The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality

Fakhfakh, Nahed; Jdir, Hamida; Jridi, Mourad; Rateb, Mostafa E.; Belbahri, Lassaâd; Ayadi, Mohamed Ali; Zouari, Nacim

doi:10.1016/j.lwt.2016.10.015

Cited by 25 publications

(19 citation statements)

References 25 publications

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“…Nevertheless, further studies conducted on breads fortified by other agro-resources rich in fibers did not report any increase in specific volume as it was found in the present study. In fact, some studies reported a significant ( p < 0.05) decline in the loaf specific volume enriched by 3–9% lemon fibers or by 5% Malva aegyptiaca leaf powder [ 24 , 25 ]. These authors suggest that insoluble fibrous material interfere with the gluten network formation and exhibit a destabilizing effect at the interfaces of the dough gas cells, which led to a decrease in the gas retention capacity [ 24 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…In fact, some studies reported a significant ( p < 0.05) decline in the loaf specific volume enriched by 3–9% lemon fibers or by 5% Malva aegyptiaca leaf powder [ 24 , 25 ]. These authors suggest that insoluble fibrous material interfere with the gluten network formation and exhibit a destabilizing effect at the interfaces of the dough gas cells, which led to a decrease in the gas retention capacity [ 24 , 25 ]. The different effects of plant materials enrichment on bread specific volume could be explained by the different techno-functional properties of their fibers and subsequently their interactions with the other dough components.…”

Section: Resultsmentioning

confidence: 99%

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Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

et al. 2017

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BackgroundIn the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality.MethodsBioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations.ResultsLC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control.ConclusionsSubstitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

et al. 2017

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“…The flavonoids and phenolic acids identified in Z. lotus fruit ( Table 2) can participate individually or synergistically to the antioxidant capacity indicated in the cake enriched with the jujube powder. Comparable studies illustrated that the fortification of cakes with natural raw materials, such as mallow and sour cherry pomace extract enhanced its antioxidant capacity and a reduction in oxidative decomposition during the storage of supplemented cakes [30,31].…”

Section: Enriched Cake Qualitymentioning

confidence: 99%

Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

et al. 2020

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Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0-10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.

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“…Tunisian group lead by N. Zouari, published earlier this year another study 137 completing their previous report and evaluating the importance of M. aegyptiaca as bread additive. One of the interesting compounds they found was malvasterone ( Figure 3), a steroidal triterpenoid that was first isolated from the roots of M. parviflora.…”

Section: Discussionmentioning

confidence: 99%

Malva: Food, Medicine and Chemistry

Azab¹

2017

ECB

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The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality

Cited by 25 publications

References 25 publications

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

Malva: Food, Medicine and Chemistry

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