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Protector effect of natural antioxidant in lipid oxidation in chicken meat

Grant number: 05/03010-0
Support Opportunities:Regular Research Grants
Duration: January 01, 2006 - May 31, 2008
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Neura Bragagnolo
Grantee:Neura Bragagnolo
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


The consumer preference for natural food products and the concern about healthier diets without the use of synthetic additives has increased the research on natural antioxidants to prevent or retard the lipid oxidation in meat products. The antioxidant potential of some herbs and spices, like sage, garlic and annatto, will be investigate in crude and grilled chicken meat, focusing on the oxidation of lipids during storage using different packaging systems. In order to evaluate the oxidation of lipids the parameters analyzed will be hexanal, pentanal, fatty acid profile, tiobarbituric acid reactive substances (TBARS), cholesterol oxides and color. Hexanal and pentanal will be absorbed from the headspace using a solid phase micro extraction (SPME) technique and will be quantified by gas chromatography (GC). Fatty acid profile will be analyzed by GC and quantified using internal standard. The cholesterol oxides will be determinate by high-performance liquid chromatography (HPLC) and confirmed by HPLC-MS. The color parameters will be determined in a Hunter Colorimeter and TBARS will be assayed spectrophotometricaly. Simultaneously, the prooxidative effect of salt (NaCl) as well as the synergism between the herbs/spices and the naturally occurring vitamin E. (AU)

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