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A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

2017Journal article Open access
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dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:38Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:38Z
dc.date.issued2017
dc.description.abstractCurrently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods “free” from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER for CIMO (UID/AGR/00690/2013) and LSRE (Project UID/EQU/50020/2013) financial support, and C. Caleja (SFRH/BD/93007/ 2013) and L. Barros (SFRH/BPD/ 107855/2015) grants. The authors also thank Ms Clarinda Paixão, from Américo Duarte Paixão Lda, Portugal, for providing the plant samples.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCaleja, Cristina; Barros, Lillian; Antonio, Amilcar L.; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry. ISSN 0308-8146. 216, p. 342-346en_EN
dc.identifier.doi10.1016/j.foodchem.2016.08.075pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/15310
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.subjectAntioxidanten_EN
dc.subjectBiscuitsen_EN
dc.subjectButylated hydroxyl anisole (BHA)en_EN
dc.subjectFoeniculum vulgare Mill.en_EN
dc.subjectMatricaria recutita L.en_EN
dc.titleA comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuitsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProviding industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameBarros
person.familyNameAntonio
person.familyNameFerreira
person.givenNameCristina
person.givenNameLillian
person.givenNameAmilcar L.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-1960-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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