The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract
Аутори
Mitrović, JelenaNikolić, Nada
Karabegović, Ivana
Lazić, Miodrag
Nikolić, Ljubiša
Savić, Saša
Pešić, Mirjana
Šimurina, Olivera
Stojanović Krasić, Marija
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and b...ound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.
Кључне речи:
Antioxidant capacity / Cookies / Nettle seeds / Phenolics / Thermal processingИзвор:
Food Science and Technology (Brazil), 2022, 42, e62420-Издавач:
- Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200133 (Универзитет у Нишу, Технолошки факултет, Лесковац) (RS-MESTD-inst-2020-200133)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Mitrović, Jelena AU - Nikolić, Nada AU - Karabegović, Ivana AU - Lazić, Miodrag AU - Nikolić, Ljubiša AU - Savić, Saša AU - Pešić, Mirjana AU - Šimurina, Olivera AU - Stojanović Krasić, Marija PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6048 AB - The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits. PB - Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA T2 - Food Science and Technology (Brazil) T1 - The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract SP - e62420 VL - 42 DO - 10.1590/fst.62420 ER -
@article{ author = "Mitrović, Jelena and Nikolić, Nada and Karabegović, Ivana and Lazić, Miodrag and Nikolić, Ljubiša and Savić, Saša and Pešić, Mirjana and Šimurina, Olivera and Stojanović Krasić, Marija", year = "2022", abstract = "The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.", publisher = "Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA", journal = "Food Science and Technology (Brazil)", title = "The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract", pages = "e62420", volume = "42", doi = "10.1590/fst.62420" }
Mitrović, J., Nikolić, N., Karabegović, I., Lazić, M., Nikolić, L., Savić, S., Pešić, M., Šimurina, O.,& Stojanović Krasić, M.. (2022). The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. in Food Science and Technology (Brazil) Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA., 42, e62420. https://doi.org/10.1590/fst.62420
Mitrović J, Nikolić N, Karabegović I, Lazić M, Nikolić L, Savić S, Pešić M, Šimurina O, Stojanović Krasić M. The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. in Food Science and Technology (Brazil). 2022;42:e62420. doi:10.1590/fst.62420 .
Mitrović, Jelena, Nikolić, Nada, Karabegović, Ivana, Lazić, Miodrag, Nikolić, Ljubiša, Savić, Saša, Pešić, Mirjana, Šimurina, Olivera, Stojanović Krasić, Marija, "The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract" in Food Science and Technology (Brazil), 42 (2022):e62420, https://doi.org/10.1590/fst.62420 . .