Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Abstract

The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. Practical applications The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.

Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread

“…Moreover, the antifungal activities of the selected plants (when added as essential oil or in dry form) in a bread matrix were also studied, while possible relationships were evaluated between the components of oregano, thyme and Satureja and their antifungal activity. Finally, our breadmaking trials determined, for the first time, the extent of inhibition that these aromatic plants have when applied in bread at concentrations that are acceptable from a sensorial-organoleptic point of view, as established in one our previous studies [20].…”

“…Samples were provided by the Hellenic Agricultural Organization-Demeter, Plant Breeding and Genetic Resources Institute, (Thessaloniki, Greece). The aerial parts (flowers and leaves) of aromatic plants were collected in summer 2014, dried in the shade at ambient temperature, and ground into powder to pass through a 0.5 mm sieve as reported in [20].…”

“…The recipe and breadmaking procedure is described in detail elsewhere [20]. The recipe for bread production consisted of wheat flour (300 g), salt (6 g), dry yeast (5 g), water (49.3% on flour basis), and dried aromatic plants at four different levels (0%, 0.25%, 0.5% and 1% in 100 g flour basis) or essential oil at four addition levels (0, 12.5, 25, and 50 µL).…”

“…Before the test, bread loaves were allowed to reach room temperature and were then immediately sliced and sized, and finally placed in petri dishes. The level of aromatic plants and essential oil added in the present study was determined by the results of sensory tests performed and described elsewhere [20].…”

“…Phenolic compounds with a C3 side chain at a lower level of oxidation and containing no oxygen groups have often been reported to be antimicrobials [42]. Based on previously published data [19,20], it was expected that the inhibition of fungi should vary in the following range: oregano > thyme > Satureja, since total phenolics among the raw dry aromatic plants and in bread vary in this order (402.19, 379.49 and 357.24 µg/g bread, respectively). When added in dry form, theoretically, oregano should have shown the highest inhibition level, whereas Satureja should have shown the lowest.…”