PÓ DE FOLHA DE OLIVEIRA COMO ADITIVO ANTIOXIDANTE NATURAL EM HAMBÚRGUERES BOVINOS
Resumo
Os hambúrgueres bovinos são produtos cárneos amplamente consumidos, porém, devido à sua composição, são altamente suscetíveis à oxidação lipídica, o que leva à deterioração da qualidade e à redução da vida de prateleira. Há uma tendência crescente de substituir antioxidantes sintéticos por alternativas naturais. As folhas de oliveira (Olea europaea L.), um subproduto agrícola da produção de oliveiras, são ricas em compostos bioativos com atividade antioxidante. Este estudo avaliou o potencial do pó de folha de oliveira (OLP) como aditivo antioxidante natural em hambúrgueres bovinos. Foram preparadas quatro formulações: um controle sem OLP e três tratamentos contendo 0,8%, 1,6% e 3,2% de OLP. Os hambúrgueres foram armazenados sob refrigeração (4 ± 1 °C) por 7 dias. Foram analisadas a atividade antioxidante pelos ensaios de sequestro de radicais ABTS e DPPH, a oxidação lipídica (TBARS), pH, cor, textura, perda por cocção, encolhimento e redução de diâmetro. As folhas de oliveira apresentaram elevados teores de compostos fenólicos e forte capacidade antioxidante. A melhoria na estabilidade antioxidante foi diretamente proporcional aos níveis de inclusão de OLP. Além disso, o OLP influenciou a oxidação lipídica, os parâmetros de cor, aumentou a dureza e reduziu a perda por cocção e o encolhimento. Esses resultados demonstram que o pó de folha de oliveira é um antioxidante natural eficaz e uma alternativa promissora aos aditivos sintéticos em produtos cárneos.
Biografia do Autor
Doutora em Zootecnia. Departamento de Zootecnia. Universidade Estadual de Maringá, Maringá-PR, Brasil.
Graduada em Agronomia. Universidade Estadual de Maringá, Maringá-PR, Brasil.
Professora Doutora nos departamentos de Agronomia e Zootecnia da Universidade Estadual de Maringá. Coordenadora do projeto.
Referências
AL-RIMAWI, Fuad; TARAWA, Mohammed Sadi; ELAMA, Claude. Olive Leaf Extract as Natural Antioxidant Additive of Fresh Hamburger Stored at 4°C Running Title: Antioxidants from Olive Leaves in Hamburger. American Journal of Food Science and Technology, v. 5, n. 4, p. 162–166, 9 ago. 2017.
AL-SHIBLI, Mayada et al. Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes. Theory and practice of meat processing, v. 8, p. 302–315, 12 dez. 2023.
AMARAL, Ana Beatriz; SILVA, Marcondes Viana da; LANNES, Suzana Caetano da Silva. Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology, v. 38, p. 1–15, 2018.
AOAC. The Official Methods of Analysis. 18th Edition. [S. l.]: Association of Official Analytical Chemists, 2005.
BABAOĞLU, Ali Samet et al. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Science, v. 187, p. 108765, 1 maio 2022.
BEYA, Michel M. et al. Biopreservation of Ground Beef Patties Using Lactic Acid: A Sustainable Alternative to Synthetic Additives. International Journal of Food Science, v. 2025, p. 9930525, 2025.
BORELLA, Tuanny Goellner et al. Effect of rosemary (Rosmarinus officinalis) antioxidant in industrial processing of frozen-mixed hamburger during shelf life. Journal of Food Processing and Preservation, v. 43, n. 9, p. e14092, 2019.
BORJAN, Dragana et al. Microbiological and Antioxidant Activity of Phenolic Compounds in Olive Leaf Extract. Molecules (Basel, Switzerland), v. 25, n. 24, p. 5946, 15 dez. 2020.
BOULFIA, Rachid et al. Unlocking the Value of Nine Olive Leaf Varieties: A Dual Assessment of Phenolic Composition and Antioxidant Properties. Horticulturae, v. 11, n. 12, p. 1510, dez. 2025.
BREIL, Cassandra et al. “Bligh and Dyer” and Folch Methods for Solid–Liquid–Liquid Extraction of Lipids from Microorganisms. Comprehension of Solvatation Mechanisms and towards Substitution with Alternative Solvents. International Journal of Molecular Sciences, v. 18, n. 4, p. 708, 27 mar. 2017.
Caloric Value and Composition of Foods. Nutrition Reviews, v. 14, n. 10, p. 306–308, 1 out. 1956.
CEGIEŁKA, ANETA. “Clean label” as one of the leading trends in the meat industry in the world and in Poland – a review. “Clean label” as one of the leading trends in the meat industry in the world and in Poland – a review, n. 71, p. 43–55, 2020.
DA SILVA, Vasco Trincão et al. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions. Foods, v. 13, n. 14, p. 2303, jan. 2024.
DEĞIRMENCIOĞLU, Nurcan et al. Health Benefits of Kombucha Tea Enriched with Olive Leaf and Honey. Journal of Obesity and Chronic Diseases, v. 04, n. 01, 2020.
DIFONZO, Graziana et al. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. Journal of the Science of Food and Agriculture, v. 101, n. 8, p. 3099–3116, 2021.
DOMÍNGUEZ, Rubén et al. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, v. 8, n. 10, p. 429, 25 set. 2019.
EL-MAGOLI, S. B.; LAROIA, S.; HANSEN, P. M. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Science, v. 42, n. 2, p. 179–193, 1996.
IBRAHIM, Marwa; ALQURASHI, Randah Miqbil; ALFARAJ, Fatimah Yousef. Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers. Antioxidants, v. 11, n. 3, p. 496, 3 mar. 2022.
GHADERI-GHAHFAROKHI, Maryam et al. Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage. Food and Bioprocess Technology, v. 9, n. 7, p. 1187–1201, 1 jul. 2016.
INGUGLIA, Elena S. et al. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives. Foods, v. 12, n. 10, p. 2062, jan. 2023.
KHEMAKHEM, Ibtihel et al. Structural, antioxidant and antibacterial activities of polysaccharides extracted from olive leaves. International Journal of Biological Macromolecules, v. 106, p. 425–432, jan. 2018.
KHOMOLA, Geoffrey et al. The incorporation of Moringa oleifera leaves powder in mutton patties: Influence on nutritional value, technological quality, and sensory acceptability. Open Agriculture, v. 6, p. 738–748, 7 dez. 2021.
LAZZAROLI, Caterina et al. Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. Food Bioscience, v. 53, p. 102551, 1 jun. 2023.
LI, Wende et al. Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn. Central European Journal of Biology, v. 4, n. 4, p. 499–506, 1 dez. 2009.
LÓPEZ-PARRA, Ma Montaña et al. Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers. Measurement: Food, v. 13, p. 100143, 1 mar. 2024.
LORINI, Alexandre et al. Metabolic profile of olive leaves of different cultivars and collection times. Food Chemistry, v. 345, p. 128758, 30 maio 2021.
MAFE, Alice N.; BÜSSELBERG, Dietrich. Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations. Foods, v. 14, n. 17, p. 3079, 1 set. 2025.
OLIVEIRA, Tainara Santos et al. Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils. Foods, v. 14, n. 2, p. 147, jan. 2025.
PASKOVIĆ, Igor et al. Optimising Olive Leaf Phenolic Compounds: Cultivar and Temporal Interactions. Plants, v. 14, n. 17, p. 2789, jan. 2025.
PATINHO, Iliani et al. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Science, v. 172, p. 108307, 1 fev. 2021.
PATRIANI, P. et al. Application of sweet basil (Ocimum basilicum) on physical and organoleptic qualities of chicken meatballs. IOP Conference Series: Earth and Environmental Science, v. 782, n. 2, p. 022083, jun. 2021.
RE, Roberta et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, v. 26, n. 9, p. 1231–1237, 1 maio 1999.
RIBAS, Jessyca Caroline Rocha et al. Ceylon gooseberry as an additive to improve the quality of meat patties. Anais da Academia Brasileira de Ciências, v. 97, p. e20241359, 2025.
RIBAS, Jessyca Caroline Rocha et al. Bioactive compounds and antioxidant activity of leaves from olive trees grown in Paraná, Brazil. Pesquisa Agropecuária Brasileira, v. 58, p. e03025, 17 fev. 2023.
RIBEIRO, Jéssica Souza et al. Natural antioxidants used in meat products: A brief review. Meat Science, v. 148, p. 181–188, fev. 2019.
SARAIVA, Bianka et al. Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers. Journal of Food Processing and Preservation, v. 43, 1 ago. 2019.
SATARZADEH, R. et al. The Impact of Chitosan Nanoparticles Coating with Sodium Lactate on Beef Hamburger Quality during Storage at 4°C: Oxidative Stability, Microbial and Sensorial Characteristics. Archives of Razi Institute, v. 79, n. 3, p. 529–540, jun. 2024.
SEABRA, Larissa Mont’Alverne Jucá et al. Fécula de mandioca e farinha de aveia como substitutos de gordura na formulação de hambúrguer de carne ovina. Food Science and Technology, v. 22, p. 245–248, 2002.
SHALABY, Emad; SHANAB, Sanaa. Antioxidant compounds, assays of determination and mode of action. Afr. J. Pharm. Pharmacol., v. 7, 1 jan. 2013.
SILVA, Heloísa Lara et al. Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers. Acta Scientiarum. Animal Sciences, v. 46, p. e64264, 2024.
SINGLETON, V. L.; ROSSI, Joseph A. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, v. 16, n. 3, p. 144–158, 1 jan. 1965.
TALUKDER, Suman. Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review. Critical reviews in food science and nutrition, v. 55, 27 set. 2013.
ZHU, Qin Yan et al. Antioxidative Activities of Oolong Tea. Journal of Agricultural and Food Chemistry, v. 50, n. 23, p. 6929–6934, 1 nov. 2002.
Licença
Copyright (c) 2026 RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Os direitos autorais dos artigos/resenhas/TCCs publicados pertecem à revista RECIMA21, e seguem o padrão Creative Commons (CC BY 4.0), permitindo a cópia ou reprodução, desde que cite a fonte e respeite os direitos dos autores e contenham menção aos mesmos nos créditos. Toda e qualquer obra publicada na revista, seu conteúdo é de responsabilidade dos autores, cabendo a RECIMA21 apenas ser o veículo de divulgação, seguindo os padrões nacionais e internacionais de publicação.