Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied bet...

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Bibliographic Details
Published in:International journal of food science & technology 2024-05, Vol.59 (5), p.3340-3349
Main Authors: Al‐Juhaimi, Fahad, Mohamed Ahmed, Isam A., Özcan, Mehmet Musa, Karrar, Emad
Format: Article
Language:English
Subjects:
Bread
Dihydroxybenzoic acid
Fatty acids
Flavonoids
Gallic acid
Linoleic acid
Papaver
Phenols
Poppies
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Summary:Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg −1 (poppy paste 30%). L * results of breads were determined between 64.86 and 75.07, while a * and b * results vary between 0.51 and 5.47; 20.97 and 25.96, respectively. Gallic acid and 3,4‐dihydroxybenzoic acid contents of breads were determined between 13.00 (poppy paste 30%) and 63.21 mg per 100 g (poppy paste 20%) to 23.71 (poppy paste 10%) and 36.57 mg per 100 g (poppy paste 20%), respectively. Oleic and linoleic acid values of the bread oils were determined between 34.44% (control) and 40.06% (poppy paste 30%) to 34.945 (control) and 46.69% (poppy paste 10%), respectively. As a result, the most popular bread samples were enriched with 20% poppy paste, followed by 30%, control and 10% poppy paste added bread samples in decreasing order.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.17079