Análise comparativa do uso de antioxidantes naturais e sintéticos na carne de frango: uma revisão atualizada

Barbosa, A. C. S.; Mendes, P. S.; Mattos, G.; Fuchs, R. H. B.; Marques, L. L. M.; Beneti, S. C.; Heck, S. C.; Droval, A. A.; Cardoso, F. A. R.

A. C. S. Barbosa

Universidade Tecnológica Federal do Paraná – UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil

http://orcid.org/0009-0007-2506-9599

P. S. Mendes

Universidade Tecnológica Federal do Paraná – UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos – PPGTA, Campo Mourão, PR, Brasil

http://orcid.org/0009-0002-9614-4916

G. Mattos

Universidade Tecnológica Federal do Paraná – UTFPR, Programa de Pós-graduação em Inovações Tecnológicas – PPGIT, Campo Mourão, PR, Brasil

http://orcid.org/0000-0002-9405-4637

R. H. B. Fuchs

Universidade Tecnológica Federal do Paraná – UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil

http://orcid.org/0000-0003-1695-1209

L. L. M. Marques

Universidade Tecnológica Federal do Paraná – UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil

http://orcid.org/0000-0002-5024-0542

S. C. Beneti

Universidade Tecnológica Federal do Paraná – UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil

http://orcid.org/0000-0001-7888-5820

S. C. Heck

Universidade Tecnológica Federal do Paraná – UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil

http://orcid.org/0000-0001-7965-8961

A. A. Droval

Universidade Tecnológica Federal do Paraná – UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos – PPGTA, Campo Mourão, PR, Brasil

http://orcid.org/0000-0002-4057-9489

F. A. R. Cardoso ^**e-mail: reitz@utfpr.edu.br

Universidade Tecnológica Federal do Paraná – UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos – PPGTA, Campo Mourão, PR, Brasil

Universidade Tecnológica Federal do Paraná – UTFPR, Programa de Pós-graduação em Inovações Tecnológicas – PPGIT, Campo Mourão, PR, Brasil

http://orcid.org/0000-0002-0432-9191

*e-mail: reitz@utfpr.edu.br

Title	Reference	Cut	Storage	Natural Antioxidant	Synthetic control
Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System	Lin and Liang (2002)LIN, C.C. and LIANG, J.H., 2002. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science, vol. 67, no. 2, pp. 530-533. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10632.x. http://dx.doi.org/10.1111/j.1365-2621.20...	Homogenized breast with 20mL phosphate 20mM	24h to 37ºC	Ascorbic acid Alpha-Tocopherol Catechin	Trolox C
Application of natural antioxidants in mechanically deboned poultry meat (CMS)	Pereira (2009)PEREIRA, M.G., 2009. Aplicação de antioxidantes naturais em carne mecanicamente separada (CMS). Santa Maria: Universidade Federal de Santa Maria, 126 p. Dissertação de Mestrado em Ciência e Tecnologia dos Alimentos.	Hip-bar, front and skinless neck chicken back	No vacuum at 4ºC	Yerba Mate Extract Marcela Extract Green tea extract Alcohol-free propolis extract	BHA
Wine industry residues extract as natural antioxidants in raw and cooked chicken meat during frozen storage	Selani et al. (2011)SELANI, M.M., CONTRERAS-CASTILLO, C.J., SHIRAHIGUE, L.D., GALLO, C.R., PLATA-OVIEDO, M. and MONTES-VILLANUEVA, N.D., 2011. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, vol. 88, no. 3, pp. 397-403. http://dx.doi.org/10.1016/j.meatsci.2011.01.017. PMid:21342750. http://dx.doi.org/10.1016/j.meatsci.2011...	Ground beef	Vacuum and frozen	Isabel and Niagara Grape Bark and Seed Extract	BHT Sodium erythrobate+ citric acid + sugar
Mango ethanolic extracts as antioxidants for broilers	Freitas et al. (2012)FREITAS, E.R., BORGES, A.S., TREVISAN, M.T.S., WATANABE, P.H., DA CUNHA, A.L., PEREIRA, A.L.F., ABREU, V.K. and DO NASCIMENTO, G.A.J., 2012. Extratos etanólicos da manga como antioxidantes para frangos de corte. Pesquisa Agropecuária Brasileira, vol. 47, no. 8, pp. 1025-1030. http://dx.doi.org/10.1590/S0100-204X2012000800001. http://dx.doi.org/10.1590/S0100-204X2012...	Bare chest	In a vacuum, cooled at 4ºC	Peel extract and mango pit	BHT
Physical-chemical and sensory characteristics of fresh sausage from poultry prepared with different natural antioxidants	Borba et al. (2012)BORBA, H., SCATOLINI-SILVA, A.M., GIAMPIETRO-GANECO, A., BOIAGO, M.M. and SOUZA, P.A., 2012. Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais. Revista Brasileira de Saúde e Produção Animal, vol. 13, no. 2, pp. 360-370. http://dx.doi.org/10.1590/S1519-99402012000200006. http://dx.doi.org/10.1590/S1519-99402012...	Chest and thighs	Polyethylene bags at 4ºC	Clove Oregano Rosemary	None
Antioxidant activity of Cerrado plant extract in raw and cooked meat and chicken	Nascimento et al. (2019)NASCIMENTO, K.M., SILVA, F.L. and MENDONÇA, A.M.C., 2019. Atividade antioxidante de extrato de plantas do cerrado em carne de frango crua e cozida. In: Anais do 29º Congresso Brasileiro de Zootecnia. Campinas: Galoá, pp. 109585.	Ground thigh and drumstick meat	In refrigerated vacuum	Murici Extract, Mama-Bitch Extract, Monkey Pepper Extract, and Groundwood Extract	BHT
Incorporation of natural antioxidant in chicken burger: oxidative stability and descriptive and hedonic temporal sensory perception	Menegali et al. (2020)MENEGALI, B.S., SELANI, M.M., SALDAÑA, E., PATINHO, I., DINIZ, J.P., MELO, P.S., PIMENTEL FILHO, N.J. and CONTRERAS-CASTILLO, C.J., 2020. Pink pepper extract as a natural antioxidant in chicken burger: effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations. LWT, vol. 121, pp. 108896. http://dx.doi.org/10.1016/j.lwt.2019.108986. http://dx.doi.org/10.1016/j.lwt.2019.108...	Hamburger	Without vacuum and vacuum at 2ºC	Pink Pepper Extract	BHT
Impact of coffee husk extract (Coffea Arabica L.) on oxidative processes in chicken hamburger	Farias Marques et al. (2022) FARIAS MARQUES, A.D.J., LIMA TAVARES, J., CARVALHO, L.M., LEITE ABREU, T., ALVES PEREIRA, D., MOREIRA FERNANDES SANTOS, M., SUELY MADRUGA, M., MEDEIROS, L.L. and KÊNIA ALENCAR BEZERRA, T., 2022. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chemistry, vol. 393, pp. 133451. http://dx.doi.org/10.1016/j.foodchem.2022.133451. PMid:35751207. http://dx.doi.org/10.1016/j.foodchem.202...	Hamburger	No vacuum at -18°C	Coffee Hull Extract	BHT
Use of pink pepper extract (Schinus terebinthifolius Raddi) in the control of lipid oxidation of fresh chicken sausage	Araújo (2022)ARAÚJO, M.C.G., 2022. Utilização do extrato de pimenta rosa (Schinus terebinthifolius Raddi) no controle da oxidação lipídica da linguiça de frango frescal. Cuité: Universidade Federal de Campina Grande, 41 p. Trabalho de Conclusão de Curso em Nutrição.	Fresh chicken sausage	No vacuum at 4ºC	Pink Pepper Extract	Sodium Erythorbate
Antioxidant activity of cerrado plant extracts added to chicken meatballs and antimicrobial action “in vitro”	Carvalho (2020)CARVALHO, J.C., 2020. Atividade antioxidante e antimicrobiana dos extratos de plantas do cerrado em carne de peito de frango. Brasília: Universidade de Brasília, 85 p. Dissertação de Mestrado em Saúde Animal.	Meatballs	No vacuum at 4ºC and -12ºC	Murici extract, Pau-terra, Mama-cadela and Pepper-de-monkey	BHT
Effect of pink pepper extract and type of packaging on the quality and oxidative stability of chicken hamburger	Diniz (2022)DINIZ, J.P., 2022. Efeito do extrato de pimenta rosa e do tipo de embalagem sobre a qualidade e estabilidade oxidativa de hambúrguer de frango. Buri: Universidade Federal de São Carlos, 46 p. Trabalho de Conclusão de Curso em Engenharia de Alimentos.	Hamburger - chicken leg and drumstick	PVC and vacuum cooled	Pink pepper extract	BHT
Effect of bioactive-rich mango peel extract on physicochemical, antioxidant, and functional characteristics of chicken sausage	Manzoor et al. (2022)MANZOOR, A., AHMAD, S. and YOUSUF, B., 2022. Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage. Applied Food Research, vol. 2, no. 2, pp. 100183. http://dx.doi.org/10.1016/j.afres.2022.100183. http://dx.doi.org/10.1016/j.afres.2022.1...	Chicken sausage	Hermetic bag at 4°C	Mango peel extract	None
Ethanolic extract of mango seed used in the feeding of broilers: Effects on phenolic compounds, antioxidant activity, and meat quality	Farias et al. (2020)FARIAS, N.N.P., FREITAS, E.R., GOMES, H.M., SOUZA, D.H., SANTOS, E.O., AGUIAR, G.C., FERNANDES, D.R., ARAÚJO, L.R.S. and WATANABE, P.H., 2020. Ethanolic extract of mango seed used in the feeding of broilers: effects on phenolic compounds, antioxidant activity, and meat quality. Canadian Journal of Animal Science, vol. 100, no. 2, pp. 299-307. http://dx.doi.org/10.1139/cjas-2018-0120. http://dx.doi.org/10.1139/cjas-2018-0120...	Chicken breast	Vacuum	Mango seed extract	BHT
Oxidative stability in chicken hamburger added with antioxidants extracted from pomegranate pulp and seed (Punica granatum, L.)	Menezes Santos et al. (2020)MENEZES SANTOS, J., DA SILVA BORGES, Â. and BELTRÃO LESSA CONSTANT, P., 2020. Estabilidade oxidativa em hambúrguer de frango adicionado de antioxidantes extraídos da polpa e semente da romã (Punica granatum, L.). Scientia Plena, vol. 16, no. 10. http://dx.doi.org/10.14808/sci.plena.2020.101502. http://dx.doi.org/10.14808/sci.plena.202...	Hamburger	Polyethylene bags at -18°C	Pomegranate pulp and seed extract	BHT
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties	Basanta et al. (2018)BASANTA, M.F., RIZZO, S.A., SZERMAN, N., VAUDAGNA, S.R., DESCALZO, A.M., GERSCHENSON, L.N., PÉREZ, C.D. and ROJAS, A.M., 2018. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Research International, vol. 106, pp. 1086-1094. http://dx.doi.org/10.1016/j.foodres.2017.12.011. PMid:29579902. http://dx.doi.org/10.1016/j.foodres.2017...	Hamburger	Polyethylene film, 4°C, closed environment.	MCPs from Japanese plum peel and pulp	None

(a)
Authors	Treatment	AA 0.7%/FE 0.3% (TBARS mg/kg)	Cu 0.9%/Per. Hid. 0.1% (TBARS mg/kg)	Hb 1% (TBARS mg/kg)	AAPH 1% (mg/kg)
Lin and Liang (2002)LIN, C.C. and LIANG, J.H., 2002. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science, vol. 67, no. 2, pp. 530-533. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10632.x. http://dx.doi.org/10.1111/j.1365-2621.20...	Control	0.64	0.45	0.52	0.40
	Ascorbic acid	0.44	0.40	0.45	0.40
	Alpha-tocopherol	0.47	0.43	0.46	0.39
	Trolox C	0.32	0.64	0.57	0.48
	Catechin	0.23	0.41	0.48	0.37
(b)
Authors	Treatment	Carbonyl protein (mgmol/g protein)
Authors	Treatment	AA 0.7%/FE 0.3%	Cu 0.9%/Per. Hid. 01%	Hb 1%	AAPH 1%
Lin and Liang (2002)LIN, C.C. and LIANG, J.H., 2002. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science, vol. 67, no. 2, pp. 530-533. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10632.x. http://dx.doi.org/10.1111/j.1365-2621.20...	Control	0.91	0.54	0.54	0.48
	Ascorbic acid	0.92	0.38	0.52	0.47
	Alpha-tocopherol	0.91	0.39	0.55	0.44
	Trolox C	0.38	0.27	0.30	0.30
	Catechin	0.28	0.16	0.28	0.21

Authors	Treatment	Amount of antioxidants added	Mean TBARS value (mg/kg)
Pereira (2009)PEREIRA, M.G., 2009. Aplicação de antioxidantes naturais em carne mecanicamente separada (CMS). Santa Maria: Universidade Federal de Santa Maria, 126 p. Dissertação de Mestrado em Ciência e Tecnologia dos Alimentos.	Control (peptone and buffered water 1%)	-	0.25
	Ext. Mate	0.50%	0.10
	Ext. Marcela	0.50%	0.03
	Ext. Mate + Ext. Marcela	0.25% + 0.25%	0.05
	Ext. Green	0.05%	0.17
	Ext. Alcohol-free propolis	0.10%	0.09
	BHA	0.02%	0.04

Authors	Treatment	Amount of antioxidant added	TBARS values (mg/kg) after nine months
Selani et al. (2011)SELANI, M.M., CONTRERAS-CASTILLO, C.J., SHIRAHIGUE, L.D., GALLO, C.R., PLATA-OVIEDO, M. and MONTES-VILLANUEVA, N.D., 2011. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, vol. 88, no. 3, pp. 397-403. http://dx.doi.org/10.1016/j.meatsci.2011.01.017. PMid:21342750. http://dx.doi.org/10.1016/j.meatsci.2011...	Control	-	1.29
	BHT	0.01%	0.13
	IGE	60mg PC/kg	0.81
	NGE	60mg PC/kg	0.81
	Sodium erythorbate, citric acid, and sugar	0.37%	0.70

Authors	Treatment	Amount of antioxidant added	TBARS values on day 0 (mg/kg)	TBARS values on day 15 (mg/kg)
Freitas et al. (2012)FREITAS, E.R., BORGES, A.S., TREVISAN, M.T.S., WATANABE, P.H., DA CUNHA, A.L., PEREIRA, A.L.F., ABREU, V.K. and DO NASCIMENTO, G.A.J., 2012. Extratos etanólicos da manga como antioxidantes para frangos de corte. Pesquisa Agropecuária Brasileira, vol. 47, no. 8, pp. 1025-1030. http://dx.doi.org/10.1590/S0100-204X2012000800001. http://dx.doi.org/10.1590/S0100-204X2012...	Control (perchloric acid 3.86%)	-	0.19	0.57
	BHT	200ppm	0.16	0.52
	Mango peel extract	200ppm	0.18	0.56
	Mango peel extract	400ppm	0.19	0.52
	Mango pit extract	200ppm	0.19	0.46
	Mango pit extract	400ppm	0.14	0.43

Authors	Treatment	Amount of antioxidant added (%/kg of meat)	TBARS values (mg/kg of meat) day 0	TBARS values (mg/kg of meat) day 9
Borba et al. (2012)BORBA, H., SCATOLINI-SILVA, A.M., GIAMPIETRO-GANECO, A., BOIAGO, M.M. and SOUZA, P.A., 2012. Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais. Revista Brasileira de Saúde e Produção Animal, vol. 13, no. 2, pp. 360-370. http://dx.doi.org/10.1590/S1519-99402012000200006. http://dx.doi.org/10.1590/S1519-99402012...	Control	-	0.27	0.40
	Clove	0.15%	0.21	0.52
	Oregano	0.15%	0.27	0.28
	Rosemary	0.15%	0.34	0.39

Authors	Treatment	Amount of antioxidant added	Average values of Raw Meat TBARS (mg/kg)	Average values of TBARS cooked meat (mg/kg)
Nascimento et al. (2019)NASCIMENTO, K.M., SILVA, F.L. and MENDONÇA, A.M.C., 2019. Atividade antioxidante de extrato de plantas do cerrado em carne de frango crua e cozida. In: Anais do 29º Congresso Brasileiro de Zootecnia. Campinas: Galoá, pp. 109585.	CON (water)	-	0.11	0.78
	MUR	4.38g	0.12	0.10
	MC	4.38g	0.13	1.04
	PM	4.38g	0.11	0.11
	EN	4.38g	0.18	0.53
	BHT	4.38g	0.10	0.29

[1] *e-mail: reitz@utfpr.edu.br

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Análise comparativa do uso de antioxidantes naturais e sintéticos na carne de frango: uma revisão atualizada

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