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dc.contributor.author | Oliveira, Vanessa Sales de | - |
dc.date.accessioned | 2024-08-15T15:12:58Z | - |
dc.date.available | 2024-08-15T15:12:58Z | - |
dc.date.issued | 2022-08-12 | - |
dc.identifier.citation | OLIVEIRA, Vanessa Sales de. Utilização das ervas aromáticas salsa (Petroselinum crispum Mill.), manjericão (Ocimum basilicum L.) e orégano (Origanum vulgare L.) como antioxidantes naturais em omeletes preparadas por diferentes métodos de cocção. 2022. 135 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2022. | pt_BR |
dc.identifier.uri | https://rima.ufrrj.br/jspui/handle/20.500.14407/17723 | - |
dc.description.abstract | O ovo é um constituinte essencial da dieta humana, principalmente devido à biodisponilidade de seus nutrientes, bem como a acessibilidade e versatilidade no preparo culinário. Entretanto, os ovos são ricos em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica quando expostos a tratamentos térmicos empregados durante o preparo para o consumo humano, acarretando a formação de produtos de oxidação do colesterol (POCs) ou óxidos de colesterol. Os POCs, quando ingeridos a partir da dieta, apresentam diversos efeitos deletérios à saúde, como aumento do risco para o desenvolvimento de doenças cardiovasculares, doenças inflamatórias e câncer. Assim, estudos sobre estratégias alternativas baseadas no emprego de fontes naturais de compostos antioxidantes são necessários para contribuir com a qualidade e segurança destes alimentos. Desta forma, o objetivo deste trabalho foi avaliar o efeito protetor da adição de ervas aromáticas, como a salsa (Petroselinum crispum Mill.), o manjericão (Ocimum basilicum L.) e o orégano (Origanum vulgare L.), em ovos preparados por diferentes métodos de cocção na forma de omeletes. As ervas foram previamente caracterizadas quanto aos teores totais de compostos fenólicos e flavonoides, assim como a capacidade antioxidante in vitro (DPPH, ORAC e sistema β-caroteno/ácido linoleico). O extrato do orégano apresentou os teores mais elevados de fenólicos totais (11,21 ± 0,20 mg EAG/g) e flavonoides (34,25 ± 0,21 mg EQ/g). A maior capacidade antioxidante também foi determinada para o orégano, exceto pelo método ORAC, onde o orégano e o manjericão apresentaram resultados similares (p > 0,05). As ervastambém foram caracterizadas quanto à presença de compostos bioativos, os quais foram identificados por cromatografia líquida acoplada a espectrometria de massas. Assim, compostos com propriedades antioxidantes como ácidos fenólicos e seus derivados (ácido p- coumárico, ácido p-coumárico 4-O-hexosídeo, ácido rosmarínico, ácido vanílico, ácido cafeico) e flavonoides (apigenina 7-glicosídeo, quercetina-O-pentosil-hexosídeo, diosmetina 7-apiosilglicosídeo) foram identificados nas ervas. Na salsa foi observada a predominância de flavonoides, enquanto os ácidos fenólicos foram os principais compostos determinados no manjericão e no orégano. O aquecimento induziu a oxidação lipídica durante o preparo térmico para todos os métodos utilizados, resultando na degradação de ácidos graxos poli- insaturados e na oxidação do colesterol. Foi observado um aumento nos teores de POCs nas omeletes controle, de 40,69 ± 2,26 μg/g (amostra crua) para 821,05 ± 13,77 μg/g (air fryer), 805,21 ± 14,50 μg/g (micro-ondas) e 311,07 ± 13,84 μg/g (fogão) (p < 0,05). A formação dos óxidos de colesterol foi mais pronunciada nas amostras tratadas em air fryer e micro-ondas, as quais apresentaram maiores temperaturas internas após a cocção (138 e 95 °C, respectivamente), destacando o maior impacto do aquecimento quando condições mais extremas de processo foram utilizadas. No entanto, a adição das ervas provou ser eficaz na redução da formação de POCs para todos os métodos de cocção, principalmente nos tratamentos com 0,75% de erva, que foi a maior concentração empregada. Teores inferiores foram determinados nas amostras contendo as ervas, de 72,76 ± 7,73(0,75% orégano/fogão) a 670 ± 8,77 μg/g (0,25% salsa/micro-ondas), quando comparados às amostras controle (311,07 ± 13,84 - 821,05 ± 13,77 μg/g). A salsa e o orégano apresentaram a melhor proteção frente à formação de POCs para o tratamento em air fryer. O manjericão foi mais eficaz nas amostras preparadas em micro-ondas, enquanto para o fogão, o manjericão e o orégano apresentaram maior potencial referente à oxidação do colesterol. Além disso, análises cromatográficas revelaram a possível degradação térmica dos constituintes bioativos das ervas, principalmente na salsa, visto que alguns compostos que foram encontrados nas ervas não foram detectados nas amostras de omeletes que continham as ervas após a cocção. No entanto, os resultados deste estudo indicam a potencial aplicação da salsa, do manjericão e do orégano como inibidores naturais da oxidação lipídica e do colesterol durante o preparo térmico de omeletes. Ademais, esta estratégia também pode ser considerada pela indústria de alimentos para substituir ou reduzir o emprego de antioxidantes sintéticos na produção de alimentos. | 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 | ovos | pt_BR |
dc.subject | antioxidantes naturais | pt_BR |
dc.subject | termo-oxidação | pt_BR |
dc.subject | eggs | pt_BR |
dc.subject | natural antioxidants | pt_BR |
dc.subject | thermo-oxidation | pt_BR |
dc.title | Utilização das ervas aromáticas salsa (Petroselinum crispum Mill.), manjericão (Ocimum basilicum L.) e orégano (Origanum vulgare L.) como antioxidantes naturais em omeletes preparadas por diferentes métodos de cocção | pt_BR |
dc.title.alternative | The use of the aromatic herbs parsley (Petroselinum crispum Mill.), basil (Ocimum basilicum L.) and oregano (Origanum vulgare L.) as natural antioxidants in omelets prepared by different cooking methods | en |
dc.type | Tese | pt_BR |
dc.description.abstractOther | The egg is an essential constituent of the human diet, mainly due to the bioavailability of its nutrients, as well as accessibility and versatility in culinary preparation. However, eggs are rich in polyunsaturated fatty acids and cholesterol, compounds highly susceptible to lipid oxidation when exposed to heat treatments employed during the preparation for human consumption, leading to the formation of cholesterol oxidation products (COPs) or cholesterol oxides. COPs, when ingested through the diet, present several deleterious health effects, such as the increased risk for the development of cardiovascular diseases, inflammatory diseases, and cancer. Thus, studies about alternative strategies based on the use of natural sources of antioxidant compounds are necessary to contribute to the quality and safety of these foods. Therefore, this work aimed to evaluate the protective effect of adding aromatic herbs, such as parsley (Petroselinum crispum Mill.), basil (Ocimum basilicum L.), and oregano (Origanum vulgare L.), in eggs prepared by different cooking methods as omelets. The herbs were previously characterized by their total contents of phenolic compounds and flavonoids, as well as their antioxidant capacity in vitro (DPPH, ORAC, and β-carotene/linoleic acid assay). Oregano extract showed the highest levels of total phenolics (11.21 ± 0.20 mg GAE/g) and flavonoids (34.25 ± 0.21 mg QE/g). The highest antioxidant capacity was also determined for oregano, except by the ORAC method, where oregano and basil presented similar results (p > 0.05). The herbs were also characterized by the presence of bioactive compounds, which were identified by liquid chromatography coupled to mass spectrometry. Thus, compounds with antioxidant properties such as phenolic acids and their derivatives (p-coumaric acid, p- coumaric acid 4-O-hexoside, rosmarinic acid, vanillic acid, caffeic acid) and flavonoids (apigenin 7-glucoside, quercetin-O-pentosyl-hexoside, diosmetin 7-apyosilglucoside) were identified in herbs. In parsley, the predominance of flavonoids was observed, while the phenolic acids were the main compounds determined in basil and oregano. Heating induced lipid oxidation during the thermal preparation for all methods used, resulting in the degradation of polyunsaturated fatty acids and the oxidation of cholesterol. An increase in the total contents of COPs was observed in control omelets, from 40.69 ± 2.26 μg/g (raw sample) to 821.05 ± 13.77 μg/g (air fryer), 805.21 ± 14.50 μg/g (microwave), and 311.07 ± 13.84 μg/g (pan frying) (p < 0.05). The formation of cholesterol oxides was more pronounced in samples treated in air fryer and microwave, which showed the highest internal temperatures after cooking (138 and 95 °C, respectively), highlighting the greatest impact of heating when more extreme processing conditions were used. However, the addition of the herbs proved to be effective in reducing COPs formation for all cooking methods, mainly for the treatments with 0.75% herb, which was the highest concentration applied. Lower levels were determined in samples containing the herbs, from 72.76 ± 7.73 (0.75% oregano/pan frying) to 670 ± 8.77 μg/g (0.25% parsley/microwaving), when compared to control samples (311.07 ± 13.84 – 821.05 ± 13.77 μg/g). Parsley and oregano presented the best protection against COPs formation for the treatment in air fryer. Basil was the most effective in samples prepared in the microwave, while for pan frying, basil and oregano presented the highest potential regarding the cholesterol oxidation. In addition, chromatographic analyses revealed the possible thermo-degradation of bioactive constituents of herbs, principally in parsley, since some compounds that were found in the herbs were not detected in omelet samples containing the herbs after cooking. Nonetheless, the results from this study indicate the potential application of parsley, basil, and oregano as natural inhibitors of lipid and cholesterol oxidation during the thermal preparation of omelets. Moreover, this strategy may also be considered by the food industry to substitute or reduce the use of synthetic antioxidants in food production. | 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 | Souza, Marco Andre Alves de | - |
dc.contributor.referee2ID | https://orcid.org/0000-0003-2173-3513 | pt_BR |
dc.contributor.referee2Lattes | http://lattes.cnpq.br/2162032695884224 | pt_BR |
dc.contributor.referee3 | Mársico, Eliane Teixeira | - |
dc.contributor.referee3ID | https://orcid.org/0000-0001-9452-5462 | pt_BR |
dc.contributor.referee3Lattes | http://lattes.cnpq.br/3971598714445106 | pt_BR |
dc.contributor.referee4 | Freitas, Rosana Aparecida Manólio Soares | - |
dc.contributor.referee4ID | https://orcid.org/0000-0001-7955-656X | pt_BR |
dc.contributor.referee4Lattes | http://lattes.cnpq.br/5035965012458311 | pt_BR |
dc.contributor.referee5 | Ascoli, Micheli da Silva Ferreira | - |
dc.contributor.referee5Lattes | http://lattes.cnpq.br/0967385465385579 | pt_BR |
dc.creator.Lattes | http://lattes.cnpq.br/9150215497906323 | 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: | Doutorado em Ciência e Tecnologia de Alimentos |
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