdpi.com/1420-3049/25/21/5160 |
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