EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

Tatiana Bojňanská; Matej Čech; Anna Kolesárová; Eva Ivanišová; Patrícia Joanidis

doi:10.55251/jmbfs.11134

Authors

Tatiana Bojňanská Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0001-6862-8337
Matej Čech Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0003-3260-2447
Anna Kolesárová Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0001-6438-0039
Eva Ivanišová Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0001-5193-2957
Patrícia Joanidis AgroBioTech Research Center, Slovak University of Agriculture, Nitra, SK https://orcid.org/0000-0001-7810-6858

DOI:

https://doi.org/10.55251/jmbfs.11134

Keywords:

curcumin, quercetin, shiitake, maitake extracts, antioxidant activity, sensory evaluation

Abstract

The aim of this study was to observe antioxidant properties as well as possible changes in sensory quality of selected bakery products after their enrichment with chosen natural extracts. Four types of natural extracts in mixture with wheat flour were used in various amounts for preparation of selected bakery products (wheat bread, sweet biscuits, salty crackers, and muffins). Specifically: turmeric (Curcuma longa, L.) rhizome extract (curcumin), quercetin dihydrate extracted from the pods of Sophora japonica, L., and extracts from medicinal fungus Shiitake (Lentinula edodes) and Maitake (Grifola frondosa) were used as additions. Antioxidant properties in total antioxidant activity (TAA; using DPPH radical scavenging assay), total polyphenols content and total phenolic acids content were examined, as well as the effect of selected natural extracts on the sensory properties of bakery products (intensity of certain characteristics and overall preference). The results of antioxidant properties varied according to the used extract and its amount. Compared with control products, the TAA was significantly higher in all enriched products. While the total polyphenol content was the highest in the bread and biscuits with quercetin (20.623 mg and 18.117 mg GAE.g^-1, respectively), the total phenolic acids content was the highest in those with curcumin (8.846 mg and 3.286 mg CAE.g^-1, respectively). The intensity of other smell and taste of enriched bakery products influenced considerably overall acceptance, e.g. the products with quercetin associated with bitter taste were evaluated as unfavourable. On the other hand, the breads and crackers with Shiitake extract with indistinct antioxidant properties were evaluated the best, followed with curcumin and Maitake extract. Considering our overall results, we can recommend chosen non-bakery raw materials for a production of new, innovative designed cereal-based products.