DESENVOLVIMENTO DE REFRIGERANTE COM ADIÇÃO DE EXTRATO DE Baccharis dracunculifolia: ANÁLISES FÍSICO-QUÍMICAS E ANTIOXIDANTES

Abstract

Soda is a type of non-alcoholic and non-fermented drink, usually with high amounts of dyes and preservatives, and which when not in their light or diet versions, also contain a high sugar content. The consumption of soft drinks has increased in recent decades, and is associated with an increased prevalence of obesity, weight gain and diabetes. Studies show a direct relationship between diet and health that, added to the growing interest of some individuals in consuming healthier foods, has raised the interest of the food industry in developing new products. Field rosemary (Baccharis dracunculifolia) is known for its interaction with insects and for its diversity of phenolic compounds. The use of B. dracunculifolia has been studied in different models, as in the study by Pereira (2014), which observed a drop in fasting capillary blood glucose levels and protection from damage to organs, such as the liver, kidneys and pancreas. When added to foods, antioxidant compounds are able to delay the formation of oxidative products, maintain the nutritional quality of the food and increase its shelf life. The present work carried out chemical analyzes and antioxidant properties of orange soda with the addition of B. dracunculifolia extract to observe its results and, in the future, to be able to produce on a large scale. Under the conditions of this work, high levels of total phenolic compounds (515.1μg Eq GAE g) and high capacity to eliminate free radicals ABTS (12356.6 μM trolox/g) and DPPH (0.851 μM trolox/g) were obtained, and in addition to a high antioxidant iron-reducing power III (18354 μM ferrous sulfate/g). The orange soda enriched with B. dracunculifolia extract showed antioxidant power even at its lowest concentrations.