Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread

Abstract

Phenolic compounds composition of sorghum bran extract (SBE), grapeseed extract (GSE), and green tea extract (GTE) was investigated using a UPLC-DAD-ESI-Q-TOF-MS/MS system. Antioxidant capacity and acrylamide formation in the extract-fortified bread were evaluated through a straight-dough bread model with different levels of the extracts (0.5, 1.0, and 1.5%). All the breads containing 1.5% extracts exhibited significantly higher ABTS radical scavenging activity (17.9 mmol TE kg−1 in GTE bread, 8.9 mmol TE kg−1 in GSE bread, and 8.5 mmol TE kg−1 in SBE bread), compared to the control bread (0.9 mmol TE kg−1). In particular, the enrichment of bread with SBE remarkably reduced the levels of acrylamide by up to 70% without compromising the end-use characteristics. Considering the nutritional convenience and food safety in industrial baking production, the fundamental knowledge acquired through this study may advance the efficient utilization of natural antioxidant extracts for the development of functional bakery products.