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. 2018 Oct;55(10):4184-4196.
doi: 10.1007/s13197-018-3349-x. Epub 2018 Jul 28.

The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

Karolina Miśkiewicz  1 , Ewa Nebesny  1 , Justyna Rosicka-Kaczmarek  1 , Dorota Żyżelewicz  1 , Grażyna Budryn  1
Affiliations

The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

Karolina Miśkiewicz et al. J Food Sci Technol. 2018 Oct.

Abstract

The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg-1. Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity.

Keywords: Acrylamide; DPPH radical scavenging capacity; Redox potential; Total phenolic content.

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Conflict of interest statement

Compliance with ethical standardsAll authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Acrylamide content in shortcrust cookies made from dough supplemented with different concentrations of freeze-dried aqueous rosemary extract and baked in dry or humid (90%) air. Control sample-shortcrust cookies without rosemary extract. Error bars represent standard deviations (± SD). Values are given as means from three replicates. Within each row values marked with superscript small letters differ significantly (p < 0.05)—compare changes between different concentrations of rosemary extract under the same air humidity conditions. Within each row values marked with superscript capital letters differ significantly (p < 0.05)—compare changes between the same concentrations of rosemary extract under different air humidity conditions
Fig. 2
Fig. 2
Changes in redox potential (a) and DPPH radical scavenging ability (b) in shortcrust cookies depending on the concentration of freeze-dried aqueous rosemary extract and baking air humidity. Control sample-shortcrust cookies without rosemary extract. Error bars represent standard deviations (± SD). Values are given as means from three replicates. Within each row values marked with superscript small letters differ significantly (p < 0.05)—compare changes between different concentrations of rosemary extract under the same air humidity conditions. Within each row values marked with superscript capital letters differ significantly (p < 0.05)—compare changes between the same concentrations of rosemary extract under different air humidity conditions
Fig. 3
Fig. 3
Changes in the total phenolic content of shortcrust cookies depending on the concentration of freeze-dried aqueous rosemary extract and baking air humidity. Control sample-shortcrust cookies without rosemary extract. Error bars represent standard deviations (± SD). Values are given as means from three replicates. Within each row values marked with superscript small letters differ significantly (p < 0.05)—compare changes between different concentrations of rosemary extract under the same air humidity conditions. Within each row values marked with superscript capital letters differ significantly (p < 0.05)—compare changes between the same concentrations of rosemary extract under different air humidity conditions
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