Amla Extract: A Natural Antioxidant and Antimicrobial for Cupcake Quality | ||
| Egyptian Journal of Chemistry | ||
| Volume 67, Issue 12, December 2024, Pages 9-19 PDF (4.83 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2024.258995.9106 | ||
| Authors | ||
| Ali Nasr1; Ashraf Nagib* 1; Ayman Zaghlool1; Sam M. Elhamamsy2; I. H. Tolba3; El-khamissi H. A. Z2; Ibrahim M. Taha1 | ||
| 1Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, 11884 Cairo, Egypt. | ||
| 2Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, 11884 Cairo, Egypt. | ||
| 3Department of Agricultural Botany, Faculty of Agriculture, Al-Azhar University, Cairo, 11884, Egypt. | ||
| Abstract | ||
| Lipid oxidation and microorganism growth cause a reduction in cupcake qualities. Because of the harmful effects of synthetic preservatives, there is a growing demand for preservatives and natural antioxidants. In this study, the phytochemical properties and antimicrobial activity of Emblica oficinalis (amla) were investigated. Then the effect of adding amla extract at levels 1, 2, and 3% on the qualitative attributes of cupcakes was examined. In the produced cupcake samples, the antioxidant activity was compared by assessing DPPH%, peroxide values, and free fatty acid over 3 weeks of storage at room temperature. Also, the total aerobic bacteria and fungi in cupcake samples were counted. Besides, the color, odor, texture, taste, and overall acceptability were evaluated. The amla extract was shown to be high in phytochemical components (ascorbic acid, flavonoids, phenolics, and DPPH %). Therefore, the oxidation rate was slow during the storage of cupcakes containing amla extracts. Also, amla extract led to an improvement in the quality attributes of the cupcake while maintaining good sensory and physiochemical properties. Amla extract at 3% recorded the lowest peroxide value, and its antioxidant activity was close to that of the butylated hydroxyl toluene (BHT) sample. As a result, it is possible to propose that the cupcake with amla extract at level 3% provides the greatest antimicrobial activity, while levels 1 and 2% provide the best acceptability in other properties. | ||
| Keywords | ||
| Keywords: amla extract; antioxidant activity; antimicrobial activity; cupcake | ||
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