Abstract
ABSTRACT This study aimed at evaluating guabiroba peel extracts as antioxidant agents in tilapia pâtés stored at 4ºC for 90 days, compared to the additive BHT. The extracts presented vitamin C, phenolic compounds, and antioxidant capacity by DPPH and FRAP assays. The main compounds identified were terpenes, sesquiterpenes, catechin and gallic acid. Peel extracts reduced lipid oxidation of pâtés during storage with better results than BHT. pH values remained neutral, and no increase in titratable acidity was observed. Formulations containing the extracts were dark, orangish and had more intense colors. The products had microbiological stability and good sensory quality. Guabiroba peel extracts can be used in tilapia pâtés as antioxidant agents as alternatives to synthetic antioxidants in fish products.
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