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文献信息

Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model

期刊名:J. Agric. Food Chem
文献编号:
文献地址: http://pubs.acs.org/doi/abs/10.1021/jf4045827
发表日期:February 4, 2014

Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model

Xinchen Zhang, Feng Chen, and Mingfu Wang

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

Epicatechin was purchased from Biopurify Phytochemicals Ltd. (Chengdu, China

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