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Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products
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SYSNO ASEP 0524348 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products Author(s) Bedrníček, J. (CZ)
Jirotkova, D. (CZ)
Kadlec, J. (CZ)
Laknerová, I. (CZ)
Vrchotová, Naděžda (UEK-B) RID, SAI, ORCID
Tříska, Jan (UEK-B) RID, ORCID, SAI
Samková, E. (CZ)
Smetana, P. (CZ)Number of authors 8 Article number 126562 Source Title Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 319, JUL 2020 (2020)Number of pages 9 s. Language eng - English Country NL - Netherlands Keywords 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 Subject RIV GM - Food Processing OECD category Food and beverages R&D Projects EF16_019/0000797 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Research Infrastructure CzeCOS III - 90123 - Ústav výzkumu globální změny AV ČR, v. v. i. Method of publishing Limited access Institutional support UEK-B - RVO:86652079 UT WOS 000522648200041 EID SCOPUS 85081010321 DOI 10.1016/j.foodchem.2020.126562 Annotation 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. Workplace Global Change Research Institute Contact Nikola Šviková, svikova.n@czechglobe.cz, Tel.: 511 192 268 Year of Publishing 2021 Electronic address https://www.sciencedirect.com/science/article/pii/S0308814620304246?via%3Dihub
Number of the records: 1