Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential
Amin Karimi, Amir Pouya Ghandehari Yazdi, Mohsen Barzegar, Mohammad Rahmati, Nooshin Bazsefidpar, Arash Soltani, Seid Mahdi Jafari
Abstract
The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control.