Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine
2014
Lopes, Cristiane de Oliveira | Barcelos, Maria de Fátima Píccolo | Dias, Nayane Aparecida Araujo | Carneiro, João de Deus Souza | de Abreu, Wilson César
Margarine contains a considerable amount of sodium and is used on breads and crackers. In this context, the objective of the present study was to evaluate the market appeal and effects of adding spices to margarine in terms of reducing the sodium content and increasing antioxidant activity. A questionnaire assessing market appeal was developed along with 12 margarine formulations. The treatment varied in terms of reduced sodium levels (from 100% to 0% reduction) and the addition of two different spice mixtures (A or B) containing green onion, garlic, marjoram, thyme, lemon, oregano and/or basil. The questionnaire was given to 400 respondents, and the sensory analysis was performed with 62 panelists. The total phenolic content was determined using the Folin–Ciocalteu reagent, and the DPPH and ABT+ radical methods were used to quantify total antioxidant activity. Sensory analysis for the margarine formulations with added spice mixtures (A or B) indicated good acceptance, and the chemical analysis revealed a greater than 5-fold increase in total phenolic content and a significant increase (p<0.05) in antioxidant activity. The addition of either spice mixture to the margarine formulations permitted 50% sodium reduction and considerably increased the antioxidant activity of the product.
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