Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

Journal of Food Science ◽

10.1111/1750-3841.13511 ◽

2016 ◽

Vol 81 (11) ◽

pp. E2726-E2733 ◽

Cited By ~ 9

Author(s):

Emily F. Fleischman ◽

Ryan J. Kowalski ◽

Craig F. Morris ◽

Thuy Nguyen ◽

Chongjun Li ◽

...

Keyword(s):

Wheat Flour ◽

Antioxidant Properties ◽

Waxy Wheat

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The formation of quality and antioxidant properties of bakery products with cloudberry powder

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-138-143 ◽

2018 ◽

Vol 80 (2) ◽

pp. 138-143

Author(s):

L. P. Nilova ◽

S. M. Malyutenkova ◽

M. S. Kaigorodtseva ◽

A. A. Evgrafov

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Antioxidant Properties ◽

Free Form ◽

Simultaneous Increase ◽

Leningrad Region ◽

Bakery Products ◽

Traditional Technology ◽

Baked Goods ◽

Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Molecules ◽

10.3390/molecules25163648 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3648

Author(s):

Lucia Godočiková ◽

Eva Ivanišová ◽

Grzegorz Zaguła ◽

Luis Noguera-Artiaga ◽

Ángel A. Carbonell-Barrachina ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Total Content ◽

Composition Analysis ◽

High Positive Correlation ◽

Antioxidant Power ◽

Single Origin ◽

Ferric Reducing Antioxidant Power

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

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Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods ◽

10.3390/foods9091206 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1206 ◽

Cited By ~ 2

Author(s):

Hafiz A. R. Suleria ◽

Colin J. Barrow ◽

Frank R. Dunshea

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Antioxidant Properties ◽

Antioxidant Potential ◽

Fruit Peel ◽

Diverse Range ◽

Mango Peel

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAP (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽

10.3390/molecules24071262 ◽

2019 ◽

Vol 24 (7) ◽

pp. 1262 ◽

Cited By ~ 2

Author(s):

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk ◽

Marta Olech

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

High Performance ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Gluten Free ◽

Free Phenolic Acids ◽

The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

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Insight into Composition of Bioactive Phenolic Compounds in Leaves and Flowers of Green and Purple Basil

Plants ◽

10.3390/plants9010022 ◽

2019 ◽

Vol 9 (1) ◽

pp. 22 ◽

Cited By ~ 3

Author(s):

Bhakti Prinsi ◽

Silvia Morgutti ◽

Noemi Negrini ◽

Franco Faoro ◽

Luca Espen

Keyword(s):

Phenolic Acids ◽

Rosmarinic Acid ◽

Antioxidant Properties ◽

Morphological Characteristics ◽

Ocimum Basilicum ◽

Ornamental Plant ◽

Low Degree ◽

New Knowledge ◽

Acylated Anthocyanins ◽

Insight Into

Basil (Ocimum basilicum L.) is a culinary, medicinal, and ornamental plant appreciated for its antioxidant properties, mainly attributed to high content of rosmarinic acid. This species also includes purple varieties, characterized by the accumulation of anthocyanins in leaves and flowers. In this work, we compared the main morphological characteristics, the antioxidant capacity and the chemical composition in leaves, flowers, and corollas of green (‘Italiano Classico’) and purple (‘Red Rubin’ and ‘Dark Opal’) basil varieties. The LC-ESI-MS/MS analysis of individual compounds allowed quantifying 17 (poly)phenolic acids and 18 flavonoids, differently accumulated in leaves and flowers of the three varieties. The study revealed that in addition to rosmarinic acid, basil contains several members of the salvianolic acid family, only scarcely descripted in this species, as well as, especially in flowers, simple phenolic acids, such as 4-hydroxybenzoic acid and salvianic acid A. Moreover, the study revealed that purple leaves mainly contain highly acylated anthocyanins, while purple flowers accumulate anthocyanins with low degree of decoration. Overall, this study provides new biochemical information about the presence of not yet characterized bioactive compounds in basil that could contribute to boosting the use of this crop and to gaining new knowledge about the roles of these compounds in plant physiology.

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Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

Open Chemistry ◽

10.1515/chem-2019-0019 ◽

2019 ◽

Vol 17 (1) ◽

pp. 166-176 ◽

Cited By ~ 5

Author(s):

Tomasz Oniszczuk ◽

Gabriela Widelska ◽

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

...

Keyword(s):

Phenolic Acids ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Extrusion Process ◽

Polyphenolic Compounds ◽

Production Parameters ◽

Aronia Melanocarpa ◽

Beneficial Impact ◽

Free Phenolic Acids ◽

Different Content

AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

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Cinnamic-Derived Acids Significantly Affect Fusarium graminearum Growth and In Vitro Synthesis of Type B Trichothecenes

Phytopathology ◽

10.1094/phyto-09-10-0230 ◽

2011 ◽

Vol 101 (8) ◽

pp. 929-934 ◽

Cited By ~ 49

Author(s):

Nadia Ponts ◽

Laetitia Pinson-Gadais ◽

Anne-Laure Boutigny ◽

Christian Barreau ◽

Florence Richard-Forget

Keyword(s):

Fusarium Graminearum ◽

Phenolic Acids ◽

Antioxidant Properties ◽

Fungal Growth ◽

Type B ◽

In Planta ◽

In Vitro Synthesis ◽

The Impact ◽

Toxin Accumulation

The impact of five phenolic acids (ferulic, coumaric, caffeic, syringic, and p-hydroxybenzoic acids) on fungal growth and type B trichothecene production by four strains of Fusarium graminearum was investigated. All five phenolic acids inhibited growth but the degree of inhibition varied between strains. Our results suggested that the more lipophilic phenolic acids are, the higher is the effect they have on growth. Toxin accumulation in phenolic acid-supplemented liquid glucose, yeast extract, and peptone cultures was enhanced in the presence of ferulic and coumaric acids but was reduced in the presence of p-hydroxybenzoic acid. This modulation was shown to correlate with a regulation of TRI5 transcription. In this study, addition of phenolic acids with greater antioxidant properties resulted in a higher toxin accumulation, indicating that the modulation of toxin accumulation may be linked to the antioxidant properties of the phenolic acids. These data suggest that, in planta, different compositions in phenolic acids of kernels from various cultivars may reflect different degrees of sensitivity to “mycotoxinogenesis.”

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Polyphenols in the Aqueous Extracts of Garden Thyme (Thymus vulgaris) Chemotypes Cultivated in Hungary

Natural Product Communications ◽

10.1177/1934578x1300800516 ◽

2013 ◽

Vol 8 (5) ◽

pp. 1934578X1300800

Author(s):

Blanka Szilvássy ◽

Gábor Rak ◽

Szilvia Sárosi ◽

Ildikó Novák ◽

Zsuzsanna Pluhár ◽

...

Keyword(s):

Phenolic Acids ◽

Rosmarinic Acid ◽

High Performance ◽

Screening Method ◽

Antioxidant Properties ◽

Syringic Acid ◽

Thymus Vulgaris ◽

Aqueous Extracts ◽

Main Component ◽

Volatile Aromatic Compounds

Thyme is used worldwide both as a spice and crude drug. In addition, nowadays in the food industry it has increasing significance as a natural antioxidant. Volatile aromatic compounds of thyme have been thoroughly characterized; however, the non-volatile compounds may also contribute to the organoleptic quality and antioxidant properties. The aim of this work is to determine the phenolic acids and to profile the flavonoid compounds in the aqueous extract of two chemotypes of Thymus vulgaris L. Experiments were carried out using high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS/MS). Predefined phenolic acids were quantified in untreated and alkaline hydrolyzed aqueous extracts. Flavonoid derivatives were qualitatively analyzed by a non-targeted screening method. Our results showed that among the phenolic acids rosmarinic acid was the main component (882-1677 μg g−1 fresh weight) and in the thymol-type samples the amount of syringic acid and rosmarinic acid was predominantly higher compared with the non-thymol type sample. Apigenin and luteolin were the major flavonoids in the extracts, which were present in the form of hexopyranuronic acid conjugates.

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