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Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

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 c...

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Main Authors: Mohamad Shah, N. K., Sanny, M., Ab Karim, N. A., Kuppan, K., Yahaya, N. A., Mat Yusoff, M.
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2023
Online Access:http://psasir.upm.edu.my/id/eprint/106618/1/Antioxidant%20capacity%20of%20value-added%20sandwich.pdf
http://psasir.upm.edu.my/id/eprint/106618/
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2054
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spelling my.upm.eprints.1066182024-10-10T07:35:46Z http://psasir.upm.edu.my/id/eprint/106618/ Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage Mohamad Shah, N. K. Sanny, M. Ab Karim, N. A. Kuppan, K. Yahaya, N. A. Mat Yusoff, M. 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 ºC. 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 ºC, 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. Consejo Superior de Investigaciones Científicas 2023-10-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/106618/1/Antioxidant%20capacity%20of%20value-added%20sandwich.pdf Mohamad Shah, N. K. and Sanny, M. and Ab Karim, N. A. and Kuppan, K. and Yahaya, N. A. and Mat Yusoff, M. (2023) Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage. Grasas Y Aceites, 74 (3). pp. 1-13. ISSN 0017-3495; ESSN: 1988-4214 https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2054 10.3989/gya.0909212
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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 ºC. 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 ºC, 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.
format Article
author Mohamad Shah, N. K.
Sanny, M.
Ab Karim, N. A.
Kuppan, K.
Yahaya, N. A.
Mat Yusoff, M.
spellingShingle Mohamad Shah, N. K.
Sanny, M.
Ab Karim, N. A.
Kuppan, K.
Yahaya, N. A.
Mat Yusoff, M.
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
author_facet Mohamad Shah, N. K.
Sanny, M.
Ab Karim, N. A.
Kuppan, K.
Yahaya, N. A.
Mat Yusoff, M.
author_sort Mohamad Shah, N. K.
title Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
title_short Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
title_full Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
title_fullStr Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
title_full_unstemmed Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
title_sort antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
publisher Consejo Superior de Investigaciones Científicas
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/106618/1/Antioxidant%20capacity%20of%20value-added%20sandwich.pdf
http://psasir.upm.edu.my/id/eprint/106618/
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2054
_version_ 1814054607787130880
score 13.211869

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