The Effect of the Utilization of Lavender (Lavandula angustifolia) and Butterfly Blue Pea (Clitoria ternatea) and Baking Condition Towards Antioxidant Properties and Capacity of a Cereal Bar

Abstract

Edible flower petals are beneficial for humans due to their high antioxidants content. Yet, the consumption of them is still limited. Therefore, incorporating flowers to familiar food products like cereal bars can be the solution. Nevertheless, baking at high temperatures might degrade the antioxidant of the flowers. This study was conducted to determine the antioxidant properties and capacity of butterfly pea and lavender and to determine the effect of flower fortifications and baking conditions on cereal bars’ antioxidants. Four fortifications formulas (control, BP 1.75%, LA 1.75%, and BP:LA = 1:1 (1.75%)) were made and compared. Total phenolic content, total flavonoid content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) analysis were utilized to determine the antioxidants. In this study, dried lavender had significantly higher antioxidants compared to butterfly pea (18.93 (0.02) mg GAE/g, 79.83 (0.63) mg QE/g, and 86.11%+1.1%RSA). In addition, baking significantly lowered the amount of antioxidants in cereal bars due to exposure to oxidative stress. Moreover, baking at 140oC for 35 minutes could preserve significantly higher antioxidants compared to baking at 100oC for 120 minutes (higher antioxidant and lower percent of reduction) due to lower exposure to oxidative stress. Cereal bars fortified with lavender and baked at 140oC had significantly higher antioxidants compared to other formulas and bars baked at 100oC. In conclusion, dried lavender petals fortification followed by baking at 140oC for 35 minutes could yield cereal bars with high antioxidant and also acceptable taste and texture.