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Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg...

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Autores principales: Yu, Lilei, Beta, Trust
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331915/
https://www.ncbi.nlm.nih.gov/pubmed/26343616
http://dx.doi.org/10.3390/molecules200915525
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author Yu, Lilei
Beta, Trust
author_facet Yu, Lilei
Beta, Trust
author_sort Yu, Lilei
collection PubMed
description Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.
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spelling pubmed-63319152019-01-24 Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains Yu, Lilei Beta, Trust Molecules Article Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread. MDPI 2015-08-26 /pmc/articles/PMC6331915/ /pubmed/26343616 http://dx.doi.org/10.3390/molecules200915525 Text en © 2015 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yu, Lilei
Beta, Trust
Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
title Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
title_full Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
title_fullStr Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
title_full_unstemmed Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
title_short Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains
title_sort identification and antioxidant properties of phenolic compounds during production of bread from purple wheat grains
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331915/
https://www.ncbi.nlm.nih.gov/pubmed/26343616
http://dx.doi.org/10.3390/molecules200915525
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