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Journals / Journal of Apitherapy and Nature / 2021 / Cilt: 4 - Sayı: 1

Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

Tuğba GÜNGÖR ERTUĞRAL
Pages
49–59
Publication Date
2021-06-28
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Bread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition.
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Key Findings & Data:Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil (DPPH) and total phenolic substance determination (TFM) methods.
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Conclusion & Impact:BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Antioxidant · Caramelization · DPPH

Abstract

Bread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition. Color browning (caramelization) occurring in bakery products as a result of heat treatment is an important indicator of Maillard reaction (MR). As bread types, francala bread, grissini, rusk and traditional oven-dry bread were examined. Antioxidant substances as a result of MR in bread crust have an important place in preventing colon cancer for terms of human health. In this study, hue angle (H), chroma (C) and Browning index (BI) tests were applied due to caramelization by taking samples from crust parts of some bread types made from wheat flour. Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil (DPPH) and total phenolic substance determination (TFM) methods. The total amount of phenolic substances in study were measured as 123-125 mg GAE / 100g for francala bread crusts, 73-115 mg GAE / 100g at rusk, 41-73 mg GAE / 100g at oven-dry and 74-104 mg GAE / 100g at grissini bread. DPPH is the highest values; 16.64% in oven-dry bread, 38.2% in rusk, 18% in grissini bread and 46% in francala bread. BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.

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Cite This Article

ERTUĞRAL, T. G. (2021). Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature, Cilt: 4 - Sayı: 1, 49–59. https://ajindex.com/articles/774086

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