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da Silva Frasao B, Lima Dos Santos Rosario AI, Leal Rodrigues B, Abreu Bitti H, Diogo Baltar J, Nogueira RI, Pereira da Costa M, Conte-Junior CA. Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat. Poult Sci 2021; 100:101232. [PMID: 34225206 PMCID: PMC8260869 DOI: 10.1016/j.psj.2021.101232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 03/29/2021] [Accepted: 04/24/2021] [Indexed: 11/21/2022] Open
Abstract
Juçara (Euterpe edulis) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara waste extracts aiming to reduce the lipid and protein oxidation processes on conventional and antibiotic-free broiler meat throughout 9 d during refrigerated storage. The juçara waste extracts were obtained by microwave-assisted extraction. Two different extracts were tested based on the optimum point obtained when checking total phenolic (TPC) contents (Extract P) and antioxidant activity (Extract A) based on a previous study. The treatments using conventional and antibiotic-free broiler meat included: chicken patties without antioxidant addition (AFBNC and CBNC), with synthetic antioxidant (BHT) (AFBPC and CBPC), with Extract P (AFBEP and CBEP) and with Extract A (AFBEA and CBEA), totaling 8 treatments. Antioxidant activity of extracts along with TPC, flavonoid, anthocyanin, and tannin contents of extracts and patties were assessed. Proximate composition, fatty acid profile, lipid and protein oxidation process, and instrumental color were analyzed in patty treatments. Although both extracts had similar content of TPC and tannin, extract A presented the highest anthocyanin, while extract P exhibited the highest flavonoid. While extract A exhibited the highest antioxidant activity, extract P was highly influential in the stability of lipid oxidative degradation in both types of broiler meat (AFBEP and CBEP), and as successful as BHT (AFBPC and CBPC). In addition, extract P was also able to stabilize protein oxidation in conventional broiler meat (CBEP) from the third day, until the end of the storage period. Therefore, the fruit waste extract P of juçara can be a promising source of natural antioxidants to prevent the oxidative process in conventional and antibiotic-free broiler meat.
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Affiliation(s)
- Beatriz da Silva Frasao
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Anisio Iuri Lima Dos Santos Rosario
- Laboratório de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador, BA, 40170-110, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
| | - Bruna Leal Rodrigues
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Hariadyne Abreu Bitti
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Jéssica Diogo Baltar
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
| | - Regina Isabel Nogueira
- Embrapa Food Technology, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Marion Pereira da Costa
- Laboratório de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador, BA, 40170-110, Brazil.
| | - Carlos Adam Conte-Junior
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, 21040-900, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
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Cunha LCM, Monteiro MLG, Costa‐Lima BRC, Guedes‐Oliveira JM, Rodrigues BL, Fortunato AR, Baltar JD, Tonon RV, Koutchma T, Conte‐Junior CA. Effect of microencapsulated extract of pitaya (
Hylocereus costaricensis
) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15272] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Núcleo de Análise de Alimentos (NAL – LADETEC), Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de EducaçãoCiência e Tecnologia da Paraíba João Pessoa Brasil
| | - Bruna Leal Rodrigues
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Alice Raquel Fortunato
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Jéssica Diogo Baltar
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | | | | | - Carlos Adam Conte‐Junior
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Núcleo de Análise de Alimentos (NAL – LADETEC), Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
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Guedes-Oliveira JM, Costa-Lima BRCD, Muzzi Cunha LC, Salim APADA, Baltar JD, Fortunato AR, Conte-Junior CA. Impact ofMyrciaria DubiaPeel and Seed Extracts on Oxidation Process and Colour Stability of Ground Lamb. CyTA - Journal of Food 2018. [DOI: 10.1080/19476337.2018.1512529] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Juliana Maria Guedes-Oliveira
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
- Departamento de Tecnologia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia da Paraíba, Sousa, Brazil
| | - Bruno Reis Carneiro da Costa-Lima
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY
| | - Leda Cristina Muzzi Cunha
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
| | - Ana Paula Amaral de Alcântara Salim
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
- Departamento de Físico-Química, Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Jéssica Diogo Baltar
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
- Departamento de Físico-Química, Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Alice Raquel Fortunato
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
- Departamento de Físico-Química, Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói, Brazil
- Departamento de Físico-Química, Instituto de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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