Dimov, Ivan and Petkova, Nadezhda and Nakov, Gjore and Taneva, Ira and Ivanov, Ivan and Stamatovska, Viktorija (2018) Improvement of antioxidant potential of wheat flours and breads by addition of medicinal plants. Ukrainian Food Journal, 7 (4). pp. 671-681. ISSN 2313–5891
Full text not available from this repository.Abstract
Introduction. The research aim – to determine the effect of two herbal mixtures on herb bread properties. The influence was established of the herbals on the total phenolic content and antioxidant activities of herbal mixtures, herbal-flour mixtures and herb breads.
Materials and methods. It was used two herbal mixtures (1 – thyme, oregano and lemon balm; 2 – thyme, oregano, lemon balm and fenugreek) with wheat flour for herb bread production. Total polyphenol content was determined following the Folin-Ciocalteu method. The antioxidant activities of sample extracts were evaluated by four methods: ABTS•+, CUPRAC, FRAP and DPPH assay.
Results and discussion. The highest total phenolic content from all investigated herbs showed oregano (30.43 mg GAE/g dw), herbal mixtures 1 and herbal mixtures 2 – 19.18 mg GAE/g dw and 17.47 mg GAE/g dw, respectively. In herbal-flour mixture and prepared breads the level of total phenolic content were in the range from 0.31mg GAE/g dw to
0.37 mg GAE/g dw. Therefore, the content of these bioactive compounds didn`t changed significantly during the baking process. The highest antioxidant activity of herbal mixtures, herbal-flour mixtures and breads were obtained by two of the used methods – ABTS and FRAP assay. The highest antioxidant potential was demonstrated by herbal mixture 1 consisted of 3 herbs – 16829.73 mM TE/100 g dw, followed by the herbal mixture 2 with 4 herbs – 14693.75 mM TE/100 g dw, respectively, both evaluated by the ABTS method. For the FRAP method, the antioxidant activity values were: 15997.65 mM TE/100 g dw for the herbal mixture 1 with 3 herbs and 14136.82 mM TE/100 g dw for the herbal mixture 2 of 4 herbs.
Conclusions. Herbs added to flour increased the total phenolics and antioxidant values of flour-mixtures and breads. Insignifiant differences in the antioxidant potentials were observed between breads with three and four herbs.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Ttf Eprints |
| Date Deposited: | 12 Mar 2020 12:11 |
| Last Modified: | 12 Mar 2020 12:11 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/4092 |
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