{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T05:39:07Z","timestamp":1778564347682,"version":"3.51.4"},"reference-count":28,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2018,11,27]],"date-time":"2018-11-27T00:00:00Z","timestamp":1543276800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100009793","name":"Chapman University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100009793","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Sunflower seed derived butter can be a source of protein and phenolic antioxidants in refrigerated dough. Chlorogenic quinone\u2010amino acid induced greening can however occur at alkaline pH, which could result in less bioavailable conjugated phenol\u2010amino acids. Acidulants were tested as potential anti\u2010greening ingredients in refrigerated chemically leavened cookie dough. Effect of refrigerated storage time, leavening agents and acidulants on tryptophan fluorescence (<jats:italic>\u03bb<\/jats:italic>ex\u00a0=\u00a0280\u2009nm, <jats:italic>\u03bb<\/jats:italic>em\u00a0=\u00a0300\u2013500 nm), color (hunter <jats:italic>L<\/jats:italic>*, <jats:italic>a<\/jats:italic>*, <jats:italic>b<\/jats:italic>* color scale), reducing capacity [1,1\u2032\u2010diphenyl\u20102\u2010picryl\u2010hydrazyl (DPPH) and Folin\u2013Ciocalteu reducing capacity (FCRC)], and hydroxycinnamic acids were measured.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The pH range of acidified doughs was 4.83\u20136.98 compared to 7.65\u20139.18 in non\u2010acidified leavened doughs after 24\u2009days. Greening was higher in baking soda dough control (<jats:italic>a<\/jats:italic>*\u00a0=\u00a0\u22120.54) than baking powder dough control (<jats:italic>a<\/jats:italic>*\u00a0=\u00a02.98) after 24\u2009days, attributed to higher pH (9.18) of the former compared to pH\u00a07.14 in the later. Tryptophan fluorescence intensity in baking soda dough decreased in the order: control\u00a0&gt;\u00a0glucono\u2010delta lactone\u00a0\u2248\u00a0citric acid after 24\u2009days. The DPPH and FCRC of acidified doughs were greater than corresponding control doughs.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The use of acidulants would prevent greening in sunflower dough without lowering its phenolic concentration, making use of sunflower butter in refrigerated dough for baked goods feasible. \u00a9 2018 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9412","type":"journal-article","created":{"date-parts":[[2018,10,12]],"date-time":"2018-10-12T22:34:16Z","timestamp":1539383656000},"page":"2186-2193","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage"],"prefix":"10.1002","volume":"99","author":[{"given":"Joele T","family":"Atonfack","sequence":"first","affiliation":[{"name":"Food Science Program Keck Center for Science and Engineering, Chapman University  Orange CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zeynep A","family":"Ataman","sequence":"additional","affiliation":[{"name":"Department of Biology Mt San Jacinto College  San Jacinto CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3606-8595","authenticated-orcid":false,"given":"Lilian M","family":"Were","sequence":"additional","affiliation":[{"name":"Food Science Program Keck Center for Science and Engineering, Chapman University  Orange CA USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2018,11,27]]},"reference":[{"key":"e_1_2_6_2_1","unstructured":"USDA.Basic Report: 12036 Seeds Sunflower Seed Kernels Dried. 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