Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/348
Title: Potential Application of Hippophae Rhamnoides in Wheat Bread Production
Authors: GHENDOV-MOŞANU, Aliona 
CRISTEA, Elena 
PATRAS, Antoanela 
STURZA, Rodica 
PĂDUREANU, Silvica 
DESEATNICOV, Olga 
TURCULET, Nadejda 
BOEŞTEAN, Olga 
NICULAUA, Marius 
Keywords: sea buckthorn berries;bioactive compounds;polyphenols;natural additive;antioxidant;antimicrobial;shelf life;organoleptic properties
Issue Date: 2020
Source: Ghendov-Mosanu, A.; Cristea, E.; Patras, A.; Sturza, R.; Padureanu, S.; Deseatnicova, O.; Turculet, N.; Boestean, O.; Niculaua, M. Potential Application of Hippophae Rhamnoides in Wheat Bread Production. Molecules 2020, 25, 1272.
Project: S0446SaIN 
20.80009.5107.09 Improvement of food quality and safety by biotechnology and food engineering 
19.00208.1908.05. Obținerea și stabilizarea unor coloranți, antioxidanți și conservanți de origine vegetală pentru alimente funcționale 
Journal: Molecules 
Abstract: 
Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry’ flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols—1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids—555 mg GAE/100 g, cinnamic acids—425 mg caffeic acid equivalents (CAE)/100 g, flavonols—668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life.
URI: http://cris.utm.md/handle/5014/348
ISSN: 14203049
DOI: 10.3390/molecules25061272
Appears in Collections:Journal Articles

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