| Evaluation of Rapeseed Oil as a Functional Fat Replacer in Biscuits Using Phytochemical and Fluorescence Spectroscopic Methods |
| Paper ID : 1305-IGA |
| Authors |
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hayet ghnimi1, christine chené2, Romdhane Karoui3, monia ennouri *4 11Univ. Kairouan, Faculty of Sciences and Techniques of sidi bouzid, Tunisia 2 Univ. Sfax, LR 16 IO 01, Olive Institute, 1087, 3000 Sfax, Tunisia 2Adrianor, F-62217, Tilloy Les Mofflaines, France 3Univ. Artois, Univ. Lille, Univ. Littoral Côte d’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France 4Univ. Sfax, LR 16 IO 01, Olive Institute, 1087, 3000 Sfax, Tunisia Univ. Monastir, Higher Institute of Applied Science and Technology of Mahdia, Tunisia |
| Abstract |
| Background and Aim: Global trends toward healthier diets are driving the replacement of palm oil with more sustainable and nutritious oils in baked goods. Rapeseed oil offers a promising alternative thanks to its favourable fatty acid profile. However, its high level of unsaturation makes it susceptible to oxidation, which compromises quality and shelf life. The current study aimed to investigate the replacement of palm oil with rapeseed oil in biscuits, as well as the protective effects of the synthetic (butylated hydroxytoluene, BHT) and the natural (pomegranate peel extract, PPE) antioxidants during 96 days of storage Materials and Methods: Water activity, moisture content, colour, texture, peroxide value, and TBARS were monitored. Fluorescence spectroscopy coupled with principal component analysis (PCA) was used to track molecular changes. Data were analyzed using XLSTAT 2016. Results: Rapeseed oil alone was most susceptible to lipid oxidation, while both BHT and PPE significantly moderated oxidative deterioration. NADH emission spectra showed a decline at ~470 nm and an increase at ~562 nm during storage, consistent with oxidation-induced conversion of NADH to NAD+. Progressive increases in Vitamin A fluorescence at ~345 nm were found, indicating the accumulation of oxidation products. PCA confirmed clear sample discrimination: NADH spectra explained 97% of the variance, separating samples by formulation and storage time, while Vitamin A spectra explained 96%, distinguishing by oil type and ageing. Conclusion: The study revealed that rapeseed oil can replace palm oil in biscuits when combined with antioxidants, with PPE emerging as an effective clean-label strategy to enhance oxidative stability. Front-face fluorescence spectroscopy, combined with PCA, proved to be a powerful non-destructive tool for monitoring molecular changes associated with oxidation. |
| Keywords |
| Palm oil replacement, rapeseed oil, lipid oxidation, biscuit, pomegranate peel extract, fluorescence, principal component analysis (PCA). |
| Status: Accepted |
