Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Lotfi Msaddak,Nacim Zouari,Mostafa Rateb,Emna Ammar,Moncef Nasri,Ola Abdelhedi,Lassaâd Belbahri,Amani Kridene

doi:10.1186/s12944-016-0397-y

Abstract

BackgroundIn the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality.MethodsBioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations.ResultsLC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control.ConclusionsSubstitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.

Highlights

In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases
Liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis of the ethanolic extract of O. ficus-indica cladodes resulted in the identification of 13 compounds
These results confirmed our previous findings, suggesting that O. ficus-indica cladodes were an important source of phenolics (2.48 g gallic acid equivalent/100 g DM) and flavonoids (1.06 g quercetin equivalent/100 g DM) [5]

Summary

Introduction

In the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality. Bread made from refined wheat flour, a wide consumed product, is characterized by a low antioxidant potential and would be an interesting support requiring the incorporation of functional supplements to improve its health benefits [2]. In the present work, O. ficus-indica cladodes were used as a new functional ingredient for enhancing nutraceutical properties of wheat bread. The effects of cladodes powder substitution to wheat flour on dough alveographic properties as well as physical, antioxidant and sensory bread characteristics were assessed

Methods

Results

Conclusion