Total content of phenolics and antioxidant activity in crispbreads with plant by-product addition

Konrade, D., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology; Klava, D., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology

Total content of phenolics and antioxidant activity in crispbreads with plant by-product addition

2017

Konrade, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Klava, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology

The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraction and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p is less than 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEgE-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 gE−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEgE−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) gE−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE gE−1 DW for samples with 20% carrot by-products reached 2.52±0.03TE gE−1 DW and for samples with 20% pumpkin by-products reached 3.77±0.02 TE gE−1 DW.

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Mots clés AGROVOC

analytical methods antioxidantes antioxidants antioxydant apples bran breakfast cereals carotte carrots cereales para desayuno ciencia alimentaria citrouille colorimetria colorimetrie colorimetry contenido de humedad cuisson extrusion estabilidad extrusion cooking farine de riz fenol food science food technology harina de arroz harina de trigo ingredientes ingredients laboratory experimentation latvia letonia lettonie manzana moisture content phenol phenols polvos (formulaciones) pomme poudre powders pumpkins rice flour salvado science alimentaire son sous-produit stabilite stability statistical methods subproductos technique analytique technologie alimentaire tecnologia de alimentos teneur en eau wheat flour zanahoria

Informations bibliographiques

Publié dans

Rural Sustainability Research (Electronic resource) (Latvia) | Scientific journal of Latvia University of Agriculture

Volume 38 Numéro 333 ISSN 2256-0939

Pagination

p. 24-31

D'autres materias

Ingredient; Experimentacion en laboratorio; Metodos estadisticos; Experimentation en laboratoire; Tecnicas analiticas; Calabaza (cucurbita); Methode statistique; Farine de ble; Cereale pour petit dejeuner; Crispbreads; Byproducts; Coccion extrusion

Langue

anglais

Note

Summary (En)

4 tables, 3 fig., 28 ref.

Continues edition: Proceedings of the Latvia University of Agriculture, ISSN 2255-8535 (Online), ISSN 1407-4427 (Print)

Type

Web Site; As

Sur AGRIS depuis: 2018-07-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies