An evaluation of the antioxidant properties and aroma quality of infant cereals

作者：Li Wende; Friel James; Beta Trust^*

来源：Food Chemistry, 2010, 121(4): 1095-1102.

DOI：10.1016/j.foodchem.2010.01.056

• Infant cereals
• Antioxidant properties
• Aroma quality
• Phenolic acids

Infant cereals are often the first complementary weaning foods; therefore, high quality cereals are necessary, in order to satisfy the baby's special growing needs. Nine commercial infant cereals and six infant cereals with added breast milk were evaluated for their antioxidant properties and aroma quality. Breast milk was used as a control and gold standard. Significant differences in antioxidant activity and phenolic content were detected (p < 0.05) among the infant cereals. The range of 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH(center dot)) scavenging activity was from 47.80% to 74.01%. The oxygen radical absorbance capacity (ORAC) ranged from 2.66 to 18.67 g of Trolox eq./kg. Total phenolic content (TPC) ranged from 166 to 2771 mg of ferulic acid eq./kg. Three (p-coumaric, ferulic and sinapic acids) and four (caffeic, p-coumaric, ferulic and sinapic acids) types of phenolic acids were detected by HPLC and LC-MSMS in five commercial rice infant cereals and in four commercial barley infant cereals, respectively. Ferulic acid was the predominant phenolic acid and ranged from 42 to 400 mg/kg. Electronic nose analysis clearly indicated the differences and similarities in aroma quality between infant cereals and breast milk. Although My Organic Baby Barley Baby Cereal showed the highest antioxidant capacity in nine commercial infant cereals, it had the highest negative aroma quality when compared to breast milk.

• 出版日期2010-8-15