A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

被引：137
作者：
Caleja, Cristina [1 ,2 ,3 ]
Barros, Lillian [1 ,2 ]
Antonio, Amilcar L. [1 ]
Oliveira, M. Beatriz P. P. [3 ]
Ferreira, Isabel C. F. R. [1 ]
机构：
[1] Polytech Inst Braganca, ESA, Mt Res Ctr CIMO, Campus Santa Apolonia 112, P-5300253 Braganca, Portugal
[2] IPB, Associate Lab LSRE LCM, LSRE, Campus Santa Apolonia 1134, P-5301857 Braganca, Portugal
[3] Univ Porto, Fac Pharm, REQUIMTE LAQV, Rua Jorge Viterbo Ferreira 228, P-4050313 Oporto, Portugal
来源：
FOOD CHEMISTRY | 2017年 / 216卷
关键词：
Biscuits; Matricaria recutita L; Foeniculum vulgare Mill; Butylated hydroxyl anisole (BHA); Antioxidant; BUTYLATED HYDROXYANISOLE; CHEMICAL-CHARACTERIZATION; MATRICARIA-RECUTITA; FOOD-ADDITIVES; CHAMOMILE; WHEAT; HYDROXYTOLUENE; FORTIFICATION; PARAMETERS; PRODUCTS;
D O I：
10.1016/j.foodchem.2016.08.075
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods "free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：342 / 346
页数：5
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