Evaluatingthe Oxidative Stability of Doughnut Containing Ascorbic Acid and Green Tea Extract During Storage Using Principal Component Analysis (PCA)

In this article physicochemical propertiesof fried doughnut during 7-days storage affected by green tea extract (0, 100, 150, and 200 ppm) and ascorbic acid (0, 50, 100, and 150 ppm) were studied using principal component analysis (PCA). The results illustrated the dependence of physicochemical properties to the ascorbic acid green tea extract concentrate as antioxidant substitutions in product. Both of them showed pro-oxidant andantioxidant activity in low and high concentration respectively. Ascorbic acid in concentrations 50 and 100 ppmas a pro-oxidant influenced the texture and appearance and had a weak antioxidant effect at150 ppm. Observed trend for green tea extract (regarding the more effectiveness of antioxidant properties at200 ppm) was the same as that of ascorbic acid.