Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint
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RESEARCH ARTICLE-BIOLOGICAL SCIENCES
Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint Amal Bakr Shori1
· Leong Ay Kee2 · Ahmad Salihin Baba2
Received: 24 February 2020 / Accepted: 4 October 2020 © King Fahd University of Petroleum & Minerals 2020
Abstract This study focused on the functional properties of bread incorporated with spearmint (S) aqueous extract (S1 0% (control), S2 2.5%, S3 5.0% and S4 7.5%) by measuring total phenolic content (TPC), DPPH radical scavenging activity, and ferrous-ion chelating (FIC) ability. Additionally, spearmint bread samples were compared with commercially available bread, including Roti Canai, White Bread (WB), Wheat germ bread (WG), Wholemeal bread (WM). Sensory evaluation was also investigated for spearmint bread samples. The presence of different concentrations of spearmint aqueous extract increased (p < 0.05) TPC, DPPH radical scavenging activity, and FIC ability of bread compared to S1 and all spearmint bread samples presented concentration-dependent. The addition of spearmint aqueous extract (5.0% and 7.5%) showed an almost twofold increase in DPPH radical scavenging activity compared to S1 (55 ± 0.3%). DPPH radical scavenging activity of S3 and S4 bread was higher (p < 0.05) than commercially available bread (WM and WG) whereas S2 bread had significantly higher DPPH inhibition activity than WB. However, both TPC and FIC ability of spearmint-containing bread samples were lower (p < 0.05) with that of commercially available bread. The spearmint bread (S2) showed the highest organoleptic properties among spearmint bread. In conclusion, spearmint is a promising food additive to increase antioxidant content in bread. Keywords Bread · Spearmint · TPC · Antioxidant activity · Sensory evaluation
1 Introduction Free radicals exist in the biological system from a wide range of sources. When free radicals overwhelm cellular antioxidant capacity, oxidative stress arises. Under these conditions, free radicals can oxidize most of the crucial biological molecules such as lipids, proteins, and nucleic acids, initiating degenerative diseases that lead to cell death or transformation [1]. The effects brought by free radicals are accelerated by transition metal ions such as iron [2]. In order to terminate free radical formation and their damaging effects, cells have developed a comprehensive ray of
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Amal Bakr Shori [email protected] Ahmad Salihin Baba [email protected]
1
Department of Biological Sciences, Faculty of Science, King Abdulaziz University, 21589 Jeddah, Saudi Arabia
2
Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
antioxidant defenses. Antioxidants, both enzymatic and nonenzymatic, protect and inhibit cells from oxidative damage by decomposing peroxides, scavenging free radicals, and sequestering transition metals [3]. Numerous studies have revealed antioxidants obtained from fruits, vegetables, and tea are
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