Moringa oleifera Lamarck SHEET AS ANTIOXIDANT IN

Moringa oleifera Lamarck SHEET AS ANTIOXIDANT IN BEEFHAMBURGER
Estelamar M. Borges Teixeira1, Maria Regina Barbieri de Carvalho2, Walter Maldonado Júnior2, Marcela
(1)
Simões Flório Ferreira2, Bruna Akie Kamimura2, Tânia Mara Alves de Lima2.
Faculty
of Pharmaceutical
Sciences, Universidade
Estadual
Paulista UNESP, Araraquara Highway Jaú, 1 km, 14801 - 902 - Araraquara - São Paulo, Brazil. (2) Faculty of Agriculture and Veterinary
Sciences - UNESP, Jaboticabal - SP, Brazil.
The Moringa oleifera Lamarck, family Moringaceae is perennial greenery and trees, and its cultivation is
due to the possibility of using the leaves, green fruit, flowers and roasted seeds with representative
quantities of nutrients. Due to the use in folk medicine, studies have been conducted to the isolation of
bioactive compounds with antioxidant and hypotensive activities. However, there is only
limited information about its effects on the food system. The objective of this study was to verify
the antioxidant potential of moringa leaves in beef hamburger, with the accompaniment of the change
in lipid oxidation and acceptance of the product during storage for 120 days at -18°C. Formulations were
prepared composed of beef (shoulder) and leaf flour in the proportions 0.0, 0.10, 0.15, 0.20 and
0.25%. The other ingredients were salt, textured soy protein, cassava starch, dehydrated garlic and
onion. The oxidation was evaluated by thiobarbituric acid reactive substances (TBARS) and sensory
analysis acceptance,
tested by the
hedonic
scale. Changes
were
observed (p <0.05)
in
the malondialdehyde values (MDA) between all the formulations throughout the storage period, but the
hamburgers made with 0.25% flour was the most oxidized within 30 (0.117 mg MDA. kg-1) and 90
days (0.479 MDA.kg-1), and it was the least pleased the judges. Thus, the quantities of moringa
sheets used did not prevent oxidation during storage hamburger, but including up to 0.20% did not impair
the acceptance of the product.