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Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger

Food and Nutrition Sciences 2018年第7期9卷 806-817页

作者： Maria Raquel Manhani Maria Aparecida Nicoletti Andrea Carla Da Silva Barretto Graciele Riveres De Jesus Camila Munhoz Gabriel Ramos De Abreu julia zaccarelli-magalhaes Andre Rinaldi Fukushima Instituto Federal de Sã o Paulo(IFSP) Campus SuzanoSuzanoBrazil Faculty of Pharmaceutical Sciences University of Sao PauloSao PauloBrazil Instituto de Biociencias Letras e Ciências Exatas de Sao Jose do Rio Preto Universidade Estadual Paulista Júlio de Mesquita FilhoSao Josédo Rio PretoBrazil Universidade Sao Judas Tadeu Sao PauloBrasil Department of Pathology School of Veterinary Medicine and Animal ScienceUniversity of Sao PauloSao PauloBrazil Health Science Institute Presbiterian Mackenzie UniversitySao PauloBrazil

The main goal is to compare the antioxidant potential of rosemary and oregano natural extracts in precooked beef burger by assessing the lipid oxidation extent and sensory analysis. Five formulations (F) of hamburger were prepared from beef and mechanically separated as follows: meat containing sodium erythorbate (F1);deodorized rosemary extract (F2);oregano extract (F3);rosemary plus oregano extracts (F4) and without antioxidant addition, denominated control formulation (CF). The samples were frozen at ?18°C for 24 hours, then submitted to heat treatment in an electric oven with internal controlled temperature of 75°C, and again frozen for a period of 30 days. The lipid oxidation extent (determined by thiobarbituric acid reactive substances— TBRS) was evaluated at 0, 15 during 30 days. After heating in plate to temperature of 75°C, the samples were submitted to color, taste and odor evaluation by 40 untrained tasters. The formulations F1, F2 and F4 presented lower concentrations of TBRS, whereas CF at day zero already showed very high values, indicating oxidation of the product. The samples showed good acceptance in the sensorial analysis.

关键词： Rosemary Extract Oregano Extract Food Composition Food Preservation Food Quality Meat Product

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Determination of Paraquat in Several Commercially Available Types of Rice

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Food and Nutrition Sciences 2018年第12期9卷 1368-1375页

作者： Thais Lopes Lima Maria Aparecida Nicoletti Camila Munhoz Gabriel Ramos De Abreu julia zaccarelli magalhaes Esther Lopes Ricci Ricci Paula A.Faria Waziry Júlia Nathalia Alves da Costa Ana Carolina Nascimento Antonio AndréRinaldi Fukushima Universidade Sao Judas Tadeu-R.Taquari Sao Paulo/SPBrazil Departamento de Farmacia.Faculdade de Ciencias Farmaceuticas.Universidade de Sao Paulo Sao Paulo/SPBrazil Instituto de Ciencias da Saude Universidade Presbiteriana MackenzieRua da ConsolacaoSao Paulo/SPBrazil Departamento de Patologia Faculdade de Medicina Veterinaria e ZootecniaUniversidade de Sao PauloSao Paulo/SPBrazil New Southeastern University Fort LauderdaleFloridaUnited States of America Veterans Affairs Medical CenterMiamiFloridaUSA Faculdade Sao Bento-Largo de Sao Bento s/no-CentroSao Paulo-SPSao Paulo/SPBrazil

Introduction: Paraquat (1,1’-dimethyl-4,4’-bipyridine-dichloride) is a herbicide used to combat weeds and improve crop productivity. Its acute toxicity can cause fatal poisoning in humans and animals and several studies have shown a strong correlation between paraquat and Parkinson’s disease. Objective: To determine the concentration of paraquat in different types of rice in Brazil. Method: Paraquat quantification is based on a complexation reaction with sodium dithionite, which generates a blueish color compound, whose absorbance was read in a spectrophotometer at the 600 nm wavelength. Results: Five samples were found to be above the maximum allowed limit, while one sample had a concentration in the upper allowed limit. The method employed did not allow quantification of black rice. Conclusion: There is a need for identification of the type of pesticide used in each examined crop as well as their respective dates of remission in order to improve the safety of agricultural practices.

关键词： Paraquat Herbicide Rice

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