Banca de DEFESA: LAURA MONTEIRO KELLER

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : LAURA MONTEIRO KELLER
DATE: 11/08/2025
TIME: 13:30
LOCAL: On line
TITLE:

EFEITO PROTETOR DA PIMENTA ROSA (Schinus terebinthifolia Raddi) SOBRE A FOTO-OXIDAÇÃO LIPÍDICA EM SISTEMAS MODELO CONTENDO ÓLEO DE SOJA

 

KEY WORDS:

Aroeira, phytosterol oxides, natural antioxidants, thermooxidation, photooxidation.

PAGES: 148
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:

Lipid oxidation is the most important quality parameter in foods rich in lipids, a deteriorating process that results in nutritional and sensory losses, besides the formation of compounds harmful to health. Due to its composition, rich in polyunsaturated fatty acids and phytosterols, soybean oil is highly susceptible to oxidation. In addition to the need to control oxidative processes, researches for natural alternatives as a strategy to increase the stability of oils has grown significantly, due to clinical studies that correlate the consumption of synthetic antioxidants with potential harmful effects on health. Brazilian biodiversity is a heritage expressed in substances with a great chemical and pharmacological relevance, highlighting the production of bioactive compounds from flora. The fruit of the Aroeira tree (Schinus terebinthifolius Raddi), also known as pink pepper, has become a condiment widely used in foods and drinks to impart color, flavor and aroma. With high productivity, pink pepper has phytochemical compounds such as phenolic acids, flavonoids, tannins and terpenes, secondary metabolites with antioxidant activity. Thus, due to the changes observed in food consumption patterns, consumer interest in natural substitutes is growing, with greater potential for adding nutritional value and lower risk of damage to health. This project proposes the characterization of pink pepper in terms of its chemical and physical-chemical composition, bioactive compounds and in vitro antioxidant activity, in addition to the development of seasoned industrialized soybean oil. One of the main problems in the conservation of vegetable oils is the occurrence of photo-oxidation, since they are packaged in translucid polyethylene packaging and are exposed to light throughout the storage period. Moreover, also due to the loss of natural antioxidants, such as Vitamin E, which is naturally present in soybean seeds, but is degraded during processing and refining, with its concentration being reduced during the oils' shelf life. Thus, the experiment will be conducted in order to evaluate the occurrence of oxidative processes in soybean oil with the addition of pink pepper at control concentrations (without addition) and with the addition of 1.5% and 3%, during storage at ambient temperature and lighting, at times 0, 15, 30, 45 and 60 days. The thermo-oxidative process will also be evaluated with subsequent heating of the oils at 180 ºC for 10 minutes. Lipid oxidation will be evaluated by analyzing acidity, pH, peroxides, TBARS, composition of fatty acids and phytosterols, and formation of phytosterol oxides. The development of “clean label” products is an emerging area that aims to obtain healthier and more sustainable foods, where the application of fruits, herbs and other vegetables has been successfully carried out to replace synthetic additives traditionally used by the industry for protection. of lipids, thus justifying the carrying out of this work.

COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa ao Programa - 1350628 - SANDRA REGINA GREGORIO - UFRRJExterna à Instituição - ELIANE TEIXEIRA MARSICO - UFF