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    Efeitos da condimentação sobre a produção de carcinógenos no preparo de carne: meta-análise e determinação dos teores de bixina em urucum
    (Universidade Federal de São Paulo (UNIFESP), 2019-07-05) Neves, Thaís de Moura [UNIFESP]; Domene, Semíramis Martins Álvares [UNIFESP]; http://lattes.cnpq.br/7373562130327980; http://lattes.cnpq.br/3633379458127298; Universidade Federal de São Paulo (UNIFESP)
    Background: Thermal processing used in meat preparation can produce compounds with carcinogenic potential, as Heterocyclic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs). It has already been demonstrated that the use of condiments can reduce the formation of these compounds. In contrast, no studies were found that evaluated the use of annatto on the formation of HAs and PAHs, although studies have already been published about the antioxidant properties provided by the bioactive compound present in this condiment, the bixin. Objectives: The aims of this dissertation, presented in two chapters, were: from a systematic review with meta-analysis, to investigate the effects of condimentation on the production of carcinogens in preparation of meat and to determine the bixin content in an annatto seed sample. Methods: For the systematic review with meta-analysis, were consulted the databases PubMed, Web of Science, Scopus and Lilacs, with keywords combination related to different meat types, cooking techniques, use of spices and formation of HAs and PAHs, and were included original articles published between 1997 and 2018. As bixin standards are not available on market, a standard was obtained by crystallization and recrystallization of the extracts and a calibration curve was constructed for quantification of bixin. The purity of the standard, curve concentrations and bixin contents were determined by High Performance Liquid Chromatography (HPLC) on C18 column at 29 °C, with mobile phase acetonitrile/acetic acid 2%, linear gradient 65:35 (v:v) and 1mL/min flow for 35 minutes. The spectra were acquired between 250 and 600 nm and chromatograms processed at 460 nm. The peaks corresponding to bixin were found by the chromatographic parameters. Results: The first chapter of this dissertation presents results of the systematic review with meta-analysis, in which the use of spices before frying (R*= 0.52), grilling (R*= 0.63) or roasting (R*= 0.74) meat and spicing with garlic and onion (R*= 0.57), pepper (R*= 0.63) and other spices with phenolic compounds (R*= 0.63) decrease the formation of HAs and PAHs, due to the antioxidant capacity. In the second chapter, UV-visible spectrum, % III/II and %AB/AII were in agreement with bixin profile identified by other authors. After recrystallization, bixin showed a purity of 99.5%, higher than that found in literature. A calibration curve produced with different concentrations of bixin showed linearity (R²= 0.9995), and was described by the equation y= 252525x + 3975. The studied sample had 2.08 ± 0.44 g of bixin per 100 g of annatto seed. Conclusions: The results of the systematic review associated with meta-analysis can be used to guide industry, food services and population to improve the safety associated with meat consumption. The results related to the identification of bixin are important to determining the amount of annatto sample to be used in future studies related to spicing on the production of HAs and PAHs.