Abstract
Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.
Highlights
Wheat, as one of the staple foods worldwide, is regarded a source of protein and carbohydrates, but is recognized for its potential in reducing the risk of oxidative-stress related chronic diseases and age-related disorders, such as cardiovascular diseases, neurodegeneration, type II diabetes, obesity, and some cancers [1,2]
Results were expressed as mg ferulic acid equivalent (FAE) and gallic acid equivalent (GAE)/100 g
Even though gallic acid (GA) was rarely detected in wheat, it was still used for a comprehensive comparison among the literature
Summary
As one of the staple foods worldwide, is regarded a source of protein and carbohydrates, but is recognized for its potential in reducing the risk of oxidative-stress related chronic diseases and age-related disorders, such as cardiovascular diseases, neurodegeneration, type II diabetes, obesity, and some cancers [1,2]. The potential health benefits are partly attributed to its unique phytochemical composition. In recent years, these trace amounts of antioxidant phytochemicals have attracted considerable interest from both researchers and food manufacturers. As one of the processed cereals made from wheat, is an important food product in human diets and acts as a suitable carrier for health-promoting compounds. There is substantial literature on the in vitro antioxidant properties of phenolic acids and anthocyanins. Their specific changes, at each critical step of the bread-making process, have not been adequately investigated. The present research aimed to investigate the changes of phenolic acids and anthocyanins as well as their antioxidant activities during bread production
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