| Title | Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model |
| Authors | Zhang, Xinchen Chen, Feng Wang, Mingfu |
| Affiliation | Univ Hong Kong, Sch Biol Sci, Pokfulam, Hong Kong, Peoples R China. Peking Univ, Inst Food & Bioresource Engn, Coll Engn, Beijing 100871, Peoples R China. |
| Keywords | dietary polyphenol antioxidant capacity reactive carbonyls advanced glycation endproducts MAILLARD REACTION REACTION-PRODUCTS ACRYLAMIDE FLAVONOLS SYSTEMS LYSINE SUGAR |
| Issue Date | 2014 |
| Publisher | 农业化学与食品化学杂志 |
| Citation | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2014,62,(7),1643-1648. |
| Abstract | Dietary polyphenols have been proposed to be promising functional food additives for their potent antioxidant capacity and other health-beneficial bioactivities. The current study prepared cookies fortified with five selected dietary polyphenols (naringenin, quercetin, epicatechin, chlorogenic acid, and rosmarinic acid). Results indicated that the enhancement of the antioxidant capacity was not as obvious as expected because the phenolics' antioxidant activity was seriously lowered by the baking process due to thermal degradation and transformation. Meanwhile, the tested polyphenols, especially quercetin, showed inhibition against formation of both reactive carbonyl species and total fluorescent advanced glycation endproducts (AGEs). Polyphenol fortification could also induce colorimetric changes and alterations in selected quality attributes. Overall, the findings support dietary polyphenols as functional food ingredients in the purpose of health benefits associated with a higher intake of antioxidants and a lower load of reactive carbonyls and AGEs. The polyphenols' stability and reactivity during thermal processing should be an important consideration. |
| URI | http://hdl.handle.net/20.500.11897/216133 |
| ISSN | 0021-8561 |
| DOI | 10.1021/jf4045827 |
| Indexed | SCI(E) EI |
| Appears in Collections: | 工学院 |
