The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
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DOI：
10.1016/j.foodchem.2009.05.083
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发表时间：
2010-03-01
期刊：
影响因子：
8.8
通讯作者：
Wang, Mingfu
中科院分区：
文献类型：
--
作者：
Peng, Xiaofang;Ma, Jinyu;Wang, Mingfu
研究了添加葡萄籽提取物（GSE）后面包抗氧化活性的变化。结果表明，添加GSE的面包抗氧化能力强于空白面包，增加GSE添加量可进一步增强面包的抗氧化能力。然而，热处理导致面包中添加的GSE抗氧化活性下降30-40%左右。我们还研究了GSE对有害的N-epsilon-（羧甲基）赖氨酸（CML）形成的影响，CML是面包中著名的晚期糖基化终产物。结果表明，GSE可以降低面包中的CML，并呈剂量依赖性。同时，除了可以接受的颜色变化外，在面包中添加GSE对面包的质量属性几乎没有影响。总之，我们的研究结果表明，gse强化面包有望成为一种功能食品，具有相对较低的cml相关健康风险，但具有较高的抗氧化活性。2009爱思唯尔有限公司版权所有。
The antioxidant activity change of breads added with grape seed extract (GSE) was investigated. The results showed that bread with the addition of GSE had stronger antioxidant activity than that of blank bread, and increasing the level of GSE addition further enhanced the antioxidant capacity of the bread. However, thermal processing caused antioxidant activity of GSE added to bread to decrease by around 30-40%. We also studied the effect of GSE on the formation of detrimental N-epsilon-(carboxymethyl)lysine (CML), a famous advanced glycation endproduct in bread. According to the results, GSE could reduce CML in bread and acted in a dose-dependent manner. Meanwhile, except for an acceptable colour change, adding GSE to bread had only little effect on the quality attributes of the bread. Altogether, our findings indicate that GSE-fortified bread is promising to be developed as a functional food with relatively lower CML-related health risks, yet a high antioxidant activity. (C) 2009 Elsevier Ltd. All rights reserved.