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

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

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

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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

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

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[1] N.A: Not applicable. Averages with the same letters in the same line do not show significant differences (p>0.05) in the Turkey’s means test.