Dados do Trabalho

Título

BIQUINHO PEPPER (Capsicum chinense): A NATURAL ANTIOXIDANT AGAINST THE DEGRADATION OF POLYUNSATURATED FATTY ACIDS IN FROZEN AND GRILLED FISH BALLS

Introdução

Concerns on the toxicological effects of synthetic additives have motivated the replacement of synthetic antioxidants by natural ones. Therefore, this study evaluated the effects of biquinho pepper (Capsicum chinense) flour on the degradation of polyunsaturated fatty acids (PUFAs) in fish balls during frozen storage and after cooking.

Material e Métodos

Biquinho pepper flour (0.5%, 0.75%, and 1%) was incorporated into the fish balls, which were analyzed raw and after the thermal preparation in air fryer at days 0, 15, 30, 45, and 60. The samples were submitted to transesterification and fatty acids were converted into methyl esters Subsequently, analyses were conducted using a gas chromatographer and a flame ionization detector. Identification of the chromatographic peaks of the samples was performed by comparing the retention times of FAME standards and quantification was done by internal standardization using the undecanoic methyl ester as standard.

Resultados e Discussão

However, biquinho pepper flour significantly protected PUFAs from degradation. The content of PUFAs reduced by 26.85 % in raw samples not treated with biquinho pepper flour after 60 days of storage, while lower degradations percentages were determined in samples incorporated with the flour at 0.5% (23.20%), 0.75% (23.66 %), and 1% (22.02%). The levels of PUFAs decreased from 17.41 ± 0.2 (raw samples, day 60) to 11.16 ± 0.7 g/100 g (air fried samples, day 60), corresponding to a degradation of 35.9%. Nevertheless, lower losses were observed in samples containing biquinho pepper flour: 11.76 ± 0.5 g/100 g (0.5%), 12.29 ± 0.6 g/100 g (0.75%), and 13.74 ± 0.4 g/100 g (1%).

Conclusão

Therefore, biquinho pepper flour proved to be effective in minimizing PUFAs degradation, which suggests its use by the food industry in order to add extra nutritional value and act as a natural preservative, minimizing the use of synthetic additives.