Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type

Marta Skrajda-Brdak,Iwona Konopka,Sylwester Czaplicki,Małgorzata Tańska

doi:10.1007/s00217-019-03331-y

Abstract

Only low molecular, simple phenolic acids and their dimers can be easily absorbed by intestinal cells. In this study, the changes in free (unbound) phenolic acids and antioxidative capacity were tracked from flour, through bread to final in vitro bread hydrolysate. The initial material of the study included wholemeal flours made of common wheat, spelt wheat and rye, fermented with baker’s yeast Saccharomyces cerevisiae or by the use of baking starter made of lactic acid bacteria Lactobacillus casei and L. brevis cultures with S. chevalieri yeast. A significant overall increase in free phenolic acids in breads and their hydrolysates was found, with the highest increase found for rye samples. The impact of the fermentation type was not consistent, showing additional crucial factors of used flours, which can affect final results. The free phenolic acid content in all the samples was correlated with the antioxidant capacity.

Highlights

Bread is a staple food in western countries despite the fact that over the past few decades its consumption has fallen significantly
The total phenolic acid content varied among tested wholemeal wheat flours and reached values from 268 μg/g dry mass (DM) in flour of CSF to 430 μg/g DM in flour of laboratory-prepared wholemeal flour (LWF) (Table 4)
Wholemeal rye flour contained 422 μg/g DM of phenolic acids, and this value was below the range of 491–1082 μg/g DM determined for rye grain [35]

Summary

Introduction

Bread is a staple food in western countries despite the fact that over the past few decades its consumption has fallen significantly. Bread, especially made of wholemeal flour, is a source of low molecular health-promoting compounds such as sterols, tocols, alkylresorcinols, and phenolic compounds. The health benefits of phenolic acids are primarily associated with their antioxidant properties, but these acids show anti-ulcer, anti-diabetic, anti-cancer, anti-inflammatory, anti-aging, anti-microbial, cardioprotective, hepatoprotective and neuroprotective activities [10, 11]. The majority of these activities have phenolic compounds which reach systemic circulation [12].

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Conclusion