b Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Via Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.

No abstract

Introduction. The research aim-to determine the effect of two herbal mixtures on herb bread properties. The influence was established of the herbals on the total phenolic content and antioxidant activities of herbal mixtures, herbal-flour mixtures and herb breads. Materials and methods. It was used two herbal mixtures (1-thyme, oregano and lemon balm; 2-thyme, oregano, lemon balm and fenugreek) with wheat flour for herb bread production. Total polyphenol content was determined following the Folin-Ciocalteu method. The antioxidant activities of sample extracts were evaluated by four methods: ABTS •+ , CUPRAC, FRAP and DPPH assay. Results and discussion. The highest total phenolic content from all investigated herbs showed oregano (30.43 mg GAE/g dw), herbal mixtures 1 and herbal mixtures 2-19.18 mg GAE/g dw and 17.47 mg GAE/g dw, respectively. In herbal-flour mixture and prepared breads the level of total phenolic content were in the range from 0.31mg GAE/g dw to 0.37 mg GAE/g dw. Therefore, the content of these bioactive compounds didn`t changed significantly during the baking process. The highest antioxidant activity of herbal mixtures, herbal-flour mixtures and breads were obtained by two of the used methods-ABTS and FRAP assay. The highest antioxidant potential was demonstrated by herbal mixture 1 consisted of 3 herbs-16829.73 mM TE/100 g dw, followed by the herbal mixture 2 with 4 herbs-14693.75 mM TE/100 g dw, respectively, both evaluated by the ABTS method. For the FRAP method, the antioxidant activity values were: 15997.65 mM TE/100 g dw for the herbal mixture 1 with 3 herbs and 14136.82 mM TE/100 g dw for the herbal mixture 2 of 4 herbs. Conclusions. Herbs added to flour increased the total phenolics and antioxidant values of flour-mixtures and breads. Insignifiant differences in the antioxidant potentials were observed between breads with three and four herbs.

Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

Keywords:Labeling Food Consumer Survey Macedonia