Zielińska Danuta, Zieliński Henryk, Piskuła Mariusz Konrad
Department of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Łódzki 4, 10-721 Olsztyn, Poland.
Department of Chemistry and Biodynamics of Food, Division of Food Sciences, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
Antioxidants (Basel). 2022 Jul 25;11(8):1438. doi: 10.3390/antiox11081438.
The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, the cyclic voltammetry (CV) technique has been recently adapted for this purpose. In this study, the application of the CV assay for the determination of the total reducing capacity of flours, doughs, and breads as well as their crumbs and crusts, originated from wheat, spelt, and rye formulated on white flours (extraction rate of 70%) and dark flours (extraction rate of 100%) and baked at 200 °C for 35 min and at 240 °C for 30 min was addressed. The reducing capacity of hydrophilic extracts from white flours and breads as well as their crumbs and crusts showed double values when compared to that of lipophilic ones whilst hydrophilic and lipophilic extracts from dark breads and their parts revealed comparable levels. The dark wheat, spelt, and rye breads showed an approximately threefold higher total reducing capacity than white breads. Baking at higher temperature slightly increased the total reducing capacity of breads and the highest value was found for dark rye bread as well as its crust baked at 240 °C for 30 min. The cyclic voltammetry methodology showed to be especially suitable for screening the bread technology and allows for obtaining rapid electrochemical profiles of bread samples.
与面包成分相关的最有趣的活性，如酚类化合物、纤维、生育三烯酚，或美拉德反应中新形成的化合物，是它们的还原特性，这些特性决定了面包整体还原能力的形成。在电化学方法中，循环伏安法（CV）技术最近已适用于此目的。在本研究中，探讨了CV分析法在测定源自小麦、斯佩尔特小麦和黑麦的面粉、面团、面包及其面包心和面包皮的总还原能力方面的应用，这些样品以白面粉（提取率70%）和黑面粉（提取率100%）配制，并分别在200℃下烘焙35分钟和在240℃下烘焙30分钟。与亲脂性提取物相比，白面粉、面包及其面包心和面包皮的亲水性提取物的还原能力显示出两倍的值，而黑面包及其部分的亲水性和亲脂性提取物显示出相当的水平。深色小麦、斯佩尔特小麦和黑麦面包的总还原能力比白面包高约三倍。在较高温度下烘焙会略微提高面包的总还原能力，最高值出现在240℃下烘焙30分钟的黑麦面包及其面包皮中。循环伏安法显示特别适合筛选面包制作工艺，并能够获得面包样品的快速电化学图谱。
