Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency

Gawlik‐Dziki, Urszula; Dziki, Dariusz; Świeca, Michał; Sęczyk, Łukasz; Różyło, Renata; Szymanowska, Urszula

doi:10.1016/j.lwt.2015.02.007

Cited by 46 publications

(29 citation statements)

References 27 publications

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“…To characterize the biologically active compounds in view of their GE and AE, the following factors were calculated (Gawlik‐Dziki et al., ). The relative phenolic bio‐accessibility index (PBC), which is an indication of potential bio‐accessibility of phenolic compounds, was calculated as follows:…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Cheng

Dong

Long

et al. 2019

Food Science & Nutrition

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We investigated the effects of different drying methods (room temperature drying, heat pump drying, freeze drying, microwave vacuum drying [MVD], and combined microwave power vacuum drying) on the active ingredients of green coffee beans. We specifically focused on eleven phenolic acids, total phenolic content (TPC), total flavonoid content, antioxidant activity, polyphenol oxidase (PPO), the inhibition of linoleic acid peroxidation (LPO), and enzyme activity, and the bio‐accessibility in vitro and bioavailability of phenolics and antioxidant activities were also evaluated. MVD‐treated beans had the lowest PPO activity and the highest contents of 5‐caffeoylquinic acid (1.39 g/100 g DW), 3‐feruloylquinic acid (0.25 g/100 g DW), 4‐feruloylquinic acid (0.25 g/100 g DW), 5‐feruloylquinic acid (1.52 g/100 g DW), and TPC (5.98 g GAE/100 g DW), and the highest antioxidant activity. MVD was the least time‐consuming (0.63 hr/kg) and energy‐consuming (1.88 kwh/kg) method. Moreover, the strongest inhibition of LPO and α‐glucosidase was observed in MVD‐treated beans. Thus, MVD is suggested to be the most suitable drying technique for the preservation of phenolic compounds and bioactivities of green coffee beans.

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Section: Methodsmentioning

confidence: 99%

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Cheng

Dong

Long

et al. 2019

Food Science & Nutrition

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“…6 Protein digestibility is usually high (ranging from 80% to 95%), but in some cases it may be affected by hydrolase inhibitors, decreasing the activities of amylases and proteases as well endogenous phenolics, which are able to modify the food matrix and inhibit digestive enzymes. 7,8 Most important, quinoa seeds do not contain gluten proteins; thus, they may be recommended for consumers with celiac disease or other digestive disorders such as gluten intolerance. 8 Quinoa's carbohydrate fraction includes mainly starch, containing a significant amount of resistant starch and dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

et al. 2020

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Background Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry

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“…Another factor that strongly affects the obtained results is the extraction system. On the basis of the earlier proposed procedure for assessing the activity of newly designed food products (Gawlik‐Dziki, Dziki, Świeca, Sęczyk, et al, ), we tested three extraction methods—chemical (CE), buffer (BE), and simulated gastrointestinal digestion (DE). In general, CE is usually used for the estimation of antioxidant, but it does not mirror the extraction system existing in consumer organism and may lead to distortions of antioxidant potential of the tested samples.…”

Section: Resultsmentioning

confidence: 99%

“…The following factors were determined for better understanding the relationships between biologically active compounds in light of their bioaccessibility, bioavailability, and bioefficiency (Gawlik‐Dziki, Dziki, Świeca, Sęczyk, et al, ): The extractability factor (EF), indicating the efficiency of antioxidants extraction (compared to chemical extraction):

E F_{B E} = A_{C E} / A_{B E}

E F_{G E} = A_{C E} / A_{D E}

where A BE is EC 50 of raw extract (Buffer extract [ BE ]), A DE is EC 50 of the extract after simulated gastrointestinal digestion (digestion extract [ DE ]). The antioxidant bioaccessibility index (BAC), which is an indication of the bioaccessibility of antioxidative compounds:

B A C = A_{B E} / A_{D E}

where A BE is EC 50 of raw extract ( BE ), A DE is EC 50 of the extract after simulated gastrointestinal digestion ( DE ).…”

Section: Methodsmentioning

confidence: 99%

Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

et al. 2017

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The influence of addition of sprouted flour (SF), obtained from elicited wheat seeds, on phenolic acids profile and antioxidant properties of wheat bread was examined. The sensorial properties of bread were also studied. Bread was obtained from white flour replaced with (SF) at 5, 10, 15, and 20% levels. The addition of SF significantly enriched wheat bread with phenolic acids, especially vanillic, syringic, p‐coumaric, t‐ferulic, and t‐sinapic acids. Significant decrease of caffeic, cis‐ferulic, t‐sinapic, and cis‐sinapic acids was observed in the samples obtained from bread with high level of SF. Bread with SF was the good source of antiradical and chelating compounds as well as phytochemicals able to prevent lipids against oxidation. Far weaker results were obtained while considering the reducing power. In addition, bioactive compounds contained in SF were potentially bioaccessible. Replacement of wheat flour with SF by up to 10% had little influence on the overall acceptability. Practical applications Flour from elicited wheat seedlings is a potential additive for functional food production. Both elicitation and sprouting affected the phenolic acids profile and the antioxidant potential of wholemeal wheat flour. Antioxidant potential of functional products was determined in light of potential bioaccessibility and bioavailability of bioactive compounds. Bread with sprouted flour is the good source of antiradical and chelating compounds as well as phytochemicals, which are able to prevent lipids against oxidation. In addition, bioactive compounds are thermostable and potentially bioaccessible.

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Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency

Cited by 46 publications

References 27 publications

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Yellow‐coated quinoa (Chenopodium quinoa Willd) – physicochemical, nutritional, and antioxidant properties

Phenolic acids prolife and antioxidant properties of bread enriched with sprouted wheat flour

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