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

N.K. Mohamad Shah; M.  Sanny; N.A.  Ab Karim; K.  Kuppan; N.A. Yahaya; M. Mat Yusoff

doi:10.3989/gya.0909212

Autores/as

N.K. Mohamad Shah Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia https://orcid.org/0000-0001-9979-3941
M. Sanny Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia - Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia https://orcid.org/0000-0002-3460-2101
N.A. Ab Karim Department of Processing Technology - Oils and Fats, Sime Darby Plantation Research https://orcid.org/0000-0001-8674-6951
K. Kuppan Innovation Centre Asia, Sime Darby Plantation Research https://orcid.org/0000-0002-8097-9495
N.A. Yahaya Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia https://orcid.org/0000-0003-3923-7921
M. Mat Yusoff Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia https://orcid.org/0000-0002-0060-7967

DOI:

https://doi.org/10.3989/gya.0909212

Palabras clave:

Aceite de palma, Alimentos funcionales, Fitonutriente, Nutrición, Oxidación, Vitamina

Resumen

La oleína roja de palma (RPOL) es naturalmente rica en antioxidantes, pero los cambios en la capacidad antioxidante durante el almacenamiento no estaban claros y limitaron la aplicación de RPOL en productos alimenticios a base de grasas. En este estudio se incorporó mantecas compuestas por 0, 5 y 10 % (p/p) de RPOL en las cremas de galletas tipo sándwich (SCC): SCC-0, SCC-5 y SCC-10, respectivamente, y se determinó su capacidad antioxidante durante el almacenamiento durante seis meses a 20, 30 y 35 ºC. Tanto SCC-5 como SCC-10 exhibieron un mayor contenido de caroteno, tocoferol, tocotrienol y fenoles totales (TPC) que SCC-0, sin embargo, todas las SCC fueron comparables en sus valores de oxidación total de ácidos grasos libres (FFA) y UV. Después de seis meses, las SCC exhibieron TPC y FFA más bajos, pero fueron más altos en la actividad de eliminación de DPPH. A 20 y 30 ºC, tanto SCC-5 como SCC-10 se oxidaron más lentamente que SCC-0. Estos hallazgos demostraron la capacidad antioxidante de RPOL que retrasó las reacciones de oxidación en las SCC durante el almacenamiento.

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