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Evaluation of antioxidant capacity and total polyphenol content of bread

Culetu, A., Eglantina Duta, D., Mohan, G., Iorga, E.
  • Abstract:
    The aim of this study was to determine the total polyphenol content and antioxidant capacity of bread prepared with a tea fraction enriched in polyphenols. The best performance regarding bread extraction procedure was achieved with 80% aqueous methanol. The total polyphenol content and DPPH radical scavenging activity in the enriched bread were 4.8 mg GAE/g and 6.7 mg Trolox/g, respectively (results expressed on the sample dry matter basis). During bread shelf-life a reduction in TPC by 5% was obtained, whereas no change was observed in the antioxidant capacity.
  • Keywords:
    total polyphenol content, antioxidant capacity, bread, tea
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  • DOI:
    _unreg_tc23-2017.131

Event details:

  • IMEKO TC:
    TC23
  • Event name:
    3rd IMEKOFOODS Conference
  • Title:

    Metrology Promoting Standardization and Harmonization in Food and Nutrition

  • Place:
    Thessaloniki, GREECE
  • Time:
    01 October 2017 - 04 October 2017