Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer
Cratoxylum formosum Dyer is consumed throughout the year as food and medicine in Thailand. It contains large amounts of chlorogenic acid and quinic acid derivatives. The antioxidative activity of the extract was studied in refined soybean oil coating on rice crackers without any seasoning. They were stored in accelerated oxidation conditions at 40℃, 80％ relative humidity (RH) in the dark for 18 days. The oxidative state of each sample was monitored by analyzing of the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as well as by odor analysis by quantitative descriptive analysis (QDA). The C. formosum extract was more effective than α-tocopherol due to metal ions present in the crackers, which resulted in α-tocopherol being less effective as an antioxidant. Sensory odor attributes of rice crackers were related more closely to TBARS than to PV values by linear regression analysis. The present study indicated that C. formosum extract was a promising source of a natural food antioxidant and was effective in inhibiting lipid oxidation in rice crackers.
phytochemicals Antioxidant Thai plant oxidative stability rice cracker quantitative descriptive analysis
Pitchaon Maisuthisakul Michael H Gordon Rungnaphar Pongsawatmanit Maitree Suttajit
Faculty of Science, University of the Thai Chamber of Commerce, Bangkok 10400, Thailand Department of Food Biosciences, the University of Reading, Reading RG6 6AP, United Kingdom Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand School of Science and Technology, Naresuan University, Phayao Campus, Phayao 60000, Thailand
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
37-42
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）