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Article: The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

TitleThe effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
Authors
KeywordsAdvanced glycation endproducts
Antioxidant activity
Bread
Grape seed extract
Issue Date2010
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2010, v. 119 n. 1, p. 49-53 How to Cite?
AbstractThe antioxidant activity change of breads added with grape seed extract (GSE) was investigated. The results showed that bread with the addition of GSE had stronger antioxidant activity than that of blank bread, and increasing the level of GSE addition further enhanced the antioxidant capacity of the bread. However, thermal processing caused antioxidant activity of GSE added to bread to decrease by around 30-40%. We also studied the effect of GSE on the formation of detrimental N ε-(carboxymethyl)lysine (CML), a famous advanced glycation endproduct in bread. According to the results, GSE could reduce CML in bread and acted in a dose-dependent manner. Meanwhile, except for an acceptable colour change, adding GSE to bread had only little effect on the quality attributes of the bread. Altogether, our findings indicate that GSE-fortified bread is promising to be developed as a functional food with relatively lower CML-related health risks, yet a high antioxidant activity. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/89243
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPeng, Xen_HK
dc.contributor.authorMa, Jen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorJiang, Yen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorWang, Men_HK
dc.date.accessioned2010-09-06T09:54:22Z-
dc.date.available2010-09-06T09:54:22Z-
dc.date.issued2010en_HK
dc.identifier.citationFood Chemistry, 2010, v. 119 n. 1, p. 49-53en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89243-
dc.description.abstractThe antioxidant activity change of breads added with grape seed extract (GSE) was investigated. The results showed that bread with the addition of GSE had stronger antioxidant activity than that of blank bread, and increasing the level of GSE addition further enhanced the antioxidant capacity of the bread. However, thermal processing caused antioxidant activity of GSE added to bread to decrease by around 30-40%. We also studied the effect of GSE on the formation of detrimental N ε-(carboxymethyl)lysine (CML), a famous advanced glycation endproduct in bread. According to the results, GSE could reduce CML in bread and acted in a dose-dependent manner. Meanwhile, except for an acceptable colour change, adding GSE to bread had only little effect on the quality attributes of the bread. Altogether, our findings indicate that GSE-fortified bread is promising to be developed as a functional food with relatively lower CML-related health risks, yet a high antioxidant activity. © 2009 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.subjectAdvanced glycation endproductsen_HK
dc.subjectAntioxidant activityen_HK
dc.subjectBreaden_HK
dc.subjectGrape seed extracten_HK
dc.titleThe effects of grape seed extract fortification on the antioxidant activity and quality attributes of breaden_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=119&issue=1&spage=49&epage=53&date=2010&atitle=The+effects+of+grape+seed+extract+fortification+on+the+antioxidant+activity+and+quality+attributes+of+bread+en_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.emailWang, M: mfwang@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.identifier.authorityWang, M=rp00800en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2009.05.083en_HK
dc.identifier.scopuseid_2-s2.0-70349792655en_HK
dc.identifier.hkuros169742en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-70349792655&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume119en_HK
dc.identifier.issue1en_HK
dc.identifier.spage49en_HK
dc.identifier.epage53en_HK
dc.identifier.isiWOS:000271818200008-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridPeng, X=23995738500en_HK
dc.identifier.scopusauthoridMa, J=9248720900en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridWang, M=7406691844en_HK
dc.identifier.citeulike4915371-

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