Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-10-10 DOI:10.3989/gya.0909212

N.K. Mohamad Shah, M. Sanny, N.A. Ab Karim, K. Kuppan, N.A. Yahaya, M. Mat Yusof

引用次数: 0

Abstract

Red palm olein (RPOL) is naturally rich in antioxidants, yet changes in its antioxidant capacity during storage were uncertain, which limited the application of RPOL in fat-based food products. Therefore, this study incorporated shortenings composed of 0, 5, and 10% (w/w) RPOL into sandwich cookie creams of SCC-0, SCC-5, and SCC-10, respectively, and determined their antioxidant capacity during storage for six months at 20, 30, and 35 ºC. Both SCC-5 and SCC-10 exhibited higher carotene, tocopherol, tocotrienol, and total phenolic content (TPC) than that of SCC-0, yet all SCCs were comparable in their free fatty acid (FFA) and UV-total oxidation values. After six months, the SCCs exhibited low TPC and FFA, yet were high in DPPH scavenging activity. At 20 and 30 ºC, both SCC-5 and SCC-10 oxidized more slowly than that of SCC-0. These findings proved the antioxidant capacity of RPOL, which delayed oxidation reactions in the SCCs during storage.

查看原文本刊更多论文

基于红棕榈油的增值三明治饼干在储存过程中的抗氧化能力

红棕榈油(RPOL)天然富含抗氧化剂，但其抗氧化能力在储存过程中的变化并不确定，这限制了其在脂肪类食品中的应用。因此，本研究分别在SCC-0、SCC-5和SCC-10的三明治饼干奶油中加入了由0、5和10% (w/w) RPOL组成的起酥油，并测定了它们在20、30和35℃下储存6个月的抗氧化能力。SCC-5和SCC-10的胡萝卜素、生育酚、生育三烯酚和总酚含量(TPC)均高于SCC-0，但所有scc的游离脂肪酸(FFA)和紫外线总氧化值相当。6个月后，SCCs表现出较低的TPC和FFA，但具有较高的DPPH清除活性。在20和30℃时，SCC-5和SCC-10的氧化速度都比SCC-0慢。这些发现证明了RPOL的抗氧化能力，它延缓了SCCs在储存过程中的氧化反应。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality