Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

• Main Authors: Mohamad Shah, N. K., Sanny, M., Ab Karim, N. A., Kuppan, K., Yahaya, N. A., Mat Yusoff, M.
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2023
• Online Access: http://psasir.upm.edu.my/id/eprint/106618/1/Antioxidant%20capacity%20of%20value-added%20sandwich.pdf; http://psasir.upm.edu.my/id/eprint/106618/; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2054
• Institution: Universiti Putra Malaysia

Red palm olein (RPOL) is naturally rich in antioxidants, yet changes in its antioxidant capacity during storage were uncertain, which limited the application of RPOL in fat-based food products. Therefore, this study incorporated shortenings composed of 0, 5, and 10% (w/w) RPOL into sandwich cookie creams of SCC-0, SCC-5, and SCC-10, respectively, and determined their antioxidant capacity during storage for six months at 20, 30, and 35 ºC. Both SCC-5 and SCC-10 exhibited higher carotene, tocopherol, tocotrienol, and total phenolic content (TPC) than that of SCC-0, yet all SCCs were comparable in their free fatty acid (FFA) and UV-total oxidation values. After six months, the SCCs exhibited low TPC and FFA, yet were high in DPPH scavenging activity. At 20 and 30 ºC, both SCC-5 and SCC-10 oxidized more slowly than that of SCC-0. These findings proved the antioxidant capacity of RPOL, which delayed oxidation reactions in the SCCs during storage.