Oxidative stability of the lipid fraction in cookies – the EPR study

• Authors: Katarzyna Zawada , Mariola Kozłowska , Anna Żbikowska
• Languages of publication: EN

Abstracts

EN

Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologically active substances with antioxidant activity. In this work, electron paramagnetic resonance spectroscopy was used to monitor the lipid oxidation in cookies with rosemary and thyme extracts subjected to the storage in elevated temperature. It was shown that thyme extract can be used as a natural antioxidant source for the preparation of bakery products, while the rosemary extract should be used with care in fat-rich products exposed to high temperatures.

Keywords

EN

cookies; EPR spectroscopy; oxidative stability; rosemary; thyme

• Publisher: De Gruyter Open
• Journal: Nukleonika
• Year: 2015
• Volume: 60
• Issue: 3
• Pages: 469-473

Dates

published

1 - 7 - 2015

received

24 - 9 - 2014

accepted

30 - 1 - 2015

online

6 - 8 - 2015

Contributors

author

Katarzyna Zawada

• Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, 1 Banacha Str., 02-097 Warsaw, Poland, Tel./Fax: [phone]

author

Mariola Kozłowska

• Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

author

Anna Żbikowska

• Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

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Identifiers

DOI

10.1515/nuka-2015-0083