Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach |
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Authors: | Francisco J Morales Saray Martin Özge Ç Açar Gema Arribas-Lorenzo Vural Gökmen |
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Affiliation: | (1) Instituto del Frío, Consejo Superior de Investigaciones Científicas, José Antonio Novais 10, 28040 Madrid, Spain;(2) Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey |
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Abstract: | Formation of both health promoting and potential harmful substances (acrylamide and hydroxymethylfurfural) has been associated
to the extent of the Maillard reaction. The effects of recipe compositions in terms of leavening agent (ammonium and sodium
bicarbonates) and sugars (sucrose and glucose), and baking conditions (temperature and time) on the antioxidant activity (AOA)
in cookies were studied. The cookies were baked at different temperatures (180–220 °C) for different times (10–25 min). AOA
was measured by the ferric reducing power (FRAP), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2,-diphenyl-1-picrylhydrazyl
(DPPH) coloured radicals, and oxygen radical absorbance capacity (ORAC-fluorescein) in automated plate-reader assays. Net
AOA varied regarding the assay applied, whereas higher AOA was always obtained for the ABTS assay and lower for DPPH assay,
and ranging from 2 to 200 μmol Trolox/g sample. At higher temperature and baking times, higher AOA in cookies regardless of
the formulation was recorded. Glucose enhances formation of compounds with higher AOA compounds as compared with sucrose recipes.
Ammonium bicarbonate clearly promotes the formation of AOA for sucrose recipes but this effect is not observed in glucose
recipes and varied with the AOA procedure applied. A risk/benefit index, based on the concomitant formation of neo-formed
contaminants and substances with AOA (potentially health-promoting substances) is presented, and its application for recipe
comparison is discussed. Risk/benefit index rapidly increased with increased temperature and time of baking. |
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Keywords: | Maillard reaction Acrylamide Hydroxymethylfurfural Antioxidant activity Cookies Baking Risk/benefit index |
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