Application of box-behnken design to the study of fatty acids and antioxidant activity from enriched white bread
Application of box-behnken design to the study of fatty acids and antioxidant activity from enriched white bread
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DOI：
10.5935/0103-5053.20130193
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发表时间：
2013-09-01
影响因子：
1.4
通讯作者：
Matsushita, Makoto
中科院分区：
文献类型：
--
作者：
Maruyama, Swami A.;Palombini, Sylvio V.;Matsushita, Makoto
本研究采用Box-Behnken设计，由15个实验和3个因素组成，确定了面包的近似/脂肪酸组成和抗氧化活性。研究的面包改变了烘烤时间，小麦粉部分被奇亚籽和胡萝卜叶取代。总的抗氧化能力的结果是上级从控制面包（495.33 μ mol TEAC g（-1）的DPPH测定和413.85 μ mol TEAC g（-1）的FRAP测定），显示DPPH和FRAP测定，分别增加了97%和102%的水平。与对照面包相比，添加奇亚籽和胡萝卜叶导致α-亚麻酸最大增加216.69%，PUFA：SFA比率最大增加18.88%（α-亚麻酸总量为34.03 mg g（-1）总脂质，比率值为2.86），ω-3：ω-6比率最大减少70.01%（对照面包的比率值为15.59）。
This work determined the proximate/fatty acid composition and the antioxidant activity of breads using a Box-Behnken design composed of fifteen experiments and three factors. The studied breads had altered baking times and the wheat flour was partially substituted by chia seeds and carrot leaves. Total antioxidant capacity results were superior to those obtained from control bread (495.33 mu mol TEAC g(-1) for DPPH assays and 413.85 mu mol TEAC g(-1) for FRAP assays), showing increased levels of 97 and 102% for DPPH and FRAP assays, respectively. The addition of chia seeds and carrot leaves led to maximal alpha-linolenic acid increase of 216.69% and maximum PUFA:SFA ratio increase of 18.88% in relation to control bread (this with alpha-linolenic acid amount of 34.03 mg g(-1) total lipid and a 2.86 ratio value), as well as a maximum omega-3: omega-6 ratio reduction of 70.01% (15.59 ratio value for control bread).