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Objective: the antioxidant compounds naturally present in plants have been the subject of research replacing synthetic ones as food additives. The objective of this study was to evaluate the antioxidant potential of yerba mate extract, in association with rosemary, oregano and thyme condiments, in tilapia fillets submitted to different preparation forms, in face of lipid oxidation of fish. Method: the extracts were evaluated for the percentage reduction of the 2,2-diphenyl-1-picryl-hydrazyl radical and for the content of total phenolic compounds. The lipid oxidation of the fish was analyzed by thiobarbituric acid reactive substances (TBARS) test. Results: the results showed that the oregano was the condiment that presented the highest content of total phenolic compounds and the yerba mate, the highest antioxidant activity. Regarding the analysis of TBARS, the addition of the yerba mate mix with the three condiments to the fillets of in natura tilapia and submitted to the different thermal processes (fried or roasted), were verified that presented the smaller values relative to the control samples (without the addition of the mix), reaching a reduction of approximately ten times in prepared roasted fish. As for reheating, it was found that this factor doubles the amount of TBARS present. Conclusions: thus, according to the results, it is possible to suggest the effectiveness of the association of condiments with yerba mate in the reduction of oxidative rancidity of the tilapia fillets submitted to the different thermal processes applied, as well as the in natura product.

EFEITO ANTIOXIDANTE DA ILEX PARAGUARIENSIS E CONDIMENTOS NA OXIDAÇÃO LIPÍDICA DE FILÉS DE OREOCHROMIS NILOTICUS