Variations of growth inhibition due to the types of commercial liquid
smoke on microorganisms, such as L. monocytogenes on bangers
(Gedela, Escoubas, & Muriana, 2007) and S. aureus on bacon
(Taormina & Bartholomew, 2005; Taormina & Dorsa, 2010) are mentioned
in the literature. The variations observed were linked to the concentration
and composition of the phenolic compounds, which vary
according to the process and raw material employed to obtain them.
The rates of the in vitro liquid smoke antioxidant activity (IC50) and
of the commercial antioxidants BHT and BHA are found in Table 2.
The liquid smoke tested has shown activity by sequestering the
DPPH free radical with 0.24 mg/mL of IC50, considered satisfactory
when compared to the BHT (IC50 = 0.05 mg/mL) commercial oxidant
tested. It is worth highlighting that the BHT is a reference substance
used on researches that use the DPPH method and that its IC50 rates