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

• Autorzy: Katarzyna Zawada , Mariola Kozłowska , Anna Żbikowska
• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

cookies; EPR spectroscopy; oxidative stability; rosemary; thyme

• Czasopismo: Nukleonika
• Rocznik: 2015
• Tom: 60
• Numer: 3
• Strony: 469-473

Daty

wydano

2015-07-01

otrzymano

2014-09-24

zaakceptowano

2015-01-30

online

2015-08-06

Twórcy

autor

Katarzyna Zawada

• Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, 1 Banacha Str., 02-097 Warsaw, Poland, Tel./Fax: [phone],

autor

Mariola Kozłowska

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

autor

Anna Żbikowska

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

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Identyfikatory

DOI

10.1515/nuka-2015-0083