Uso de antioxidantes naturais em carnes e seus subprodutos

Autores

  • Luana Lemos Leão
  • Francielly Soares Oliveira
  • Renatta Soares Souza
  • Paula Karoline Soares Farias
  • Francine Souza Alves da Fonseca
  • Ernane Ronie Martins
  • Rogério Marcos de Souza

Palavras-chave:

Radicais livres. Plantas medicinais. Produtos Cárneos.

Resumo

Os produtos cárneos são susceptíveis à oxidação lipídica e proteica. Para evitar ou retardar esse processo, são adicionados a esses produtos os antioxidantes exógenos, principalmente os antioxidantes sintéticos. Entretanto, tem sido reportado que esses antioxidantes sintéticos podem trazer efeitos adversos à saúde humana. Por essa razão, a indústria de alimentos tem buscado alternativas para evitar esses efeitos, como o uso de antioxidantes naturais. Esses produtos possuem compostos ativos que exercem atividade antioxidante em carnes por diferentes mecanismos de ação.  Os antioxidantes naturais podem ser obtidos através de ervas, especiarias, vegetais, frutas e sementes, onde os compostos fenólicos são as principais substâncias responsáveis pela sua atividade antioxidante. Extratos vegetais que apresentam compostos fenólicos são considerados fontes efetivas de antioxidantes, pois possuem alta atividade de doação de hidrogênio ou tem alta capacidade de absorver radicais livres. Essa revisão tem como objetivo fazer um levantamento sobre os processos oxidativos em produtos cárneos e o uso de antioxidantes naturais como alternativa aos sintéticos.

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Publicado

2017-04-29

Como Citar

Leão, L. L., Oliveira, F. S., Souza, R. S., Farias, P. K. S., Fonseca, F. S. A. da, Martins, E. R., & Souza, R. M. de. (2017). Uso de antioxidantes naturais em carnes e seus subprodutos. Caderno De Ciências Agrárias, 9(1), 94–100. Recuperado de https://periodicos.ufmg.br/index.php/ccaufmg/article/view/2951

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