The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads
Main Article Content
Keywords
antioxidant activity, bread, baking, fermentation, phenolics
Abstract
In this study, the effect of fermentation time and baking temperature on the antioxidant activity and phenolic profile of bread enriched with grape and pomegranate seed were investigated. It was determined that total phenolic content (TPC) and antioxidant activity improved through prolonged fermentation time. TPC in the control dough ranged from 280 to 376 mg gallic acid equivalent (GAE)/kg; the TPC in the pomegranate seed-containing dough ranged from 402 to 466 mg GAE/kg; the TPC content in the grape seed-containing dough ranged from 551 to 591 mg GAE/kg. The Trolox equivalent antioxidant capacity (TEAC) value of the control samples increased from 525 to 1,017 ?mol Trolox, the TEAC value of the pomegranate seed-containing samples increased from 1,059 to 2,575 ?mol Trolox, and the TEAC value of the grape seed-containing samples increased from 1,992 to 2,950 ?mol Trolox. The ferulic acid contents in the control, pomegranate seed, and grape seed-containing doughs did not change with increasing fermentation time. However, gallic acid content of the dough increased significantly as the fermentation period increased. It was also determined that baking increased antioxidant activity and gallic acid content showed a 10-fold increase. The TPC and TEAC values in the pomegranate seed and grape seed-containing breads also significantly increased. Fermentation and baking process significantly influence bioactive components and antioxidant activity.
References
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?or?evi?, M.T., Šiler-Marinkovi?, S.S. and Dimitrijevi?-Brankovi?, S.I., 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chemistry 119: 957-963.
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Meral, R., 2011. Determination of the effects of natural components having functional properties on dough and bread properties. PhD-thesis, Yüzüncü Y?l University, Institute of Science, Van, Turkey.
Meral, R., 2017. The effect of different temperatures on antioxidant activity and phenolic profile of the Rheum ribes. YYU Journal of Agricultural Science 27: 88-94.
Meral, R., Do?an, ?.S. and Y?ld?z, Ö., 2016. Antioxidant activity and phenolic compounds of bread including pomegranate seed. International Cereal and Bread Congress. April 18-21, 2016. ?stanbul, Turkey.
Michalska, A., Amigo-Benavent, M., Zielinski, H. and Dolores del Castillo, M., 2008. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. Journal of Cereal Science48: 123-132.
Moktan, B., Saha, J. and Sarkar, P.K., 2008. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International 41: 586-593.
Moore, J., Cheng, Z., Hao, J., Gua, G., L?u, J.G., Lin, C. and Yu, L., 2007. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agricultural and Food Chemistry55: 10173-10182.
Peng, X., Ma, J., Cheng, K.W., Jiang, Y., Chen, F. and Wang, M., 2010. The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry119: 49-53.
Pérez-Gregorio, M.R., Regueiro, J., Alonso-González, E., Pastrana-Castro, L.M. and Simal-Gándara, J., 2011. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT – Food Science and Technology 44: 1793-1801.
Perumalla, A.V.S. and Navam, H.S., 2011. Green tea and grape seed extracts – potential applications in food safety and quality A.V.S. Food Research International 44: 827-839.
Poutanen, K., Flander, L. and Katina, K., 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 26: 693-696.
Ramirez-Jimenez, A., Guerra-Hernandez, E. and Garcia-Villanova, B., 2000. Browning indicators in bread. Journal of Agricultural and Food Chemistry 48: 4176-4181.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237.
Skrbic, B. and Filipcev, B., 2008. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chemistry 108: 119-129.
Starzynska-Janiszewska, A., Dulinski, R., Stodolak, B., Mickowska, B. and Wikiera, A., 2016. Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds. Journal of Cereal Science71: 116-121.
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Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T. and Dufosse, L., 2005. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating. Food Research International38: 1059-1065.
Tukmen, N., Sar?, F. and Velio?lu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry4: 713-718.
Velio?lu, Y.S., 2006. Antioxidants (Lecture notes). Ankara University, Faculty of Engineering, Ankara, Turkey.
Virtanen, T., Pihlanto, A., Akkanen, S. and Korhonen, H., 2007. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. Journal of Applied Microbiology 102: 106-11.
Wang, C.Y., Wu, S. and Shyu, Y.T., 2014. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation. Journal of Bioscience and Bioengineering117: 449-456.
Wei, G., Li, Y., Du, G. and Chen, J., 2003. Effect of surfactants on extracellular accumulation of glutathione by Saccharomyces cerevisiae. Food Chemistry38: 1133-1138.
Yen, G.C., Chang, Y.C. and Su, S.W., 2003. Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus. Food Chemistry 83: 49-54.
Yilmaz, Y. and Toledo, R.T., 2004. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid. Journal of Agricultural and Food Chemistry 52: 255-260.
Zielinski, H., Kozlowska, H. and Lewczuk, B., 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies2: 159-169.
Amorati, R. and Valgimigli, L., 2015. Advantages and limitations of common testing methods for antioxidants. Free Radical Research 49:633-649.
Ceylan, Z., 2018. Determination of the some quality parameters of fish samples taken out of the refrigerator at different preservation period and cooked at different temperature. YYU Journal of Agricultural Science 28(3): 317-324.
Ceylan, Z., Sengor, G.F.U. and Yilmaz, M.T., 2018. Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass (Dicentrarchus labrax) fillets. Journal of Food Engineering 229: 43-49.
Chandrasekara, A. and Shahidi, F., 2012. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods 4: 226-237.
Coloric, M., Veberic, R., Solar, A., Hudina, M. and Stampar, F., 2005. Phenolic acids, syringaldehyde and juglone in fruits of different cultivars of Juglans regia L. Journal of Agricultural and Food Chemistry 53: 6390-6396.
Delgado-Andrade, C. and Morales, F.J., 2005. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry 53: 1403-1407.
Dietrych-Szostak, D. and Oleszek, W., 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural Food Chemistry47: 4384-4387.
?or?evi?, M.T., Šiler-Marinkovi?, S.S. and Dimitrijevi?-Brankovi?, S.I., 2010. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chemistry 119: 957-963.
Duncan, S.W.S. and Jamieson, D.J., 1996. Glutathione is an important antioxidant molecule in the yeast Saccharomyces cerevisiae. FEMS Microbiology Letters141: 207-212.
Gahler, S., Otto, K. and Bohm, V., 2003. Alterations of vitamin C, total phenolics and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agriculture and Food Chemistry51: 7962-7968.
Gelinas, P. and McKinnon, C.M., 2006. Effects of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology41: 329-332.
Holtz, R.W., 2008. In vitro methods to screen materials for anti-aging effects. In: Dayan, N. (ed.) Skin aging handbook:an integrated approach to biochemistry and product development. William Andrew Inc., Norwich, NY, USA, pp. 329-362.
Hoye, C.J. and Ross, C.F., 2011. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour. Journal of Food Science 76(7): 428-436.
Jayaprakasha, G.K., Selvi, T. and Sakaria, K.K., 2003. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Research International 36: 117-122.
Jayaram, V.B., Rezaei, M.N., Cuyvers, S., Verstrepen, K.J., Delcour, J.A. and Courtin, C.M., 2014. Ethanol at levels produced by Saccharomyces cerevisia during wheat dough fermentation has a strong impact on dough properties. Journal of Agricultural and Food Chemistry62: 9326-9335.
Katina, K., Liukkonen, K.H., Kaukovirta-Norjaa, A., Adlercreutzb, H., Heinonenb, S.M., Lampic, A.M., Pihlavad, J.M. and Poutanenan, K., 2007. Fermentation-induced changes in the nutritional value of native or germinated rye. Journal of Cereal Science 46: 348-355.
Kern, M., Bennet, R.N., Mellon, F.A., Kroon, P.A. and Garcia-Conesa, M.T., 2003. Absorption of hydroxycinnamates in humans after high-bran cereal consumption. Journal of Agricultural and Food Chemistry51: 6050-6055.
Liukkonen, K.H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A.M., Kariluoto, S., Piironen, V., Heinonen, S.M., Nurmi, T., Adlercreutz, H., Peltoketo, A., Pihlava, J.M., Hietaniemi, V. and Poutanen, K., 2003. Process induced changes on bioactive compounds in whole grain rye. 7th International Vahouny Fibre Symposium. Royal College of Physicians, Edinburgh. May 27-30, 2002. Proceedings of the Nutrition Society 62: 117-122.
Meral, R. and Do?an, ?.S., 2013. Grapeseed as a functional food ingredient in bread-making. International Journal of Food Science and Nutrition 64(3): 372-379.
Meral, R., 2011. Determination of the effects of natural components having functional properties on dough and bread properties. PhD-thesis, Yüzüncü Y?l University, Institute of Science, Van, Turkey.
Meral, R., 2017. The effect of different temperatures on antioxidant activity and phenolic profile of the Rheum ribes. YYU Journal of Agricultural Science 27: 88-94.
Meral, R., Do?an, ?.S. and Y?ld?z, Ö., 2016. Antioxidant activity and phenolic compounds of bread including pomegranate seed. International Cereal and Bread Congress. April 18-21, 2016. ?stanbul, Turkey.
Michalska, A., Amigo-Benavent, M., Zielinski, H. and Dolores del Castillo, M., 2008. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread. Journal of Cereal Science48: 123-132.
Moktan, B., Saha, J. and Sarkar, P.K., 2008. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International 41: 586-593.
Moore, J., Cheng, Z., Hao, J., Gua, G., L?u, J.G., Lin, C. and Yu, L., 2007. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agricultural and Food Chemistry55: 10173-10182.
Peng, X., Ma, J., Cheng, K.W., Jiang, Y., Chen, F. and Wang, M., 2010. The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry119: 49-53.
Pérez-Gregorio, M.R., Regueiro, J., Alonso-González, E., Pastrana-Castro, L.M. and Simal-Gándara, J., 2011. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT – Food Science and Technology 44: 1793-1801.
Perumalla, A.V.S. and Navam, H.S., 2011. Green tea and grape seed extracts – potential applications in food safety and quality A.V.S. Food Research International 44: 827-839.
Poutanen, K., Flander, L. and Katina, K., 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 26: 693-696.
Ramirez-Jimenez, A., Guerra-Hernandez, E. and Garcia-Villanova, B., 2000. Browning indicators in bread. Journal of Agricultural and Food Chemistry 48: 4176-4181.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237.
Skrbic, B. and Filipcev, B., 2008. Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed. Food Chemistry 108: 119-129.
Starzynska-Janiszewska, A., Dulinski, R., Stodolak, B., Mickowska, B. and Wikiera, A., 2016. Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds. Journal of Cereal Science71: 116-121.
StatGraphics, 2006. StatGraphics Centurion Release. Statpoint Inc., Warrenton, VA, USA.
Tsai, P.J., Delva, L., Yu, T.Y., Huang, Y.T. and Dufosse, L., 2005. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating. Food Research International38: 1059-1065.
Tukmen, N., Sar?, F. and Velio?lu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry4: 713-718.
Velio?lu, Y.S., 2006. Antioxidants (Lecture notes). Ankara University, Faculty of Engineering, Ankara, Turkey.
Virtanen, T., Pihlanto, A., Akkanen, S. and Korhonen, H., 2007. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. Journal of Applied Microbiology 102: 106-11.
Wang, C.Y., Wu, S. and Shyu, Y.T., 2014. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation. Journal of Bioscience and Bioengineering117: 449-456.
Wei, G., Li, Y., Du, G. and Chen, J., 2003. Effect of surfactants on extracellular accumulation of glutathione by Saccharomyces cerevisiae. Food Chemistry38: 1133-1138.
Yen, G.C., Chang, Y.C. and Su, S.W., 2003. Antioxidant activity and active compounds of rice koji fermented with Aspergillus candidus. Food Chemistry 83: 49-54.
Yilmaz, Y. and Toledo, R.T., 2004. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid. Journal of Agricultural and Food Chemistry 52: 255-260.
Zielinski, H., Kozlowska, H. and Lewczuk, B., 2001. Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies2: 159-169.
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Mar 5, 2019
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