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Pregled bibliografske jedinice broj: 92036

Zbornik radova

Autori: Krešić, Greta; Dragović-Uzelac, Verica; Saftić, Marta; Blažević, Nikola
Naslov: CEREAL BAKERY PRODUCTS ENRICHED WITH BIOFLAVONOIDS- NEW POSSIBILITIES OF FUNCTIONAL FOOD
Izvornik: Proceedings of 3 rd Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.). - Osijek : Faculty of Food Technology , 2001. 111-121.
Skup: Flour-Bread 01
Mjesto i datum: Opatija, Hrvatska, 14.-17.11.2001
Ključne riječi: functional food; enriched bakery products; antioxidants; flavononoids
Sažetak:
Last decade many of works have been published about free radicals and their role in destruction of biological compounds. Much research has focused on the theory that antioxidant nutrients act as scavengers of oxygen-derived free radicals, thereby helping to prevent cell and tissue damage. Misbalance between oxidative stress and the body’s natural defence and repair systems have been implicated in the development of diseases such as atherosclerosis, hypertension, cancer, cataracts etc. Modern life style including cigarette smoking, environmental factors such as radiation, pollution and herbicides together with inadequate dietary habits can also generate free radicals to fight with. The beneficial effects of fruits, vegetables and grains in fighting degenerative diseases have been attributed to the antioxidants they provide. Dietary antioxidants such as flavonoids help the body fight oxidative stress. This is a new challenge in bakery production rich in cereals with even more bioactive components, as a functional food. Aim of this work was to show the possibilities of enriching bakery products of whole grain with bioflavonoid complex from grape concentrate. For this purpose enriched bakery product was analysed for moisture, ash, protein, starch, fat, pH value, acidity and total dietary fibre content. Also, in added grape concentrate the content of flavonols; quercetin and myricetin, and phenolic acids were determined by reversed-phase high performance liquid chromatography (HPLC) with UV-detection. Results of this survey have shown that the functional components were calcium, magnesium, vitamin E, dietary fibre, flavonoids and phenolic acids. Predominant flavonol was quercetin (8,91 mg/100g), while myricetin was present in smaller amount (1,83mg/100g). The predominant phenolic acid was chlorogenic acid. According to results can be presumed that on this way enriched bakery product has potential health-promoting properties.
Vrsta sudjelovanja: Predavanje
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Međunarodna recenzija
Izvorni jezik: ENG
Kategorija: Znanstveni



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