Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/58016
Title: Uso de farinha de casca de frutas cítricas como antioxidantes na formulação de salames
Other Titles: Use of citrus fruit peel flour as antioxidants in salami
Authors: Ramos, Eduardo Mendes
Cardoso, Maria das Graças
Ramos, Alcinéia de Lemos Souza
Massingue, Armando Abel
Fontes, Paulo Rogério
Keywords: Farinha cítrica
Antioxidante
Compostos fenólicos
Salames
Citric flour
Antioxidant
Phenolic compounds
Salamis
Issue Date: 30-Jun-2023
Publisher: Universidade Federal de Lavras
Citation: BUCHILI, A. F. M. Uso de farinha de casca de frutas cítricas como antioxidantes na formulação de salames. 2023. 74 p. Tese (Doutorado em Ciência dos Alimentos)–Universidade Federal de Lavras, Lavras, 2023.
Abstract: The objective of the study was to characterize Sicilian lemon (Sic), Tahiti lemon (Tai) and tangerine (Mex) peel flours and to evaluate the effects of their addition in the formulation of salamis on the fermentation and drying stages. For this, salamis were prepared with four different concentrations of citrus flour (0.4, 0.6, 0.8, and 1.2%) and a control. The phenolic compounds extracted from the peels by HPLC analysis were: catechin, chlorogenic acid, vanillin, ferulic acid, o-coumaric acid, resveratrol and trans-cinnamic acid. The major compounds were: ferulic acid, catechin, resveratrol and trans-cinnamic acid. The lemon flour Sic (FSic) was the one that presented the greatest variety of phenolic compounds. As for the content of total phenolic compounds, a significant difference was observed (P < 0.05), so that Tai lemon flour (FTai) showed a higher content (1144.4 mg EAG/g). The antioxidant activity demonstrated by citrus flours was influenced by the citrus species factor and method used. In the DPPH method, FSic and FTai demonstrate high antioxidant activity compared to FMex, but not surpassing BHT (control). For the β-carotene bleaching method, there was a significant difference (P < 0.05) where FTai showed high antioxidant activity compared to Sic lemon flour and Mex flour, but not surpassing BHT (control). By the phosphomolybdenum and thiobarbituric acid reactive substances (TBARS) methods, FMex showed superior antioxidant activity compared to the others. The mass loss was not affected (P > 0.05) by the type of flour, but the addition of 0.6% flour promoted a final loss 3.44% lower than in the other products. Regardless of the concentration used, the addition of flours did not affect (P > 0.05) the pH (5.18), water activity (0.83) and residual nitrite (2.86 mg/kg) values of the products, but increased the moisture/protein ratio from 1.54 (control) to 1.86. The increasing additions of flour increased (P > 0.05) the acidity of the products, and the incorporation of 0.4% of Sic or Mex flour was enough to delay lipid oxidation, whereas for the FTai it was necessary to add 1.2%. Salamis formulated with 0.4% FSic and 0.4% FTai had similar acceptance to the control and were well accepted by consumers in almost all attributes.
URI: http://repositorio.ufla.br/jspui/handle/1/58016
Appears in Collections:Ciência dos Alimentos - Doutorado (Teses)



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