title: Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.
abstract: 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.
authors: a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland.
authors: Dorota
authors: D
authors: Gumul
authors: a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland.
authors: Rafał
authors: R
authors: Ziobro
authors: b Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Science , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic.
authors: Eva
authors: E
authors: Ivanišová
authors: c Department of Fruit , Vegetable and Mushroom Technology, University of Agriculture in Krakow , Kraków , Poland.
authors: Anna
authors: A
authors: Korus
authors: d Department of Chemistry, Faculty of Biotechnology and Food Sciences , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic.
authors: Július
authors: J
authors: Árvay
authors: d Department of Chemistry, Faculty of Biotechnology and Food Sciences , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic.
authors: Tomáš
authors: T
authors: Tóth
mesh_terms: D000872:Anthocyanins / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry; D000975:Antioxidants / Q000008:administration & dosage / Q000032:analysis* / Q000737:chemistry; D001939:Bread / Q000009:adverse effects / Q000032:analysis*; D002338:Carotenoids / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry; D055050:Diet, Gluten-Free / Q000009:adverse effects; D000072001:Diet, Healthy; D005419:Flavonoids / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry; D044948:Flavonols / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry; D057141:Food, Preserved / Q000032:analysis*; D016166:Free Radical Scavengers / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry; D005612:Freeze Drying; D055951:Functional Food / Q000009:adverse effects / Q000032:analysis; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000008:administration & dosage / Q000032:analysis / Q000737:chemistry; D010860:Pigments, Biological / Q000032:analysis* / Q000096:biosynthesis; D018517:Plant Roots / Q000737:chemistry* / Q000378:metabolism; D011044:Poland; D011198:Solanum tuberosum / Q000737:chemistry* / Q000378:metabolism; D013045:Species Specificity
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D044948:Flavonols; D016166:Free Radical Scavengers; D010636:Phenols; D010860:Pigments, Biological; D002338:Carotenoids
keywords: Gluten-free bread; antioxidant activity; bioactive compounds; red and purple potatoes