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Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
Rocz Panstw Zakl Hig. 2015; 66(2):115-21.RP

Abstract

BACKGROUND

Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor.

OBJECTIVE

The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads.

MATERIAL AND METHODS

Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined.

RESULTS

Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin.

CONCLUSIONS

The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.

Authors+Show Affiliations

Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, J. Chelmonskiego street 37/41, Poland.Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, J. Chelmonskiego street 37/41, Poland.Department of Fruit, Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, J. Chelmonskiego street 37/41, Poland.Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, J. Chelmonskiego street 37/41, Poland.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26024399

Citation

Żmijewski, Mirosław, et al. "Antioxidant Activity of Rye Bread Enriched With Milled Buckwheat Groats Fractions." Roczniki Panstwowego Zakladu Higieny, vol. 66, no. 2, 2015, pp. 115-21.
Żmijewski M, Sokół-Łętowska A, Pejcz E, et al. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions. Rocz Panstw Zakl Hig. 2015;66(2):115-21.
Żmijewski, M., Sokół-Łętowska, A., Pejcz, E., & Orzeł, D. (2015). Antioxidant activity of rye bread enriched with milled buckwheat groats fractions. Roczniki Panstwowego Zakladu Higieny, 66(2), 115-21.
Żmijewski M, et al. Antioxidant Activity of Rye Bread Enriched With Milled Buckwheat Groats Fractions. Rocz Panstw Zakl Hig. 2015;66(2):115-21. PubMed PMID: 26024399.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity of rye bread enriched with milled buckwheat groats fractions. AU - Żmijewski,Mirosław, AU - Sokół-Łętowska,Anna, AU - Pejcz,Ewa, AU - Orzeł,Dagmara, PY - 2015/5/30/entrez PY - 2015/5/30/pubmed PY - 2016/1/1/medline SP - 115 EP - 21 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 66 IS - 2 N2 - BACKGROUND: Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor. OBJECTIVE: The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads. MATERIAL AND METHODS: Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined. RESULTS: Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin. CONCLUSIONS: The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds. SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/26024399/Antioxidant_activity_of_rye_bread_enriched_with_milled_buckwheat_groats_fractions_ DB - PRIME DP - Unbound Medicine ER -