•Use of acidic ingredients decreased greening in cookies made with sunflower butter.•Greening intensity was positively correlated to pH (r = 0.77).•pH was negatively correlated with chlorogenic acid (r = −0.96).•Most green cookies had the most tryptophan quenching.•Greening reaction did not negatively affect antioxidant capacity.
Food Chemistry – Elsevier
Published: Jun 30, 2018
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