Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads
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- 作者：Anna Michalska ; Alicja Ceglinska ; Ryszard Amarowicz ; Mariusz Konrad Piskula ; Dorota Szawara-Nowak ; Henryk Zielinski
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2007
- 出版时间：February 7, 2007
- 年：2007
- 卷：55
- 期：3
- 页码：734 - 740
- 全文大小：68K
- 年卷期：v.55,no.3(February 7, 2007)
- ISSN：1520-5118
文摘
The purpose of this research was to find out the effect of flour extraction rate on the antioxidativeproperties of traditional rye bread and then to compare the bioactive compounds content andantioxidant properties of rye breads with commercial wheat roll. Four types of rye flour with differentextraction rates of 100 (whole meal dark flour), 95 (brown flour), 90 (brown flour), and 70% (lightflour) originated from Warko rye cultivar were used for traditional bread baking with sourdoughfermentation. Four types of the respective rye breads were analyzed for their potentially beneficialcomponents, including tocopherols and tocotrienols, total phenolics and flavonoids, reducedglutathione, and inositol hexaphosphates. Moreover, the phenolic acids profile was provided. TheTrolox equivalent antioxidant capacity (TEAC) of the breads was evaluated using free radicalscavenging activities of 80% methanol extracts against ABTS
+ radical cation (ABTS radical cationdecolorization method) whereas radical scavenging activity (RSA) was determined against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). The superoxide dismutase-like activity (SOD-like activity)was evaluated as free radical scavenging activities of PBS extracts against superoxide anion radicals(O2-). The results were compared to whole meal rye bread as well as to wheat roll taken asrepresentative example of wheat based bakery product. The studies showed that flour extractionrates strongly affected the content of bioactive compounds and antioxidative properties of traditionallybaked rye breads. The incorporation of the rye flours with extraction rates from 100 down to 70% inthe formulation caused decrease in tocopherol (T), tocotrienol (T3), inositol hexaphosphate (IP6),and phenolic compound (TPC) contents in rye breads. No changes in reduced glutathione (GSH)contents were noted between each type of rye bread. A significant decrease in Trolox equivalentantioxidant capacity and radical DDPH scavenging activity was also found in bread formulated onflour with an extraction rate of 70% in comparison to the breads formulated on flour with extractionrates from 100 to 90%. The highest SOD-like activity was noted for rye bread formulated on flourwith an extraction rate of 70%. The four types of rye breads showed better antioxidative propertiesand higher antioxidant contents when compared to wheat roll with one exception made to tocopherolsand tocotrienols.
+ radical cation (ABTS radical cationdecolorization method) whereas radical scavenging activity (RSA) was determined against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). The superoxide dismutase-like activity (SOD-like activity)was evaluated as free radical scavenging activities of PBS extracts against superoxide anion radicals(O2-). The results were compared to whole meal rye bread as well as to wheat roll taken asrepresentative example of wheat based bakery product. The studies showed that flour extractionrates strongly affected the content of bioactive compounds and antioxidative properties of traditionallybaked rye breads. The incorporation of the rye flours with extraction rates from 100 down to 70% inthe formulation caused decrease in tocopherol (T), tocotrienol (T3), inositol hexaphosphate (IP6),and phenolic compound (TPC) contents in rye breads. No changes in reduced glutathione (GSH)contents were noted between each type of rye bread. A significant decrease in Trolox equivalentantioxidant capacity and radical DDPH scavenging activity was also found in bread formulated onflour with an extraction rate of 70% in comparison to the breads formulated on flour with extractionrates from 100 to 90%. The highest SOD-like activity was noted for rye bread formulated on flourwith an extraction rate of 70%. The four types of rye breads showed better antioxidative propertiesand higher antioxidant contents when compared to wheat roll with one exception made to tocopherolsand tocotrienols.