Antioxidant properties of candy caramel with plant extracts

Abstract

Introduction. An investigation of the antioxidant properties of the candy caramel samples based on the sugar replacers of maltitol and isomaltol, enriched with ascorbic acid and biologically active substances of water extracts of dried leaves of Menthae Piperitae and flowers of Matricariae chamomilla L. was carried out. Materials and methods. The total antioxidant capacity (TAC) and total content of polyphenolic compounds (TPC) of candy caramel samples were determined by galvanostatic coulometric titration with electrogenated bromine and by spectrophotometry using the Folin-Ciocalteu reagent. The results were expressed as milligrams of gallic (GAE) or ascorbic (AAE) acids per gram of the sample (SW). The amount of ascorbic acid in the final product was determined by galvanostatic coulometry with electrogenerated iodine. Results and discussion. The total antioxidant capacity of the aqueous extracts of of Menthae piperitae and flowers of Matricariae chamomilla L. was 40.0 and 23.3 mg of GAE / g SW, respectively, and the total content of polyphenols was 54.5 and 17.1 GAE / g SW. It is shown that samples of candy caramel based on sugar substitutes with the addition of plant extracts contain from 48 to 66% of the initial mass of ascorbic acid. Based on the experimental data of the caramel samples with the variation of the recipe ingredients, the correct values of the total polyphenol content for the two candy caramel samples in the presence of interfering compounds were determined that are 408 mg GAE/100 g of the sample for caramel based on maltitol and Matricariae chamomilla L. extract and 222 mg GAE/100 g sample for caramel based on isomaltol and Menthae piperitae extract. A positive correlation between the values of the total antioxidant capacity of TAC and the total content of polyphenols TPC for the samples was obtained. Conclusions. The obtained results indicate the prospects of technologies for enriching the candy caramel on sugar replacers with natural biologically active substances with antioxidant properties for the production of diet-functional food systems.

Influence of grape seeds powder on preservation of fats in confectionary glaze

“…TAC (Total Antioxidant Content) of simples was determined by galvanostatic coulometry with electronegative bromine [20,21]. The values of TAC were expressed in mg of gallic acid in calculation per weight unit of dry matter (mg GAE/g DW) using linear regression coefficients for the dependence of the quantities of electricity on the concentration of standard aqueous solutions of gallic acid: slope 2.263 and intercept 0.2567 [21].…”

“…After the solutions acquired blue color, measurement of absorbance was carried out in spectrophotometer SF-46 (Lomo, Russia) at wavelength of 765 nm against a blank sample. The TPC of the samples were expressed in mg of gallic acid per weight unit of dry matter (mg GAE/g DW) using linear regression coefficients for the dependence of optical density on the concentration of the standard aqueous solutions of gallic acid: slope 0.001036 and intercept 0.00262 [21].…”

Optimization of extraction parameters of phenolic antioxidants from defatted grape seeds flour by response surface methodology

“…TAC of simples was determined by the reaction with electronegative bromine [17]. In this research using the same method that was detailed [18,19]. The experimental data of coulometric titration were used to calculate the TAC, as the electricity quantity Q, spent for titration per 100 g of the sample and it were calculated by expression:…”

“…Values of TAC in gallic acid equivalent (mg GAE/100 g sample) were calculated. For aqueous solutions of gallic acids the coefficients of the linear regression were determined in [18].…”

“…Working standard solutions of gallic acid at five different concentration levels (25, 50, 100, 250 and 500 mg/kg) were prepared by dilution of the stock solution. The gallic acid calibration curve was constructed in the range of 25-500 mg/kg and used to calculate linear regression models [18].…”