Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)

dc.contributor.authorMarinho, Marina Tolentino
dc.contributor.authorBersot, Luciano dos Santos
dc.contributor.authorNogueira, Alessandro
dc.contributor.authorDenck Colman, Tiago Andre [UNESP]
dc.contributor.authorSchnitzler, Egon
dc.contributor.institutionUniv Fed Parana
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T15:27:36Z
dc.date.available2018-11-26T15:27:36Z
dc.date.issued2015-10-01
dc.description.abstractThe Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are evolved during events. In this study, semi-hard cheeses were manufactured and the lipid fractions were assessed by the above-mentioned techniques and others such GC/MS and H-1 NMR, and kinetic parameters were calculated using thermogravimetry. The samples were divided into three portions: (a) cheeses 24 h after manufacture; (b) cheeses after 60 days of ripening; (c) cheeses covered with lard and rosemary after 60 days of ripening. It was observed that the fat from samples treated with rosemary leaves showed higher decomposition temperatures (TG), higher resistance to the oxidation process (T-p = 310.2 degrees C) and enthalpy (1228.5 J g(-1)). The FTIR spectroscopy of the gaseous products of decomposition obtained simultaneously with TG-DSC curves revealed that the main bands could be attributed to -C-H, -COOH stretching with the formation of CO, CO2 and tetradecanoicacid-7-oxomethylester compounds. An increase in the value of the activation energy in cheese covered with rosemary leaves was associated with antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniv Fed Parana, BR-81531980 Curitiba, PR, Brazil
dc.description.affiliationUniv Estadual Ponta Grossa, BR-84030900 Ponta Grossa, PR, Brazil
dc.description.affiliationSao Paulo State Univ, Inst Chem, BR-14800060 Araraquara, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Inst Chem, BR-14800060 Araraquara, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent1023-1028
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2015.03.108
dc.identifier.citationLwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 63, n. 2, p. 1023-1028, 2015.
dc.identifier.doi10.1016/j.lwt.2015.03.108
dc.identifier.fileWOS000356545500033.pdf
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11449/158422
dc.identifier.wosWOS:000356545500033
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofLwt-food Science And Technology
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectThermal analysis
dc.subjectFTIR
dc.subjectEnthalpy
dc.subjectKinetic study
dc.titleAntioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)en
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.orcid0000-0001-7671-3056[3]
unesp.author.orcid0000-0003-1405-4571[4]

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