Oxidative stability in chicken hamburger with antioxidants extracted from the pulp and seed of the pomegranate (Punica granatum, L.)

Authors

  • Jideane Menezes Santos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Sergipe
  • Ângela da Silva Borges Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe
  • Patrícia Beltrão Lessa Constant Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe https://orcid.org/0000-0001-7095-940X

DOI:

https://doi.org/10.14808/sci.plena.2020.101502

Keywords:

Punica granatum, antioxidant potential, oxidative stability

Abstract

Pomegranate (Punica granatum, L.) has become a strong alternative in the control of lipid oxidation due to its rich in bioactive compounds. The present work aimed to evaluate oxidative stability in chicken burgers added from pulp extracts and pomegranate seed during 28 days of storage at -18 °C. Extracts of the pulp and seed of pomegranate were obtained, which had their respective antioxidant potentials evaluated by the method of ability to kidnap the ABTS radical in addition to the determination of total phenolic compounds. The pulp extract showed higher content of total phenolic compounds compared to seed extract and in the ABTS+ method, obtained higher antioxidant potential. The study was carried out with four treatments: T1 (without added antioxidants), T2 (with addition of BHT), T3 (with addition of pomegranate seed extract) and T4 (with addition of pomegranate pulp extract). The dosages for treatments T2, T3 and T4 were 0.01%, 0.02% and 0.02% respectively. There was no significant difference for the color parameters L*, a*, b*, C* and h between treatments during storage. The pH value of T1 differed from the other treatments at 5% significance, which (T2, T3 and T4) did not differ from each other. In the TBARS analysis, T1 showed a significant difference with the other treatments; T2, T3 and T4 did not differ from each other, demonstrating that the extracts of the pulp and pomegranate seed had a performance similar to the BHT in the control of lipid oxidation.

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Published

2020-11-13

How to Cite

Menezes Santos, J., da Silva Borges, Ângela, & Beltrão Lessa Constant, P. (2020). Oxidative stability in chicken hamburger with antioxidants extracted from the pulp and seed of the pomegranate (Punica granatum, L.) . Scientia Plena, 16(10). https://doi.org/10.14808/sci.plena.2020.101502

Issue

Vol. 16 No. 10 (2020): Outubro/October 2020

Section

Articles

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Copyright (c) 2020 Jideane Menezes Santos, Ângela da Silva Borges, Patrícia Beltrão Lessa Constant

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