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Potential Application of Hippophae Rhamnoides in Wheat Bread Production

Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was t...

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Autores principales: Ghendov-Mosanu, Aliona, Cristea, Elena, Patras, Antoanela, Sturza, Rodica, Padureanu, Silvica, Deseatnicova, Olga, Turculet, Nadejda, Boestean, Olga, Niculaua, Marius
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7144010/
https://www.ncbi.nlm.nih.gov/pubmed/32168868
http://dx.doi.org/10.3390/molecules25061272
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author Ghendov-Mosanu, Aliona
Cristea, Elena
Patras, Antoanela
Sturza, Rodica
Padureanu, Silvica
Deseatnicova, Olga
Turculet, Nadejda
Boestean, Olga
Niculaua, Marius
author_facet Ghendov-Mosanu, Aliona
Cristea, Elena
Patras, Antoanela
Sturza, Rodica
Padureanu, Silvica
Deseatnicova, Olga
Turculet, Nadejda
Boestean, Olga
Niculaua, Marius
author_sort Ghendov-Mosanu, Aliona
collection PubMed
description Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry’ flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols—1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids—555 mg GAE/100 g, cinnamic acids—425 mg caffeic acid equivalents (CAE)/100 g, flavonols—668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life.
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spelling pubmed-71440102020-04-13 Potential Application of Hippophae Rhamnoides in Wheat Bread Production Ghendov-Mosanu, Aliona Cristea, Elena Patras, Antoanela Sturza, Rodica Padureanu, Silvica Deseatnicova, Olga Turculet, Nadejda Boestean, Olga Niculaua, Marius Molecules Article Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry’ flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols—1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids—555 mg GAE/100 g, cinnamic acids—425 mg caffeic acid equivalents (CAE)/100 g, flavonols—668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life. MDPI 2020-03-11 /pmc/articles/PMC7144010/ /pubmed/32168868 http://dx.doi.org/10.3390/molecules25061272 Text en © 2020 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 (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ghendov-Mosanu, Aliona
Cristea, Elena
Patras, Antoanela
Sturza, Rodica
Padureanu, Silvica
Deseatnicova, Olga
Turculet, Nadejda
Boestean, Olga
Niculaua, Marius
Potential Application of Hippophae Rhamnoides in Wheat Bread Production
title Potential Application of Hippophae Rhamnoides in Wheat Bread Production
title_full Potential Application of Hippophae Rhamnoides in Wheat Bread Production
title_fullStr Potential Application of Hippophae Rhamnoides in Wheat Bread Production
title_full_unstemmed Potential Application of Hippophae Rhamnoides in Wheat Bread Production
title_short Potential Application of Hippophae Rhamnoides in Wheat Bread Production
title_sort potential application of hippophae rhamnoides in wheat bread production
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7144010/
https://www.ncbi.nlm.nih.gov/pubmed/32168868
http://dx.doi.org/10.3390/molecules25061272
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