title: Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin.
abstract: The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but only approximately 4% of quercetin released during simulated digestion was bioavailable in vitro. The antioxidant potential of bread with OS was significantly higher than the activity noted in the control. In particular, OS addition significantly fortificated bread with bioaccessible lipid oxidation preventers and compounds with reducing and chelating abilities. The 2-3% OS addition caused significant improvement of antioxidant abilities (further increases in the OS supplement did not increase the activity of bread). Sensory evaluation showed that replacement of wheat flour in bread with up to 3% OS powder gave satisfactory consumer acceptability.
authors: Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. urszula.gawlik@up.lublin.pl
authors: Urszula
authors: U
authors: Gawlik-Dziki
authors: Michał
authors: M
authors: Świeca
authors: Dariusz
authors: D
authors: Dziki
authors: Barbara
authors: B
authors: Baraniak
authors: Justyna
authors: J
authors: Tomiło
authors: Jarosław
authors: J
authors: Czyż
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000032:analysis*; D001939:Bread / Q000032:analysis*; D005260:Female; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008297:Male; D008875:Middle Aged; D019697:Onions / Q000737:chemistry*; D011786:Quality Control; D013649:Taste
chemical_list: D000975:Antioxidants