Rodrigues Rodrigo, Bilibio Denise, Plata-Oviedo Manuel S V, Pereira Edimir A, Mitterer-Daltoé Marina L, Perin Ellen C, Carpes Solange T
Department of Chemistry, Federal Technological University of Paraná (UTFPR), Pato Branco 85503-390, Brazil.
Federal Institute of Rio Grande do Sul-IFRS, Sertão 99170-000, Brazil.
Molecules. 2021 Oct 22;26(21):6400. doi: 10.3390/molecules26216400.
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts' capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
商业蜂胶提取物的残渣在食品技术中可能具有显著的抗氧化能力。然而，将蜂胶副产品用作烘焙食品中脂质氧化（LO）抑制剂面临的挑战之一是维持其生物活性化合物。因此，本研究旨在确定蜂胶副产品提取物在以菜籽油配制并在25℃下储存45天的淀粉饼干中降低脂质氧化的能力。制备了两种副产品提取物：微胶囊化蜂胶副产品（MECP）（与麦芽糊精）和冻干蜂胶副产品（LFCP），并对其总酚含量和抗氧化活性（AA）进行了分析。采用所使用的分析方法观察到了相关的抗氧化活性。喷雾干燥微胶囊化工艺的效率为63%。通过硫代巴比妥酸反应性物质（TBARS）试验测定饼干中的脂质氧化，并通过气相色谱分析测定脂肪酸组成。在整个储存期间，饼干中均检测到棕榈酸、硬脂酸、油酸、反式-11-十八碳烯酸、亚油酸和α-亚麻酸，其浓度保持恒定。此外，添加两种蜂胶副产品提取物后，丙二醛值均有所降低。因此，蜂胶副产品提取物可作为天然抗氧化剂用于减少富含脂肪的淀粉饼干中的脂质氧化。
