Kohole Foffe Hermann Arantes, Ndomou Houketchang Serge Cyrille, Djikeng Fabrice Tonfack, Teboukeu Gires Boungo, Tsopmo Apollinaire, Womeni Hilaire Macaire
Research Unit of Biochemistry, Medicinal Plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon.
Nutrition School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O. Box 563, Buea, Cameroon.
Heliyon. 2020 Oct 12;6(10):e05166. doi: 10.1016/j.heliyon.2020.e05166. eCollection 2020 Oct.
Groundnut seeds contain higher concentrations of unsaturated lipids which are prone to oxidation in formulated foods. This study determined the antioxidant activities of water extract powders from two spices ( and ) and their ability to preserve the quality of lipids in groundnuts pudding during steam cooking with 0, 0.5, 1, 2 and 4% of spice extract powders. Total phenolic (TPC) and flavonoid (FC) contents of extracts from were 140.23 mg GAE/100g extract and FC of 110.34 mg CAE/g extract compared to values of extracts (54.28 mg GAE/100g extract and 34.80 mg CAE/g extract). The showed DPPH free radical scavenging activities of the extract from depending on the concentration ranged from 82.15% to 97.66% and this was higher than the activities of but comparable to the values of buthylhydroxytoluene used as control. The chemical analysis of oil extracted revealed that the addition of the spice extract powders limited the appearance of oxidation products characterized by a reduction of up to 9-fold of peroxide value, 5-fold for anisidine and 2-fold for thiobarbituric acid reactive species. In many cases, the addition of spice extract powder to the pudding better prevented lipid oxidation likely because of its superior ability to scavenge peroxyl radicals (ROO, HO, DPPH ). In a nutshell, the addition and spice extract powders on grilled groundnuts paste for groundnuts pudding preparation in household can help preserve its lipid quality.
花生种子含有较高浓度的不饱和脂质，在配方食品中容易氧化。本研究测定了两种香料（和）水提取物粉末的抗氧化活性，以及在蒸汽烹饪过程中，分别添加0%、0.5%、1%、2%和4%的香料提取物粉末时，它们对花生布丁中脂质的保鲜能力。[某种香料]提取物的总酚含量（TPC）为140.23毫克没食子酸当量/100克提取物，黄酮含量（FC）为110.34毫克儿茶素当量/克提取物，相比之下，[另一种香料]提取物的值分别为54.28毫克没食子酸当量/100克提取物和34.80毫克儿茶素当量/克提取物。[某种香料]提取物的DPPH自由基清除活性取决于浓度，范围为82.15%至97.66%，高于[另一种香料]提取物的活性，但与用作对照的丁基羟基甲苯的值相当。对提取的油进行化学分析表明，添加香料提取物粉末限制了氧化产物的出现，其特征是过氧化值降低了9倍，茴香胺降低了5倍，硫代巴比妥酸反应性物质降低了2倍。在许多情况下，向布丁中添加[某种香料]提取物粉末能更好地防止脂质氧化，这可能是因为它具有更强的清除过氧自由基（ROO、HO、DPPH ）的能力。简而言之，在家用花生布丁制备中，在烤花生酱中添加[某种香料]和[另一种香料]提取物粉末有助于保持其脂质质量。
