Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

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• 作者：Dragana Šoronja Simović ; Nikola Maravić…
• 关键词：Dietary fiber ; Modification ; Antioxidant activity ; DPPH ; Chemometric analysis ; Sum of ranking differences
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：243
• 期：2
• 页码：239-246
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

Recent studies have confirmed the possibility of an insoluble material to carry out a marked antioxidant activity by a solid–liquid interaction, and in such way opened a new chapter for dietary fiber application in food industry as a functional unit with radical scavenging capacity. Therefore, this paper investigates the possibility of improving the antioxidant activity of cookies with addition of sugar beet fibers. The chemometric analysis was carried out on the experimentally obtained data of the antioxidant activity of the cookies with modified and non-modified sugar beet fibers compared to the cookies with commercially available dietary fiber (Fibrex®) produced in the Nordic Sugar A/S factory, Sweden. The hierarchical cluster analysis and the sum of ranking differences were applied. The introduction of modified and non-modified sugar beet fibers in the cookies formulation showed promising results regarding the cookies EC₅₀ values decline compared to the control samples. Cookies with addition of modified sugar beet fibers showed the best antioxidant activity in the first 4 weeks. Cookies with Fibrex® fibers exhibited the highest antioxidant activity.