Phenolic extracts of carrot, grape leaf and turmeric powder: antioxidant potential and application in biscuits

Abstract

Natural antioxidants have gained interest for their role in preventing lipids oxidation. The goals of this investigation were to study the antioxidant potential of carrot (Daucus carota), grape (Vitis vinifera) leaf and turmeric (Curcuma longa) powder extracts and to evaluate their addition as natural antioxidants in biscuits. Physical and chemical properties of biscuit were evaluated during processing and storage. Electrophoretic properties of biscuit dough were carried out to understand the impact of different extracts on the processing of biscuits. Biscuits prepared with 1 % (w/w) grape leaves ethanol (70 %) extract (GLE), carrot aqueous extract (CE), and tumeric aqueous extract (TE) were acceptable. Among extracts, TE was found to retain only 11.2 % activity, wherein GLE had retained 51.0 % activity after baking, which was comparable to butylated hydroxyanisole and better than tertbutylhydroquinone (TBHQ). TBHQ was found to possess the highest activity, followed by GLE, TE and CE, respectively. The ash content of biscuits enriched with TE and GLE was near to that of the control sample. Addition of CE, GLE and TBHQ reduced the force required for breakage. After 15 days of storage, PV was increased in all samples, but in the case of GLE-enriched sample there was a sudden increase in PV from 0.034 to 0.374. Supportive electrophoresis study indicated that there was no change in the protein subunits of biscuit dough fro different samples. It could be concluded that GLE, CE and TE might be used in biscuit baking as natural antioxidants.

Supplementation of Carrot Incorporated Paneer Attenuates Diabetes through its Antioxidant Potential in Streptozotocin-Nicotinamide-Induced Diabetic Rats

“…Hence, these results suggested that CIP can be effectively fought against DM. This action is principally due to the antioxidant potential of carrot [17] and incorporation of carrot juice to the paneer confirmed that the presence of antioxidants in CIP could involve a mechanism associated with scavenging activity to prevent DM.…”

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

“…Applications of these natural antioxidants in biscuit formulations replacing synthetic antioxidants are gaining interest. Several natural extracts are reported to be used as a rich source of polyphenols such as Daucus carota (Hefnawy et al ., 2016), Armoracia rusticana L (Tamsone et al ., 2020), which are reported to be used in biscuit formulation. The solvent used for extraction of D. hamiltonii tuber extract has had a significant effect on the total concentration of polyphenols (Yang et al ., 2012).…”

Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19

“…These results indicate that the addition of curcumin to the composite flour would enhance the functionality and nutritional composition of the baked food products. Curcuminrich turmeric (Curcuma longa) powder extracts were used as a natural antioxidant in the preparation of biscuits by Hefnawy et al (176) along with carrot (Daucus carota) and grape (Vitis vinifera) leaf. Besides this, turmeric from 1 to 5% was used to improve the color, increase the fiber content and increase the antioxidant properties of pasta while retaining the technological attributes (159).…”