Banca de DEFESA: FERNANDA DE JORGE GOUVÊA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : FERNANDA DE JORGE GOUVÊA
DATE: 15/03/2023
TIME: 13:30
LOCAL: Banca remota
TITLE:

Effect of adding biquinho pepper sauce (Capsicum chinense) as a natural antioxidant in canned sardines (Sardina pilchardus Walbaum, 1792).

KEY WORDS:

canned fish, lipid oxidation, pepper sauce; antioxidants.

PAGES: 221
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 consumption of fish and other seafood has grown in recent years due to population growth, as well as the change in people's consumption habits, since their intake is related to healthy eating. Fish muscle contains proteins of high biological value, highly digestible, in addition to having cholesterol and polyunsaturated fatty acids (PUFAs), especially the fatty acids of the ω-3 family, the latter with beneficial effects on health. The sardine (Sardina pilchardus) is a pelagic fish widely consumed in canned fish. Cover liquids are used in the manufacture of preserves, the most used being tomato sauce, vegetable oils or just brine, which favor the dissipation of heat by the can, in addition to promoting the exhaustion of oxygen and conferring sensory attractions to the product. However, the heat treatment used during canning causes the oxidation of PUFAs and cholesterol present in sardines and, as a consequence, there is the production of undesirable compounds for human consumption, mainly from the oxidation of cholesterol (COPs). Studies point to the use of herbs, spices and fruits with antioxidant properties in food matrices, which contribute to attenuate the deleterious effects of heat. The biquinho pepper (Capsicum chinense) is a low pungency, aromatic pepper and its fruits have bioactive compounds with antioxidant action. In this way, the present research aims to verify the effects of applying a sauce from the fruits of the biquinho pepper together with soybean oil, used as a covering liquid in canned sardines. Pepper sauces were prepared at different concentrations (2.0; 4.0; 6.0; 8.0% and control), based on the total weight of the can, and were added to these in order to evaluate their protective effect against to lipid oxidation. The biquinho pepper sauce (PS) was characterized and the presence of bioactive compounds such as flavonoids, carotenoids, anthocyanins and total phenolics was verified. In addition, relevant antioxidant potential of this sauce was verified through tests (FRAP and DPPH). When the MUFAs of the sardines were evaluated, an increase of these was verified at an addition level of 6% (28.53 ± 0.61 g /100 g oil) in relation to the control samples (27.25 ± 0.43 g /100 g oil). Furthermore, regarding PUFAs contents, the control samples (27.46 ± 0.11 g/100 g oil) obtained the lowest results when compared to the different levels of PS addition, which did not present significant differences. These results are related to the protective effects of PS, as well as to the absorption of soybean oils present in the sauces, since increases (2, 6 and 8%) were observed in the levels of linoleic acid, which is commonly reported as a fatty acid typical of this vegetable oil, when compared with data from the control sardine sample. In addition to these alterations, the heat treatment promoted a reduction in cholesterol levels in the control samples of sardines, with the consequent production of COPs and their exchange for the coating liquids. For the samples of sardines added in sauce, regardless of the level of this addition, there was a protective effect against the degradation of cholesterol and consequent formation of COPs. Regarding the oils, a high concentration (p ≤ 0.05) of COPs was observed in the control samples (264.86 ± 6.33 μg / g) in relation to the different levels of sauce addition. This may have occurred due to the absence of pout pepper sauce in these samples, thus leading to greater cholesterol degradation and production of COPs. The greatest protective effect to the oil occurred with the addition of 6% PS (60.88 ± 6.00 μg / g). In the analyzes of the color of the sardines and of the covering liquids, it was observed that the same is an analysis that can indicate important alterations in the food, mainly in relation to highly unsaturated foods such as sardines. With this, it was verified that the thermal treatment promoted alterations in the chemical, nutritional and sensorial composition of canned sardines, however these can be attenuated with the addition of compounds, mainly the natural ones, as the biquinho pepper sauce, capable of attenuating the impact oxidative in food.

COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externo ao Programa - 8980815 - ORMINDO DOMINGUES GAMALLO - UFRRJExterna à Instituição - ELIANE TEIXEIRA MARSICO - UFF