Effect of Moringa oleifera leaves extract on lipid peroxidation and sensory characteristics in cookies

Abstract

Bakery products with high fat content are highly susceptible to produce lipid peroxidation. Incorporation of bakery products with natural antioxidants is alternative approach for decreasing lipid peroxidation during food manufacturing process. Moringa oleifera is a well-known plant which has been demonstrated to possess antioxidant property. In this regard, the aim of this study was to investigate the effect of Moringa oleifera leaves extract (MOE) on prevention of lipid peroxidation in cookies. The results illustrated that the lightness, redness and E-index of the cookies were affected when fortified with MOE. After, sensory evaluation conducted in control and cookies fortified with MOE (0.2%, 0.4%, 0.6%, 0.8% and 1.0% MOE), 0.2% and 0.4% MOE cookies showed no significant difference in overall acceptability when compared to control cookies. However, the significant difference of antioxidant property and lipid peroxidation of 0.4% and 0.6% MOE fortified cookies with high score of overall acceptability were observed when compared with control cookies(p<0.05). Thus, 0.4% and 0.6% MOE fortified cookies were chosen for further studies during 4 weeks of storage periods. The significant increase in antioxidant properties together with the reduction of lipid peroxidation of cookies fortified with MOE was observed throughout the storage time when compared to control cookies. In addition, overall acceptability of 0.4% MOE was not significantly different from control and also when compared to week 0 during the storage period whereas cookies fortified with 0.6% MOE were significantly difference when compared with control cookies (p<0.05) but had no change in overall acceptability during the storage period when compared to week 0. The findings indicated that Moringa oleifera leave extract may be used as a source of natural antioxidant to prevent lipid peroxidation in cookies.