Evaluation of antioxidant activity of some plant extracts and their application in biscuits.

Reddy, Vanitha and Urooj, Asna and Anila Kumar, (2004) Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chemistry, 90 (1-2, C). pp. 317-321. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2004.05.038

Abstract

Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidn. of fats, oils and fat contg. food products. In the present study, 3 plant foods viz., amla (Emblica officinalis), drumstick leaves (Moringa oleifera) and raisins (Vitis vinifera) were used as sources of natural antioxidants. All the 3 exts. exhibited a high percentage of antioxidant activity evaluated using β-carotene-linoleic acid in vitro system, compared to synthetic antioxidants. Biscuits prepd. by addn. of natural exts. were subjected to sensory studies and chem. anal. Biscuits treated with natural antioxidants, extd. from raisins (B4) and drumstick leaves (B5) received higher (P � 0.05) panel scores during storage period of 6 wk, than control (B1), butylated hydroxyl anisole (BHA) (B2) and amla (B3) ext. incorporated biscuits. Addn. of plant exts. from the 3 plant foods gave an excellent antioxidant effect on the biscuit compared with the effect of BHA, as the % increase in both peroxide and acid values after 6 wk were lower than that of the control and BHA treated samples. Exts. from drumstick leaves and amla were more effective in controlling lipid oxidn. during storage. [on SciFinder(R)]

Item Type: Article
Additional Information: Unmapped bibliographic data: PY - 2004/// [EPrints field already has value set] M3 - 10.1016/j.foodchem.2004.05.038 [Field not mapped to EPrints] JA - Food Chem. [Field not mapped to EPrints]
Uncontrolled Keywords: natural antioxidant lipid oxidn biscuit
Subjects: Agriculture Biological Sciences > Food Science & Nutrition
University of Mysore > PG Campuses > Manasagangotri, Mysore > Agriculture Biological Sciences > Food Science & Nutrition
Divisions: PG Campuses > Manasagangotri, Mysore > Food Science and Nutrition
Depositing User: Chandrappa
Date Deposited: 03 Jun 2013 14:46
Last Modified: 19 Aug 2013 11:17
URI: http://eprints.uni-mysore.ac.in/id/eprint/11171

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