Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential

Amin Karimi , Amir pouya Ghandehari Yazdi , Mohsen Barzegar , Mohammad Rahmati , Nooshin Bazsefidpar , Arash Soltani , Seid Mahdi Jafari
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Abstract

The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control.

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利用开心果绿壳提取物制作具有抗氧化和抗糖尿病潜力的无糖松饼
本研究旨在生产含有开心果绿壳提取物(PGHE)的无糖松饼,作为抗氧化和抗糖尿病化合物的天然来源。研究了 PGHE 替代物(1%、2% 和 4% w/w)对松饼总酚含量、抗氧化活性(DPPH 清除)、α-淀粉酶和α-葡萄糖苷酶活性抑制、贮藏稳定性(过氧化值和 TBA)、理化和感官特性的影响。与对照组相比,含有 4 % PGHE 的样品的抗氧化活性提高了 22 倍。此外,含有 PGHE 的松饼在 14 天的储存期内显示出更高的氧化稳定性。PGHE 可使松饼的α-淀粉酶和α-葡萄糖苷酶抑制活性分别提高 7 倍和 2 倍。质构分析表明,增加 PGHE 的用量可降低松饼的硬度、胶质感和咀嚼感。在样品中加入 PGHE 对颜色有显著影响。含有 2% PGHE 的松饼的总体接受度与对照组相比没有明显差异。
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