Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts
DOI:
https://doi.org/10.3989/gya.0334201Keywords:
Antioxidant, Breadstick, Ginkgo, Ginseng, Oxidative stability, Shelf-lifeAbstract
Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.
Downloads
References
Abdel-Aal EM, Rabalski I. 2013. Effect of baking on free and bound phenolic acids in wholegrain bakery products. J. Cereal Sci. 57, 312-318. https://doi.org/10.1016/j.jcs.2012.12.001
Alamprese C, Cappa C, Ratti S, Limbo S, Signorelli M, Fessas D, Lucisano M. 2017. Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies. Food Chem.230, 532-539. https://doi.org/10.1016/j.foodchem.2017.03.092 PMid:28407945
AOCS. 2009. Official Methods and Recommended Practices of the American Oil Chemists' Society, 6th edn. AOCS Press, Champaign, IL.
Arnous A, Makris DP, Kefalas P. 2002. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. J. Food Compos. Anal. 15, 655-665. https://doi.org/10.1006/jfca.2002.1070
Barbieri S, Bendini A, Balestra F, Palagano R, Rocculi P, Gallina Toschi T. 2018. Sensory and instrumental study of Taralli, a typical Italian bakery product. Euro. Food Res. Technol.244, 73-82. https://doi.org/10.1007/s00217-017-2937-8
Bhat NA, Wani IA, Hamdani AM, Gani A. 2019. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour. Food Chem. 276, 22-32. https://doi.org/10.1016/j.foodchem.2018.09.170 PMid:30409588
Calligaris S, Pieve SD, Kravina G, Manzocco L, Nicoli CM. 2008. Shelf life prediction of bread sticks using oxidation indices: A validation study. J. Food Sci. 73, E51-E56. https://doi.org/10.1111/j.1750-3841.2007.00624.x PMid:18298726
Caruso MC, Galgano F, Colangelo MA, Condelli N, Scarpa T, Tolve R, Favati F. 2017. Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis. Eur. Food Res. Technol.243, 1183-1191. https://doi.org/10.1007/s00217-016-2831-9
Chen Y, Zhao Z, Chen H, Brand E, Yi T, Qin M, Liang Z. 2017. Determination of ginsenosides in Asian and American ginsengs by liquid chromatography-quadrupole/time-of-flight MS: assessing variations based on morphological characteristics. J. Ginseng Res.41, 10-22. https://doi.org/10.1016/j.jgr.2015.12.004 PMid:28123317 PMCid:PMC5223068
Chien YS, Yu ZR, Koo M, Wang BJ. 2016. Supercritical fluid extractive fractionation: Study of the antioxidant activities of Panax ginseng. Sep. Sci. Technol.51, 954-960. https://doi.org/10.1080/01496395.2016.1140202
CODEX STAN. 321-2015. 2015. Standard for ginseng products.
Daoud S, Bou-maroun E, Dujourdy L, Waschatko G, Billecke N, Cayot P. 2019. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR. Food Chem.293, 307-314. https://doi.org/10.1016/j.foodchem.2019.05.005 PMid:31151616
Difonzo G, Pasqualone A, Silletti R, Cosmai L, Summo C, Paradiso VM, Caponio F. 2018. Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res. Int.108, 48-56. https://doi.org/10.1016/j.foodres.2018.03.034 PMid:29735082
Esfarjani F, Khoshtinat K, Zargaraan A, Mohammadi-Nasrabadi F, Salmani Y, Saghafi Z, Hosseini H, Bahmaei M. 2019. Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Sci. Nutr.7, 2302-2311. https://doi.org/10.1002/fsn3.1072 PMid:31367358 PMCid:PMC6657716
Hwang CR, Lee SH, Jang GY, Hwang IG, Kim HY, Woo KS, Lee J, Jeong HS. 2014. Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature. J. Ginseng Res.38, 180-186. https://doi.org/10.1016/j.jgr.2014.02.002 PMid:25378992 PMCid:PMC4213819
Klaypradit W, Kerdpiboon S, Singh RK. 2011. Application of artificial neural networks to predict the oxidation of menhaden fish oil obtained from Fourier transform infrared spectroscopy method. Food Bioproc. Tech.4, 475-480. https://doi.org/10.1007/s11947-010-0386-5
Kobus-Cisowska J, Flaczyk E, Rudzińska M, Kmiecik D. 2014. Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs. Meat Sci.97, 174-180. https://doi.org/10.1016/j.meatsci.2014.01.011 PMid:24583325
Kozłowska M, Zbikowska A, Szpicer A, Połtorak A. 2019. Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application. J. Food Sci. Technol. 56, 2628-2638. https://doi.org/10.1007/s13197-019-03750-5 PMid:31168145 PMCid:PMC6525686
Lan W, Che X, Xu Q, Wang T, Du R, Xie J, Hou M, Lei H. 2018. Sensory and chemical assessment of silver pomfret (Pampus argenteus) treated with Ginkgo biloba leaf extract treatment during storage in ice. Aquaculture Fisheries3, 30-37. https://doi.org/10.1016/j.aaf.2017.09.003
Li W, Fitzloff JF. 2002. HPLC determination of ginsenosides content in ginseng dietary supplements using ultraviolet detection. J. Liq. Chromatogr. Relat. Technol.25, 2485-2500. https://doi.org/10.1081/JLC-120014269
Mustac NC, Novotni D, Habu M, Drakula S, Nanjara L, Voucko B, Benkovic M, Curic D. 2020. Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread. J. Cereal Sci.91, 102864. https://doi.org/10.1016/j.jcs.2019.102864
Niccolai A, Venturi M, Galli V, Pini N, Rodolfi L, Biondi N, D'Ottavio M, Batista AP, Raymundo A, Granchi L, Tredici MR. 2019. Development of new microalgae based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition. Sci. Rep.9, 19433. https://doi.org/10.1038/s41598-019-55840-1 PMid:31857609 PMCid:PMC6923427
Park H, Lee M, Kim KT, Park E, Paik HD. 2018. Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract. J. Dairy Sci.101, 8702-8710. https://doi.org/10.3168/jds.2018-14690 PMid:30100515
Pereira E, Barros L, Ferreira ICFR. 2013. Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements. Ind. Crops Prod. 51, 244-248. https://doi.org/10.1016/j.indcrop.2013.09.011
Reis SF, Abu-Ghannam N. 2014. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain. LWT-Food Sci. Technol.55, 269-277. https://doi.org/10.1016/j.lwt.2013.09.004
Riaz M, Rahman NU, Zia-Ul-Haq M, Jaffar HZE, Manea R. 2019. Ginseng: A dietary supplement as immune-modulator in various diseases. Trends Food Sci. Technol. 83, 12-30. https://doi.org/10.1016/j.tifs.2018.11.008
Sati P, Dhyani P, Bhatt ID, Pandey A. 2019. Ginkgo biloba flavonoid glycosides in antimicrobial perspective with reference to extraction method. J. Tradit. Complement. Med.9, 15-23. https://doi.org/10.1016/j.jtcme.2017.10.003 PMid:30671362 PMCid:PMC6335473
Thanushree MP, Sudha ML, Crassina K. 2017. Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition. J. Food Meas. Charact.11, 1795-1803. https://doi.org/10.1007/s11694-017-9561-y
Wang HY, Zhang YQ. 2019. The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods. J. Food Compost. Anal.83, 103247. https://doi.org/10.1016/j.jfca.2019.103247
Wang X, Xie K, Zhuang H, Ye R, Fang Z, Feng T. 2015. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China Ginkgo wine. Food Chem.182, 41-46. https://doi.org/10.1016/j.foodchem.2015.02.120 PMid:25842306
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
