The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread

Đurović, Saša; Vujanović, Milena; Radojković, Marija; Filipović, Jelena; Filipović, Vladimir; Gašić, Uroš; Tešić, Živoslav Lj.; Mašković, Pavle; Zeković, Zoran

doi:10.1016/j.foodchem.2019.126091

Cited by 37 publications

(20 citation statements)

References 30 publications

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“…A workable approach to this problem is the development of foods enriched with effective antioxidants from safe source like plants. The food fortification with natural and safe antioxidants can display an essential role in scavenging the ROS to mitigate oxidative stress and related complications [26,27]. The findings of DPPH assay confirmed the antioxidant properties of T. officinale leaves.…”

Section: Antioxidant Activity and Pancreatic Lipase Inhibition Assaymentioning

confidence: 57%

Anti-Obesity Attributes; UHPLC-QTOF-MS/MS-Based Metabolite Profiling and Molecular Docking Insights of Taraxacum officinale

et al. 2020

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The naturopathic treatment of obesity is a matter of keen interest to develop efficient natural pharmacological routes for disease management with low or negligible toxicity and side effects. For this purpose, optimized ultrasonicated hydroethanolic extracts of Taraxacum officinale were evaluated for antiobesity attributes. The 2,2-diphenyl-1-picrylhydrazyl method was adopted to evaluate antioxidant potential. Porcine pancreatic lipase inhibitory assay was conducted to assess the in vitro antiobesity property. Ultra-high performance chromatography equipped with a mass spectrometer was utilized to profile the secondary metabolites in the most potent extract. The 60% ethanolic extract exhibited highest extract yield (25.05 ± 0.07%), total phenolic contents (123.42 ± 0.007 mg GAE/g DE), total flavonoid contents (55.81 ± 0.004 RE/g DE), DPPH-radical-scavenging activity (IC50 = 81.05 ± 0.96 µg/mL) and pancreatic lipase inhibitory properties (IC50 = 146.49 ± 4.24 µg/mL). The targeted metabolite fingerprinting highlighted the presence of high-value secondary metabolites. Molecular-binding energies computed by docking tool revealed the possible contribution towards pancreatic lipase inhibitory properties of secondary metabolites including myricetin, isomangiferin, icariside B4, kaempferol and luteolin derivatives when compared to the standard drug orlistat. In vivo investigations revealed a positive impact on the lipid profile and obesity biomarkers of obese mice. The study presents Taraxacum officinale as a potent source of functional bioactive ingredients to impart new insights into the existing pool of knowledge of naturopathic approaches towards obesity management.

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Section: Antioxidant Activity and Pancreatic Lipase Inhibition Assaymentioning

confidence: 57%

Anti-Obesity Attributes; UHPLC-QTOF-MS/MS-Based Metabolite Profiling and Molecular Docking Insights of Taraxacum officinale

et al. 2020

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“…[1][2][3]. Therefore, different parts of this plant may have different applications for functional food production due to its valuable nutritional and biological composition [4][5][6][7]. In particular, aerial parts of the nettle are good sources of polyphenols [8][9][10] and pigments [11,12] with different pharmacological and medicinal properties [13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves

et al. 2020

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This study aimed to investigate the performance of accelerated solvent extraction (ASE) as a green approach for the recovery of polyphenols and pigments from wild nettle leaves (NL). ASE was operated at different temperatures (20, 50, 80 and 110 °C), static times (5 and 10 min) and cycle numbers (1–4) using ethanol (96%) as an extraction solvent. In order to compare the efficiency of ASE, ultrasound assisted extraction (UAE) at 80 °C for 30 min was performed as a referent. Polyphenol and pigment analyses were carried out by HPLC and antioxidant capacity was assessed by ORAC. Seven polyphenols from subclasses of hydroxycinnamic acids and flavonoids, along with chlorophylls a and b and their derivatives and six carotenoids and their derivatives were identified and quantified. Chlorogenic acid was the most abundant polyphenol and chlorophyll a represented the dominant pigment. ASE conditions at 110 °C/10 min/3 or 4 cycles proved to be the optimal for achieving the highest yields of analyzed compounds. In comparison with UAE, ASE showed better performance in terms of yields and antioxidants recovery, hence delivering extract with 60% higher antioxidant capacity. Finally, the potential of NL as a functional ingredient from natural sources can be successfully accessed by ASE.

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“…Nevertheless, an increase in particle size (medium and coarse) caused a reduction in bread specific volume when compared to bread elaborated with fine particle size YM, probably due to the weakening of the gluten network, which resulted in the lower volume and consequent inadequate gas retention during fermentation. Some researchers suggest that a maximum of 3% w/w of antioxidant additional ingredients should be added to bread dough to avoid bread volume changes (Algboory et al, 2021;Bourekoua et al, 2018;Đurović, et al, 2020). Moreover, some authors report that smaller particle size for the additional ingredients interferes less with the gluten structure during dough development.…”

Section: Bread Quality Enriched With Ymmentioning

confidence: 99%

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

Santetti

Dacoreggio

Silva

et al. 2021

Journal of Food Science

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This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity.These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics.Practical Application: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

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The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread

Cited by 37 publications

References 30 publications

Anti-Obesity Attributes; UHPLC-QTOF-MS/MS-Based Metabolite Profiling and Molecular Docking Insights of Taraxacum officinale

Anti-Obesity Attributes; UHPLC-QTOF-MS/MS-Based Metabolite Profiling and Molecular Docking Insights of Taraxacum officinale

Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

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