Effect of copaíba essential oil

• Published in: PloS one Vol. 16; no. 3; p. e0248499
• Main Authors: Monteschio, Jéssica de Oliveira, de Vargas Junior, Fernando Miranda, Alves da Silva, Adrielly Lais, das Chagas, Renata Alves, Fernandes, Tatiane, Leonardo, Ariadne Patricia, Kaneko, Isabelle Naemi, de Moraes Pinto, Laura Adriane, Guerrero, Ana, de Melo Filho, Antônio Alves, Ferraz, Vany Perpétua, Fagundes, Gisele Maria, Muir, James Pierre
• Format: Journal Article
• Language: English
• Published: Public Library of Science 18-03-2021
• Subjects: Chemical properties; Composition; Essences and essential oils; Food preservatives; Food research; Mutton; Oxidation-reduction reaction; Brazil
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0248499

We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaíba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh-like quality appeal of sheep burgers.