Extratos de especiarias: aplicações em óleo de soja e repercussões sobre o perfil lipídico in vivo
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Data
2010-04-09
Autores
Del Ré, Patrícia Vieira [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O presente trabalho teve como objetivo avaliar a atividade antioxidante de extratos de especiarias, na forma de oleoresinas, aplicados em óleo de soja e sua repercussão sobre o perfil lipídico in vivo. O trabalho experimental foi dividido em quatro ensaios. No Ensaio I, a atividade antioxidante das oleoresinas de orégano, manjericão e tomilho, em diferentes concentrações, foi avaliada no óleo de soja por meio da estabilidade oxidativa. As duas oleoresinas mais efetivas, orégano e tomilho, foram selecionadas na concentração de 3.000 mg.kg-1 para serem submetidas aos ensaios posteriores. Nos Ensaios II e III, o óleo de soja adicionado das oleoresinas de orégano e tomilho ou da mistura das mesmas foi submetido à termoxidação (180ºC/30 horas) e ao teste acelerado em estufa (60ºC/10 dias), cujas amostras foram tomadas nos intervalos de tempo de 0, 5, 10, 15, 20, 25 e 30 horas e 0, 2, 4, 6, 8 e 10 dias, respectivamente. As amostras termoxidadas foram analisadas quanto à estabilidade oxidativa, índice de peróxidos, dienos conjugados, compostos polares totais e perfil de ácidos graxos, enquanto que as amostras do teste acelerado em estufa foram analisadas quanto ao índice de peróxidos e dienos conjugados. No Ensaio IV a atividade antioxidante e hipolipemiante das oleoresinas foram avaliadas in vivo, utilizando ratos Wistar alimentados com dieta hipercolesterolêmica e suplementação das oleoresinas por gavagem (16 mg.kg-1). No sangue coletado após o experimento foram realizadas análises de perfil lipídico (colesterol total e frações, triglicérides) e oxidação da LDL. A partir dos resultados obtidos, verificou-se que em elevada temperatura, termoxidação, as oleoresinas aplicadas de forma isolada apresentaram um poder antioxidante maior que o antioxidante TBHQ, entretanto, a mistura das concentrações, promoveu maior estabilidade ao óleo e menor formação...
This study aims at evaluating the antioxidant activity of spice extracts, in form of oleoresins, applied in soybean oil and its repercussion on the lipid profile in vivo. The experiment was divided into four tests. Test I evaluated the antioxidant activity of oleoresins oregano, basil and thyme, in different concentrations, in soybean oil by means of oxidative stability determination. The most effective oleoresins, oregano and thyme, were selected in a concentration of 3.000 mg.kg-1 and subjected to the subsequent tests. In the Tests II and III, the soybean oil containing either oregano and thyme oleoresins or the mixture of both, was subjected to thermal oxidation (180ºC/30 hours) and to the Schaal oven test (60°C/10 days). The samples were taken in time intervals of 0, 5, 10, 15, 20, 25 and 30 hours and 0, 2, 4, 6, 8 and 10 days, respectively. The thermal oxidated samples were analyzed concerning their oxidative stability, peroxide value, conjugated dienes, total polar compounds and fatty acids profiles, while the samples from the Schaal oven test were analyzed concerning their peroxide value and conjugated dienes. Test IV evaluated the antioxidant and hypolipemiant activities of oleoresins in vivo using Wistar rats that were fed in a hypercholesterolemic diet and oleoresin supplementation by gavage (16 mg.kg-1). The blood collected after the experiment had its lipid profile (total cholesterol and fractions, triglycerides) and LDL oxidation analyzed. Considering the results obtained, it was possible to verify that the oleoresins applied isolatedly presented an antioxidant power greater than the TBHQ antioxidant in high temperatures, thermal oxidation. However, the mixture of concentrations gave more stability to the oil and reduced the formation of polar compounds. It also reduced the formation of saturated fatty acids in detriment of mono and polyunsaturated fatty acids... (Complete abstract click electronic access below)
This study aims at evaluating the antioxidant activity of spice extracts, in form of oleoresins, applied in soybean oil and its repercussion on the lipid profile in vivo. The experiment was divided into four tests. Test I evaluated the antioxidant activity of oleoresins oregano, basil and thyme, in different concentrations, in soybean oil by means of oxidative stability determination. The most effective oleoresins, oregano and thyme, were selected in a concentration of 3.000 mg.kg-1 and subjected to the subsequent tests. In the Tests II and III, the soybean oil containing either oregano and thyme oleoresins or the mixture of both, was subjected to thermal oxidation (180ºC/30 hours) and to the Schaal oven test (60°C/10 days). The samples were taken in time intervals of 0, 5, 10, 15, 20, 25 and 30 hours and 0, 2, 4, 6, 8 and 10 days, respectively. The thermal oxidated samples were analyzed concerning their oxidative stability, peroxide value, conjugated dienes, total polar compounds and fatty acids profiles, while the samples from the Schaal oven test were analyzed concerning their peroxide value and conjugated dienes. Test IV evaluated the antioxidant and hypolipemiant activities of oleoresins in vivo using Wistar rats that were fed in a hypercholesterolemic diet and oleoresin supplementation by gavage (16 mg.kg-1). The blood collected after the experiment had its lipid profile (total cholesterol and fractions, triglycerides) and LDL oxidation analyzed. Considering the results obtained, it was possible to verify that the oleoresins applied isolatedly presented an antioxidant power greater than the TBHQ antioxidant in high temperatures, thermal oxidation. However, the mixture of concentrations gave more stability to the oil and reduced the formation of polar compounds. It also reduced the formation of saturated fatty acids in detriment of mono and polyunsaturated fatty acids... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Tecnologia de alimentos, Oleos e gorduras, Oleo de soja, Oxidação, Antioxidantes, Óleos vegetais - Antioxidantes
Como citar
DEL RÉ, Patrícia Vieira. Extratos de especiarias: aplicações em óleo de soja e repercussões sobre o perfil lipídico in vivo. 2010. 115 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2010.