Atividade antioxidante de ervas aromáticas e pólen apícola e seus efeitos durante armazenamento de patê de frango

Abstract

Food producers have faced increasingly with the challenge of satisfying consumers who require the adoption of a policy of declining use of synthetic preservatives. The fear the consumption of these antioxidants is due to their toxicity and because it is related to several diseases. Thus, attempts to reduce these and substitution of natural antioxidants, as these don´t interfere with the sensory and nutritional quality of products. In this context extracts of herbs, bee products and other biological matrices are presented as alternative antioxidant compounds because these matrices have bioactive compounds that directly or indirectly inhibit the excess free radicals and lipid peroxidation of food. Thus this study evaluated the bioactive properties of Rosemary (Rosmarinus officinalis), sage (Salvia officinalis), Basil (Ocimum basilicum) and Organic Bee Pollen and its implications as natural antioxidants during storage of chicken pate as an alternative to commercial antioxidant sodium erythorbate. The plant extracts and pollen show promise antioxidants have significant results in relation to phenolic compounds and flavonoids. Among the methods of antioxidant activity extract of rosemary and sage stood out in some analyzes showing results superior to commercial antioxidants. In relation to lipid oxidation, there was no formation of peroxides in any formulation during storage of the product. In TBARS analysis, which was performed during 28 days of storage, the extracts were added in the same concentration as antioxidant sodium erythorbate, wherein the extract of rosemary and sage behaved similarly to the commercial antioxidant.