Abstract
The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.
Highlights
Modern society is placing more and more pronounced demands on the issue of food consumption which, in addition to satisfying energy needs and the intake of necessary nutrients, should provide improved health or the prevention of certain diseases
The results relating to cookies before thermal processing showed that the incorporation of the nettle seed flour, as well as the nettle seed extract, increases the content of phenolics, both free and bound, compared to the control cookie (CC): the content of free and bound phenolics in the CWS was higher, by 50.2 and 74.3%, respectively, and in the CWE the content was higher by 13.9 and 8.9%, respectively
The results showed the content of free and bound phenolics varied depending on thermal processing time and a different response of the studied cookies was obtained
Summary
Modern society is placing more and more pronounced demands on the issue of food consumption which, in addition to satisfying energy needs and the intake of necessary nutrients, should provide improved health or the prevention of certain diseases. The food industry is increasingly focused on improving the quality and health benefit of its products. Stinging nettle (Urtica dioica L.) is a perennial flowering plant belonging to the Urticaceae family. It is known as a cosmopolitan plant, widespread in temperate and tropical areas (Yener et al, 2009). Adhikari et al (2015) reported that a nettle leaf contains approximately 33% proteins and approximately 37% carbohydrates. Compared to regular cereals as a source of protein, a nettle leaf contains 3.2 times higher amount of proteins than wheat flour. A nettle leaf contains a high content of carbohydrates, it is significantly lower compared to the carbohydrate content of wheat (86.5%) (Adhikari et al, 2015)
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