Microsomal model systems of chicken meat to evaluate the antioxidant activity of grape extracts (Vittis vinifera) and guarana (Paullinia cupana) to inhibit lipid peroxidation in vitro

Abstract

Antioxidants are substances that promote the protection against the potentially harmful effects of processes or reactions that cause lipid oxidation. The trend for the search increasing demand by consumers for natural products, made with a study of the antioxidant capacity of grape extracts as natural antioxidants and guarana was developed to replace the conventional BHA and BHT widely used in meat in the food industry. The aim of this study is to evaluate the antioxidant capacity of grape extracts and guarana to inhibiting lipid peroxidation in vitro systems when using microsomal membranes systems in chicken meat and lipossomes. The analysis of grape extracts and guarana will be performed in triplicate, to verify the: total solids, total phenolics, system-carotene/acid linoleic, antioxidant activity, phytosterols. Thereafter, will be prepared the substrate microsomal from chicken meat (thigh and liver) and hemoglobin and will be quantified the total protein content, TBA, fatty acids and cholesterol and will be promoted the induction of lipid oxidation using the following treatments: control, BHT, grape, guarana and grape+guarana. (AU)