The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

• Published in: International journal of food science & technology Vol. 51; no. 9; pp. 2019 - 2025
• Main Authors: Nikolic, Nada, Stojanovic, Jelena, Mitrovic, Jelena, Lazic, Miodrag, Karabegovic, Ivana, Stojanovic, Gordana
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.09.2016; Wiley Subscription Services, Inc
• Subjects: Antioxidant activity; Antioxidants; Boletus; Dough; Enrichment; Flour; Food science; Foods; Free form; mixing; Phenolic acids; phenolics; Phenols; thermal processing; Triticum aestivum; Wheat
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13172

Summary The porcino is good source of phenolics and has been used to enrich wheat flour. The antioxidant activity and the content and composition of free and bound phenolic acids in the dough of wheat and porcino flour mixture (70:30 w/w) were investigated. The free form in the amount of 1305.76 μg g−1 was the main part of the phenolic content in the flour mixture. By dough mixing, the content of free phenolics increased by approximately 70%. Further thermal processing decreased the content of both forms of phenolics compared to dough after mixing, but the content of free phenolics of 1764.24 μg g−1 is still higher than in the flour mixture. The stability of the detected phenolic acids during mixing and thermal processing depended on whether they were in free or bound form. After thermal processing, the total content of detected phenolic acids was 683.31 μg g−1, indicating that approximately 87% of the total content of phenolic acids detected in flour mixture was retained. Subtitution wheat flour by porcino flour is a good way to increase the phenolics content and antioxidant activity of food products. The free form was the main part of the total phenolic content in the wheat and porcino flour mixture (70:30, w/w). By dough mixing the content of free phenolics increased by approximately 70% and the content of the bound phenolics was similar to that of the flour mixture. The thermal processing decreased the content of both forms of phenolics but the content of free phenolics was higher than in the flour mixture. The bound phenolics had a better antioxidant ability than the free ones