Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92886, USA.
Food Science and Technology, Nong Lam University, Ho Chi Minh City, Viet Nam.
Food Chem. 2018 Jun 30;252:318-326. doi: 10.1016/j.foodchem.2018.01.118. Epub 2018 Jan 31.
Lowering of greening formed from oxidized chlorogenic acid (CGA) and amino groups, and favoured at alkaline pH, was investigated using acidic ingredients (sour cream, buttermilk, yoghurt, and honey) in sunflower butter cookies. Cookies with maple syrup added were used as a positive control. Changes in greening intensity, greening reactants (total phenols, CGA, protein), antioxidant capacity, tryptophan and Schiff base fluorescence were measured. Percentage greening, pH and a of cookies followed the same order: maple syrup > sour cream ≥ buttermilk > yoghurt > honey. pH was positively correlated with greening intensity (r = 0.77) and negatively correlated with CGA (r = -0.96). Total phenolic content, antioxidant capacity, tryptophan and Schiff bases were similar among cookies. The results suggest it is possible to decrease greening by minimizing storage time and using acidic ingredients. Minimal greening with acidic ingredients can extend the application of sunflower butter as a baking ingredient without loss of free radical-scavenging capacity, or higher protein oxidation.
研究了在葵花籽黄油曲奇中使用酸性成分（酸奶油、白脱牛奶、酸奶和蜂蜜）降低由氧化绿原酸（CGA）和氨基形成的褐变，这在碱性 pH 值下是有利的。添加枫糖浆的曲奇用作阳性对照。测量了绿变强度、绿变反应物（总酚、CGA、蛋白质）、抗氧化能力、色氨酸和希夫碱荧光的变化。饼干的绿变百分比、pH 值和 a 遵循相同的顺序：枫糖浆>酸奶油≥白脱牛奶>酸奶>蜂蜜。pH 值与绿变强度呈正相关（r=0.77），与 CGA 呈负相关（r=-0.96）。饼干之间的总酚含量、抗氧化能力、色氨酸和希夫碱相似。结果表明，通过最小化储存时间和使用酸性成分，降低褐变是可能的。使用酸性成分最小化褐变可以延长葵花籽黄油作为烘焙成分的应用，而不会损失自由基清除能力或更高的蛋白质氧化。
