Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC

被引：0
作者：
Mariola Kozłowska
Anna Żbikowska
Eliza Gruczyńska
Katarzyna Żontała
Andrzej Półtorak
机构：
[1] Warsaw University of Life Sciences (WULS-SGGW),Department of Chemistry, Faculty of Food Sciences
[2] Warsaw University of Life Sciences (WULS-SGGW),Department of Food Technology, Faculty of Food Sciences
[3] Warsaw University of Life Sciences (WULS-SGGW),Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences
来源：
Journal of Thermal Analysis and Calorimetry | 2014年 / 118卷
关键词：
Cookies; Spice extracts; Oxidative stability; DSC;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The addition of natural antioxidants to the bakery products containing fats can extend their shelf life, and it may be more attractive to consumers. In this research, the antioxidant effect of spice extracts and synthetic antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC). The results revealed that addition of spice extracts to the cookies in comparison to cookies without additives reduced the oxidation as evidenced by higher the onset oxidation temperature (tON) of antioxidant-treated samples. Using the Ozawa–Flynn–Wall method, the activation energies (Ea/kJ mol−1) and pre-exponential factors (Z/min−1) and then induction times (τ/min) were calculated and also used for evaluation of antioxidants efficiency. After baking, cookies were also subjected to sensory studies and to instrumental measurements of colour changes. Among the samples studied, cookies with 0.02 % of rosemary or 0.2 % thyme extracts showed good sensorial acceptability. Cookies fortified with spice extracts also characterised greater lightness compared to the control sample.
引用
收藏
页码：1697 / 1705
页数：8
相关论文
共 164 条
[21]  
Stosic-Grujicic S(2005)Antioxidant properties of three aromatic herbs (rosemary, thyme and lavender) in oil-in-water emulsion Span J Agric Res 3 106-112
[22]  
Stojanovic I(2000)Polyphenols and antioxidative capacity of extracts from Slovakian plants BioFactors 13 141-146
[23]  
Gerothanassis IP(2006)Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs Food Technol Biotechnol 44 485-492
[24]  
Tzakos AG(1999)Seasonal variations of rosmarinic and carnosic acids in rosemary extracts. Analysis of their in vitro antiradical activity Biochem Syst Ecol 27 733-738
[25]  
El-Alim SSLA(2007)Phenolic antioxidants from herbs and spices Chem Nat Compd 43 344-346
[26]  
Lugasi A(2009)Antioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme J Food Sci 74 S362-S370
[27]  
Hovari J(2010)Comparative studies of the rosmarinic and caffeic acid contents of Lamiaceae species Food Chem 119 49-53
[28]  
Dworschak E(2013)Volatile compositions and some fruit characteristics of table apricot varieties from Turkey Riv Ital Sostanze Gr 90 43-48
[29]  
Matthäus BW(2013)Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability J Oleo Sci 62 893-900
[30]  
Andersen ML(2013)The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread J Oleo Sci 62 187-193
12345678910