Oxidative stability of the lipid fraction in cookies – 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 retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologic...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2015-07-01
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| Series: | Nukleonika |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/nuka-2015-0083 |
| _version_ | 1798032454271893504 |
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| author | Zawada Katarzyna Kozłowska Mariola Żbikowska Anna |
| author_facet | Zawada Katarzyna Kozłowska Mariola Żbikowska Anna |
| author_sort | Zawada Katarzyna |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T20:14:09Z |
| format | Article |
| id | doaj.art-e09ac2521f4146c4a666b400eca1142e |
| institution | Directory Open Access Journal |
| issn | 0029-5922 |
| language | English |
| last_indexed | 2024-04-11T20:14:09Z |
| publishDate | 2015-07-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Nukleonika |
| spelling | doaj.art-e09ac2521f4146c4a666b400eca1142e2022-12-22T04:05:02ZengSciendoNukleonika0029-59222015-07-0160346947310.1515/nuka-2015-0083nuka-2015-0083Oxidative stability of the lipid fraction in cookies – the EPR studyZawada Katarzyna0Kozłowska Mariola1Żbikowska Anna2Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, 1 Banacha Str., 02-097 Warsaw, Poland, Tel./Fax: +48 22 572 0950Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandDepartment of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, PolandCookies 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.https://doi.org/10.1515/nuka-2015-0083cookiesepr spectroscopyoxidative stabilityrosemarythyme |
| spellingShingle | Zawada Katarzyna Kozłowska Mariola Żbikowska Anna Oxidative stability of the lipid fraction in cookies – the EPR study Nukleonika cookies epr spectroscopy oxidative stability rosemary thyme |
| title | Oxidative stability of the lipid fraction in cookies – the EPR study |
| title_full | Oxidative stability of the lipid fraction in cookies – the EPR study |
| title_fullStr | Oxidative stability of the lipid fraction in cookies – the EPR study |
| title_full_unstemmed | Oxidative stability of the lipid fraction in cookies – the EPR study |
| title_short | Oxidative stability of the lipid fraction in cookies – the EPR study |
| title_sort | oxidative stability of the lipid fraction in cookies the epr study |
| topic | cookies epr spectroscopy oxidative stability rosemary thyme |
| url | https://doi.org/10.1515/nuka-2015-0083 |
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