Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace

被引:0
|
作者
Mandache, Maria Bianca [1 ]
Vijan, Loredana Elena [2 ]
Cosmulescu, Sina [3 ]
机构
[1] Univ Craiova, Fac Hort, Doctoral Sch Plant & Anim Resources Engn, 13 AI Cuza St, Craiova 200585, Romania
[2] Natl Univ Sci & Technol Politehn Bucharest, Pitesti Univ Ctr, Fac Sci Phys Educ & Comp Sci, 1 Targu Din Vale St, Pitesti 110040, Romania
[3] Univ Craiova, Fac Hort, Dept Hort & Food Sci, 13 AI Cuza St, Craiova 200585, Romania
关键词
apple pomace; sour cherry pomace; peach pomace; phenolic compounds; antiradical activity; APPLE POMACE; FLAVONOIDS; CAPACITY; SEEDS;
D O I
10.3390/foods14050806
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this work was to analyse the influence of the application of apple, sour cherry and peach pomace on the content of bioactive compounds and antioxidant activity in bakery products supplemented with different proportions of pomace (5%, 10% and 15%). The type of pomace applied determined some variations, but it was observed that at a maximum substitution percentage (15%), breads with peach pomace recorded the highest levels of polyphenols (855.10 mg GAE/100 g), flavonoids (181.01 mg CE/100 g) and tannins (385.26 mg GAE/100 g), which also generated the highest antiradical activity (42.84%). In general, an evolutionary distribution was observed between the increase in the content of polyphenols, flavonoids, tannins and antioxidant activity, which could indicate a synergistic action between all components. In all the analysed samples, increases in the constituent compounds and antioxidant activity were observed, consistent with the percentage of added pomace, with the analysis of the inclusion of different types of pomace becoming relevant in the context of industrial production.
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页数:11
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