Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour
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MDPI
Materia
Chenopodium quinoa Black quinoa flour Free and bound polyphenols UPLC-MS Phenolic compounds Bread making Antioxidant activity
Date
2021-12-24Referencia bibliográfica
Gil, J.V.; Esteban-Muñoz, A.; Fernández-Espinar, M.T. Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. Antioxidants 2022, 11, 33. [https://doi.org/10.3390/antiox11010033]
Sponsorship
Agencia Estatal de Investigacion del Ministerio de Ciencia e Innovacion, Spain PID2019-107650RB-C21 MCIN/AEI/ 10.13039/501100011033; CYTED (Programa Iberoamericano de Ciencia y Tecnologia para el Desarrollo) 119RT0S67Abstract
Quinoa is a trend and a promising functional food ingredient. Following previous research
into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of
bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic
profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25%
quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels
were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved
polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable
and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The
predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid
and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in
wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable
fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was
estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable
phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced
(p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids
were generally less affected, and their concentrations considerably rose after the bread-making
process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably
increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin
(4762%). Increments in some extractable flavonoids might be explained as a consequence of the
release of the corresponding hydrolyzable forms. The present study provides new information on the
suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence,
the antioxidant activity in daily diets.