Potential application of hippophae rhamnoides in wheat bread production
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2020-09-29 18:42
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GHENDOV-MOŞANU, Aliona; CRISTEA, Elena; PATRAȘ, Antoanela; STURZA, Rodica; PĂDUREANU, Silvica; DESEATNICOVA, Olga; TURCULEȚ, Nadejda; BOEŞTEAN, Olga; NICULAUA, Marius. Potential application of hippophae rhamnoides in wheat bread production. In: Molecules (Basel, Switzerland). 2020, nr. 6(25), p. 0. ISSN -.
3390/molecules25061272
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Dublin Core
Molecules (Basel, Switzerland)
Numărul 6(25) / 2020 / ISSN - /ISSNe 1420-3049

Potential application of hippophae rhamnoides in wheat bread production


DOI: 3390/molecules25061272
Pag. 0-0

Ghendov-Moşanu Aliona1, Cristea Elena1, Patraș Antoanela2, Sturza Rodica1, Pădureanu Silvica2, Deseatnicova Olga1, Turculeț Nadejda1, Boeştean Olga1, Niculaua Marius3
 
1 Technical University of Moldova,
2 „Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine ,Iaşi,
3 Research Centre for Oenology Iaşi - Romanian Academy Iași branch
 
Disponibil în IBN: 5 aprilie 2020


Rezumat

Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry' flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols-1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids-555 mg GAE/100 g, cinnamic acids-425 mg caffeic acid equivalents (CAE)/100 g, flavonols-668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life.

Cuvinte-cheie
Antimicrobial, antioxidant, bioactive compounds, Natural additive, Organoleptic properties, polyphenols, Sea buckthorn berries, Shelf life

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<title xml:lang='en'><p>Potential application of hippophae rhamnoides in wheat bread production</p></title>
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<subject>Antimicrobial</subject>
<subject>antioxidant</subject>
<subject>bioactive compounds</subject>
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<subject>Organoleptic properties</subject>
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<description xml:lang='en' descriptionType='Abstract'><p>Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry&#39; flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols-1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids-555 mg GAE/100 g, cinnamic acids-425 mg caffeic acid equivalents (CAE)/100 g, flavonols-668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 &plusmn; 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life.</p></description>
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