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

作者：Caleja Cristina; Barros Lillian; Antonio Amilcar L; Oliveira M Beatriz P P; Ferreira Isabel C F R^*

来源：Food Chemistry, 2017, 216: 342-346.

DOI：10.1016/j.foodchem.2016.08.075

• Biscuits
• Matricaria recutita L.
• Foeniculum vulgare Mill.
• Butylated hydroxyl anisole (BHA)
• Antioxidant

Currently, 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.

• 出版日期2017-2-1