Avaliação e determinação da atividade antioxidante, antimicrobiana e antifúngica do extrato aquoso hidroalcoólico de syzygium aromaticum, origanum vulgare e rosmarinus officinalis com aplicação em leite fermentado comercial

Abstract

Food additives have become mandatory in modern food, precisely because of their ability to promote the quality and validity of processed foods. Many foods and drinks that are distributed by the industry contain doses of these additives that can compromise part of your health in the long term. In response to this, studies and demands for research without the addition of chemical components arise. Essential oils are an alternative to replace certain additives, however, as they are considered complex depending on the herb used, their structure and bioactive compounds transform their antioxidant, antimicrobial and antifungal activity when inserted into a potentiating environment. This work aims to prepare an extract in accordance with legislation that promotes the replacement or interaction in parts with these additives. Three extracts were created and subjected to an initial screening to evaluate their antioxidant power, with guaranteed responses and different dilutions. The extract with 60% milli-q water and 40% ethyl alcohol responded better to the test in addition to showing better stability. Three analysis groups were created Control, L+E and EXT. The assays chosen to evaluate and determine antioxidant activity were CTF, FRAP and DPPH•, all of which showed a better activity performance in the L+E group, except DPPH• due to the action of steric hindrance. Furthermore, a microbiological assay by agar diffusion brought the reading of the antimicrobial and antifungal potential that I evaluated, finding less growth on the plates with the EXT group. In the end, it is possible to conclude that the extract met all criteria and played a strong and significant role in all activities, making the food healthy and adding positive aspects to its formulation.