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

• Main Authors: Zawada Katarzyna, Kozłowska Mariola, Żbikowska Anna
• Format: Article
• Language: English
• Published: Sciendo 2015-07-01
• Series: Nukleonika
• Subjects: cookies; epr spectroscopy; oxidative stability; rosemary; thyme
• Online Access: https://doi.org/10.1515/nuka-2015-0083

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.