Open AccessImproving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts
Author(s) -
Karima Said Mohamed Hammad,
Nashwa F.S. Morsy,
Ekarm Abd El-Salam Abd El-Salam
Publication year - 2021
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.0334201
Subject(s) - ginseng , chemistry , ginkgo biloba , butylated hydroxytoluene , ginkgo , peroxide , food science , peroxide value , chromatography , fourier transform infrared spectroscopy , antioxidant , traditional medicine , organic chemistry , botany , biology , medicine , physics , quantum mechanics , alternative medicine , pathology
Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.