کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132542 1492049 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidative, potentially anti-inflammatory, and antidiabetic properties, as well as oxidative stability and acceptability, of cakes supplemented with elicited basil
ترجمه فارسی عنوان
خواص آنتی اکسیدان، بالقوه ضد التهابی و ضددردی، و همچنین پایداری و پذیرش اکسیداتیو کیکهای حاوی ریحان کشنده
کلمات کلیدی
کیک غنی شده، ریحان اصلاح شده فعالیت آنتیاکسیدانی، فعالیت ضد التهابی، خواص ضددردی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Cakes enriched with elicited basil were accepted by consumers.
- Fortification with elicited basil improve the biological activity of cakes.
- Jasmonic acid-elicited basil consist valuable material for cakes fortification.

The aim of the study was to investigate the effect of addition of basil elicited with jasmonic acid (JA) on the biological properties, oxidative stability, and sensory quality of cakes. Simulated gastrointestinal digestion was used for determination of bioavailability. The antioxidant, anti-inflammatory and antidiabetic potential of fortified cakes were significantly higher than those of the control cakes. The antioxidant activity of the tested cakes was increased after addition of basil, proportionally to the amount of the additive. Additionally, in some cases, better results were obtained using JA-elicited basil instead of the control basil. Basil addition inhibited fat peroxidation in the cakes, measured as the malondialdehyde content. Cakes supplemented with the control and elicited basil were characterized by satisfactory consumer acceptability. Based on the data obtained in the present study, it can be concluded that JA-elicited basil (especially elicited with 100 µM jasmonic acid) can be recommended for food technologists.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 243, 15 March 2018, Pages 168-174
نویسندگان
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