Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

Autor(es)

de Camargo, Adriano Costa ^{[1, 2]} ; Martins Vidal, Carolina Maldonado ^[2] ; Canniatti-Brazaca, Solange Guidolin ^[2] ; Shahidi, Fereidoon ^[1]

Afiliação do(s) autor(es)

^[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9 - Canada

^[2] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr, Luiz de Queiroz Coll Agr, BR-13418900 Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Agricultural and Food Chemistry; v. 62, n. 46, p. 11228-11235, NOV 19 2014.
• Citações Web of Science: 21

Resumo

Food fortification may be carried out to improve the health status of consumers. In this study, peanut skins were added at 1.3, 1.8, and 2.5% to cookies to increase their polyphenol content. Insoluble fiber was increased by up to 52%. In addition, total phenolic content and the corresponding antioxidant capacities also increased as evidenced by increases of epicatechin and procyanidin dimers A and B. In addition, trimers and tetramers of procyanidins were identified only in peanut skin-fortified cookies. Addition of 2.5% peanut skins rendered an increase of up to 3096 in the total polyphenols as evaluated by high-performance liquid chromatography diode array detection-electrospray ionization multistage mass spectrometry (HPLC-DAD-ESI-MSn). Sensory evaluation results demonstrated that peanut skin-fortified cookies were well accepted, which suggests that the present formulation may lend itself for commercial exploitation. (AU)

• Processo FAPESP: 12/17683-0 - Radiação gama como ferramenta de segurança microbiológica em resíduos agroindustriais e seu efeito nas propriedades antioxidantes avaliadas por testes in vitro e sistemas modelo
• Beneficiário: Adriano Costa de Camargo
• Modalidade de apoio: Bolsas no Brasil - Doutorado