Affordable Access

Access to the full text

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

Authors
  • Kozłowska, Mariola
  • Żbikowska, Anna
  • Szpicer, Arkadiusz
  • Półtorak, Andrzej
Type
Published Article
Journal
Journal of Food Science and Technology
Publisher
Springer India
Publication Date
Apr 13, 2019
Volume
56
Issue
5
Pages
2628–2638
Identifiers
DOI: 10.1007/s13197-019-03750-5
Source
Springer Nature
Keywords
License
Green

Abstract

Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p-anisidine (p-AnV) and acid values (AV), and using Rancimat test or differential scanning calorimetry method, respectively. The results showed that the lipid fractions extracted from sponge-fat cakes containing the addition of BHA (0.02%) and green tea extract at concentrations of 1% exhibited a greater resistance to oxidation than those from cakes without additives. AV values were the lowest for lipids extracted from sponge-fat cakes enriched with 1% green tea extract up to the end of storage. The incorporation of BHA and green tea extract (1%) into cakes caused a gradual increase of PV and p-AnV values during 21 days of sample storage. The values of these parameters increased significantly for samples without any additives, especially in regard to PV. What is more, thermal analysis showed that samples enriched with 1% green tea extract and with BHA were characterized by higher onset temperature (tON), activation energy, and induction time (τ) than samples without any additives, especially during 21 days of storage. The increase of green tea extract concentration to 1% in cookies reduced L* (from 63.85 to 51.15) and b* (from 34.64 to 29.11) values, while a* value showed an increase from 8.43 to 11.17.

Report this publication

Statistics

Seen <100 times