کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7622471 | 1494525 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread
ترجمه فارسی عنوان
نقش کورستین در خواص فیزیکوشیمیایی، فعالیت آنتی اکسیدان و ضد انجماد نان
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
As a natural glycation inhibitor, quercetin was incorporated into bread to develop antiglycative functional food. Quercetin added in the wheat bread flour at 0.05, 0.1, and 0.2% caused a loss of dough elasticity with lower resistance and higher extensibility. It further altered the quality of bread in terms of deceasing bread volume and increasing bread hardness. The antioxidant potential of the bread with quercetin was enhanced in a dose-dependent manner. The antiglycation capacity was assessed according to the ability of the bread to inhibit the formation of advanced glycation endproducts (AGEs) in vitro. Results showed that bread with 0.2% quercetin addition was able to inhibit 46-52% of total AGEs formed during protein glycation. Overall, the results support quercetin as a functional food ingredient in bread system, offering consumers a higher intake of antioxidant and a lower load of AGEs.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 40, January 2018, Pages 299-306
Journal: Journal of Functional Foods - Volume 40, January 2018, Pages 299-306
نویسندگان
Jing Lin, Weibiao Zhou,