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- Title
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage.
- Authors
Mohamad Shah, N. K.; Sanny, M.; Ab Karim, N. A.; Kuppan, K.; Yahaya, N. A.; Mat Yusoff, M.
- Abstract
Red palm olein (RPOL) is naturally rich in antioxidants, yet changes in its antioxidant capacity during storage were uncertain, which limited the application of RPOL in fat-based food products. Therefore, this study incorporated shortenings composed of 0, 5, and 10% (w/w) RPOL into sandwich cookie creams of SCC-0, SCC-5, and SCC-10, respectively, and determined their antioxidant capacity during storage for six months at 20, 30, and 35 °C. Both SCC-5 and SCC-10 exhibited higher carotene, tocopherol, tocotrienol, and total phenolic content (TPC) than that of SCC-0, yet all SCCs were comparable in their free fatty acid (FFA) and UV-total oxidation values. After six months, the SCCs exhibited low TPC and FFA, yet were high in DPPH scavenging activity. At 20 and 30 °C, both SCC-5 and SCC-10 oxidized more slowly than that of SCC-0. These findings proved the antioxidant capacity of RPOL, which delayed oxidation reactions in the SCCs during storage.
- Subjects
OXIDANT status; FUNCTIONAL foods; PHYTONUTRIENTS; FREE fatty acids; ANTIOXIDANTS; PALM oil
- Publication
Grasas y Aceites, 2023, Vol 74, Issue 3, p1
- ISSN
0017-3495
- Publication type
Article
- DOI
10.3989/gya.0909212