Application of box-behnken design to the study of fatty acids and antioxidant activity from enriched white bread

Journal of the Brazilian Chemical Society

Swami A. Maruyama²  Sylvio V. Palombini²  Thiago Claus²  Fabiana Carbonera²  Paula F. Montanher²  Nilson E. De Souza¹  Jesuí V. Visentainer²  Sandra T. M. Gomes²  Makoto Matsushita² 

[1] ,State University of Maringa Department of Chemistry Maringá PR ,Brazil

关键词: bread;    Box-Behnken design;    fatty acids;    antioxidants;    response surface;   

DOI  :  10.5935/0103-5053.20130193

来源: SciELO

【 摘 要 】

This work determined the proximate/fatty acid composition and the antioxidant activity of breads using a Box-Behnken design composed of fifteen experiments and three factors. The studied breads had altered baking times and the wheat flour was partially substituted by chia seeds and carrot leaves. Total antioxidant capacity results were superior to those obtained from control bread (495.33 µmol TEAC g-1 for DPPH assays and 413.85 µmol TEAC g-1 for FRAP assays), showing increased levels of 97 and 102% for DPPH and FRAP assays, respectively. The addition of chia seeds and carrot leaves led to maximal alpha-linolenic acid increase of 216.69% and maximum PUFA:SFA ratio increase of 18.88% in relation to control bread (this with alpha-linolenic acid amount of 34.03 mg g-1 total lipid and a 2.86 ratio value), as well as a maximum omega-3:omega-6 ratio reduction of 70.01% (15.59 ratio value for control bread).

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