Naslov
Extractable phenol compounds and antioxidative properties of different wheat based integral biscuits

Autori
Vitali, Dubravka ; Vedrina-Dragojević, Irena ; Šebečić, Blaženka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts CEFood Congress / Kata Galić - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008, 133-133

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress, 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists, and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
total phenols; antioxidative properties; radical scavenging activity; biscuits; dietary fiber

Sažetak
New types of nutritionally enriched confectionary products are nowadays becoming even more important constituents of healthy and balanced diet, as valuable sources of numerous health protective phytochemicals acting as well as antioxidant substances. In this study six types of whole grain biscuits and their representative doughs were evaluated for total phenol content and antioxidant properties in terms of impact of baking procedure and differences in biscuits’ composition. The basic biscuit recepture contained integral wheat flour and inulin, and each sample was additionally enriched with one of the following raw materials: soy flour, carob, amaranth, apple- and oat fiber. Total phenols, as mostly referred bearers of antioxidative capacity in foodstuff, were determined using Folin Ciocalteu spectrophotometric method. Antioxidant properties of investigated biscuits were evaluated on the basis of their free radical scavenging capacity against 2, 2-diphenyl-1-picryhydrazyl radical. Significant differences were obtained among investigated types of biscuits regarding their total phenol content, ranging from 56.1 mg/100g dry weight (sample enriched with oat fibers) to 375 mg/100g dry weight (sample enriched with carob). In some samples baking procedure had no significant impact on extractable phenols content (sample based on integral wheat flour and sample enriched with oat fiber) while others (enriched with carob, amaranth, soy flour and apple fiber) contained significantly higher amounts of phenols in relation to their respective doughs. Antioxidative capacity correlated well with total phenol content and it was higher in biscuits than in doughs, probably as the consequence of already mentioned increase of extractable phenol content in some samples.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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