Caracterização e aplicação de óleo de orégano como antioxidante natural em linguiça suína frescal

Abstract

Seeking to maintain the sensorial and nutritional properties, extensive studies has been developed in the area of additives, in particularly related to antioxidants. There is great interest in their application in meat products, due to their susceptibility to lipid oxidation and other biological changes, which limit its duration, impair their sensory acceptance and decrease their nutritional value. The methodology conduct in this study was to evaluate the oregano oil from its phenolic compounds and its scavenging capacity in ABTS. Based on these data, the pork sausage formulations sought to balance the antioxidant activity of oregano oil to a commercial antioxidant for its application in the meat product. Its degree of lipid oxidation during storage of 28 days was assessed by its reactivity to 2-thiobarbituric acid (TBARS) weekly. The result of phenolic compounds at 1 mg / mL of essential oil of oregano corresponds to 340.12 ± 2.78 µg GAE (gallic acid equivalent). Antioxidant activity determined by the ABTS method obtained a value of 2613.39 µM TEAC regarding 1 mg / mL of essential oil of oregano and 4643 µM TEAC of 1mg / mL sodium erythorbate. Based on the value of ABTS was developed the experimental guideline, provided with a control formulation using only sodium erythorbate, formulation 1 with 70% erythorbate and 30% essential oil of oregano, the formulation 2 with 50% each and finally 30% and 70% respectively. There was a synergistic effect between antioxidants, obtaining a significant difference in all formulations (mg of MDA F1: 1,139±0,12; F2: 1,254±0,04; F3: 1,123±0,04) towards the control (1,457±0,06 mg MDA) at the end of 28 days, indicating higher efficiency with the addition of oregano essential oil rather than only sodium erythorbate.