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Efeito da incorporação de bagas de sabugueiro fermentadas no pão
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O objetivo do presente trabalho foi estudar a incorporação de bagas de sabugueiro fermentadas no pão. Para atingir este objetivo foi realizado um desenho experimental com vista à otimização das condições de fermentação das bagas de sabugueiro. O desenho de Plackett-Burmann foi aplicado com 15 ensaios, usando 3 níveis de 6 parâmetros: ureia (1,0 ;1,5 e 2,0 g/L), MgSO4 (0,5; 1,0 e 1,5 g/L), KH2PO4 (0,5; 1,0 e 1,5 g/L) e pH (4,50; 4,75 e 5,00) no meio de cultura; concentração de inóculo de levedura Saccharomyces cerevisiae (105, 106 e 107 UFC/mL); quantidades de baga de sabugueiro (50 150 e 250 g). Os resultados mais promissores foram aqueles em que a quantidade de inóculo foi de 105 UFC/mL, a massa de amostra foi de 50 g e o meio de cultura tinha a seguinte composição: 1,0 g/L de ureia, 0,5 g/L de MgSO4, 0,5 g/L de KH2PO4 e pH 4,50.
Nas condições ótimas de fermentação foi posteriormente preparado um extrato de bagas de sabugueiro fermentadas usando uma solução hidro-etanólica com 60% de etanol e pH 0,9, para servir como aditivo na preparação do pão. No produto fermentado foi avaliada a qualidade microbiológica e determinados o conteúdo em compostos fenólicos totais (fenóis e flavonoides totais) e atividade antioxidante (DPPH e FRAP). As análises foram efetuadas no início (T0 horas) e no final da fermentação (T144 horas).
Relativamente às análises microbiológicas verificou-se crescimento de bolores e leveduras, tanto no T0 como no T144 horas.
Globalmente, verificou-se que o valor de compostos fenólicos totais e da atividade antioxidante aumentou do T0 para o T144 horas. Os valores médios obtidos para os fenóis totais foi de 79,63±4,39 e 178,30±1,78 mg eq de AG/ g de amostra para o T0 e T144 h respetivamente. Quanto aos flavonoides totais os valores obtidos foram de 13,66±0,69 e 27,87±0,34 mg eq de Q/g de amostra para o T0 e T144 horas respetivamente. Relativamente à atividade antioxidante pelo método de DPPH, os resultados observados foram de 62,90±1,09 e 116,05±1,89 mg eq de trolox/g de amostra para o T0 e T144 horas respetivamente. Os valores obtidos pelo método FRAP para o T0 e T144 h foram de 204,14±7,60 e 425,44±4,88 mg eq Fe II/g de amostra respetivamente.
Os parâmetros avaliados no pão com adição de diferentes percentagens de extrato de bagas de sabugueiro fermentado (0,0; 0,5 e 2,0%), foram semelhantes aos referidos anteriormente. Nas amostras de pão foram ainda avaliados parâmetros físico-químicos, tais como: proteína, gordura, humidade, cinzas, pH, hidratos de carbono e valor energético para os tempos 0 e 2 dias. Em relação aos parâmetros microbiológicos no pão, apenas se verificou o crescimento pouco representativo de mesófilos totais no T2.
Das análises químicas ao pão, verificou-se um aumento do valor em fenóis totais e atividade antioxidante pelo método FRAP consoante o aumento da percentagem de extrato de sabugueiro adicionado às amostras, este comportamento verificou-se nos dois tempos em estudo (T0 e T2). O valor máximo e mínimo obtido na determinação de fenóis totais da análise das amostras de pão em estudo foram, 8,63±1,23 e 20,56±0,72 mg eq AG/g de pão para a amostra de 0% e 2% EBSF no T0 respetivamente; quanto aos valores obtidos para o FRAP foram de 9,16±0,16 e 25,66±0,51 mg eq Fe II/g de pão para a amostra 0% e 2% EBSF no T0 e T2 respetivamente.
Relativamente à análise dos resultados dos flavonoides totais e da atividade antioxidante pelo método DPPH, observou-se que na globalidade os valores obtidos para o T2 foram superiores aos do T0 para as amostras de pão em estudo, excetuando a amostra com 2% de EBSF em que se verificou uma diminuição do T0 para o T2 (2,36±0,12 e 1,77±0,05 mg eq Q/g de pão) na quantificação de flavonoides totais. O valor mínimo e máximo obtido para os flavonoides totais foi de 0,65±0,02 e 2,90±0,03 mg eq de Q/g de pão para a amostra 0,5% e 0,0% EBSF no T0 e T2 respetivamente; relativamente aos valores de DPPH o mínimo e máximo obtidos foram na amostra com 0,5% EBSF no T0 e T2 com resultados de 216,01±0,94 e 267,80±0,89 mg eq trolox/g de pão respetivamente.
Em termos físico-químicos, os valores de proteína foram compreendidos entre 7,93 e 8,44%; teor de gordura entre 2,99×10-2 e 1,22×10-1%; teor de humidade entre 31,75 e 35,22%; cinzas entre 1,01 e 2,32%; o pH entre 4,1 e 5,6; teor em hidratos de carbono entre 85,99 e 87,21 g/100g e valor energético entre 377,47 e 381,93 Kcal/100g.
The objective of the present work was to study the incorporation of fermented elderberries in bread. To achieve this objective, an experimental design was carried out with a view to optimizing the fermentation conditions of elderberries. The Plackett-Burmann design was applied with 15 assays, using 3 levels of 6 parameters: urea (1,0 ;1,5 and 2,0 g/L), MgSO4 (0,5; 1,0 and 1,5 g/L), KH2PO4 (0,5; 1,0 and 1,5 g/L) and pH (4,50; 4,75 and 5,00) in the culture medium; Saccharomyces cerevisiae yeast inoculum concentration (105, 106 and 107 CFU/ml); amounts of elderberry (50,150 and 250 g). The most promising results were those in which the inoculum amount was 105 CFU/mL, the sample mass was 50 g and the culture medium had the following composition: 1,0 g/L urea, 0,5 g/L of MgSO4, 0,5 g/L of KH2PO4 and pH 4,50. In the optimal fermentation conditions, an extract of fermented elderberries was later prepared using a hydro-ethanolic solution with 60% ethanol and pH 0,9, to serve as an additive in the preparation of bread. In the fermented product, the microbiological quality was evaluated and the content of total phenolic compounds (total phenols and flavonoids) and antioxidant activity (DPPH and FRAP) were determined. Analyzes were performed at the beginning (T0 hours) and at the end of fermentation (T144 hours). In relation to microbiological analysis, growth of molds and yeasts was verified, both at T0 and at T144 hours. Globally, it was found that the value of total phenolic compounds and antioxidant activity increased from T0 to T144 hours. The average values obtained for total phenols were 79,63±4,39 and 178,30±1,78 mg eq of AG/g of sample for T0 and T144 h respectively. As for the total flavonoids, the values obtained were 13,66±0,69 and 27,87±0,34 mg eq of Q/g of sample for T0 and T144 hours respectively. Regarding antioxidant activity by the DPPH method, the observed results were 62,90±1,09 and 116,05±1,89 mg eq of trolox/g of sample for T0 and T144 hours, respectively. The values obtained by the FRAP method for T0 and T144 h were 204,14±7,60 and 425,44±4,88 mg eq Fe II/g of sample, respectively. The parameters evaluated in bread with the addition of different percentages of fermented elderberry extract (0,0; 0,5 and 2,0%) were similar to those mentioned above. For the bread samples, physicochemical parameters were also evaluated, such as: protein, fat, moisture, ash, pH, carbohydrates and energetic value. Regarding the microbiological parameters in bread, there was only an unrepresentative growth of total mesophiles in T2 days. The chemical analysis of bread showed an increase in the value of total phenols and antioxidant activity by the FRAP method depending on the increase in the percentage of elderberry extract added to the samples, this behavior was verified in the two times under study (T0 and T2). The maximum and minimum values obtained in the determination of total phenols from the analysis of the bread samples under study were 8,63±1.23 and 20,56±0,72 mg eq AG/g of bread for the 0% and 2% EBSF in T0 respectively; as for the values obtained for the FRAP, they were 9,16±0,16 and 25,66±0,51 mg eq Fe II/g of bread for the 0% and 2% EBSF samples at T0 and T2, respectively. Regarding the analysis of the results of total flavonoids and antioxidant activity by the DPPH method, it was observed that overall the values obtained for T2 were higher than those for T0 for the bread samples under study, except for the sample with 2,0% EBSF in which there was a decrease from T0 to T2 (2,36±0,12 and 1,77±0,05 mg eq Q/g of bread) in the quantification of total flavonoids. The minimum and maximum values obtained for total flavonoids were 0,65±0,02 and 2,90±0,03 mg eq of Q/g of bread for the 0,5% and 0,0% EBSF sample at T0 and T2 respectively; regarding the DPPH values, the minimum and maximum obtained were in the sample with 0,5% EBSF at T0 and T2 with results of 216,01±0,94 and 267,80±0,89 mg eq trolox/g of bread, respectively. In physical-chemical terms, the protein values were between 7,93 and 8,44%; fat content between 2,99×10-2 and 1,22×10-1%; moisture content between 31,75 and 35,22%; ash between 1,01 and 2,32%; the pH between 4,1 and 5,6; carbohydrate content between 85,99 and 87,21 g/100g and energy value between 377,47 and 381,93 Kcal/100g.
The objective of the present work was to study the incorporation of fermented elderberries in bread. To achieve this objective, an experimental design was carried out with a view to optimizing the fermentation conditions of elderberries. The Plackett-Burmann design was applied with 15 assays, using 3 levels of 6 parameters: urea (1,0 ;1,5 and 2,0 g/L), MgSO4 (0,5; 1,0 and 1,5 g/L), KH2PO4 (0,5; 1,0 and 1,5 g/L) and pH (4,50; 4,75 and 5,00) in the culture medium; Saccharomyces cerevisiae yeast inoculum concentration (105, 106 and 107 CFU/ml); amounts of elderberry (50,150 and 250 g). The most promising results were those in which the inoculum amount was 105 CFU/mL, the sample mass was 50 g and the culture medium had the following composition: 1,0 g/L urea, 0,5 g/L of MgSO4, 0,5 g/L of KH2PO4 and pH 4,50. In the optimal fermentation conditions, an extract of fermented elderberries was later prepared using a hydro-ethanolic solution with 60% ethanol and pH 0,9, to serve as an additive in the preparation of bread. In the fermented product, the microbiological quality was evaluated and the content of total phenolic compounds (total phenols and flavonoids) and antioxidant activity (DPPH and FRAP) were determined. Analyzes were performed at the beginning (T0 hours) and at the end of fermentation (T144 hours). In relation to microbiological analysis, growth of molds and yeasts was verified, both at T0 and at T144 hours. Globally, it was found that the value of total phenolic compounds and antioxidant activity increased from T0 to T144 hours. The average values obtained for total phenols were 79,63±4,39 and 178,30±1,78 mg eq of AG/g of sample for T0 and T144 h respectively. As for the total flavonoids, the values obtained were 13,66±0,69 and 27,87±0,34 mg eq of Q/g of sample for T0 and T144 hours respectively. Regarding antioxidant activity by the DPPH method, the observed results were 62,90±1,09 and 116,05±1,89 mg eq of trolox/g of sample for T0 and T144 hours, respectively. The values obtained by the FRAP method for T0 and T144 h were 204,14±7,60 and 425,44±4,88 mg eq Fe II/g of sample, respectively. The parameters evaluated in bread with the addition of different percentages of fermented elderberry extract (0,0; 0,5 and 2,0%) were similar to those mentioned above. For the bread samples, physicochemical parameters were also evaluated, such as: protein, fat, moisture, ash, pH, carbohydrates and energetic value. Regarding the microbiological parameters in bread, there was only an unrepresentative growth of total mesophiles in T2 days. The chemical analysis of bread showed an increase in the value of total phenols and antioxidant activity by the FRAP method depending on the increase in the percentage of elderberry extract added to the samples, this behavior was verified in the two times under study (T0 and T2). The maximum and minimum values obtained in the determination of total phenols from the analysis of the bread samples under study were 8,63±1.23 and 20,56±0,72 mg eq AG/g of bread for the 0% and 2% EBSF in T0 respectively; as for the values obtained for the FRAP, they were 9,16±0,16 and 25,66±0,51 mg eq Fe II/g of bread for the 0% and 2% EBSF samples at T0 and T2, respectively. Regarding the analysis of the results of total flavonoids and antioxidant activity by the DPPH method, it was observed that overall the values obtained for T2 were higher than those for T0 for the bread samples under study, except for the sample with 2,0% EBSF in which there was a decrease from T0 to T2 (2,36±0,12 and 1,77±0,05 mg eq Q/g of bread) in the quantification of total flavonoids. The minimum and maximum values obtained for total flavonoids were 0,65±0,02 and 2,90±0,03 mg eq of Q/g of bread for the 0,5% and 0,0% EBSF sample at T0 and T2 respectively; regarding the DPPH values, the minimum and maximum obtained were in the sample with 0,5% EBSF at T0 and T2 with results of 216,01±0,94 and 267,80±0,89 mg eq trolox/g of bread, respectively. In physical-chemical terms, the protein values were between 7,93 and 8,44%; fat content between 2,99×10-2 and 1,22×10-1%; moisture content between 31,75 and 35,22%; ash between 1,01 and 2,32%; the pH between 4,1 and 5,6; carbohydrate content between 85,99 and 87,21 g/100g and energy value between 377,47 and 381,93 Kcal/100g.
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Keywords
Bagas de sabugueiro Fermentação Pão Compostos fenólicos totais Atividade antioxidante Físico-químicas Microbiológicas