HEALTH PROMOTING BREAD; COMPRISING NATURAL-MIRACLE ANTHOCYANINS

Hurmus Refiker, Süleyman Aşır
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Abstract

The phenolic aqueous extract from red cabbage was incorporated into bread and stability and contribution of anthocyanins comprising bread samples have been investigated. Assessment of total monomeric anthocyanin in sample bread stored both at room temperature and at 4 oC, on different days; first, third, sixth and 32nd day of storage, was carried out. The total phenolic content and total antioxidant capacity of sample bread were measured by the Folin-Ciocalteu (FC) procedure and the oxygen radical absorbance capacity (ORAC) method, respectively. Total phenolic contents were estimated as 91.88 ± 2.42 mg GAE/100 g and ORAC value was calculates as 1387 ± 153 mmol TE/100 g (DW;Dry weight). No colonies of mold were monitored in sample bread when kept at 4 oC for almost three weeks retaining its antioxidant properties. These innovative and health promoting bread samples might be inspiring for public and the molecular gastronomy and food science researches as well as in the near future.
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促进健康的面包;含有天然花青素
将红甘蓝酚类水提物掺入面包中,考察了面包样品中花青素的稳定性和贡献。在室温和4℃条件下不同贮存时间面包样品中总单体花青素的测定第1、第3、第6和第32天进行贮藏。采用福林- ciocalteu (FC)法和氧自由基吸收能力(ORAC)法分别测定面包样品的总酚含量和总抗氧化能力。总酚含量估计为91.88±2.42 mg GAE/100 g, ORAC值计算为1387±153 mmol TE/100 g (DW;干重)。当样品面包在4℃下保存近三周时,没有监测到霉菌菌落,保持其抗氧化性能。这些具有创新性和促进健康的面包样品可能会在不久的将来对公众和分子美食学和食品科学研究产生启发。
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