<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></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.

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

Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, 1 Banacha Str., 02-097 Warsaw, Poland, Tel./Fax: +48 22 572 0950

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

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

Nukleonika

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Oxidative stability of the lipid fraction in cookies \u2013 the EPR study"}

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...

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

Data publikacji: 06 sie 2015

Zakres stron: 469 - 473

Otrzymano: 24 wrz 2014

Przyjęty: 30 sty 2015

DOI: https://doi.org/10.1515/nuka-2015-0083

Słowa kluczowe
cookies, EPR spectroscopy, oxidative stability, rosemary, thyme

© Katarzyna Zawada et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Data publikacji: 06 sie 2015

Zakres stron: 469 - 473

Otrzymano: 24 wrz 2014

Przyjęty: 30 sty 2015

DOI: https://doi.org/10.1515/nuka-2015-0083

Słowa kluczowecookies, EPR spectroscopy, oxidative stability, rosemary, thyme

© Katarzyna Zawada et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
cookies, EPR spectroscopy, oxidative stability, rosemary, thyme