Evaluation of antioxidant capacity and total polyphenol content of bread

Culetu, A., Eglantina Duta, D., Mohan, G., Iorga, E.

Abstract

The aim of this study was to determine the total polyphenol content and antioxidant capacity of bread prepared with a tea fraction enriched in polyphenols. The best performance regarding bread extraction procedure was achieved with 80% aqueous methanol. The total polyphenol content and DPPH radical scavenging activity in the enriched bread were 4.8 mg GAE/g and 6.7 mg Trolox/g, respectively (results expressed on the sample dry matter basis). During bread shelf-life a reduction in TPC by 5% was obtained, whereas no change was observed in the antioxidant capacity.

Keywords

total polyphenol content, antioxidant capacity, bread, tea

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TC23 - Metrology in Food and Nutrition

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