Banca de DEFESA: VANESSA SALES DE OLIVEIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : VANESSA SALES DE OLIVEIRA
DATA : 21/05/2018
HORA: 13:30
LOCAL: UFRRJ-Depto de solos
TÍTULO:

The protective effect of aroeira (Schinus terebinthifolius Raddi) fruits against lipid oxidation in model systems containing sardines oil (Sardinella brasilliensis).

PALAVRAS-CHAVES:

Key-worlds: aroeira fruits, antioxidant activity, cholesterol oxides.

PÁGINAS: 158
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

Fish and fish products are constantly characterized as functional due to the high content of polyunsaturated fatty acids, however they contain appreciable concentrations of cholesterol. Thus, high temperatures lead to the degradation of these compounds and formation of oxidized compounds, compromising the nutritional quality and safety of these foods. Therefore, it is essential to search for alternative sources of natural antioxidants that minimize the thermo-oxidative processes and attend the demand for food free of synthetic additives. The objective of this work was to evaluate the protective effect of aroeira (Schinus terebinthifoliusRaddi) fruits in two concentration levels (0.2% and 0.5%) against lipid oxidation in a model systems containing sardines oil heated at different temperatures (150°C and 180°C), besides the control. The fruits were previously characterized presenting relevant nutritional potential. It was determined the presence of essent ial fatty acids and bioactive compounds and the antioxidant activity was verified through in vitro and in vivoanalyses. For the determination of lipid oxidation, the formation of reactive species to thiobarbituric acid (TBA) and alterations in the fatty acids composition and cholesterol were identified, quantifying the formation of cholesterol oxidation products (COPs). The heating caused the decrease of the polyunsaturated fatty acids content and the increase in the content of substances reactive to TBA and cholesterol oxides. The polyunsaturated fatty acids content was reduced by approximately 7 and 23% in the samples without antioxidants addiction heated at 150 and 180°C, respectively. However, the addiction of aroeira fruits was effective when comparing with the samples added of BHT 100 ppm (butylhidroxytoluene), protecting the lipids of oxidative processes. At 180°C, the reduction of the total content of COPs from 577.5 ± 0.26 μg/g s ample to 441.9 ± 0.35 was observed in the samples added of aroeira fruits (0.5%). Although the synthetic antioxidant presented a more significant protective action under the evaluated conditions, even though it has been applied at the limit concentration permitted by the legislation, the protective effect exhibited by aroeira fruits suggests the use of these as natural antioxidant, helping to preserve the nutritional aspects and providing safe food free of compounds harmful to health.

MEMBROS DA BANCA:
Presidente - 2563412 - TATIANA SALDANHA
Externo ao Programa - 1177598 - ROSANE NORA CASTRO
Externo à Instituição - GENI RODRIGUES SAMPAIO - USP