title: Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
abstract: In the present study we aimed at studying, for the first time, the incorporation of phenolic compounds into bread melanoidins. Fermentation significantly affected the phenolics profile of bread doughs. Melanoidins contents continuously increased from 24.1 mg/g to 71.9 mg/g during baking, but their molecular weight decreased at the beginning of the process and increased thereafter. Enrichment of white wheat bread with guava flour increased the incorporation of phenolic compounds up to 2.4-fold. Most phenolic compounds showed higher incorporation than release rates during baking, leading to increases from 3.3- to 13.3-fold in total melanoidin-bound phenolics. Incorporation patterns suggested that phenolic hydroxyls, but not glycosidic bonds of melanoidin-bound phenolics are cleaved during thermal processing. Antioxidant capacity of bread melanoidins increased due to enrichment with guava flour and increasing baking periods and was partially attributed to bound phenolics. Moreover, FRAP assay was more sensitive to measure this parameter than TEAC assay.
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: geniltonalves@gmail.com.
authors.forename: Genilton
authors.initials: G
authors.lastname: Alves
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: danielperrone@iq.ufrj.br.
authors.forename: Daniel
authors.initials: D
authors.lastname: Perrone
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001939:Bread / Q000032:analysis*; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D008970:Molecular Weight; D010636:Phenols / Q000737:chemistry*; D011108:Polymers / Q000737:chemistry*; D031647:Psidium / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols; D011108:Polymers; C011908:melanoidin polymers
keywords: 2,4-Dihydroxybenzoic acid (PubChem CID: 1491); 3,4-Dihydroxybenzoic acid (PubChem CID: 72); 5-Caffeoylquinic acid (PubChem CID: 1794427); Antioxidant capacity; Bread making; Fermentation; Ferulic acid (PubChem CID: 445858); Gallic acid (PubChem CID: 370); Maillard Reaction; Melanoidins; Naringenin (PubChem CID: 932); Psidium guajava; Quercetin (PubChem CID: 5280343); Rutin (PubChem CID: 5280805); Syringic acid (PubChem CID: 10742)