Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties

Abstract

Quercetin, a natural antiglycative agent, was incorporated into steamed bread to produce a functional food that has high potential to lower the risk of diabetes. With the incorporation of quercetin at 1.20, 2.40, and 3.60%, the volume of steamed bread significantly decreased and the hardness of the crumb correspondingly increased with incremental quercetin content, while incorporation levels below 1.20% had no impact. Within this range of enrichment (1.2-3.6%), quercetin negatively affected the yeast activity with significantly less CO2 produced in dough during proofing. The wheat protein structure was altered by quercetin in terms of a higher level of β-sheets and a lower level of β-turns. The antioxidant capacity of the steamed bread with quercetin (0.05-0.2%) was significantly enhanced dose-dependently. A high inhibitory activity of quercetin-enriched steamed bread (0.05-0.2%) against fluorescent advanced glycation endproducts (AGEs) via several different mechanisms was observed. The inhibition of total AGEs from 0.2% quercetin-enriched steamed bread was around 40% during in vitro protein glycation. Overall, the results support quercetin-enriched steamed bread to be a promising functional food with high antioxidant and antiglycation properties.

Formation of advanced glycation endproducts in foods during cooking process and underlying mechanisms: a comprehensive review of experimental studies

“…They showed that an increase in naringenin content of bread (0•25-1 %, w/w) inhibited the formation of CML and total fluorescent AGE significantly (9•67-54•27 and 11•79-35•19 %, respectively). In accordance with this study, Lin et al (73) also found that the incorporation of quercetin in steamed bread inhibited fluorescent AGE formation in breads (0•05-0•2 %).…”

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

“…Bread with naringenin showed a lower acrylamide content in bread crust, and enhanced antioxidant and antibacterial activities (112) . Similar results were found in bread with incorporation of quercetin (1•2, 2•4 and 3•6 %) (113) . Therefore, the use of these ingredients should be considered in the development of functional breads.…”

Use of Grape Pomace Phenolics to Counteract Endogenous and Exogenous Formation of Advanced Glycation End-Products

“…In contrast, incorporation levels below 1.20% had no impact. Moreover, within an enrichment in the range of 12 and 36 g/kg, quercetin negatively affected the yeast activity with significantly less CO 2 produced in dough during proofing [46].…”