Antioxidant capacity, phenolic compounds, carotenoids, and vitamins in gluten‐free breads made with teff ( Eragrostis tef ) and associated flours

Abstract

Teff is an underused cereal in the world, which presents interesting nutritional composition, especially amino acid profile and mineral content. It is gluten free and can be an alternative ingredient for people with celiac disease. The aim of this study was to evaluate the bioactive compounds and vitamins in gluten-free breads made with teff and associated flours. The antioxidant analyses were evaluated by the ABTS, ORAC, DPPH, and FRAP methods. The total phenolic compounds by the Folin–Ciocalteau method, while the carotenoids, B and C vitamins were determined by HPLC. The results indicated that the greater the amount of teff flour in breads, the greater the antioxidant capacity by ABTS (28 μMol/gdw). The DPPH and FRAP demonstrated that the antioxidant capacity in teff breads had higher content, when compared to those with wheat flour. The greater the amount of teff flour, the greater the thiamine (0.036 mg/100 g), pantothenic acid (0.5 mg/100 g), pyridoxine (4.8 mg/100 g), and phenolic compounds (49.8 g/g). Breads made with wheat flour had lesser antioxidant capacity through different ABTS, DPPH, and FRAP methods. Novelty impact statement Breads made with 100% of teff flour had higher phenolic compounds, thiamine, pantothenic acid and pyridoxine. Breads made with 100% of teff flour had the same content of zeaxanthin, cryptoxanthin, and α-carotene as breads made with wheat flour.