Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

Abstract

Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work, they were fortified into a chia oil cookie model to evaluate their thermal stability during baking as well as their impact on antioxidant capacity and toxicant formation. Among them dihydromyricetin was the most unstable one (only 36.1% of which was left after baking at 180 °C for 20 min) and led to a loss of brightness in cookie. However, the antioxidant capacity of cookie fortified with dihydromyricetin was significantly enhanced compared with untreated cookie; on the other hand, dihydromyricetin showed the strongest effect to attenuate lipid and protein oxidation as well as decrease the level of fluorescent advanced glycation endproducts and carboxymethyl lysine in cookie model. Overall, among the four selected flavonoids, dihydromyricetin might be the most promising functional bakery additive enhancing the antioxidant capacity while decreasing the formation of toxicants.

Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies

“…It was reported that phenolic compounds could decrease the CML content of foods in different situations (80) . In a study of Teng et al (81) , it was demonstrated that cookies (baked at 180°C for 20 min) fortified with naringenin, naringin, hesperetin and dihydromyricetin had lower levels of CML and fluorescent AGE.…”

A multifaceted review on dihydromyricetin resources, extraction, bioavailability, biotransformation, bioactivities, and food applications with future perspectives to maximize its value

“…DMY has been reported to inhibit the formation of these harmful substances, for example, formation of several types of genotoxic HAAs in fried beef patties [138]. Likewise, the fortification of DMY in cookies resulted in a pronounced reduction in lipid and protein oxidation as well as AGEs production [139]. Furthermore, the addition of vine tea extract significantly enhanced the sensory features of bread.…”

Eco-Friendly and Facile Synthesis of Antioxidant, Antibacterial and Anticancer Dihydromyricetin-Mediated Silver Nanoparticles

“…At different concentrations of synthetic silver nanoparticles (0.01–0.1 mg/mL), the free radical scavenging rate was about 56–92%. Recently inclusion of DMY with cyclodextrins 39 and cookie fortified with DMY 40 has been reported for its enhanced antioxidant potential. DMY significantly lowered oxidation compared to control in the previous study, 3 and in the present study, the antioxidant potential was further improved by DMY-mediated AgNPs.…”

“…At different concentrations of synthetic silver nanoparticles (0.01-0.1 mg/ mL), the free radical scavenging rate was about 56-92%. Recently inclusion of DMY with cyclodextrins 39 and cookie fortified with DMY 40 has been reported for its submit your manuscript | www.dovepress.com…”