Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Kunrath, Cléria Andréia; Savoldi, Daniele Cristina; Mileski, João Paulo Fernando; Novello, Cláudio Roberto; Alfaro, Alexandre da Trindade; Marchi, João Francisco; Tonial, Ivane Benedetti

doi:10.1590/1981-6723.3516

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Brasil

Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 20 • 2017 • https://doi.org/10.1590/1981-6723.3516 copy

Application and evaluation of propolis, the natural antioxidant in Italian-type salami

Aplicação e avaliação de própolis, o antioxidante natural, em salame tipo Italiano

Authorship SCIMAGO INSTITUTIONS RANKINGS

Summary

This study aimed to characterize propolis with respect to its antioxidant activity and apply it to the elaboration of Italian-type salami. A propolis sample was collected and subjected to chemical and physicochemical characterization and its antioxidant capacity determined. Four salami formulations were developed: F1 (no antioxidants); F2 (addition of 0.01% BHT); F3 (addition of 0.01% propolis) and F4 (addition of 0.05% propolis). The salamis were evaluated with respect to their physicochemical properties and lipid oxidation. The characterization of the propolis showed a high level of waxes and low levels of phenolic compounds and flavonoids, although in sufficient quantity to prove their antioxidant activity. The Italian-type salamis showed moisture, protein and lipid contents which conformed to the limits preconized by Brazilian legislation. The F4 formulation (0.05% propolis) showed a better result when compared to the formulations F3 (0.01% propolis) and F1 (no antioxidant). However, formulation F2 (0.01% BHT) showed the lowest value of lipid oxidation. The results showed that propolis inhibits oxidative action and can be added to meat products as a natural antioxidant.

Keywords:
Meat products; Shelf life; Lipid oxidation

Ingredients	F1	F2	F3	F4
Pork (%)	86.86	86.85	86.85	86.87
Fat (%)	10.00	10.00	10.00	10.00
Salt – sodium chloride (%)	2.00	2.00	2.00	2.00
Curing salt-IBRAC (Hungarian powder) (%)	0.25	0.25	0.25	0.25
Fixative– IBRAC (erythorbate) (%)	0.25	0.25	0.25	0.25
White pepper (%)	0.05	0.05	0.05	0.05
Garlic powder (%)	0.07	0.07	0.07	0.07
Nutmeg (%)	0.02	0.02	0.02	0.02
Flavour enhancer- IBRAC (%)	0.10	0.10	0.10	0.10
Sugar (%)	0.30	0.30	0.30	0.30
Starter culture- DANISCO (%)	0.025	0.025	0.025	0.025
Propolis extract powder (%)	-	-	0.01	0.05
Synthetic antioxidant BHT (%)	-	0.01	-	-

Parameters	Values (variation)
Temperature (°C)	18-26
Relative humidity (%)	70-85
Air velocity (m.s^-1)	0.2-1.0

Chemical Variables	Propolis
Chemical Variables	In natura	Alcoholic extract	Dry extract
Moisture	7.46±0.06ª	N.A	3.30±0.04^b
Ash	2.04±0.02^b	N.A	3.12±0.05^a
Waxes	34.07±0.71	N.A	N.A
Total flavonoids (g.100g^–1)	0.26±0.01^c	0.03±0.0006^a	0.40±0.01^b
Total polyphenols (%)	4.17±0.07^c	0.31±0.006^a	5.13±0.04^b
Antioxidant Activity
A.A (FRAP)- μM iron sulphate per g of propolis	352.04±2.20^c	50.98±0.379ª	543.40±3,73^b
A.A (DPPH) (EC50) – g of propolis/g of DPPH	7.42±0.06ª	89.94±0.62^c	5.86±0.05^b

Formulation	Moisture (%)	Ash (%)	Lipid (%)	Protein (%)
F1	28.38±1.39^a	11.88±0.87^a	23.99±0.70^a	32.78±1.17^b
F2	31.15±2.82^a	13.20±1.15^a	24.32±1.98^a	28.86±0.62^a
F3	30.21±0.64^a	11.49±0.53^a	25.44±0.38^a	31.70±0.90^b
F4	29.06±0.64^a	11.77±1,32^a	23.72±0.44^a	32.65±0.38^b

Formulations	Days
Formulations	01	15	35
F1 (Control formulation)	0.06±0.05ª^A	0.49±0.01ª^B	0.51±0.03ª^B
F2 (0.01% BHT)	0.07±0.01ª^A	0.17±0.01^cB	0.10±0.05^bC
F3 (0.01% propolis)	0.10±0.01^bA	0.22±0.01^bB	0.46±0.07ª^C
F4 (0.05% propolis)	0.10±0.01^bA	0.18±0.01^Cb	0.22±0.04^cB

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] Ivane Benedetti Tonial, Universidade Tecnológica Federal do Paraná (UTFPR), Department of Chemistry and Biology, Linha Santa Bárbara, s/n, CEP: 85601-970, Francisco Beltrão/PR - Brazil, e-mail: ivane@utfpr.edu.br