Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Abstract

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K 232 and K 268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts' concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K 232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy

“…UV absorption changes at 232 and 268 nm, measured as K232 and K268, provide insights on the degree of oxidative damage of lipids [ 60 ]. It was found that K232 is strongly correlated with the level of conjugated dienes (CDs) produced as a consequence of the primary oxidation process of polyunsaturated fatty acids, while K268 is more closely linked to the presence of conjugated trienes (CTs) and carbonyl compounds formed in response to secondary lipid oxidation processes [ 26 ]. CDs and CTs accumulate and are stable in the oil samples exposed to high temperatures and their assessment has been shown to be adequate to estimate the lipid oxidation status [ 59 ].…”

“…In addition, data from Table 5 reveal the increases registered in K268, associated with CT accumulation in SFO samples, with the increasing exposure time at a high temperature up to 8 h. These changes are closely related to the generation of secondary lipid oxidation products, usually found in vegetable oils undergoing advanced oxidative processes [ 26 ].…”

“…As a result, conjugated trienes, with typical absorption at a wavelength of 268 nm, are formed. In addition to PV and p -AV, the variations in the specific extinctions of UV (K232 and K268) are used to assess the extent of the lipid oxidation process [ 26 ].…”

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

“…Caleja et al (133) found that the addition of synthetic BHA additives or natural extracts gave similar AA to biscuits. In addition, Kozlowska et al (136) prepared cookies by adding extracts of hyssop, nettle, or lemon balm and substituting some of the palm fat with walnut oil (cold-pressed). Although including hyssop or lemon balm extracts in the formulation of cookies may increase their quality and appeal to consumers, synthetic antioxidant BHA (0.02%) was still a more efficient inhibitor of lipid oxidation than herbal extracts (136).…”

Some Common Medicinal Plants with Antidiabetic Activity, Known and Available in Europe (A Mini-Review)

“…This type of food is aimed at people with elevated blood glucose levels and used in the manufacture of food for obese patients. Technologists design such food products [17], and consumers increasingly seek such food [18]. In recent years, there has been a considerable and observable emphasis, or at least fashion, as to the maintenance of full health and vitality even in old age.…”