Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract
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 (Peroxi...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0027/pjfns-2015-0027.xml?format=INT |
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| author | Bialek Malgorzata Rutkowska Jaroslawa Bialek Agnieszka Adamska Agata |
| author_facet | Bialek Malgorzata Rutkowska Jaroslawa Bialek Agnieszka Adamska Agata |
| author_sort | Bialek Malgorzata |
| collection | DOAJ |
| description | 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 profile 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 significant increase in the intensity of astringent taste, acidic taste, off-taste and off-flavour. |
| format | Article |
| id | doaj-art-6c16684989ef4cf0b801e2ace94405ea |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-6c16684989ef4cf0b801e2ace94405ea2025-02-02T21:33:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-06-01662778410.1515/pjfns-2015-0027pjfns-2015-0027Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols ExtractBialek Malgorzata0Rutkowska Jaroslawa1Bialek Agnieszka2Adamska Agata3Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c str., 02–776 Warsaw, PolandFaculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c str., 02–776 Warsaw, PolandDepartment of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, Banacha 1 str., 02–097 Warsaw, PolandDepartment of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, Banacha 1 str., 02–097 Warsaw, PolandThe 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 profile 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 significant increase in the intensity of astringent taste, acidic taste, off-taste and off-flavour.http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0027/pjfns-2015-0027.xml?format=INToxidative stabilitycookieschokeberrynatural antioxidants |
| spellingShingle | Bialek Malgorzata Rutkowska Jaroslawa Bialek Agnieszka Adamska Agata Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract Polish Journal of Food and Nutrition Sciences oxidative stability cookies chokeberry natural antioxidants |
| title | Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract |
| title_full | Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract |
| title_fullStr | Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract |
| title_full_unstemmed | Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract |
| title_short | Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract |
| title_sort | oxidative stability of lipid fraction of cookies enriched with chokeberry polyphenols extract |
| topic | oxidative stability cookies chokeberry natural antioxidants |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0027/pjfns-2015-0027.xml?format=INT |
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