Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol.

Jaroslawa Rutkowska,Anna Zbikowska,Agnieszka Nawirska-Olszańska,Agata Antoniewska,Montserrat Martinez-Pineda,Damian Baranowski

doi:10.3390/antiox9050394

Abstract

The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25–7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.

Highlights

Consumers appreciate muffins, but those that contain sucrose, high-fructose syrup or invert sucrose have a high glycemic index and are not recommended for diabetics
Sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage
The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes

Summary

Introduction

But those that contain sucrose, high-fructose syrup or invert sucrose have a high glycemic index and are not recommended for diabetics. High-fructose syrups, containing 42–55% fructose, are considered more lipogenic than sucrose, more risky for non-alcoholic fatty liver disease and dyslipidemia [1]. Xylitol, used in this study instead of high-fructose syrups or sucrose is, like the majority of other polyols, only slowly absorbed from the Antioxidants 2020, 9, 394; doi:10.3390/antiox9050394 www.mdpi.com/journal/antioxidants. 25–50% of the ingested xylitol is absorbed from the intestine. The conversion of xylitol to glucose in the liver is very slow and does not increase blood glucose level to a significant extent [2]. Shim et al [3] revealed that intestinal uptake of total catechins significantly increased 6 or 11 times in green tea with xylitol/citric acid or xylitol/vitamin C, respectively, compared to unsweetened green tea.

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