Gumul Dorota, Ziobro Rafał, Ivanišová Eva, Korus Anna, Árvay Július, Tóth Tomáš
a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland.
b Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Science , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic.
Int J Food Sci Nutr. 2017 Feb;68(1):43-51. doi: 10.1080/09637486.2016.1218445. Epub 2016 Aug 25.
The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential. Summarizing, among the analyzed gluten-free breads with an addition of freeze-dried red and purple potatoes, the best results could be obtained by using variety Magenta Love (red potato), which provided the highest levels of phenolic compounds and carotenoids and also antioxidant and antiradical activity.
无麸质饮食的基础通常是无麸质面包，其通常具有低营养价值的特点，且缺乏任何有益健康的特性。只有在引入含有高水平生物活性化合物的无麸质原料后，才有可能获得具有有益健康潜力的产品。本研究的目的是分析添加5%冻干红土豆和紫土豆制备的无麸质面包中生物活性化合物（总酚含量、酚酸、黄酮类化合物、黄酮醇、花青素和类胡萝卜素）的含量，并评估其抗氧化潜力。总之，在分析的添加了冻干红土豆和紫土豆的无麸质面包中，使用品种为洋红之恋（红土豆）可获得最佳结果，其提供了最高水平的酚类化合物和类胡萝卜素，以及抗氧化和抗自由基活性。
