Obtenção, caracterização e aplicação dos extratos de moringa e osmarin em hambúrguer de tilápia

Abstract

In order to meet the demand for healthier foods, synthetic antioxidants used in fish products have been replaced with natural antioxidants. Therefore, the objective of the present study was to evaluate the antioxidant action of Moringa and Osmarin extracts in refrigerated stored tilapia hamburger (4ºC ± 1ºC) for 7 days. The extracts were characterized in relation to the sequestration capacity of the DPPH radical, the presence of phenolic compounds and volatile compounds. Three formulations of tilapia burger were prepared: Control, with Moringa extract and Osmarin extract. The analyzes performed on the products were pH, instrumental color, thiobarbituric acid reactive substances (TBARS) and sensorial analysis with a trained panel. Regarding the characterization, the extract of Osmarin showed volatile compounds and a greater quantity of phenolic compounds, and consequently greater antioxidant activity. With respect to tilapia burgers, the pH remained stable and within neutrality during storage. However, the formulations containing the plant extracts presented higher color intensity (greater chroma) and higher malonaldehyde formation when compared to the control formulation. With respect to tilapia hamburgers, the pH remained stable and within neutrality during storage. However, the formulations containing the plant extracts presented higher color intensity (greater chroma) and higher malonaldehyde formation when compared to the control formulation. In the sensorial analysis, the overall impression attribute of the sample with Osmarin was inferior to the others, due to the marked flavor provided by the volatile compounds, typical of essential oils, present in this extract. Therefore, it will be necessary to carry out new extraction studies to preserve the antioxidant compounds present in the extracts and their application as a natural antioxidant in tilapia hamburger.