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1020-1030 L. Nilova, O.Orlova and J. Nasonova
The role of cyclic amides in the formation of antioxidant capacity of bakery products
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The role of cyclic amides in the formation of antioxidant capacity of bakery products

L. Nilova¹, O.Orlova² and J. Nasonova³⋅*

¹Saint-Petersburg State University of Trade and Economics, Novorossiyskaya Street 50, 194021, Saint-Petersburg, Russia; 2Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova Street 9, 191002, Saint-Petersburg, Russia; 3Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova Street 9, 191002, Saint-Petersburg, Russia; * Correspondence: oousova@list.ru

Abstract:

This paper discusses the possibility of using of additives of vegetable raw materials in the manufacture of bakery products with antioxidant capacity. The optimal doses of additives in the recipe of bakery products were established. These were 3% for blueberry powder and 6% for pine nuts flour. Antioxidant capacity of hydrophilic fractions of blueberries powder, pine nuts flour, bakery crusts and crumbs were studied in vitro by chemiluminescence technique. Cyclic amides (lactams) were also identified. The antioxidant capacity of hydrophilic fraction of crust of bakery products with pine nuts flour was in 1.7 times higher than that obtained by calculation, for crumb in 1.5 times. For crust of bakery products with blueberry powder the antioxidant capacity of hydrophilic fraction was in 2.2 times higher, and for crumb in 1.3 times higher. The antioxidant capacity of hydrophilic fraction of crust of bakery products with blueberry powder was in 1.2 times higher and for bakery products with pine nuts flour, conversely was higher the antioxidant capacity of the hydrophilic fraction of crumb – in 1.3 times. The antioxidant capacity of hydrophilic fraction of crumb of bakery products with pine nuts flour was in 1.1 times higher in comparison with bakery products with a blueberry powder. The amount of mono-heterocyclic γ-lactams in the crumb of bakery products with pine nuts flour was higher than in the product with blueberries powder, but less than in the control sample. Thus, the formation of antioxidant capacity of hydrophilic fractions of crumb and crust occurs due to Maillard reaction intermediates. Key words: bakery products; blueberry powder; pine nuts flour; antioxidant capacity; cyclic amides (lactams).

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