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DC Field | Value | Language |
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dc.contributor.author | Carvalho , Isabella Oliveira Alves Moreira de | - |
dc.date.accessioned | 2024-08-09T14:35:38Z | - |
dc.date.available | 2024-08-09T14:35:38Z | - |
dc.date.issued | 2020-09-02 | - |
dc.identifier.citation | CARVALHO, Isabella Oliveira Alves Moreira de. Utilização do suco do limão Tahiti (Citrus latifolia) como antioxidante natural durante o preparo térmico de sardinhas (Sardina pilchardus) por diferentes métodos de cocção. 87 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2020. | pt_BR |
dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/17702 | - |
dc.description.abstract | A crescente preocupação dos consumidores em adquirir hábitos alimentares saudáveis tem aumentado a busca por alimentos funcionais. As sardinhas apresentam altos teores de ácidos graxos poli-insaturados da família ômega-3. Entretanto, contêm concentrações apreciáveis de colesterol, composto altamente susceptível à oxidação lipídica. A formação de óxidos de colesterol e a degradação de ácidos graxos poli-insaturados durante o processamento térmico (termo-oxidação) têm um papel de destaque entre os fatores responsáveis pela perda de qualidade e das características nutricionais do pescado. Além disso, o consumo de lipídios oxidados tem sido alvo de pesquisas na área de saúde pública, devido à correlação entre a ingestão desses e a indução de efeitos pró-inflamatórios, além de outras doenças crônicas degenerativas. Assim, torna-se necessária a pesquisa de fontes alternativas de componentes antioxidantes naturais que possam evitar ou minimizar a oxidação de pescado marinho durante o preparo térmico. O suco do limão Tahiti (Citrus latifolia) é amplamente utilizado no preparo culinário de peixes. No Brasil, o limão Tahiti é uma fruta de grande relevância comercial e amplamente disponível em mercados varejistas. Além disso, estudos têm demonstrado que o suco do limão Tahiti possui potencial antioxidante devido à presença de compostos bioativos. Este estudo avaliou a aplicação de 3 níveis de adição de suco do limão Tahiti (5%, 10% e 15%), seguida de processamento térmico em filés de sardinhas (Sardina pilchardus) submetidos aos métodos de cocção por air fryer, grelha e fritura por imersão em óleo de soja. Foram avaliados os impactos sobre os ácidos graxos insaturados e à oxidação do colesterol. O extrato do suco foi caracterizado por sua capacidade antioxidante, além dos compostos bioativos por UHPLC MS. O processamento térmico causou a degradação de ácidos graxos insaturados e aumentou o nível de óxidos de colesterol. No entanto, na maioria dos tratamentos, a oxidação lipídica foi mais pronunciada nas amostras com suco. O suco de limão induziu a oxidação do colesterol, principalmente em sardinhas preparadas em Air Fryer, onde o conteúdo total de óxidos de colesterol aumentou de 699,75 ± 3,90 (controle) para 1333,51 ± 5,20 µg / g (suco de limão a 10%). Assim, os dados gerais sugerem que potenciais compostos antioxidantes podem ter sido degradados durante o aquecimento e o ambiente ácido pode ter induzido reações de oxidação. | pt_BR |
dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | pt_BR |
dc.language | por | pt_BR |
dc.publisher | Universidade Federal Rural do Rio de Janeiro | pt_BR |
dc.subject | ácidos graxos | pt_BR |
dc.subject | produtos de oxidação do colesterol | pt_BR |
dc.subject | antioxidantes naturais | pt_BR |
dc.subject | fatty acids | pt_BR |
dc.subject | cholesterol oxidation products | pt_BR |
dc.subject | natural antioxidants | pt_BR |
dc.title | Utilização do suco do limão Tahiti (Citrus latifolia) como antioxidante natural durante o preparo térmico de sardinhas (Sardina pilchardus) por diferentes métodos de cocção | pt_BR |
dc.title.alternative | Use of Tahiti lemon juice (Citrus latifolia) as natural antioxidant during the thermal preparation of sardines (Sardina pilchardus) by different cooking methods | en |
dc.type | Dissertação | pt_BR |
dc.description.abstractOther | In recent years, consumers are more concerned about their eating habits, boosting the search functional foods. Marine fish are considered functional foods, due to the presence of high levels of n3- polyunsaturated fatty acids. However, sardines contain appreciable concentrations of cholesterol which is highly susceptible to lipid oxidation. The formation of cholesterol oxides and the degradation of polyunsaturated fatty acids during thermal processing (thermo oxidation) play an important role among the factors responsible for the loss of quality and nutritional characteristics of fish. In addition, the consumption of oxidized lipids has been the subject of research in the public health area, due to the correlation between their intake and the induction of pro-inflammatory effects and other chronic degenerative diseases. Thus, natural antioxidant components that can prevent or minimize the oxidation of marine fish during the thermal preparation are interesting alternatives. Tahiti lemon (Citrus latifolia) juice is extensively used in the culinary preparation of fish. In Brazil, lemon Tahiti is a fruit of great commercial relevance and widely available in retail markets. Besides that, studies have shown that lemon juice has antioxidant potential due to the presence of bioactive compounds. This study evaluated the impact of adding Tahiti lemon juice (5%, 10% and 15%) to sardine (Sardina pilchardus) fillets submitted to air frying, grilling, and deep-fat frying, regarding the unsaturated fatty acids and the cholesterol oxidation. Firstly, the juice extract was characterized by its antioxidant capacity and bioactive constituents. Thermal processing caused the degradation of unsaturated fatty acids and increased the cholesterol oxides level. However, or most treatment, lipid oxidation was more pronounced in samples with juice. Lemon juice induced cholesterol oxidation, mainly in air-fried sardines where the total content of cholesterol oxides increased from 699.75 ± 3.90 (control) to 1333.51 ± 5.20 µg/g (10% lemon juice). Thus, the overall data suggests that potential antioxidant compounds may have been degraded during heating and the acid environment may have induced oxidative reactions. | en |
dc.contributor.advisor1 | Saldanha, Tatiana | - |
dc.contributor.advisor1ID | https://orcid.org/0000-0003-4291-4639 | pt_BR |
dc.contributor.advisor1Lattes | http://lattes.cnpq.br/4490420513661579 | pt_BR |
dc.contributor.referee1 | Saldanha, Tatiana | - |
dc.contributor.referee1ID | https://orcid.org/0000-0003-4291-4639 | pt_BR |
dc.contributor.referee1Lattes | http://lattes.cnpq.br/4490420513661579 | pt_BR |
dc.contributor.referee2 | Sampaio, Geni Rodrigues | - |
dc.contributor.referee2ID | https://orcid.org/0000-0002-7763-4664 | pt_BR |
dc.contributor.referee2Lattes | http://lattes.cnpq.br/1488754705550506 | pt_BR |
dc.contributor.referee3 | FERREIRA, MICHELI DA SILVA | - |
dc.creator.Lattes | http://lattes.cnpq.br/3646310642173404 | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | Instituto de Tecnologia | pt_BR |
dc.publisher.initials | UFRRJ | pt_BR |
dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | pt_BR |
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dc.subject.cnpq | Ciência e Tecnologia de Alimentos | pt_BR |
Appears in Collections: | Mestrado em Ciência e Tecnologia de Alimentos |
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