Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

0524348 - ÚVGZ 2021 RIV NL eng J - Článek v odborném periodiku
Bedrníček, J. - Jirotkova, D. - Kadlec, J. - Laknerová, I. - Vrchotová, Naděžda - Tříska, Jan - Samková, E. - Smetana, P.
Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products.
Food Chemistry. Roč. 319, JUL 2020 (2020), č. článku 126562. ISSN 0308-8146. E-ISSN 1873-7072
Grant CEP: GA MŠMT(CZ) EF16_019/0000797
Výzkumná infrastruktura: CzeCOS III - 90123
Institucionální podpora: RVO:86652079
Klíčová slova: total phenolic content * antioxidant properties * quercetin * extract * quality * waste * transformation * consumption * glucosides * components * Onion waste * Gluten-free bread * Thermal processing * hplc-ms/ms * Flavonoids * Quercetin dimers * Quercetin trimers
Obor OECD: Food and beverages
Impakt faktor: 7.514, rok: 2020
Způsob publikování: Omezený přístup
https://www.sciencedirect.com/science/article/pii/S0308814620304246?via%3Dihub

This study investigated the effects of the addition of onion waste fractions into gluten-free (GF) bread to promote its health benefits. 5% of the control (C) GF flour blend was replaced with three waste fractions in the form of: fried onion (FO), dried onion (DO) and onion peel (OP). Antioxidant activity, content of flavonols and total polyphenols of breads increased in the following order: C < FO < DO < OP. No differences were observed in sensory analysis. We found that quercetin glycosides, dimers and trimer in OP-bread, determined according to their mass spectra, decomposed during baking and released free quercetin, which points to their thermal instability. Cross-over study revealed that consumption of OP-bread significantly increased (p < 0.05) antioxidant activity of consumers' blood compared to control bread consumption, indicating good bioavailability of flavonols. Results suggest incorporation of OP into GF bread can increase its biological value with satisfactory sensory acceptance.
Trvalý link: http://hdl.handle.net/11104/0308710