Banca de DEFESA: CARLA FERNANDA TARGUETA BARREIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : CARLA FERNANDA TARGUETA BARREIRA
DATE: 24/02/2022
TIME: 13:30
LOCAL: Banca remota
TITLE:

Evaluation of lipid oxidation in canned sardines added aroeira fruit as natural antioxidant

KEY WORDS:

: Sardines, Schinus terebinthifolius Raddi, Cholesterol Oxides, Natural Antioxidants.

PAGES: 91
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 Moroccan sardine (Sardina pilchardus WALBAUM, 1792) is of considerable importance in the world economy and is massively imported by Brazilian industries for canning purposes. Its benefits go beyond its low market cost, since it has an excellent nutritional value, with a lipid profile composed of fatty acids such as polyunsaturated (PUFA) from the omega 3 family. However, because it is a highly perishable food, it is It is common for processing techniques to be applied in order to increase their shelf life. The main technique used with is canning, which consists of making sterilized canned fish. However, during the sterilization process, the temperature and time used can contribute to the degradation of unsaturated lipids present in sardines, since, in addition to PUFA, these fish contain high levels of cholesterol, compounds that are extremely susceptible to oxidation, forming the products of cholesterol oxidation (POCs) or cholesterol oxides. Cholesterol oxides are identified as atherogenic and carcinogenic substances and have been linked to the development of numerous degenerative diseases, in addition to altering the properties of cell membranes. Due to the risks caused by the ingestion of these products, it is advantageous to add natural extracts rich in bioactive compounds that have antioxidant capacity, in addition to adding flavor and aroma to preserves, such as aroeira fruits (Schinus terebinthifolius Raddi). In this way, the present work aims to evaluate the protective action of aroeira fruits against lipid oxidation in canned sardines in different topping liquids.

BANKING MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa à Instituição - LIANIA ALVES LUZIA - USP
Externa à Instituição - GENI RODRIGUES SAMPAIO - USP