Antioxidant potential, physico-chemical, and sensory attributes of cookies supplemented with mosambi peel extract

Imran, M., Butt, M. S., Iqbal, M. J., Gilani, S. A., Basharat, S., Saeed, F. and Suleria, H. A. R. (2016) Antioxidant potential, physico-chemical, and sensory attributes of cookies supplemented with mosambi peel extract. International Journal of Fruit Science, 16 3: 341-349. doi:10.1080/15538362.2016.1143434


Author Imran, M.
Butt, M. S.
Iqbal, M. J.
Gilani, S. A.
Basharat, S.
Saeed, F.
Suleria, H. A. R.
Title Antioxidant potential, physico-chemical, and sensory attributes of cookies supplemented with mosambi peel extract
Journal name International Journal of Fruit Science   Check publisher's open access policy
ISSN 1553-8621
1553-8362
Publication date 2016-02-19
Year available 2016
Sub-type Article (original research)
DOI 10.1080/15538362.2016.1143434
Open Access Status Not Open Access
Volume 16
Issue 3
Start page 341
End page 349
Total pages 10
Place of publication New York, NY, United States
Publisher Taylor & Francis
Language eng
Subject 2303 Ecology
1102 Agronomy and Crop Science
1110 Plant Science
1108 Horticulture
Abstract The core objective of the present investigation was to isolate and quantify antioxidants from mosambi (sweet orange) peel. In the proposed research, different solvents were used for the extraction of antioxidants from mosambi peel. Among these solvents, ethanol resulted in better antioxidant yield compared to aqueous extract. Ethanolic extract of mosambi peel showed higher total phenolic contents (19.3 ± 0.3 mg/g) as compared to aqueous extracts (18.2 ± 0.04 mg/g). Considering the safety health concern, aqueous extract of mosambi peel was incorporated in cookies at different concentrations of 1%, 2%, and 3%, and further subjected to physico-chemical and sensory attributes. Proximate composition (moisture, crude protein, crude fat, crude fiber, ash, and niitrogen-free extract (NFE) contents) of fortified cookies varied non-significantly. However, sensory evaluation rated aqueous extract of mosambi peel (2%) with better hedonic response. Mosambi peel antioxidants have a great potential to be used in various functional foods and the ability to improve storage stability.
Keyword 2,2-diphenyl-1-picrylhydrazyl (DDPH)
Antioxidant activity
Fortified cookies
Mosambi peel
Sensory attributes
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
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