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Molecules. 2018 Aug 30;23(9). pii: E2184. doi: 10.3390/molecules23092184.

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model.

Teng J1,2, Liu X3, Hu X4,5, Zhao Y6,7, Tao NP8,9, Wang M10,11.

Author information

1
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. victory2014t@163.com.
2
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China. victory2014t@163.com.
3
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. ryukyota@163.com.
4
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. xqhu@shou.edu.cn.
5
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China. xqhu@shou.edu.cn.
6
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. ylzhao@shou.edu.cn.
7
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China. ylzhao@shou.edu.cn.
8
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. nptao@shou.edu.cn.
9
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China. nptao@shou.edu.cn.
10
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. mfwang@shou.edu.cn.
11
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China. mfwang@shou.edu.cn.

Abstract

Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work, they were fortified into a chia oil cookie model to evaluate their thermal stability during baking as well as their impact on antioxidant capacity and toxicant formation. Among them dihydromyricetin was the most unstable one (only 36.1% of which was left after baking at 180 °C for 20 min) and led to a loss of brightness in cookie. However, the antioxidant capacity of cookie fortified with dihydromyricetin was significantly enhanced compared with untreated cookie; on the other hand, dihydromyricetin showed the strongest effect to attenuate lipid and protein oxidation as well as decrease the level of fluorescent advanced glycation endproducts and carboxymethyl lysine in cookie model. Overall, among the four selected flavonoids, dihydromyricetin might be the most promising functional bakery additive enhancing the antioxidant capacity while decreasing the formation of toxicants.

KEYWORDS:

antioxidant capacity; cookie model; dihydromyricetin; hesperetin; naringenin; naringin; toxicants

PMID:
30200189
PMCID:
PMC6225208
DOI:
10.3390/molecules23092184
[Indexed for MEDLINE]
Free PMC Article

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