Tag Archives: antioxidant properties

1399–1410 L. Nilova, T. Pilipenko, and S. Malyutenkova
An investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products
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An investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products

L. Nilova,* T. Pilipenko, and S. Malyutenkova

Peter the Great St Petersburg Polytechnic University, Institute of Industrial Management, Economics and Trade, Graduate School of Commodity and Service, Novorossiyskaya Street 50, 194021 St Petersburg, Russia
* Correspondence: nilova_l_p@mai.ru

Abstract:

This article discusses ways in which the antioxidant capacity of bakery products (otherwise referred to as ‘BPs’) can be increased by adding various types of vegetable oil to the dough: chosen as test oil was unrefined rice bran oil, unrefined pumpkin seed oil, and refined and deodorised sunflower oil. The authors conducted a study of fatty acid compositions and biologically active substances to be found in vegetable oils. The antioxidant properties of vegetable oils were analysed according to the following characteristics: the formation of the primary (peroxide value) and secondary (anisidine value) oxidation products; the oxidation coefficient (IR spectroscopy) which can be determined in the process of applying thermal treatment (with five hours of heating at 120 °C), which leads to the Vitamin E being destroyed. The biochemical composition of vegetable oils affected their resistance to the thermal oxidation process in the following sequence: unrefined rice bran oil > unrefined pumpkin seed oil > refined and deodorised sunflower oil. BPs were made from wheat flour dough with the addition of 4% of the corresponding vegetable oil and 5% of sugar, and were baked at two temperature regimes: at 200 °C and at 220 °C. The antioxidant activity of the BPs was determined by means of two methods: by chemiluminescence, and by DPPH radical assay. The antioxidant activity of the BPs varies depending on the vegetable oil being used, with the differences being revealed in the following way: BPs with unrefined pumpkin seed oil > BPs with unrefined rice bran oil > BPs with refined and deodorised sunflower oil. Any increase in the baking temperature reduced the antioxidant activity of the BPs; the antioxidant properties in the crust and the crumb were reduced at differing rates.

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