Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

Tuğba Güngör Ertuğral

doi:10.35206/jan.887463

EN

Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

Öz

Bread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition. Color browning (caramelization) occurring in bakery products as a result of heat treatment is an important indicator of Maillard reaction (MR). As bread types, francala bread, grissini, rusk and traditional oven-dry bread were examined. Antioxidant substances as a result of MR in bread crust have an important place in preventing colon cancer for terms of human health. In this study, hue angle (H), chroma (C) and Browning index (BI) tests were applied due to caramelization by taking samples from crust parts of some bread types made from wheat flour. Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil (DPPH) and total phenolic substance determination (TFM) methods. The total amount of phenolic substances in study were measured as 123-125 mg GAE / 100g for francala bread crusts, 73-115 mg GAE / 100g at rusk, 41-73 mg GAE / 100g at oven-dry and 74-104 mg GAE / 100g at grissini bread. DPPH is the highest values; 16.64% in oven-dry bread, 38.2% in rusk, 18% in grissini bread and 46% in francala bread. BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.

Anahtar Kelimeler

Antioxidant, Caramelization, DPPH, TFM, phenolic substance, Bread types

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Tuğba Güngör Ertuğral ^*
0000-0002-1306-3399
Türkiye

Yayımlanma Tarihi

28 Haziran 2021

Gönderilme Tarihi

26 Şubat 2021

Kabul Tarihi

26 Haziran 2021

Yayımlandığı Sayı

Yıl 2021 Cilt: 4 Sayı: 1

DOI

https://doi.org/10.35206/jan.887463

IZ

https://izlik.org/JA59LU54YY

APA

Güngör Ertuğral, T. (2021). Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature, 4(1), 49-59. https://doi.org/10.35206/jan.887463

AMA

1.Güngör Ertuğral T. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature. 2021;4(1):49-59. doi:10.35206/jan.887463

Chicago

Güngör Ertuğral, Tuğba. 2021. “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”. Journal of Apitherapy and Nature 4 (1): 49-59. https://doi.org/10.35206/jan.887463.

EndNote

Güngör Ertuğral T (01 Haziran 2021) Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature 4 1 49–59.

IEEE

[1]T. Güngör Ertuğral, “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”, Journal of Apitherapy and Nature, c. 4, sy 1, ss. 49–59, Haz. 2021, doi: 10.35206/jan.887463.

ISNAD

Güngör Ertuğral, Tuğba. “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”. Journal of Apitherapy and Nature 4/1 (01 Haziran 2021): 49-59. https://doi.org/10.35206/jan.887463.

JAMA

1.Güngör Ertuğral T. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature. 2021;4:49–59.

MLA

Güngör Ertuğral, Tuğba. “Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types”. Journal of Apitherapy and Nature, c. 4, sy 1, Haziran 2021, ss. 49-59, doi:10.35206/jan.887463.

Vancouver

1.Tuğba Güngör Ertuğral. Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types. Journal of Apitherapy and Nature. 01 Haziran 2021;4(1):49-5. doi:10.35206/jan.887463