Abstract
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.
Highlights
Persic et al, [31] determined the total polyphenol content in apple pomace to be in the range 19–50 mg gallic acid/100 g d.m
It can be stated that the total polyphenol content in the analyzed apple pomace was within the range established by other authors, and the slight changes could be due to its origin
This study showed that using apple pomace in the production of gluten-free bread (GFB) guaranteed a significant amount of polyphenols and high antioxidant activity of these breads (Tables 3 and 4)
Summary
The study material consisted of gluten-free bread enriched with apple pomace. Gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. Among the disorders caused by gluten, celiac disease should be listed first. The low nutritional quality of gluten-free bread (GFB) is caused by the lower content of protein, vitamins (folic acid, B vitamins) and minerals (Fe, Ca, Mg, Cu) [2,4]. GFB is low in substances important from a physiological point of view (pro-health constituents), such as dietary fiber, which plays a substantial role in rational nutrition and the prevention of chronic diseases, such as hypertension, diabetes and cancer.
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