Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Lilei Yu, Trust Beta

Abstract

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected ...Continue Reading

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Citations

Jul 1, 2017·Food & Function·Donato AngelinoDaniela Martini
Jul 21, 2020·Critical Reviews in Food Science and Nutrition·Praveen SainiVijay Singh
May 23, 2019·European Journal of Nutrition·Andreia Bento-SilvaAnna-Marja Aura
Jun 21, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Francesca DanesiAlessandra Bordoni
Sep 22, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Daniel A Jacobo-Velázquez, Luis Cisneros-Zevallos
Sep 12, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Oksana SytarIryna Smetanska
Nov 4, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Anita KumariMonika Garg
May 25, 2021·Food Science & Nutrition·Sonia BoudaoudChahinez Aouf
Jul 28, 2021·Journal of the Science of Food and Agriculture·Dongyun MaBeiming Xu
Apr 12, 2018·Journal of Agricultural and Food Chemistry·Debora GiordanoMassimo Blandino
Apr 12, 2018·Journal of Agricultural and Food Chemistry·Debora GiordanoMassimo Blandino

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Methods Mentioned

BETA
mechanical shearing

Software Mentioned

Biochrom Data Capture
SAS

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