Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

• DOI: 10.1007/s13197-019-03750-5
• Publication Date: 2019-04-13T19:04:53Z
• Authors: Mariola Kozłowska; Anna Żbikowska; Arkadiusz Szpicer; Andrzej Półtorak
• Keywords: Green tea extract; Lipid Oxidation; Peroxide value; Sponge; Peroxide

Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking 28 days storage was investigated. This achieved by the determination peroxide (PV), p-anisidine (p-AnV) acid values (AV), using Rancimat test or differential scanning calorimetry method, respectively. The results showed that containing addition BHA (0.02%) extract at concentrations 1% exhibited a greater resistance to oxidation than those without additives. AV were lowest for lipids up end storage. incorporation (1%) into caused gradual increase PV p-AnV during 21 sample these parameters increased significantly samples any additives, especially in regard PV. What is more, thermal analysis characterized higher onset temperature (tON), activation energy, induction time (τ) concentration cookies reduced L* (from 63.85 51.15) b* 34.64 29.11) values, while a* value an 8.43 11.17.