The effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated by Turkish Researchers at 4, 25, and 40°C for 3 months, and the results were published in the European Food Research and Technology journal.
The analysis of variance showed that the effect of AR (Additive Ratio) x T (Temperature) x t (Storage Time) interaction on Peroxide Number (PV), tocopherols, and phenolics (TPC) of GCE-HP mixtures was found to be significant (P< 0.05). ARxt factor on Hunter L*, a*, and b* color values, DPPH-radical scavenging activity and antioxidant activity (AA), Txt factor on oleic/linoleic acid ratio (O/L), and ARxT and ARxtinteractions on free fatty acid were more effective (P< 0.05). Regression equations of O/L, PV, AA, and TPC can be used to calculate the shelf life of HP due to high R2 values (87.14-94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22°C, increased to 60 days at 0.5%-GCE and 90 days at 25.68°C at 0.75%-GCE (R2 = 87.14%, P< 0.001). GCE (0.5-0.75%) was a promising antioxidant in increasing the shelf life of HP.
