Black chokeberry fruit polyphenols: A valuable addition to reduce lipid oxidation of muffins containing xylitol

Rutkowska, J. ; Antoniewska, A. ; Martinez-Pineda, M. (Universidad de Zaragoza) ; Nawirska-Olszanska, A. ; Zbikowska, A. ; Baranowski, D.

Resumen: The 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.

Idioma: Inglés

DOI: 10.3390/antiox9050394

Año: 2020

Publicado en: Antioxidants 9, 5 (2020), 394 [16 pp]
ISSN: 2076-3921

Factor impacto JCR: 6.312 (2020)

Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 60 / 297 = 0.202 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 11 / 144 = 0.076 (2020) - Q1 - T1
Categ. JCR: CHEMISTRY, MEDICINAL rank: 6 / 63 = 0.095 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.066 - Biochemistry (Q2) - Cell Biology (Q2) - Physiology (Q2) - Molecular Biology (Q2) - Clinical Biochemistry (Q2)

Financiación: info:eu-repo/grantAgreement/ES/UZ-IBERCAJA-CAI/CA2-19

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)