Dados do Trabalho

Título

ANTIOXIDANT CAPACITY OF PINK PEPPER FRUTT (Schinus terebinthifolius Raddi) AND ITS INFLUENCE ON THE COLOR AND SENSORY ACCEPTANCE OF PORK SALAMI

Introdução

Aroeira fruit, popularly known as pink pepper, represents a relevant input from Brazilian biodiversity with technological potential for application as a natural additive in food. Thus, this study aimed to determine the antioxidant capacity of pink pepper extract and evaluate the effects of incorporating the fruits on the color and sensory acceptance of pork salamis prepared with 0.0% (control), 0.25%, 0.50%), 0.75%, and 1.0% of the natural additive.

Material e Métodos

Pink pepper extracts (10 mg/mL) were prepared in acetone and ethanol. For color analysis, a digital colorimeter (CM- 600D) was used. Furthermore, a sensory test carried out with 118 volunteers.

Resultados e Discussão

Regarding the content of total phenolic compounds, the acetone and ethanol extracts presented 33.61 + 1.29 and 45.60 + 1.76 mg EAG/ 100 g, respectively.Whereas, the antioxidant capacity was similar until extracts, determined by the DPPH and FRAP assays. The color results revealing that the parameters of L, a*, b*, and c* did not differ among samples. The salamis formulated with 0.75% pink pepper revealed 80.34% of acceptance (p<0.05).

Conclusão

The polarity of the different solvents used during extraction influenced the recovery of phenolic compounds (p<0.05), but 1t did not impact the antioxidant capacity determined by the DPPH and FRAP assays (p>0.05). The parameters of L, a*, b*, and c* results reflect a satisfactory condition for product acceptance as a negative impact on color was not observed. The greatest acceptance of samples was observed in salamis formulated with 0.75% pink pepper (p<0.05). Additionally, the presence of phenolic compounds and the antioxidant capacity determined in this study also indicate the potential of pink pepper fruits as a possible natural antioxidant in foods.