Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel ( Vitis labrusca ) flour
| Autor: | Gabriela de Freitas Laiber Pascoal, Joel Pimentel de Abreu, Iago Quintino, Rafael Cadena, Bruna Postingher, Anderson Junger Teodoro |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Antioxidant ABTS Food industry 030309 nutrition & dietetics business.industry DPPH medicine.medical_treatment fungi food and beverages 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Nutrient Chlorogenic acid chemistry medicine Response surface methodology Food science business Chemical composition Food Science |
| Zdroj: | International Journal of Food Science & Technology. 54:1215-1224 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.14100 |
| Popis: | The by‐products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 ± 0.25 kcal%), with low dietary fibre content (50.10 ± 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 ± 8.09 mg%), consisting of resveratrol (54.27 ± 0.79 mg%), epicatechin (43.94 ± 0.90 mg%) and chlorogenic acid (35.70 ± 1.47 mg%). A 2³ factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour. |
| Databáze: | OpenAIRE |
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