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Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.
Molecules. 2015 Aug 26; 20(9):15525-49.M

Abstract

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.

Authors+Show Affiliations

Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. umyul@myumanitoba.ca.Department of Food Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada. Trust.Beta@umanitoba.ca. Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Smartpark, Winnipeg, MB R3T 2N2, Canada. Trust.Beta@umanitoba.ca.

Pub Type(s)

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

Language

eng

PubMed ID

26343616

Citation

Yu, Lilei, and Trust Beta. "Identification and Antioxidant Properties of Phenolic Compounds During Production of Bread From Purple Wheat Grains." Molecules (Basel, Switzerland), vol. 20, no. 9, 2015, pp. 15525-49.
Yu L, Beta T. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains. Molecules. 2015;20(9):15525-49.
Yu, L., & Beta, T. (2015). Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains. Molecules (Basel, Switzerland), 20(9), 15525-49. https://doi.org/10.3390/molecules200915525
Yu L, Beta T. Identification and Antioxidant Properties of Phenolic Compounds During Production of Bread From Purple Wheat Grains. Molecules. 2015 Aug 26;20(9):15525-49. PubMed PMID: 26343616.
* Article titles in AMA citation format should be in sentence-case
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_ L2 - https://www.mdpi.com/resolver?pii=molecules200915525 DB - PRIME DP - Unbound Medicine ER -
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