Avaliação do extrato de resíduo industrial da guavira (Campomanesia sp.): potente redutor da oxidação lipídica em hambúrguer de tilápia-do-nilo (Oreochromis niloticus) com pacu (Piaractus mesopotamicus)

Abstract

The interest in natural antioxidants is raising and studies show that the guavira’s residue has potential antioxidant capacity. The goal of this study was to evaluate guavira’s industrial residue extract as a natural antioxidant in hamburgers of Nile tilapia with pacu. The fatty acids profile of the fish fillets and the proximate composition, shelflife, and lipid oxidation of the hamburgers were assessed. Five treatments were analyzed: negative control (CO) with no extract nor synthetic additive; ascorbic acid commercial additive (AA0.2%); and different concentrations of guavira’s industrial residue extract (EG 0.05, 0.1, and 0.2%). Regarding the reduction of lipid oxidation, EG 0.05, and 0.2% showed the same statistical significance when compared to AA0.2% on the 7th day of storage. Up to 14 days, EG0.1% presented the lower malonaldehyde concentration (2.17), compared to the other treatments including the commercial additive. The guavira’s industrial residue extract reduced the oxidation of lipids, prolonging the shelf-life of the hamburgers.