Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

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dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorStupar, Alena
dc.contributor.authorStevanović, Dušan
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorMaravić, Nikola
dc.contributor.authorTomić, Jelena
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-07-12T13:19:05Z
dc.date.available2023-07-12T13:19:05Z
dc.date.issued2022-12-09
dc.description.abstractThis study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.en_US
dc.description.sponsorshipThis research was funded by the Science Fund of the Republic of Serbia, PROMIS, grant No. 6062634, acronym ReTRA and by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/200222).en_US
dc.identifier.citationDapčević-Hadnađev, T, Stupar, A, Stevanović, D., Škrobot, D., Maravić, N., Tomić, J., Hadnađev, M. (2022). Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods, 11(24), 3985.en_US
dc.identifier.doi10.3390/foods11243985
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85144740894
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/196
dc.identifier.wos000902572100001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Promis/6062634/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsOpenAccess
dc.subjectancient wheaten_US
dc.subjectantioxidant activityen_US
dc.subjectbioaccessibilityen_US
dc.subjectbreadmakingen_US
dc.subjectsourdoughen_US
dc.titleAncient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Breaden_US
dc.typeinfo:eu-repo/semantics/article

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