TY - JOUR T1 - Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains. AU - Yu,Lilei, AU - Beta,Trust, Y1 - 2015/08/26/ PY - 2015/07/03/received PY - 2015/08/10/revised PY - 2015/08/14/accepted PY - 2015/9/8/entrez PY - 2015/9/8/pubmed PY - 2016/6/9/medline KW - HPLC analysis KW - anthocyanins KW - antioxidant activity KW - bread-making KW - phenolic acids KW - purple wheat SP - 15525 EP - 49 JF - Molecules (Basel, Switzerland) JO - Molecules VL - 20 IS - 9 N2 - Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/26343616/Identification_and_Antioxidant_Properties_of_Phenolic_Compounds_during_Production_of_Bread_from_Purple_Wheat_Grains_ DB - PRIME DP - Unbound Medicine ER -