Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles

2021 ◽  
pp. 103262
Author(s):  
Małgorzata R. Cyran ◽  
Wioletta M. Dynkowska ◽  
Alicja Ceglińska ◽  
Radosław Bonikowski
Keyword(s):  
Antioxidant Capacity ◽  
Bread Making ◽  
Rye Bread ◽  
Phenolic Phytochemicals ◽  
Molecular Profiles ◽  
Phosphate Buffered Saline

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

2002 ◽  
Vol 214 (1) ◽  
pp. 33-42 ◽  
Author(s):  
H. Boskov Hansen ◽  
M. Andreasen ◽  
M. Nielsen ◽  
L. Larsen ◽  
Bach K. Knudsen ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Dietary Fibre ◽  
Bread Making ◽  
Rye Bread ◽  
Endogenous Enzymes

Antioxidant capacity of phenolic phytochemicals from peel of apples, pears, plums, red and white grapes

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
Z Todorovic ◽  
V Todorovic ◽  
S Sobajic ◽  
S Stojicevic ◽  
J Marjanovic ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Phytochemicals

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

2014 ◽  
Vol 23 (3) ◽  
pp. 831-840 ◽  
Author(s):  
Iwona Konopka ◽  
Małgorzata Tańska ◽  
Alicja Faron ◽  
Sylwester Czaplicki
Keyword(s):  
Ferulic Acid ◽  
Antioxidant Properties ◽  
Bread Making ◽  
Rye Bread

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

2003 ◽  
Vol 81 (3) ◽  
pp. 321-326 ◽  
Author(s):  
Dae-Ok Kim ◽  
Seung Weon Jeong ◽  
Chang Y. Lee
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Phytochemicals

scholarly journals Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

Materials ◽  
2021 ◽  
Vol 14 (24) ◽  
pp. 7603
Author(s):  
Sylwia Stępniewska ◽  
Grażyna Cacak-Pietrzak ◽  
Anna Szafrańska ◽  
Ewa Ostrowska-Ligęza ◽  
Dariusz Dziki
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Traditional Method ◽  
Amylase Activity ◽  
Quality Parameters ◽  
Falling Number ◽  
Bread Making ◽  
Scanning Calorimetry ◽  
Rye Bread ◽  
Rye Flour

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.

Rye flour enriched with arabinoxylans in rye bread making

2013 ◽  
Vol 21 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Krzysztof Buksa ◽  
Anna Nowotna ◽  
Rafał Ziobro ◽  
Halina Gambuś
Keyword(s):  
Bread Making ◽  
Rye Bread ◽  
Rye Flour

An optimised micro-titer plate method for characterisation of endogenous rye phytase under industrial rye bread making conditions

2008 ◽  
Vol 227 (4) ◽  
pp. 1009-1015 ◽  
Author(s):  
Merete Møller Nielsen ◽  
Marianne Linde Damstrup ◽  
Åse Hansen
Keyword(s):  
Bread Making ◽  
Plate Method ◽  
Rye Bread

Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

2003 ◽  
Vol 51 (25) ◽  
pp. 7292-7295 ◽  
Author(s):  
Ki Won Lee ◽  
Young Jun Kim ◽  
Hyong Joo Lee ◽  
Chang Yong Lee
Keyword(s):  
Antioxidant Capacity ◽  
Red Wine ◽  
Phenolic Phytochemicals

scholarly journals Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread

2009 ◽  
Vol 74 (1) ◽  
pp. C49-C55 ◽  
Author(s):  
C. Martinez-Villaluenga ◽  
A. Michalska ◽  
J. Frias ◽  
M.K. Piskula ◽  
C. Vidal-Valverde ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Extraction Rate ◽  
Rye Bread

scholarly journals Phenolics and Mineral Elements Composition in Underutilized Apple Varieties

Horticulturae ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 40
Author(s):  
Alessandra Francini ◽  
Carmen Fidalgo-Illesca ◽  
Andrea Raffaelli ◽  
Luca Sebastiani
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Mineral Elements ◽  
Mineral Nutrients ◽  
Apple Varieties ◽  
Commercial Cultivars ◽  
Golden Delicious ◽  
Phenolic Phytochemicals ◽  
Excellent Source

(1) Background: The aim of this research is to study the importance of improving knowledge of old variety apples in terms of phytochemicals, antioxidant capacity and mineral elements. (2) Methods: Fifteen phenolic compounds (UHPLC-MS/MS techniques), eight mineral elements (Ca, K, Cu, Mn, Fe, Zn, Na and Mg), antioxidant capacity (DPPH%) and vitamin C content in four ancient apple varieties of Tuscany (‘Mora’, ‘Nesta’, ‘Panaia’ and ‘Ruggina’), with the ‘Golden Delicious’ cultivar as reference, were analyzed. (3) Results: Ancient cultivars exhibited a superior antioxidant capacity compared to commercial cultivars. ECTC and CGA were the polyphenols that mostly characterized the ancient apples. The contents of the elements of concern, Zn and Mn, were higher in the ancient cultivars ‘Panaia’ and ‘Ruggina’, while Na showed significant low concentration in ‘Nesta’, ‘Panaia’ and ‘Ruggina’ compared to ‘Golden Delicious’. The vitamin C content also indicated that ‘Mora’, ‘Panaia’ and ‘Ruggina’ old variety had an AsA content around 10 times higher than the ‘Golden Delicious’ apple. (4) Conclusions: Underutilized varieties could be an excellent source of bioactive phenolic phytochemicals, mineral nutrients and vitamins that may offer special nutraceutical benefits compared to other fruits.

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