Performance Comparison Between a Natural and a Commercial Antioxidant on Smoked Pacu (Piaractus mesopotamicus)

Abstract

Fish consumption has grown in Brazil, but the lack of diversification in the offer of processed products restricts this eating habit. Moreover, the fact that industrialized products contain chemical additives threatens the image of fish as a healthy protein. Thus, the present study proposes not only to develop a product with antioxidant action, but also to apply it and compare it with a commercial antioxidant added to smoked pacu (Piaractus mesopotamicus) ribs. For this purpose, a meal was produced from the pulp of ‘jatobá’ (Hymenaea courbaril) fruit and its total phenolic content and antioxidant potential were tested. After its antioxidant power was proven, an experiment with 90 samples was carried out to test six storage times and five meal concentrations as a completely randomized design (CRD) with a factorial arrangement. Phase 2 was conducted with the most indicated concentration of the product, which was applied to 360 samples in a CRD with a factorial arrangement in which the factors corresponded to six storage times and two types of antioxidant (natural: jatobá meal; and commercial: butylated hydroxytoluene [BHT]) plus a control treatment. Microbiological, physicochemical, and sensory analyses were used for the evaluation. Results showed that the jatobá meal was effective as an antioxidant at the concentration of 4.5% to ensure a shelf life of 5 days under refrigerated storage, whereas BHT (100 mg/g) provided a shelf life of 10 days to the product and the treatment without antioxidant resulted in a shelf life of one day.

Optimization of solid-liquid extraction of polar substances from pitaya peel flour

“…Regarding the flavonoids, it is possible to view that the region of high concentration is comprised between 13 and 57% of ethanol and time above 86 minutes, reaching the maximum values in 120 minutes. Results found for ethanol concentration are in agreement with the literature: according to Cassol et al (2019), ethanol as a solvent did not have better results for extraction of jatoba flour; Liu et al (2000) verified that solvents with high or very low polarity are not generally good extractors for bioactive compounds, with the combination of ethanol and water (1:1) more suitable for this; according to Alves et al (2018), in their study on 2(3) 6/10 *Significant at the 5% level (p < 0.05); SV = Source of Variation; SQ (sum of squares); DoF (degrees of freedom); MS (mean square). In which: DPPH = antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl; ABTS = antioxidant activity by the 2,2'-azino-bis(3ethylbenzothiazoline-6-sulfonic acid) radical; FRAP = antioxidant activity in reducing Fe(III) by the TPTZ complex (2,4,6-Tris(2-pyridyl)-s-triazine) ; TPC-FC = Total phenolic compounds by the Folin-Ciocauteau method; TPC-FBBB = Total phenolic compounds by the Fast Blue BB method.…”