The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

European Food Research and Technology · Ağustos 2023

Makale Bilgileri

DergiEuropean Food Research and Technology

Yayın TarihiAğustos 2023

Cilt / Sayfa249 · 2077-2086

DOI10.1007/s00217-023-04277-y

Scopus ID2-s2.0-85158074211

Erişim🔓 Açık Erişim

Özet In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated at 4, 25, and 40 °C for 3 months. The analysis of variance showed that the effect of AR (Additive Ratio) × T (Temperature) × t (Storage Time) interaction on Peroxide Number (PV), tocopherols, and phenolics (TPC) of GCE-HP mixtures was found to be significant (P < 0.05). ARxt factor on Hunter L*, a*, and b* color values, DPPH-radical scavenging activity and antioxidant activity (AA), Txt factor on oleic/linoleic acid ratio (O/L), and ARxT and ARxt interactions on free fatty acid were more effective (P < 0.05). Regression equations of O/L, PV, AA, and TPC can be used to calculate the shelf life of HP due to high R 2 values (87.14–94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22 °C, increased to 60 days at 0.5%-GCE and 90 days at 25.68 °C at 0.75%-GCE (R 2 = 87.14%, P < 0.001). GCE (0.5–0.75%) was a promising antioxidant in increasing the shelf life of HP.