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March 2022 (published: 29.03.2022)
Number 1(51)
Home > Issue > Influence of meadow clover grass and sea buckthorn fruit extracts on the oxidative stability of the lipid fraction in oatmeal cookies during storage
Artemieva Varvara A., Yamashev T.A., Reshetnik O. A.
We investigated the possibility of using water and ethanol extracts of meadow clover grass and sea buckthorn fruits in order to slow down the oxidation of lipids in oatmeal cookies during storage. The objects of study were samples of oatmeal cookies with various concentrations of extracts of meadow clover grass and sea buckthorn fruits. During storage,the change in the moisture content of the biscuits was assessed by the thermogravimetric method, the change in the reducing power, and antiradical properties of ethanol extracts of the biscuits by the ferrocyanide method and by the method using 2.2-diphenyl-1-picrylhydrazyl, respectively. To assess the oxidation parameters of the lipid fraction of oatmeal cookies throughout the storage period, the acid and peroxide values were determined by titrimetric methods, and after eight months of storage, the anisidine value was determined by the spectrophotometric method and the TOTOX value – the total oxidation number – was calculated. It was found that the total decrease in the moisture content of the biscuits during the entire storage period was 5–6 %. The most significant decrease (3–4%) in the moisture content of the cookie samples occurred during the first month of storage. The addition of clover and sea buckthorn extracts in an amount of 3% slows down the increase in the acid value of the lipid fraction of the cookies in the first months of storage. Immediately after baking, the lipids of the samples with ethanol extracts of clover and sea buckthorn had the highest peroxide value; during further storage, the most intense increase in the peroxide value, by 2.7–3.6 mEq O2/kg, was observed in the control samples. By the end of storage, the peroxide values of the control samples exceeded the samples with 3% extracts of clover and sea buckthorn by 0.47 and 0.92 mEq O2/kg oil, respectively. The anisidine value of biscuits lipids with the addition of clover and sea buckthorn extracts was lower than in the controls by 1.1–1.8 and 1.5–3.3, respectively, which indicates a slowdown in the formation of secondary oxidation products. The lowest anisidine values were in the samples with the addition of 3% ethanol extracts of sea buckthorn and clover. According to the TOTOX value, the addition of 3% ethanol extracts of clover and sea buckthorn will slow down the oxidation of biscuit lipids by 1.4 and 2.1 times, respectively. Throughout the storage period, the reducing power of the biscuits with sea buckthorn extracts was 0.70–1.05 μmol ascorbic acid-equivalent/g of biscuit dry matter higher than that of the biscuits with clover extracts and 1.14–1.24 μmol ascorbic acid-equivalent/g of biscuit dry matter higher than that of the control samples. The antiradical activity of biscuits with the addition of 3% water or ethanol extracts of sea buckthorn was 0.40–0.47 μmol Trolox-equivalent/g of biscuit dry matter higher than that of the control, and for biscuits with 3% ethanol extract of clover – only 0,07–0,24 μmol Trolox-equivalent/g of biscuit dry matter. Thus, it has been proven that the addition of extracts, especially from sea buckthorn fruits in the production of oatmeal cookies, gives antioxidant properties to the products and slows down lipid oxidation.
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Keywords: flour confectionery products; processes of lipid oxidation; oatmeal cookies; meadow clover herb extracts; sea buckthorn fruit extracts
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.681
Influence of meadow clover grass and sea buckthorn fruit extracts on the oxidative stability of the lipid fraction in oatmeal cookies during storage
We investigated the possibility of using water and ethanol extracts of meadow clover grass and sea buckthorn fruits in order to slow down the oxidation of lipids in oatmeal cookies during storage. The objects of study were samples of oatmeal cookies with various concentrations of extracts of meadow clover grass and sea buckthorn fruits. During storage,the change in the moisture content of the biscuits was assessed by the thermogravimetric method, the change in the reducing power, and antiradical properties of ethanol extracts of the biscuits by the ferrocyanide method and by the method using 2.2-diphenyl-1-picrylhydrazyl, respectively. To assess the oxidation parameters of the lipid fraction of oatmeal cookies throughout the storage period, the acid and peroxide values were determined by titrimetric methods, and after eight months of storage, the anisidine value was determined by the spectrophotometric method and the TOTOX value – the total oxidation number – was calculated. It was found that the total decrease in the moisture content of the biscuits during the entire storage period was 5–6 %. The most significant decrease (3–4%) in the moisture content of the cookie samples occurred during the first month of storage. The addition of clover and sea buckthorn extracts in an amount of 3% slows down the increase in the acid value of the lipid fraction of the cookies in the first months of storage. Immediately after baking, the lipids of the samples with ethanol extracts of clover and sea buckthorn had the highest peroxide value; during further storage, the most intense increase in the peroxide value, by 2.7–3.6 mEq O2/kg, was observed in the control samples. By the end of storage, the peroxide values of the control samples exceeded the samples with 3% extracts of clover and sea buckthorn by 0.47 and 0.92 mEq O2/kg oil, respectively. The anisidine value of biscuits lipids with the addition of clover and sea buckthorn extracts was lower than in the controls by 1.1–1.8 and 1.5–3.3, respectively, which indicates a slowdown in the formation of secondary oxidation products. The lowest anisidine values were in the samples with the addition of 3% ethanol extracts of sea buckthorn and clover. According to the TOTOX value, the addition of 3% ethanol extracts of clover and sea buckthorn will slow down the oxidation of biscuit lipids by 1.4 and 2.1 times, respectively. Throughout the storage period, the reducing power of the biscuits with sea buckthorn extracts was 0.70–1.05 μmol ascorbic acid-equivalent/g of biscuit dry matter higher than that of the biscuits with clover extracts and 1.14–1.24 μmol ascorbic acid-equivalent/g of biscuit dry matter higher than that of the control samples. The antiradical activity of biscuits with the addition of 3% water or ethanol extracts of sea buckthorn was 0.40–0.47 μmol Trolox-equivalent/g of biscuit dry matter higher than that of the control, and for biscuits with 3% ethanol extract of clover – only 0,07–0,24 μmol Trolox-equivalent/g of biscuit dry matter. Thus, it has been proven that the addition of extracts, especially from sea buckthorn fruits in the production of oatmeal cookies, gives antioxidant properties to the products and slows down lipid oxidation.
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Keywords: flour confectionery products; processes of lipid oxidation; oatmeal cookies; meadow clover herb extracts; sea buckthorn fruit extracts
DOI 10.17586/2310-1164-2022-15-1-29-46
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License