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

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings The 2008 Joint Central European Congress / Ćurić Duška - Zagreb : GIPA, 2008, 407-412

ISBN
978-953-6207-87-9

Skup
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
antioxidative properties; phenolics; biscuits

Sažetak
New types of nutritionally enriched confectionary products are nowadays becoming even more important constituents of healthy and balanced diet, as valuable sources of dietary fibers, complex carbohydrates and numerous health protective phytochemicals acting as well as antioxidant substances. In this study six types of whole grain hard biscuits and their representative doughs were evaluated for total phenolic content and antioxidant properties in terms of impact of baking procedure and differences in their composition. Total phenolics, 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 (DPPH˙). Significant differences were obtained among investigated types of biscuits regarding their total phenol content ranging from 56.1 mg/100g dry weight (biscuit enriched with crude oat fibers) to .375 mg/100 g dry weight (biscuit enriched with carob). In some of investigated samples baking procedure had no significant impact on extractable phenolics content (sample based on integral wheat flour and sample enriched with oat fiber) while other types of biscuits (enriched with carob, amaranth, soy flour and crude apple fibers) contained significantly higher amounts of extractable phenolic components in relation to their respective doughs. Antioxidant activity mostly correlated well with obtained total phenolics contents. Biscuits generally showed higher antioxidative efficiency compared to doughs, possibly as the consequence of already mentioned increase of extractable phenolic content in some samples but probably also due to the formation of Maillard reaction compounds that have also been referred as compounds showing antioxidant capacity.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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