A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Detalhes bibliográficos
Autor(a) principal: Caleja, Cristina
Data de Publicação: 2017
Outros Autores: Barros, Lillian, Antonio, Amilcar L., Oliveira, Beatriz, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15310
Resumo: Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods “free” from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.
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spelling A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuitsAntioxidantBiscuitsButylated hydroxyl anisole (BHA)Foeniculum vulgare Mill.Matricaria recutita L.Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods “free” from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER for CIMO (UID/AGR/00690/2013) and LSRE (Project UID/EQU/50020/2013) financial support, and C. Caleja (SFRH/BD/93007/ 2013) and L. Barros (SFRH/BPD/ 107855/2015) grants. The authors also thank Ms Clarinda Paixão, from Américo Duarte Paixão Lda, Portugal, for providing the plant samples.Biblioteca Digital do IPBCaleja, CristinaBarros, LillianAntonio, Amilcar L.Oliveira, BeatrizFerreira, Isabel C.F.R.2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15310engCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry. ISSN 0308-8146. 216, p. 342-3460308-814610.1016/j.foodchem.2016.08.075info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:49Zoai:bibliotecadigital.ipb.pt:10198/15310Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:56.066906Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
title A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
spellingShingle A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
Caleja, Cristina
Antioxidant
Biscuits
Butylated hydroxyl anisole (BHA)
Foeniculum vulgare Mill.
Matricaria recutita L.
title_short A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
title_full A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
title_fullStr A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
title_full_unstemmed A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
title_sort A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
author Caleja, Cristina
author_facet Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Oliveira, Beatriz
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Antonio, Amilcar L.
Oliveira, Beatriz
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Caleja, Cristina
Barros, Lillian
Antonio, Amilcar L.
Oliveira, Beatriz
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Antioxidant
Biscuits
Butylated hydroxyl anisole (BHA)
Foeniculum vulgare Mill.
Matricaria recutita L.
topic Antioxidant
Biscuits
Butylated hydroxyl anisole (BHA)
Foeniculum vulgare Mill.
Matricaria recutita L.
description Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods “free” from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15310
url http://hdl.handle.net/10198/15310
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Caleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry. ISSN 0308-8146. 216, p. 342-346
0308-8146
10.1016/j.foodchem.2016.08.075
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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