Palavras-chave
tocoferol
extrato de alecrim
Como Citar
Resumo
A oxidação lipídica é uma das mais importantes alterações que afetam tanto o óleo ou a gordura assim como o alimento que os contêm, que é responsável pelo desenvolvimento de sabor e odor desagradáveis. A aplicação de antioxidantes, em termos técnicos, é um dos caminhos mais simples para reduzir a oxidação de gorduras. Há indícios de que os antioxidantes sintéticos podem ter efeitos indesejáveis para a saúde humana, o que tem estimulado a busca por antioxidantes naturais como fonte alternativa. Este trabalho teve como objetivo avaliar a atividade antioxidante do extrato de alecrim, contendo 4% de diterpenos fenólicos, em comparação com o α -tocoferol, com 97% de pureza, utilizando como substrato lipídico óleo de soja purificado. A atividade dos antioxidantes foi avaliada nas concentrações de 0, 100, 300, 500, 800 e 1.000 mg/kg para o extrato de alecrim (ALE) e 0, 100, 200, 400, 600 e 700 mg/kg para o α -tocoferol (TOC), por meio da determinação da estabilidade oxidativa utilizando o Rancimat. A ordem da atividade antioxidante encontrada foi 600 mg/kg TOC > 400 mg/kg TOC > 1.000 mg/kg ALE > 200 mg/kg TOC > 800 mg/kg ALE > 500 mg/kg ALE > 100 mg/kg TOC > 300 mg/kg ALE > 100 mg/kg ALE .
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Copyright (c) 2006 Valéria C. Ramalho, Neuza Jorge