P51: EVALUATION OF ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOL CONTENT OF BREAD

摘要

The aim of this study was to determine the total polyphenol content and antioxidant capacity of bread prepared with a tea fraction enriched in polyphenols. The best performance regarding bread extraction procedure was achieved with 80% aqueous methanol. The total polyphenol content and DPPH radical scavenging activity in the enriched bread were 4.8 mg GAE/g and 6.7 mg Trolox/g, respectively (results expressed on the sample dry matter basis). During bread shelf-life a reduction in TPC by 5% was obtained, whereas no change was observed in the antioxidant capacity.