Abstract
This study aims to evaluate the effect of extraction temperature on the electrochemical activity of antioxidant compounds in oregano extract and its application in a bread production. Temperature optimisation was performed by determining the electrochemical index (EI), calculated on the parameters of individual peaks observed on the square wave voltammograms (SWV). The highest value of EI (2.5758 µA/V) was observed at 85 °C for the oregano extract. The composition of several types of bread with oregano extract or dried oregano leaves was then proposed. To specify bread samples, both newly prepared and during their storage, their antioxidant properties were determined using FRAP (Ferric Reducing Antioxidant Power) and CUPRAC (Cupric Reducing Antioxidant Capacity) methods. The study revealed that the addition of extract from oregano or oregano leaves increased the antioxidant compounds content in the bread from 30% to more than 138% compared to the control bread samples. The performed sensory evaluation of the bread samples revealed their high acceptability. It was found that the stored bread with oregano leaves changed sensory qualities to a lesser extent compared to the bread with oregano extract.
Highlights
Plant extracts obtained from herbs and spices are a valuable source of bioactive compounds that may have the desired effect on biochemical processes in the human body. They can contribute to better health, both in terms of preventing and supporting the treatment of diseases
The working electrode was prepared independently, while both auxiliary and reference electrodes were purchased from Mineral (Poland)
Oregano extracts obtained under varying temperature conditions
Summary
Herbs and herbal preparations contain beneficial active ingredients such as: essential oils, tannins, glycosides, flavonoids, terpenes, mucilage, and organic acids. Plant extracts obtained from herbs and spices are a valuable source of bioactive compounds that may have the desired effect on biochemical processes in the human body. They can contribute to better health, both in terms of preventing and supporting the treatment of diseases. The increasing intake of dietary antioxidants may help to maintain an adequate antioxidant status and the normal physiological functions of a living system This requires focusing on exploring natural sources of compounds with unique health-enhancing properties that can provide high functionality to food. The exposure to elevated levels of free radicals is responsible for accelerating aging-related processes, leads to damage to numerous cellular structures, and is dangerous for its genotoxic effects [1,2]
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