Banca de QUALIFICAÇÃO: CARLA FERNANDA TARGUETA BARREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : CARLA FERNANDA TARGUETA BARREIRA
DATA : 17/04/2020
HORA: 10:00
LOCAL: DTA
TÍTULO:

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

PALAVRAS-CHAVES:

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

PÁGINAS: 33
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:

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.

MEMBROS DA BANCA:
Presidente - 2563412 - TATIANA SALDANHA
Externo ao Programa - 8980815 - ORMINDO DOMINGUES GAMALLO
Externo à Instituição - MICHELI DA SIVVA FERREIRA - UFF