Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

Lipids in Health and Disease

Research

Nacim Zouari¹  Ola Abdelhedi²  Lotfi Msaddak²  Moncef Nasri²  Lassaâd Belbahri³  Amani Kridene⁴  Emna Ammar⁴  Mostafa Rateb⁵ 

[1] High Institute of Applied Biology of Medenine (ISBAM), University of Gabes, Medenine, Tunisia;Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia;Laboratory of Soil Biology, University of Neuchatel, Neuchatel, Switzerland;Research Unit of Coastal and Urban Environments, ENIS, University of Sfax, Sfax, Tunisia;School of Science and Sport, University of West of Scotland, Paisley, UK;

关键词: Opuntia ficus;    Cladodes;    LC-HRESIMS;    Flavonoids;    Dough;    Bread quality;    Antioxidant;   

DOI  :  10.1186/s12944-016-0397-y

 received in 2016-11-26, accepted in 2016-12-21,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundIn the context of a balanced diet, the antioxidant-rich food consumption is a preventive way of many degenerative diseases. Consequently, improving the nutraceutical quality of traditional foods such as bakery products is an interesting approach. Considering the present consumer’s demand, cladodes from prickly pear that were traditionally used as a valuable food as well as in folk medicine for the treatment of several chronic diseases were investigated for their use in bread production to improve its functionality.MethodsBioactive substances were determined by liquid chromatography-high resolution electrospray ionization mass spectrometry (LC-HRESIMS) analysis. Dough rheological properties were characterized by alveographic measurements. Bread antioxidant quality was evaluated by total phenolics content, DPPH• radical-scavenging, metal (Fe2+) chelating and Fe3+ reducing power determinations.ResultsLC-HRESIMS analysis of the cladodes extract allowed the identification of 9 flavonoids, 2 phenolics, 1 alkaloid and 1 terpenoid compounds. Cladodes powder enrichment induced important modifications on the dough rheological parameters in terms of the extensibility (L) and deformation energy (W) decrease. Moreover, cladodes powder addition to bread resulted in a decrease in both crust and crumb colour parameters (L*, a* and b*). A 5% supplementation resulted in an increase of the bread yield and bread specific volume by 8.9 and 25%, respectively. Interestingly, Bread containing cladodes powder showed enhanced total phenolics content and antioxidant potential as compared to the control.ConclusionsSubstitution of wheat flour by the cladodes powder at 5% level was optimal for improving the total phenolics content and the antioxidant potential of bread without having any negative effect on its sensory acceptability. Cladodes from Opuntia ficus-indica could be considered as a potential health-promoting functional ingredient in bakery products.

【 授权许可】

CC BY   
© The Author(s). 2017