Avaliação do potencial da farinha de beldroega (Portulaca oleracea) como antioxidante em linguiça suína

Abstract

The need for healthy eating is increasingly evident in the Brazilian market, people are more aware of what is harmful to health. Among the substances that cause various disorders to the digestive system are synthetic antioxidants, which are responsible for delaying oxidative rancidity and increasing shelf life of food products. In search of new natural alternatives to replace synthetic antioxidants, the feasibility of using several plants that have high levels of natural antioxidant compounds that can be used in the food industry is already being researched. In order to evaluate the antioxidant potential of beldroega (Portulaca oleracea) as a substitute for the antioxidant sodium erythrobate under refrigeration for 21 days. For this, the leaves were transformed into flour and evaluated for their toxicity, determination of vitamin C and antioxidant activity. Sausage formulations (HR - control formulation without antioxidant addition, FP – formulation with the addition of the synthetic antioxidant sodium erythrobate, FB1 - with the addition of 1% beldroega flour and FB2 - with the addition of 2% beldroega flour) which were analyzed for their centesimal composition and oxidative rancidity (pH, TBARS, color) during 21 days of storage under cooling (5ºC ± 1). The results were submitted to variance analysis (ANOVA) and Tukey test (p≤0.05). The analyses showed some significant differences between the formulations regarding TBARS, color, pH, centesimal composition and energy value. As for the toxicity bioassay of beldroega flour, it presented DL50 > 1000μgrams/mL. The average ascorbic acid content was 17.54 ± 3.8 mg.100g-1, while the antioxidant activity and total extractable polyphenols presented 66.74 μM ET.g-1 and 163.04 mg of manic acid.100g-1, respectively. Finally, beldroega flour was shown to be a promising substitute for the antioxidant sodium erythrobate when it presented good results when compared to that obtained by sausage containing the synthetic antioxidant.