Phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread
DOI:
https://doi.org/10.5433/1679-0359.2012v33n2p655Palavras-chave:
Free radicals, Antioxidants, Bioactive phytochemicals, Total phenolic compounds.Resumo
Natural antioxidants added to foods may have a physiological impact on human health, particularly because they may reduce the risk of illnesses or they promote the delay of damaging free radicals effect, like cardiovascular diseases, intestinal cancer or infections symptoms. The best conditions for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) and Origanum vulgare (oregano) was established, and the antioxidant activity from raw extracts was demonstrated based on inhibition of DPPH free radical formation and microsome lipid peroxidation. The extracts obtained were added, separately, to a fresh cheese spread (FCS) and the product was evaluated for sensory qualities. The best condition for extraction of phenolic compounds was 75% ethanol in 8 hours running time for rosemary (0.46 mg GAE/mL ± 0.01 w/v), and 40% ethanol in 7.5 hours running time for oregano (2.57 mg GAE/mL ± 0.02 w/v). The rosemary extract showed high antioxidant activity in both tests. The product with concentrated rosemary extracts had 96 mg GAE/100g in the final blend and 76% acceptance index. The fresh cheese spread (FCS) with Origanum vulgare extract had 396 mg GAE/100g in the final blend, with 91 % acceptance index.
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