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首页> 外文期刊>Agrochimica >Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte
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Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte

机译：从富含紫色CV的面团中获得的聚氨酯面包中的酚类化合物和抗氧化剂的保留。 Vitelotte.

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摘要

To satisfy the increasing demand for products with higher nutritional value, bread was fortified with purple potatoes. Potato bread is a variation of traditional bread, but the ancient cv. Vitelotte, with purple pulp, has not been taken into consideration yet. Changes in nutraceutical properties were estimated analyzing anthocyanin contents, phenolic composition as well as antioxidant power. Purple potatoes contained anthocyanins, showed higher values of free and conjugated phenolic acids and a higher antioxidant activity compared to a commercial yellow potato. In purple bread total amounts of free and conjugated phenolic acids were slightly affected by baking and showed values two-, three-fold higher than in yellow potato. Bread also retained high levels of chlorogenic acid and contained conjugated myricetin. Phenolic composition of purple bread explains its higher antioxidant activity compared to the yellow potato, and suggests that Vitelotte can represent a good alternative in the fortification of bread.
机译：为了满足具有更高营养价值的产品的日益增长的需求，面包与紫色土豆强化。土豆面包是传统面包的变异，但古老的简历。没有紫色纸浆的Vitelotte尚未考虑。估计营养素特性的变化分析了花青素含量，酚类组合物以及抗氧化能力。紫色土豆含有花青素，与商业黄薯相比，呈较高的自由和缀合的酚酸和更高的抗氧化活性。在紫色面包中，通过烘烤略微影响自由和共轭酚酸的总量，并且显示比黄薯在黄薯高的两倍。面包还保留了高含量的绿原酸，并含有缀合的霉眼素。紫色面包的酚醛组成解释了其与黄薯相比较高的抗氧化活性，并表明Vitelotte可以在面包的强化方面代表一个良好的替代方案。

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