89824 20210902121816.0 doi 10.3390/antiox9050394 sideral 118179 ART-2020-118179 eng Rutkowska, J. Black chokeberry fruit polyphenols: A valuable addition to reduce lipid oxidation of muffins containing xylitol 2020 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/UZ-IBERCAJA-CAI/CA2-19 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 6.312 2020 BIOCHEMISTRY & MOLECULAR BIOLOGY 60 / 297 = 0.202 2020 Q1 T1 FOOD SCIENCE & TECHNOLOGY 11 / 144 = 0.076 2020 Q1 T1 CHEMISTRY, MEDICINAL 6 / 63 = 0.095 2020 Q1 T1 1.066 2020 Biochemistry 2020 Q2 Cell Biology 2020 Q2 Physiology 2020 Q2 Molecular Biology 2020 Q2 Clinical Biochemistry 2020 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Antoniewska, A. Martinez-Pineda, M. Universidad de Zaragoza (orcid)0000-0001-8952-4481 Nawirska-Olszanska, A. Zbikowska, A. Baranowski, D. 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 9, 5 (2020), 394 [16 pp] Antioxidants Antioxidants 2076-3921 571361 http://zaguan.unizar.es/record/89824/files/texto_completo.pdf Versión publicada 512408 http://zaguan.unizar.es/record/89824/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:89824 articulos driver 2021-09-02-10:04:50 ARTICLE