Evaluation of antioxidant capacity and total polyphenol content of bread |
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| Culetu, A., Eglantina Duta, D., Mohan, G., Iorga, E. |
- Abstract:
- The aim of this study was to determine the total polyphenol content and antioxidant capacity of bread prepared with a tea fraction enriched in polyphenols. The best performance regarding bread extraction procedure was achieved with 80% aqueous methanol. The total polyphenol content and DPPH radical scavenging activity in the enriched bread were 4.8 mg GAE/g and 6.7 mg Trolox/g, respectively (results expressed on the sample dry matter basis). During bread shelf-life a reduction in TPC by 5% was obtained, whereas no change was observed in the antioxidant capacity.
- Keywords:
- total polyphenol content, antioxidant capacity, bread, tea
- Download:
- IMEKO-TC23-2017-131.pdf
- DOI:
- -
- Event details
- IMEKO TC:
- TC23
- Event name:
- 3rd IMEKOFOODS Conference
- Title:
Metrology Promoting Standardization and Harmonization in Food and Nutrition
- Place:
- Thessaloniki, GREECE
- Time:
- 01 October 2017 - 04 October 2017