000089824 001__ 89824
000089824 005__ 20210902121816.0
000089824 0247_ $$2doi$$a10.3390/antiox9050394
000089824 0248_ $$2sideral$$a118179
000089824 037__ $$aART-2020-118179
000089824 041__ $$aeng
000089824 100__ $$aRutkowska, J.
000089824 245__ $$aBlack chokeberry fruit polyphenols: A valuable addition to reduce lipid oxidation of muffins containing xylitol
000089824 260__ $$c2020
000089824 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089824 5203_ $$aThe study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25–7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.
000089824 536__ $$9info:eu-repo/grantAgreement/ES/UZ-IBERCAJA-CAI/CA2-19
000089824 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000089824 590__ $$a6.312$$b2020
000089824 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b60 / 297 = 0.202$$c2020$$dQ1$$eT1
000089824 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b11 / 144 = 0.076$$c2020$$dQ1$$eT1
000089824 591__ $$aCHEMISTRY, MEDICINAL$$b6 / 63 = 0.095$$c2020$$dQ1$$eT1
000089824 592__ $$a1.066$$b2020
000089824 593__ $$aBiochemistry$$c2020$$dQ2
000089824 593__ $$aCell Biology$$c2020$$dQ2
000089824 593__ $$aPhysiology$$c2020$$dQ2
000089824 593__ $$aMolecular Biology$$c2020$$dQ2
000089824 593__ $$aClinical Biochemistry$$c2020$$dQ2
000089824 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089824 700__ $$aAntoniewska, A.
000089824 700__ $$0(orcid)0000-0001-8952-4481$$aMartinez-Pineda, M.$$uUniversidad de Zaragoza
000089824 700__ $$aNawirska-Olszanska, A.
000089824 700__ $$aZbikowska, A.
000089824 700__ $$aBaranowski, D.
000089824 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000089824 773__ $$g9, 5 (2020), 394 [16 pp]$$pAntioxidants$$tAntioxidants$$x2076-3921
000089824 8564_ $$s571361$$uhttps://zaguan.unizar.es/record/89824/files/texto_completo.pdf$$yVersión publicada
000089824 8564_ $$s512408$$uhttps://zaguan.unizar.es/record/89824/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089824 909CO $$ooai:zaguan.unizar.es:89824$$particulos$$pdriver
000089824 951__ $$a2021-09-02-10:04:50
000089824 980__ $$aARTICLE