Catechin stability, antioxidant properties and sensory profiles of rye breads fortified with green tea extracts

Journal of Food and Nutrition Research

Volumn 49, Issue 2, 2010, Pages 104-111

  Bajerska, Joanna ^a   Mildner Szkudlarz, Sylwia ^a   Jeszka, Jan ^a   Szwengiel, Artur ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidant capacity; Green tea extracts; Polyphenol content; Rye bread; Sensory evaluation

Indexed keywords

SECALE CEREALE;

EID: 77953485015     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (45)

1. Hasler, C. M.: Functional foods: benefits, concerns and challenge. A position paper from the American Council on Science and Health. The Journal of Nutrition, 132, 2002, pp. 3772-3781.
2. Williamson, C.: Functional foods: what are the benefits? British Journal of Community Health Nursing, 14, 2009, pp. 230-236.
3. Grajek, W. - Olejnik, A. - Sip, A.: Probiotics, prebiotics and antioxidants as functional foods. Acta Biochimica Polonica, 52, 2005, pp. 665-671.
4. Alldrick, A. J.: The bakery: A potential leader in functional food applications. In: Functional Food News [online]. Issue No. 6, November 2007 [cit. 8 February 2010], .
5. Siró, I. - Kápolna, E. - Kápolna, B. - Lugasi, A.: Functional food. Product development, marketing and consumer acceptance - a review. Appetite, 51, 2008, pp. 456-467.
6. Balentine, D. A. - Wiseman, S. A. - Bouwens, L. C.: The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition, 37, 1997, pp. 693-704.
7. Wu, C. D. - Wei, G. X.: Tea as a functional food for oral health. Nutrition, 18, 2002, pp. 443-444.
8. Cabrera, C. - Artacho, R. - Giménez, R.: Beneficial effects of green tea-a review. Journal of the American College of Nutrition, 25, 2006, pp. 79-99.
9. Wiseman, S. A. - Balentine, D. A. - Frei, B.: Antioxidants in tea. Critical Reviews in Food Science and Nutrition, 37, 1997, pp. 705-718.
10. Suzuki, Y. - Tsubono, Y. - Nakaya, N. - Suzu ki, Y. - Koizumi, Y. - Tsuji, I.: Green tea and the risk of breast cancer: pooled analysis of two prospective studies in Japan. British Journal of Cancer, 90, 2004, pp. 1361-1363.
11. Yung, L. M. - Leung, F. P. - Wong, W. T. - Tian, X. Y. - Yung, L. H. - Chen, Z. Y. - Yao, X. Q. - Huang, Y.: Tea polyphenols benefit vascular function. Inflammopharmacology, 16, 2008, pp. 230-234.
12. Imai, K. - Nakachi, K.: Cross sectional study of effects of drinking green tea on cardiovascular and liver diseases. British Medical Journal (Clinical research ed.), 18, 1995, pp. 693-696.
13. Thielecke, F. - Boschmann, M.: The potential role of green tea catechins in the prevention of the metabolic syndrome - a review. Phytochemistry, 70, 2009, pp. 11-24.
14. Crespy, V. - Williamson, G.: A review of the health effects of green tea catechins in vivo animal models. The Journal of Nutrition, 134, 2004, pp. 3431-3440.
15. Yang, C. S. - Landau, J. M.: Effects of tea consumption on nutrition and health. The Journal of Nutrition, 130, 2000, pp. 2409-2412.
16. Rietveld, A. - Wiseman, S.: Antioxidant effects of tea: evidence from human clinical trials. The Journal of Nutrition, 133, 2003, pp. 3285-3292.
17. Erba, D. - Riso, P. - Bordoni, A. - Foti, P. - Biagi, P. L. - Testolin, G.: Effectiveness of mo derate green tea consumption on antioxidative status and plasma lipid profile in humans. The Journal of Nutritional Biochemistry, 16, 2005, pp. 144-149.
18. Serafini, M. - Laranjinha, J. A. - Almei da, L. M. - Maiani, G.: Inhibition of human LDL lipid peroxidation by phenol-rich beverages and their impact on plasma total antioxidant capacity in humans. The Journal of Nutritional Biochemistry, 11, 2000, pp. 585-590.
19. Wang, R. - Zhou, W.: Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 52, 2004, pp. 8224-8229.
20. Wang, R. - Zhou, W. - Yu, H. H. - Chow, W. F.: Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes. Journal of the Science of Food and Agriculture, 86, 2006, pp. 857-864.
21. Wang, R. - Zhou, W. - Isabelle, M.: Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation, Food Research International, 40, 2007, pp. 470-479.
22. Lu, T. M. - Lee, C. C. - Mau, J. L. - Lin, S. D.: Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119, 2010, pp. 1090-1095.
23. Mildn er-Szkudlarz, S. - Zawirska-Wojtasiak, R. - Obuchowski, W. - Gośliński M. J.: Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. Journal of Food Science, 74, 2009, pp. 362-370.
24. Michalska, A. - Ceglinska, A. - Amarowicz, R. - Piskula, M. K. - Szawara-Nowak, D. - Zielinski H.: Antioxidant contents and antioxidative properties of traditional rye breads. Journal of Agricultural and Food Chemistry, 7, 2007, pp. 734-740.
25. Katina, K. - Arendt, E. K. - Liukonen, K. L. - Autio, K. - Flander, L. - Poutanen, K.: Potential of sourdough for healthier cereal products. Trends in Food Science and Technology, 16, 2005, pp. 104-112.
26. Gramza-M ichalowska, A. G. - Regula, J.: Use of tea extracts (Camelia sinensis) in jelly candies as polyphenols sources in human diet. Asia Pacific Journal of Clinical Nutrition, 16, 2007, pp. 43-46.
27. Singleton, V. L. - Rossi, J. A. Jr.: Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 1965, pp. 144-158.
28. Andrade, P. B. - Mendes, G. - Falco, V. - Valentao, P. - Seabra, R. M.: Preliminary study of flavonols in port wine grape varieties. Food Chemistry, 73, 2001, pp. 397-399.
29. AOAC No. 32.3.08 O fficial Method 930.22. Ash of bread, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 34.
30. AOAC No. 32.1.05 O fficial Method 926.03. Ash of flour, Direct Method, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 31.
31. AOAC No. 32.3.01 O fficial Method 926.04. Preparation of sample, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 31.
32. AOAC No. 32.3.13 O fficial Method 950.36. Protein in bread, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 34.
33. AOAC No. 32.1.22 O fficial Method 920.87. Protein (total) in flour, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 12.
34. AOAC No. 32.1.14 O fficial Method 922.06. Fat in flour, acid hydrolysis method, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 5.
35. AOAC No. 32.3.14 O fficial Method 935.38. Fat in bread flour, acid hydrolysis method, Final Action. In: Cunniff, P. (ed.) : Official methods of analysis of AOAC International. 16th ed. Arlington, Virginia : AOAC International, 1995, p. 34.
36. Asp, N. G. - Johansson, C. G. - Hallmer, H. - Siljeström, M.: Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry, 31, 1983, pp. 476-482.
37. Hu, J. - Zhou, D. - Chen, Y.: Preparation and antioxidant activity of green tea extract enriched in epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Journal of Agricultural and Food Chemistry, 25, 2009, pp. 1349-1353.
38. Mazzanti, G. - Menniti-Ippolito, F. - Moro, P. A. - Cassetti, F. - Raschetti, R. - Santuccio, C. - Mastrangelo, S.: Hepatotoxicity from green tea: a review of the literature and two unpublished cases. European Journal of Clinical Pharmacology, 65, 2009, pp. 331-341.
39. Wang, R. - Zhou, W. - Jiang, X.: Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking. Journal of Food Engineering, 87, 2008, pp. 505-513.
40. Zhu, Q. - Zhang, A. - Tsang, D. - Huang, Y. - Chen, Z.: Stability of green tea catechins. Journal of Agricultural and Food Chemistry, 45, 1997, pp. 4624-4628.
41. Chen, Z.-Y. - Zhu, Q. Y. - Tsang, D. - Huang, Y.: Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry, 49, 2001, pp. 477-482.
42. Nanjo, F. - Mori, M. - Goto, K. - Hara Y.: Radical scavenging activity of tea catechins and their related compounds. Bioscience, Biotechnology and Biochemistry, 63, 1999, pp. 1621-1623.
43. Sang, S. - Cheng, X. - Stark, R. E. - Rosen, R. T. - Yang. C. S. - Ho, C. T.: Chemical studies on antioxidant mechanism of tea catechins: analysis of radical reaction products of catechin and epicatechin with 2, 2-diphenyl-1-picrylhydrazyl. Bioorganic and Medicinal Chemistry, 10, 2002 pp. 2233-2237.
44. Yilmaz, Y.: Novel uses of cate chins in foods. Trends in Food Science and Technology, 17, 2006, pp. 64-71.
45. Scharbert, S. - Hofmann, T.: M olecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. Journal of Agricultural and Food Chemistry, 53, 2005, pp. 5337-5384.