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Authors
Abstract(s)
O fruto da tramazeira é um recurso natural que possui propriedades bioativas graças
à presença de compostos fenólicos, como flavonoides e ácidos fenólicos. Investigar este
fruto é importante para potencialmente incorporá-lo na alimentação como uma alternativa
natural aos conservantes químicos amplamente usados nos alimentos comercializados
globalmente. A polpa da tramazeira, devido à presença de substâncias como sorbitol e
ácido sórbico, poderá substituir aditivos químicos atualmente usados na conservação de
iogurtes. Este enfoque está alinhado com a demanda crescente por produtos alimentares
mais naturais, atrativos e acessíveis economicamente. O estudo atual investigou a
otimização da extração de compostos fenólicos e avaliou o efeito da inclusão de extrato
de polpa do fruto da tramazeira na formulação de iogurte.
Os resultados da análise incluíram teores de compostos fenólicos totais (TPC),
atividades antioxidantes (métodos DPPH e FRAP) e concentrações de açúcares por
HPLC, referentes aos 14 ensaios realizados segundo um desenho experimental para a
otimização do extrator hidroetanólico. Os níveis médios de compostos fenólicos variaram
entre 40 e 65 mg/g de polpa liofilizada, com uma média de 56 mg/g. A atividade
antioxidante média foi de 83% pelo método DPPH e 0,43 mg FeCl3/g de polpa liofilizada
pelo método FRAP. O sorbitol foi encontrado em concentrações superiores à frutose,
sendo a glucose, o açúcar menos abundante (concentração média de 95 g de sorbitol, 27
mg de frutose e 22 mg de glucose por g de polpa liofilizada). A solução ótima de extrato
hidroetanólico foi escolhida com pH 4,9 e 40% de etanol, garantindo elevada extração de
compostos fenólicos.
Nos iogurtes, os valores de pH não diferiram significativamente entre o controle e os
adicionados com extrato. A adição de extrato de tramazeira não afetou a composição
físico-química dos iogurtes, mantendo-os dentro dos padrões microbiológicos europeus.
A análise sensorial dos iogurtes indicou uma aceitação favorável por parte dos
consumidores para ambas as amostras, com o iogurte enriquecido com 0,1% de extrato
de tramazeira demonstrando médias superiores em aparência, aroma e sabor geral em
comparação com o iogurte com sorbato de potássio. No entanto, o iogurte com sorbato
de potássio obteve uma classificação superior em consistência. A análise estatística mostrou resultados significativos para as propriedades químicas,
destacando os efeitos do extrato de tramazeira e do tempo de armazenamento nos níveis
de antioxidantes e compostos fenólicos.
Conclui-se que o extrato de tramazeira pode ser um aditivo natural promissor em
produtos lácteos, apresentando propriedades antioxidantes e conservantes. A aceitação
dos iogurtes enriquecidos com extrato indica um potencial para sua aplicação comercial,
fornecendo uma alternativa aos aditivos químicos sintéticos e atendendo às expectativas
dos consumidores em termos de qualidade e segurança alimentar. Novos estudos são
necessários para confirmar esses resultados e explorar ainda mais o potencial do extrato
de tramazeira em alimentos.
The fruit of the rowan tree is a natural resource with bioactive properties attributed to the presence of phenolic compounds, such as flavonoids and phenolic acids. Investigating this fruit is important to potentially integrate it into diets as a natural alternative to the widely used chemical preservatives in globally marketed foods. Rowan pulp, containing substances like sorbitol and sorbic acid, could replace chemical additives currently used in yogurt preservation. This approach aligns with the increasing demand for more natural, appealing, and economically viable food products. The current study aimed to optimize the extraction of phenolic compounds and to evaluate the effect of incorporating rowan fruit pulp extract in yogurt formulations. Analysis results included total phenolic compound (TPC) levels, antioxidant activities (DPPH and FRAP methods), and sugar concentrations by HPLC, from the 14 trials conducted according to an experimental design for hydroethanolic extractor optimization. Average phenolic compound levels ranged from 40 to 65 mg/g of freeze-dried pulp, with a mean of 56 mg/g. The average antioxidant activity was 83% by the DPPH method and 0.43 mg FeCl3/g of freeze-dried pulp by the FRAP method. Sorbitol was found in higher concentrations than fructose, with glucose being the least abundant sugar (average concentration of 95 g sorbitol, 27 mg fructose, and 22 mg glucose per g of freeze-dried pulp). The optimal hydroethanolic extract solution was chosen with pH 4.9 and 40% ethanol, ensuring high extraction of phenolic compounds. In the yogurts, pH values did not significantly differ between the control and extract- added samples. The addition of rowan extract did not affect the physicochemical composition of the yogurts, keeping them within European microbiological standards. Sensory analysis of the yogurts indicated favorable acceptance by consumers for both samples, with the yogurt enriched with 0.1% rowan extract showing higher averages in appearance, aroma, and overall taste compared to the yogurt with potassium sorbate. However, the yogurt with potassium sorbate received a higher rating in consistency. Statistical analysis showed significant results for chemical properties, highlighting the effects of rowan extract and storage time on antioxidant levels and phenolic compounds. It is concluded that rowan extract can be a promising natural additive in dairy products, exhibiting antioxidant and preservative properties. The acceptance of yogurts enriched with extract indicates commercial potential, providing an alternative to synthetic chemical additives and meeting consumer expectations in terms of quality and food safety. Further studies are needed to confirm these results and further explore the potential of rowan extract in foods.
The fruit of the rowan tree is a natural resource with bioactive properties attributed to the presence of phenolic compounds, such as flavonoids and phenolic acids. Investigating this fruit is important to potentially integrate it into diets as a natural alternative to the widely used chemical preservatives in globally marketed foods. Rowan pulp, containing substances like sorbitol and sorbic acid, could replace chemical additives currently used in yogurt preservation. This approach aligns with the increasing demand for more natural, appealing, and economically viable food products. The current study aimed to optimize the extraction of phenolic compounds and to evaluate the effect of incorporating rowan fruit pulp extract in yogurt formulations. Analysis results included total phenolic compound (TPC) levels, antioxidant activities (DPPH and FRAP methods), and sugar concentrations by HPLC, from the 14 trials conducted according to an experimental design for hydroethanolic extractor optimization. Average phenolic compound levels ranged from 40 to 65 mg/g of freeze-dried pulp, with a mean of 56 mg/g. The average antioxidant activity was 83% by the DPPH method and 0.43 mg FeCl3/g of freeze-dried pulp by the FRAP method. Sorbitol was found in higher concentrations than fructose, with glucose being the least abundant sugar (average concentration of 95 g sorbitol, 27 mg fructose, and 22 mg glucose per g of freeze-dried pulp). The optimal hydroethanolic extract solution was chosen with pH 4.9 and 40% ethanol, ensuring high extraction of phenolic compounds. In the yogurts, pH values did not significantly differ between the control and extract- added samples. The addition of rowan extract did not affect the physicochemical composition of the yogurts, keeping them within European microbiological standards. Sensory analysis of the yogurts indicated favorable acceptance by consumers for both samples, with the yogurt enriched with 0.1% rowan extract showing higher averages in appearance, aroma, and overall taste compared to the yogurt with potassium sorbate. However, the yogurt with potassium sorbate received a higher rating in consistency. Statistical analysis showed significant results for chemical properties, highlighting the effects of rowan extract and storage time on antioxidant levels and phenolic compounds. It is concluded that rowan extract can be a promising natural additive in dairy products, exhibiting antioxidant and preservative properties. The acceptance of yogurts enriched with extract indicates commercial potential, providing an alternative to synthetic chemical additives and meeting consumer expectations in terms of quality and food safety. Further studies are needed to confirm these results and further explore the potential of rowan extract in foods.
Description
Mestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do Paraná
Keywords
Tramazeira Iogurte Extrato hidroetanólico Aditivos químicos