Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

Journal of Food Biochemistry

Volumn 43, Issue 11, 2019, Pages

  Skendi, Adriana ^a   Irakli, Maria ^a   Chatzopoulou, Paschalina ^a   Papageorgiou, Maria ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

antioxidant activity; aromatic plant; bread texture; carvacrol; essential oil; phytochemicals

Indexed keywords

ANTIOXIDANTS; AROMATIZATION; ESSENTIAL OILS; FLAVONOIDS; FREE RADICALS; HEALTH; MILLING (MACHINING); TEXTURES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; AROMATIC PLANTS; CARVACROL; FREE RADICAL SCAVENGING ACTIVITY; NATURAL ANTIOXIDANTS; NUTRITIONAL QUALITIES; PHYTOCHEMICALS;

FOOD PRODUCTS;

ANTIOXIDANT; PHYTOCHEMICAL;

BREAD; CHEMISTRY; FLOUR; FOOD HANDLING; HUMAN; LAMIACEAE; NUTRITIONAL VALUE; TASTE; WHEAT;

ANTIOXIDANTS; BREAD; FLOUR; FOOD HANDLING; HUMANS; LAMIACEAE; NUTRITIVE VALUE; PHYTOCHEMICALS; TASTE; TRITICUM;

EID: 85071585244     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.13020     Document Type: Article

References (34)

1. AACC. (2000). Approved methods of the AACC. St. Paul, MN: Author.
2. Agati, G., Azzarello, E., Pollastri, S., & Tattini, M. (2012). Flavonoids as antioxidants in plants: Location and functional significance. Plant Science, 196, 67–76. https://doi.org/10.1016/j.plantsci.2012.07.014
3. Bao, J., Cai, Y., Sun, M., Wang, G., & Corke, H. (2005). Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability. Journal of Agricultural and Food Chemistry, 53, 2327–2332. https://doi.org/10.1021/jf048312z
4. Belz, M. C. E., Ryan, L. A. M., & Arendt, E. K. (2012). The impact of salt reduction in bread: A review. Critical Reviews in Food Science and Nutrition, 52, 514–524. https://doi.org/10.1080/10408398.2010.502265
5. Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76. https://doi.org/10.1006/abio.1996.0292
6. Benzie, I. F., & Strain, J. J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15–27. https://doi.org/10.1016/S0076-6879(99)99005-5
7. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
8. Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56, 317–333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
9. Danza, A., Mastromatteo, M., Cozzolino, F., Lecce, L., Lampignano, V., Laverse, J., & Del Nobile, M. A. (2014). Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour. LWT - Food Science and Technology, 59, 479–485. https://doi.org/10.1016/j.lwt.2014.06.001
10. Debonne, E., De Leyn, I., Verwaeren, J., Moens, S., Devlieghere, F., Eeckhout, M., & Van Bockstaele, F. (2018). The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality. LWT - Food Science and Technology, 93, 212–219. https://doi.org/10.1016/j.lwt.2018.03.041
11. Dhillon, G. K., Kaur, A., Bhise, S., & Ahluwalia, P. (2016). Synergistic effect of spices and herbs on rheological and bread making properties of wheat flour. Journal of Pure and Applied Microbiology, 10, 1099–1107.
12. El-Refai, A. A., Ghoniem, G. A., El-Boraey, N., & Shetti, S. H. (2015). Chemical, sensory and biological evaluation of bread prepared using some herbs as source of bioactive compounds. Mansoura Journal of Food and Dairy Sciences, 6, 481–499.
13. ICC-Standards. (1994). Approved methods of the ICC. Vienna: Author.
14. Irakli, M. N., Samanidou, V. F., & Papadoyannis, I. N. (2011). Development and validation of an HPLC method for the simultaneous determination of tocopherols, tocotrienols and carotenoids in cereals after solid-phase extraction. Journal of separation science, 34, 1375–1382. https://doi.org/10.1002/jssc.201100077
15. Koletta, P., Irakli, M., Papageorgiou, M., & Skendi, A. (2014). Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. Journal of Cereal Science, 60, 561–568. https://doi.org/10.1016/j.jcs.2014.08.003
16. Lampi, A.-M., Nurmi, T., Ollilainen, V., & Piironen, V. (2008). Tocopherols and Tocotrienols in wheat genotypes in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry, 56, 9716–9721. https://doi.org/10.1021/jf801092a
17. Larmond, E. (1970). Methods for sensory evaluation of food (Revised 1970, reprinted 1971, 1973 ed.). Ottawa, Canada: Department of Agriculture.
18. Leitzmann, C. (2016). Characteristics and health benefits of phytochemicals. Forschende Komplementarmedizin, 23, 69–74. https://doi.org/10.1159/000444063
19. Lv, J., Lu, Y., Niu, Y., Whent, M., Ramadan, M. F., Costa, J., & Yu, L. (2013). Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour. Food Chemistry, 138, 454–462. https://doi.org/10.1016/j.foodchem.2012.10.069
20. Miller, N. J., Rice-Evans, C., Davies, M. J., Gopinathan, V., & Milner, A. (1993). A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clinical Science, 84, 407–412. https://doi.org/10.1042/cs0840407
21. Mojica, B. E., Fong, L. E., Biju, D., Muharram, A., Davis, I. M., Vela, K. O., … Forester, S. C. (2018). The impact of the roast levels of coffee extracts on their potential anticancer activities. Journal of Food Science, 83, 1125–1130. https://doi.org/10.1111/1750-3841.14102
22. Nakamura, Y., Ohto, Y., Murakami, A., & Ohigashi, H. (1998). Superoxide scavenging activity of rosmarinic acid from Perilla frutescens Britton Var. acuta f. viridis. Journal of Agricultural and Food Chemistry, 46, 4545–4550. https://doi.org/10.1021/jf980557m
23. Ning, J., Hou, G. G., Sun, J., Wan, X., & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT - Food Science and Technology, 79, 342–348. https://doi.org/10.1016/j.lwt.2017.01.052
24. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
25. Rodriguez-Mateos, A., Vauzour, D., Krueger, C. G., Shanmuganayagam, D., Reed, J., Calani, L., … Crozier, A. (2014). Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: An update. Archives of Toxicology, 88, 1803–1853. https://doi.org/10.1007/s00204-014-1330-7
26. Rupasinghe, H. P. V., Wang, L., Huber, G. M., & Pitts, N. L. (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107, 1217–1224. https://doi.org/10.1016/j.foodchem.2007.09.057
27. Singh, N., Kaur, A., Katyal, M., Bhinder, S., Ahlawat, A. K., & Singh, A. M. (2016). Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. Food Chemistry, 197, 316–324. https://doi.org/10.1016/j.foodchem.2015.10.035
28. Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1998). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299, 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
29. Skendi, A., Biliaderis, C. G., Papageorgiou, M., & Izydorczyk, M. S. (2010). Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119, 1159–1167. https://doi.org/10.1016/j.foodchem.2009.08.030
30. Skendi, A., Irakli, M., & Chatzopoulou, P. (2017). Analysis of phenolic compounds in Greek plants of Lamiaceae family by HPLC. Journal of Applied Research on Medicinal and Aromatic Plants, 6, 62–69. https://doi.org/10.1016/j.jarmap.2017.02.001
31. Škrovánková, S., Mišurcová, L., & Machů, L. (2012). Antioxidant activity and protecting health effects of common medicinal plants. Advances in Food and Nutrition Research, 67, 75–139. https://doi.org/10.1016/b978-0-12-394598-3.00003-4
32. Sui, X., Yap, P. Y., & Zhou, W. (2015). Anthocyanins during baking: Their degradation kinetics and impacts on color and antioxidant capacity of bread. Food and Bioprocess Technology, 8, 983–994. https://doi.org/10.1007/s11947-014-1464-x
33. Wang, R., & Zhou, W. (2004). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 52, 8224–8229. https://doi.org/10.1021/jf048655x
34. Yen, G.-C., & Chen, H.-Y. (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry, 43, 27–32. https://doi.org/10.1021/jf00049a007