Related Experiment Video
Updated: Mar 15, 2026
Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
Published on: August 23, 2024
A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation
Cristina Caleja1, Lillian Barros2, Amilcar L Antonio3
1Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal; REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, No. 228, 4050-313 Porto, Portugal.
Abstract:
Currently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods "free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.
