Ministry of Food, Agriculture and Livestock, Ankara, Turkey.
Food Funct. 2013 Apr 30;4(5):722-7. doi: 10.1039/c3fo30296b.
Pomegranate peel powder (PP), a by-product of the pomegranate juice industry rich in polyphenols, was explored for use in bread production, due to its potential health effects. Wheat bread was prepared using different levels for replacement of flour with PP (0 to 10 g per 100 g flour) resulting in antioxidant levels expressed as Trolox equivalent antioxidant capacity values (TEAC) ranging from 1.8 to 6.8 μmol TEAC per g bread for fresh bread. TEAC remained constant during 5 days of storage in polyethylene bags at room temperature. The oxidative stability was evaluated by detection of radicals by direct electron spin resonance (ESR) spectroscopy, and peroxide value, and the highest capacity of scavenging of radicals (Fremy's salt) and the lowest content of peroxide values were found in bread with the highest percentage of PP. Safety evaluation was performed by the Artemia salina assay. An increased death rate of the brine shrimp larvae was found as a function of the replacement of wheat flour with PP in fortified bread providing a general screening method for the toxicological test of polyphenol fortified bread to be recommended for use in product development in addition to subjective evaluation. Based on both toxicological and subjective evaluations an addition of 2.5% PP is recommended for the actual product.
石榴皮粉（PP）是石榴汁工业的副产品，富含多酚，由于其潜在的健康影响，被探索用于面包生产。使用不同水平的 PP 替代面粉（每 100 克面粉 0 至 10 克）制备小麦面包，导致抗氧化水平以 Trolox 当量抗氧化能力值（TEAC）表示，新鲜面包的 TEAC 值范围为 1.8 至 6.8 μmol TEAC/g 面包。在室温下储存在聚乙烯袋中 5 天期间，TEAC 保持不变。通过直接电子自旋共振（ESR）光谱检测自由基来评估氧化稳定性，并检测过氧化物值，在含有最高百分比 PP 的面包中发现了自由基清除能力最高（Fremy 盐）和过氧化物值最低的能力。通过盐水虾试验进行安全性评估。随着强化面包中用 PP 替代小麦面粉的增加，卤虫幼虫的死亡率增加，为多酚强化面包的毒理学试验提供了一种通用的筛选方法，建议将其用于产品开发，除了主观评价。基于毒理学和主观评价，建议在实际产品中添加 2.5%的 PP。
