抄録
Examination was made of the synergistic antioxidant effects of various components in coffee beans with tocopherols (Toc) on cookies by storage tests at 40°C for 12 months. The components were 2-carboxy-3, 4, 5-trihydroxycyclohexyl 3, 4-dihydroxycinnamate (chlorogenic acid, Chl), 3', 4'-dihydroxycinnamic acid (caffeic acid, Caf), a powder of roasted coffee beans (CP) and its extract (EE) obtained by ethanol treatment. A mixed tocopherol-concentrate (m-Toc) served as the antioxidant. The components were added to the cookies at 100 ppm for m-Toc, 100 and 200 ppm for Chl and Caf, 2 % for EE and 10 % for CP. Each cookie sample was periodically analyzed for peroxide value (POV) in the lipid fraction and residual Toc during storage.
(1) In cookies without m-Toc, Chl and Caf slightly suppressed increase in POV, while EE and CP did so markedly. The synergistic effect of Caf in cookies with m-Toc was clearly evident but could be hardly detected in EE or CP, the antioxidant effect of EE or CP being much greater than that of m-Toc in cookies containing no antioxidative substances.
(2) Caf, EE and CP, prevented the decomposition of Toc in cookies during storage, but Chl had such effect only weakly.
(3) The sensory evaluation indicated Caf, EE and CP to delay the onset of rancid odor in cookies during storage.
