A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.
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 60days 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.
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal; REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal.
Cristina
C
Caleja
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
Lillian
L
Barros
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
Amilcar L
AL
Antonio
REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal.
M Beatriz P P
MB
Oliveira
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal. Electronic address: iferreira@ipb.pt.
Isabel C F R
IC
Ferreira
D000975:Antioxidants / Q000737:chemistry*; D002083:Butylated Hydroxyanisole / Q000737:chemistry*; D020843:Chamomile / Q000737:chemistry; D030001:Foeniculum / Q000737:chemistry; D005502:Food; D010636:Phenols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*
D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D002083:Butylated Hydroxyanisole
Antioxidant; Biscuits; Butylated hydroxyl anisole (BHA); Foeniculum vulgare Mill.; Matricaria recutita L.