Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Abstract

The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxide value, PV) and secondary (Anisidine value, AV; thiobarbituric acid reactive substances, TBARS) lipid oxidation products and fatty acids profi le were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterised by a low PV (1.45 and 4.90 meq of O/kg of fat in margarine and butter cookies, respectively). The AV increased during storage both in margarine and in butter cookies. Losses of PUFA in margarine cookies (0.34%) apply mainly to α-linolenic acid. It appears safe to incorporate 100 mg and 250 mg of CPE into margarine cookies stored for 9 weeks and 1000 mg of CPE into butter cookies stored for 9 weeks. The incorporation of 1000 mg CPE into cookies resulted in a signifi cant increase in the intensity of astringent taste, acidic taste, off-taste and off-fl avour.

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

“…1). This observation is in agreement with results of other authors who found that plant components rich in antioxidants used in formulas may act as a pro-oxidants in cookies (Bialek et al, 2016).…”

“…As compared with C-samples, lower amounts of hydroperoxides were found in enriched cookies containing 0.5 to 1.5% FJQF due to the presence of phenolic and other compounds having antioxidant potential. Similar results were reported for enriched cookies and bakery products with plant components rich in antioxidants: green and yellow tea leaves, chokeberry extract, cherry pomace extract, black currant and jostaberry powder as natural ingredients to inhibit lipid oxidation (Bialek et al, 2016;Gramza-Michałowska et al, 2016;Molnar et al, 2015;Šaponjac et al, 2016). Also, substitution of wheat flour by other plant ingredients (e.g.…”

“…It should be pointed out that the addition of 0.5% FJQF to cookies resulted in two-fold increase of the radical scavenging activity, whereas highest addition (9%) resulted in 3.5-fold increase, as compared with C-samples (DPPH values: 22.58% -Ccookies, 81.94% -cookies with 9% FJQF). Summing up, higher level of incorporation of FJQF into cookie formulation resulted in improving the antioxidant activity of the final product ( Fig.1), like when using papaya or chokeberry (Bialek, Rutkowska, Bialek, & Adamska, 2016;Varastegani et al, 2015). Some polyphenols in FJQF, like epicatechin, significantly promoted the antioxidant capacity accompanied by a strong inhibition of glycation toxicants formation (Zhang, Chen, & Wang, 2014).…”

“…However, possible toxic properties of synthetic additives urge to search natural and safe alternatives. Many papers were devoted on using in cookie manufacturing ingredients deriving from fruits like black currant powder, papaya pulp flour, chokeberry extract, grape marc extract and sour cherry pomace extract, not only as a source of polyphenols and other nutritive compounds, but also as an effective antioxidant (Bialek, Rutkowska, Bialek, & Adamska, 2016;Molnar, Brnčić, Vujić, Gyimes, & Krisch, 2015; The cookie making process consisted of mixing refined wheat flour (608 g) containing 0.4 g/100 g ash, margarine (133 g) and powdered sugar (117 g), using a mixer (Zelmer ZFP1100C, Poland) for 5 min, adding egg yolks (142 g) and mixing for 3 min again. For preparing other 6 variants of dough, the amounts of wheat flour were reduced according to FJQF addition to obtain enriched cookies.…”

Vaccinium meridionale Swartz extracts and their addition in beef burgers as antioxidant ingredient

“…Furthermore, phenolic‐rich extracts included as food ingredients might have the additional advantage of contributing with their own bioactive properties of these compounds . In this respect, diverse examples can be found in the scientific literature concerning the use of berries for antioxidant and functional purposes in foodstuffs, including meat products . However, the potential use of mortiño as an antioxidant ingredient in meat products has not been considered previously.…”