Obtenção e caracterização de extratos de Cúrcuma longa e aplicação na estabilidade oxidativa da manteiga

Abstract

Maintaining the fatty foods quality requires the use of antioxidants. Allied to this, there is an increase healthier eating habits in the population, as well as the interest in consuming food products without synthetic additives. In this way, it is necessary conduct research involving natural antioxidants to minimize the fatty oxidation products, such as butter. As exposed, the objective of this work was to study the effect of turmeric extract on the oxidative rancidity of butter. In this work, two dry extracts of turmeric were obtained using soxhlet extractor with ethanol and hexane as solvent. The extracts were characterized, in terms of yield, phenolic compounds concentration and the DPPH radical sequestration capacity. At the same time a butter was prepared, in which the extracts of turmeric were applied at concentrations of 0.01 and 0.05% (m/m) to evaluate the antioxidant capacity in the accelerated oxidation test at 60ºC for 40 days. A yield of 17.3 and 7.7% (m/m) obtained for extraction with ethanol and hexane respectively, and phenolic compounds at the concentration of 196.44 and 20.23 mg AG/g. The DPPH radical sequestration capacity of the extracts was elevated, 0.947 and 18.7 g of extract/g of DPPH to those obtained in ethanol and hexane, these values being close to that of the artificial antioxidant BHT (0.304 g of BHT/g of DPPH). The accelerated oxidation test showed that the extracts of turmeric acted in the prevention of butter lipids oxidation, being that ethanol extract was the most effective, obtaining value close to the result obtained with the BHT. The results evidenced the potential of turmeric in the prevention of food oxidation.