Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder
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Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. / Altunkaya, Arzu; Hedegaard, Rikke Susanne Vingborg; Brimer, Leon; Gökmen, Vural; Skibsted, Leif Horsfelt.
I: Food & Function, Bind 4, Nr. 5, 2013, s. 722-727.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder
AU - Altunkaya, Arzu
AU - Hedegaard, Rikke Susanne Vingborg
AU - Brimer, Leon
AU - Gökmen, Vural
AU - Skibsted, Leif Horsfelt
PY - 2013
Y1 - 2013
N2 - Pomegranate peel powder (PP), a by-product of the pomegranate juice industry rich in polyphenols, was explored for use in bread production, due to its potential health effects. Wheat bread was prepared using different levels for replacement of flour with PP (0 to 10 g per 100 g flour) resulting in antioxidant levels expressed as Trolox equivalent antioxidant capacity values (TEAC) ranging from 1.8 to 6.8 µmol TEAC per g bread for fresh bread. TEAC remained constant during 5 days of storage in polyethylene bags at room temperature. The oxidative stability was evaluated by detection of radicals by direct electron spin resonance (ESR) spectroscopy, and peroxide value, and the highest capacity of scavenging of radicals (Fremy's salt) and the lowest content of peroxide values were found in bread with the highest percentage of PP. Safety evaluation was performed by the Artemia salina assay. An increased death rate of the brine shrimp larvae was found as a function of the replacement of wheat flour with PP in fortified bread providing a general screening method for the toxicological test of polyphenol fortified bread to be recommended for use in product development in addition to subjective evaluation. Based on both toxicological and subjective evaluations an addition of 2.5% PP is recommended for the actual product.
AB - Pomegranate peel powder (PP), a by-product of the pomegranate juice industry rich in polyphenols, was explored for use in bread production, due to its potential health effects. Wheat bread was prepared using different levels for replacement of flour with PP (0 to 10 g per 100 g flour) resulting in antioxidant levels expressed as Trolox equivalent antioxidant capacity values (TEAC) ranging from 1.8 to 6.8 µmol TEAC per g bread for fresh bread. TEAC remained constant during 5 days of storage in polyethylene bags at room temperature. The oxidative stability was evaluated by detection of radicals by direct electron spin resonance (ESR) spectroscopy, and peroxide value, and the highest capacity of scavenging of radicals (Fremy's salt) and the lowest content of peroxide values were found in bread with the highest percentage of PP. Safety evaluation was performed by the Artemia salina assay. An increased death rate of the brine shrimp larvae was found as a function of the replacement of wheat flour with PP in fortified bread providing a general screening method for the toxicological test of polyphenol fortified bread to be recommended for use in product development in addition to subjective evaluation. Based on both toxicological and subjective evaluations an addition of 2.5% PP is recommended for the actual product.
U2 - 10.1039/c3fo30296b
DO - 10.1039/c3fo30296b
M3 - Journal article
C2 - 23429604
VL - 4
SP - 722
EP - 727
JO - Food & Function
JF - Food & Function
SN - 2042-6496
IS - 5
ER -
ID: 44583633