Banca de QUALIFICAÇÃO: VANESSA SALES DE OLIVEIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : VANESSA SALES DE OLIVEIRA
DATE: 14/04/2022
TIME: 13:30
LOCAL: Banca remota
TITLE:

Use of aromatic herbs, basil (Ocimum basilicum L.), oregano (Origanum vulgare) and parsley (Petroselinum crispum), as natural antioxidants in food prepared with eggs

KEY WORDS:

eggs, lipid oxidation, cholesterol oxides, aromatic herbs, natural antioxidants.

PAGES: 41
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

The egg is a food frequently characterized as functional and widely consumed, mainly due to the bioavailability of its nutrients, as well as accessibility and versatility in culinary preparation. However, eggs are rich in polyunsaturated fatty acids and cholesterol, compounds highly susceptible to lipid oxidation when exposed to heat treatments usually employed in the preparation for human consumption, leading mainly to the formation of cholesterol oxidation products (COPs) or cholesterol oxides. COPs, when ingested through the diet, present several deleterious health effects, such as the increased risk for the development of cardiovascular diseases, inflammatory diseases, and cancer. In addition, the intake of synthetic antioxidants, which are widely used by the food industry, has been the subject of constant public health research, as they have toxic and carcinogenic effects. Thus, this work aims to evaluate the protective effect of the addition of aromatic herbs such as basil (Ocimum basilicum L.), oregano (Origanum vulgare) and parsley (Petroselinum crispum) in egg-containing food matrices. For this purpose, foods commonly consumed by the population such as omelets and pasta will be prepared using conventional and free-range chicken eggs, added or not with the herbs. The omelets will be thermally prepared in a conventional stove, conventional oven, and microwave. As well as, the pasta will be prepared and evaluated after cooking. The antioxidant capacities of the herbs and the presence of bioactive compounds in the herbs and eggs applied will also be determined in order to study the relationship of these parameters with oxidative reactions. As a result, it is expected that the addition of herbs contributes to minimizing lipid oxidation reactions in these foods, thus highlighting their use as natural antioxidant agents.

BANKING MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa à Instituição - CINTIA PEREIRA DA SILVA - USP
Externa à Instituição - MICHELI DA SILVA FERREIRA - UFF