Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content. Issue 11 (29th August 2019)

• Record Type: Journal Article
• Authors: Skendi, Adriana; Irakli, Maria; Chatzopoulou, Paschalina; Papageorgiou, Maria
• Is Part Of: Journal of food biochemistry. Volume 43:Issue 11(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-08-29
• Subjects: aromatic plant -- antioxidant activity -- bread texture -- carvacrol -- essential oil -- phytochemicals; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.13020
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. Practical applications: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods. Abstract : Fortification with dried plants slightly decreased the specific volume of the breads. 1% dried plant increased 25‐fold of the content of total phenolic content of breads. The essential oil is much vulnerable to the baking process than the dried form. Main phenolics in fortified breads were carvacrol, rosmarinic acid, and naringenin. Breads with 1% dry plants were evaluated with the highest score for taste and aroma.