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