Utilização do extrato de malvavisco na elaboração de hambúrguer caprino e avaliação do seu potencial antioxidante durante o armazenamento refrigerado.

Abstract

Malvavisco (Malvaviscus arboreus) is a plant that, although edible, inexpensive and easily accessible, is still little known and used in the food industry. However, this vegetable has high content of bioactive compounds with antioxidant action, and can meet the new demand of the consumer market that seeks foods with natural and healthy appeal. Synthetic antioxidants have been used by industry to preserve the nutritional and sensory quality of meat products because they prevent chemical reactions that cause an unpleasant taste. However, there is a strong tendency to replace synthetic with natural antioxidants, as they are associated with carcinogenic and mutagenic effects. Thus, the objective was to obtain extracts from the leaves and flowers of malvavisco for application in goat burgers and to evaluate their antioxidant potential against lipid oxidation during refrigerated storage. For this, the extracts were obtained by stirring for 15 minutes at 40ºC using 60% cereal alcohol and from the extract was determined the total phenolic content, total flavonoids and antioxidant activity by the FRAP, ABTS and IC50 methods. Four formulations of HC goat burgers (control, without antioxidant) were prepared; HE (1% synthetic antioxidant, sodium erythorbate); HFL (with 1% of malvavisco flower extract) and HFO (with 1% of mauve leaf extract). Samples were stored refrigerated (± 4ºC) for 14 days. For physicochemical characterization the water activity, pH, acidity, humidity, ash, lipids and lipid oxidation at storage times 0, 7 and 14 were determined. Given the results, it can be verified that the extracts of the flower and leaf of malvavisco are rich in phenolic compounds and total flavonoids, besides manifesting potent antioxidants. Regarding the physicochemical parameters it is worth mentioning the values of lipid oxidation in which treatments added extracts of flower and leaf malvavisco obtained significant values in the reduction / control of oxidation at the end of storage (14th day). Thus, it is inferred that the leaves and flowers of malvavisco are rich in antioxidants and their extracts behaved similarly in the control of lipid oxidation. In addition, the use of extracts in addition to food preservation can improve the nutritional quality of products, contribute to sustainable nutrition and serve as a source of income.