The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Contrary to what has been imagined, the increase in percentage of substitution to 10 and 15% did not lead to an increase in linoleic (omega-3) and α-linolenic (omega-6) acid and probably the cause is in the cooking. The total phenols content and the antioxidant potential, evaluated by ferric reducing antioxidant potential (FRAP) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays of the enriched breads increased with the percentage of the dry purslane substitution. The enrichment of the durum wheat flour with 5% purslane resulted in a good compromise to obtain good rheological characteristics of loaves and breads with decreased omega-6/omega-3 ratio and good antioxidant properties.
Portulaca oleracea is an annual succulent herb in the family Portulacaceae. It is a nutritious vegetable with high antioxidant properties and, it is among the richest plant source of n-3 fatty acids, as well as a rich source of n-6 fatty acids, ascorbic acid, tocopherols and beta-carotene. In the present study, three purslane populations under different Mediterranean environmental conditions for two years, for future valorization as novel food sources of omega-3 fatty acids, were evaluated. In particular, biomorphological characteristics, total phenols and fatty acids content were determined. The antioxidant activities were evaluated using 2,2-diphenyl-1-picrylhydrazyl assay. The population "Cas" appears to have higher antioxidant activity than the other two populations ("Cal" and "S.Ven").The saturated fatty acid content is influenced only by the year of collection, while the polyunsaturated fatty acid by the populations. The most abundant unsatured fatty acids are linoleic and linolenic acids and "Cas" attained the highest contents.
Deoxynivalenol, zearalenone, and aflatoxin concentrations in Sicilian durum wheat were determined through ELISA tests. The results highlighted the safety of the grain samples at harvest because deoxynivalenol, zearalenone, and aflatoxin levels did not exceed European legal limits. With regard to aflatoxins, reliability of the ELISA test was evaluated, comparing it with HPLC analyses. The comparison of HPLC and ELISA data showed a tendency to overestimate aflatoxin concentrations with respect to chromatographic determinations. The usefulness of ELISA was confirmed as a rapid screening method; however, when contamination levels are close to legal limits, chromatographic analyses are necessary to quantify aflatoxins with greater accuracy and specificity.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.