Polyphenol composition and antioxidant properties of vegetable leaf‐fortified bread

Abstract

The aim of this work was to determine the antioxidant properties of aqueous extracts of vegetable leaf‐fortified bread as well as estimate the contents of polyphenolic compounds. Enriched bread was produced from wheat flour fortified at 1, 2, and 3% (w/w) with dried leafy vegetable powders from Amaranthus viridis, Solanum macrocarpon, and Telfairia occidentalis. Gallic acid was the most abundant soluble polyphenol in the control bread and the content in the control bread was significantly higher (p < 0.05) than in all the fortified bread samples. Fortification of bread especially at 3% level resulted in significantly (p < 0.05) higher concentrations of other polyphenols (myricetin, catechin, quercetin, and rutin) compared to the control bread. The fortified bread extracts had significantly (p < 0.05) more effective antioxidants than the control for DPPH radical scavenging activity, ferric iron reducing antioxidant power, metal chelation, and inhibition of linoleic acid peroxidation. Practical applications Bread is one of the consumed foods and could be used as a suitable carrier of bioactive compounds. Leafy vegetables contain high levels of polyphenols that could provide beneficial effects by contributing to improved health status of consumers. Therefore, incorporation of leafy vegetables into leavened bread could provide a means of enhancing polyphenol consumption. In this work, we showed that soluble polyphenols were enriched in vegetable‐fortified bread. The polyphenol‐rich extracts of the fortified bread demonstrated better free radical scavenging and inhibition of unsaturated fatty acid oxidation activities than the regular bread. Therefore, regular consumption of vegetable leaf‐fortified bread could lead to reduced oxidative stress and associated chronic diseases in human beings. The vegetable leaf fortification could also serve as a suitable means of enhancing the shelf life of wheat bread.

Effects of Curculigo pilosa supplementation on antioxidant and antidiabetic activities of yam flour

“…Originally this concept was well used to curtain the problem of micronutrient deficiency in infants by introduction of essential vitamins and minerals into their diets. But, recently due to popularity and acceptance of herbal products, the concept has been extended to inclusion of medicinal plants and spicy to staple food in order to increase or enhance the health functionality of such foods (Alashi et al 2018).…”

A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions

“…First, there is a growing interest in the evaluation of the environmental, agronomic and pre-harvest aspects that can affect the polyphenol content in foods [27][28][29]. Secondly, food technology is making efforts to optimize traditional technologies and to develop novel techniques able to preserve the natural content of polyphenols in the raw materials as well as to use polyphenol-rich ingredients for food fortification [30][31][32][33][34]. Thirdly, experts in the nutrition and health related areas are committed to increase evidence in order to understand if and how it can be possible to develop dietary recommendations for polyphenols intake [9,19,[35][36][37], also considering the demand for healthy and sustainable diets to be promoted as a potential climate change mitigation strategy.…”

Fortification using grape extract polyphenols – a review on functional food regulations

“…A study conducted by Amorim et al . (2019) recommended grape peel jam as good sources of natural antioxidants to incorporate into several food industry products. A recent study by Iriondo‐DeHond et al .…”

“…The innovation of ready-to-eat foods reduces food preparation and processing time using latest technologies in food science. A recent study has indicated that the much consumption of polyphenol-fortified foods may reduce onset of sickness and diseases (Alashi et al, 2019). The development of these functional foods (e.g., polyphenol-fortified) is projected to boost the health of consumers and allow manufacturers to display specific health claims on product labels.…”