Determination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types

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dc.contributor.authorErtuğral, Tuğba Güngör
dc.date.accessioned2025-05-29T05:25:24Z
dc.date.available2025-05-29T05:25:24Z
dc.date.issued2021
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBread and especially wheat bread as the basic food of society is one of indispensable food sources of human nutrition. Color browning (caramelization) occurring in bakery products as a result of heat treatment is an important indicator of Maillard reaction (MR). As bread types, francala bread, grissini, rusk and traditional oven-dry bread were examined. Antioxidant substances as a result of MR in bread crust have an important place in preventing colon cancer for terms of human health. In this study, hue angle (H), chroma (C) and Browning index (BI) tests were applied due to caramelization by taking samples from crust parts of some bread types made from wheat flour. Amount of antioxidant substance formed was determined by 2, 2-diphenylpicrilhydrazil (DPPH) and total phenolic substance determination (TFM) methods. The total amount of phenolic substances in study were measured as 123-125 mg GAE / 100g for francala bread crusts, 73-115 mg GAE / 100g at rusk, 41-73 mg GAE / 100g at oven-dry and 74-104 mg GAE / 100g at grissini bread. DPPH is the highest values; 16.64% in oven-dry bread, 38.2% in rusk, 18% in grissini bread and 46% in francala bread. BI value has been measured between 56-127 and it was observed that amount of antioxidant substance in bread crusts increased by caramelization.
dc.identifier.doi10.35206/jan.887463
dc.identifier.endpage59
dc.identifier.issn2667-4734
dc.identifier.issue1
dc.identifier.startpage49
dc.identifier.urihttps://doi.org/10.35206/jan.887463
dc.identifier.urihttps://hdl.handle.net/20.500.12428/31256
dc.identifier.volume4
dc.institutionauthorErtuğral, Tuğba Güngör
dc.language.isoen
dc.publisherOktay YILDIZ
dc.relation.ispartofJournal of Apitherapy and Nature
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250529
dc.subjectAntioxidant
dc.subjectCaramelization
dc.subjectDPPH
dc.subjectTFM
dc.subjectphenolic substance
dc.subjectBread types
dc.titleDetermination of Phenolic State and Antioxidant Potential Resulting from Caramelization in Some Industrial and Traditional Bread Types
dc.typeResearch Article

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