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

Zawada, Katarzyna; Kozłowska, Mariola; Żbikowska, Anna

doi:10.1515/nuka-2015-0083

Abstract

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.

References

1. Grosso, N. R., & Resurreccion, A. V. A. (2002). Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J. Food Sci., 67(4), 1530–1537. DOI: 10.1111/j.1365-2621.2002.tb10317.x.10.1111/j.1365-2621.2002.tb10317.x
Search in Google Scholar
2. Sasaki, Y. F., Kawaguchi, S., Kamaya, A., Ohshita, M., Kabasawa, K., Iwama, K., Taniguchi, K., & Tsuda, S. (2002). The comet assay with 8 mouse organs: results with 39 currently used food additives. Mutat. Res. Genet. Toxicol. Environ. Mutagen., 519(1/2), 103–119. http://dx.doi.org/10.1016/S1383-5718(02)00128-6.
Search in Google Scholar
3. Labrador, V., Fernandez-Freire, P., Martin, J. M. P., & Hazen, M. J. (2007). Cytotoxicity of butylated hydroxyanisole in Vero cells. Cell. Biol. Toxicol., 23, 189–199.10.1007/s10565-006-0153-617149658
Search in Google Scholar
4. Boskou, D. (2006). Sources of natural antioxidants. Trends Food Sci. Technol., 17, 505–512.10.1016/j.tifs.2006.04.004
Search in Google Scholar
5. Kuhlmann, A., & Röhl, C. (2006). Phenolic antioxidant compounds produced by in vitro. Cultures of rosemary (Rosmarinus officinalis) and their anti-inflammatory effect on lipopolysaccharide-activated microglia. Pharm. Biol., 44(6), 401–410. DOI: 10.1080/13880200600794063.10.1080/13880200600794063
Search in Google Scholar
6. Shan, B., Cai, Y.-Z., Brook s, J. D., & Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol., 117(1), 112–119. http://dx.doi.org/10.1016/j.ijfoodmicro.2007.03.003.17449125
Search in Google Scholar
7. Chun, S.-S., Vattem, D. A., Lin, Y.-T., & Shetty, K. (2005). Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process. Biochem., 40(2), 809–816. http://dx.doi.org/10.1016/j.procbio.2004.02.018.
Search in Google Scholar
8. Ulkowski, M., Musialik, M., & Litwinienko, G. (2005). Use of differential scanning calorimetry to study lipid oxidation. 1. Oxidative stability of lecithin and linolenic acid. J. Agric. Food Chem., 53(23), 9073–9077. DOI: 10.1021/jf051289c.10.1021/jf051289c16277404
Search in Google Scholar
9. Chen, Z. Y., Ratnayake, W. M. N., & Cunnane, S. C. (1994). Oxidative stability of flaxseed lipids during baking. J. Am. Oil Chem. Soc., 71(6), 629–632. DOI: 10.1007/bf02540591.10.1007/BF02540591
Search in Google Scholar
10. Calligaris, S., Manzocco, L., Kravina, G., & Nicoli, M. C. (2007). Shelf-life modeling of bakery products by using oxidation indices. J. Agric. Food Chem., 55(5), 2004–2009. DOI: 10.1021/jf063004h.10.1021/jf063004h17288447
Search in Google Scholar
11. Papadimitriou, V., Sotiroud is, T. G., Xenakis, A., Sofikiti, N., Stavyiannoudaki, V., & Chaniotakis, N. A. (2006). Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study. Anal. Chim. Acta, 573/574, 453–458. http://dx.doi.org/10.1016/j.aca.2006.02.007.
Search in Google Scholar
12. Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem., 85(4), 623–632. http://dx.doi.org/10.1016/j.foodchem.2003.07.020.
Search in Google Scholar
13. Pingret, D., Durand, G., Fabiano-Tixier, A.-S., Rockenbauer, A., Ginies, C., & Chemat, F. (2012). Degradation of edible oil during food processing by ultrasound: Electron paramagnetic resonance, physicochemical, and sensory appreciation. J. Agric. Food Chem., 60(31), 7761–7768. DOI: 10.1021/jf301286f.10.1021/jf301286f
Search in Google Scholar
14. Kozłowska, M., Laudy, A. E., Starościak, B. J., Napiórkowski, A., Chomicz, L., & Kazimierczuk, Z. (2010). Antimicrobial and antiprotozoal effect of sweet marjoram (Origanum majorana L.). Acta Sci. Pol., Hortorum Cultus, 9(4), 133–141.
Search in Google Scholar
15. Kozłowska, M., Żbikowska, A., Gruczyńska, E., Żontała, K., & Półtorak, A. (2014). Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC. J. Therm. Anal. Calorim., 118(3), 1697–1705. DOI: 10.1007/s10973-014-4058-y.10.1007/s10973-014-4058-y
Search in Google Scholar
16. Folch, J., Lees, M., & Stanley, G. H. S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226(1), 497–509.10.1016/S0021-9258(18)64849-5
Search in Google Scholar
17. Stoll, S., & Schweiger, A. (2006). EasySpin, a comprehensive software package for spectral simulation and analysis in EPR. J. Magn. Reson., 178(1), 42–55. DOI: 10.1016/j.jmr.2005.08.013.10.1016/j.jmr.2005.08.01316188474
Search in Google Scholar
18. Janzen, E. G., & Blackburn, B. J. (1968). Detection and identification of short-lived free radicals by an electron spin resonance trapping technique. J. Am. Chem. Soc., 90(21), 5909–5910. DOI: 10.1021/ja01023a051.10.1021/ja01023a051
Search in Google Scholar
19. Jerzykiewi cz, M., Ćwieląg-Piasecka, I., & Jezierski, A. (2013). Pro- and antioxidative effect of α-tocopherol on edible oils, triglycerides and fatty acids. J. Am. Oil Chem. Soc., 90(6), 803–811. DOI: 10.1007/s11746-013-2227-y.10.1007/s11746-013-2227-y366192723710072
Search in Google Scholar

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

Abstract

Paradigm

My account