Cargando…
Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol
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)...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278663/ https://www.ncbi.nlm.nih.gov/pubmed/32392895 http://dx.doi.org/10.3390/antiox9050394 |
_version_ | 1783543383230251008 |
---|---|
author | Rutkowska, Jaroslawa Antoniewska, Agata Martinez-Pineda, Montserrat Nawirska-Olszańska, Agnieszka Zbikowska, Anna Baranowski, Damian |
author_facet | Rutkowska, Jaroslawa Antoniewska, Agata Martinez-Pineda, Montserrat Nawirska-Olszańska, Agnieszka Zbikowska, Anna Baranowski, Damian |
author_sort | Rutkowska, Jaroslawa |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7278663 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72786632020-06-12 Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol Rutkowska, Jaroslawa Antoniewska, Agata Martinez-Pineda, Montserrat Nawirska-Olszańska, Agnieszka Zbikowska, Anna Baranowski, Damian Antioxidants (Basel) Article 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. MDPI 2020-05-07 /pmc/articles/PMC7278663/ /pubmed/32392895 http://dx.doi.org/10.3390/antiox9050394 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Rutkowska, Jaroslawa Antoniewska, Agata Martinez-Pineda, Montserrat Nawirska-Olszańska, Agnieszka Zbikowska, Anna Baranowski, Damian Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol |
title | Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol |
title_full | Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol |
title_fullStr | Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol |
title_full_unstemmed | Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol |
title_short | Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol |
title_sort | black chokeberry fruit polyphenols: a valuable addition to reduce lipid oxidation of muffins containing xylitol |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278663/ https://www.ncbi.nlm.nih.gov/pubmed/32392895 http://dx.doi.org/10.3390/antiox9050394 |
work_keys_str_mv | AT rutkowskajaroslawa blackchokeberryfruitpolyphenolsavaluableadditiontoreducelipidoxidationofmuffinscontainingxylitol AT antoniewskaagata blackchokeberryfruitpolyphenolsavaluableadditiontoreducelipidoxidationofmuffinscontainingxylitol AT martinezpinedamontserrat blackchokeberryfruitpolyphenolsavaluableadditiontoreducelipidoxidationofmuffinscontainingxylitol AT nawirskaolszanskaagnieszka blackchokeberryfruitpolyphenolsavaluableadditiontoreducelipidoxidationofmuffinscontainingxylitol AT zbikowskaanna blackchokeberryfruitpolyphenolsavaluableadditiontoreducelipidoxidationofmuffinscontainingxylitol AT baranowskidamian blackchokeberryfruitpolyphenolsavaluableadditiontoreducelipidoxidationofmuffinscontainingxylitol |