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REVISTA DE CHIMIE
Cite as: Rev. Chim.
https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
ISSN Print 0034-7752
ISSN Online 2668-8212
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Revista de Chimie (Rev. Chim.), Year 2020, Volume 71, Issue 10, 108-117

https://doi.org/10.37358/RC.20.10.8355

Adriana Elena Boeriu, Carmen Liliana Badarau, Cristina Maria Canja, Gavrila Calefariu

Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread

Abstract:

The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed using DPPH and CUPRAC methods) of wheat bread obtained from frozen dough. The high-protein, phenolic and flavonoid compounds potential of red lentil was considered for expanding the range of products obtained from frozen dough and physicochemical attributes (acidity, moisture porosity and ash content) were analyzed. Results showed that the bread formulated with 30% red lentil flour had the highest antioxidant capacity. The protein content showed higher values for samples with fortification, freezing treatment not affecting the content. The results denoted that enrichment of wheat dough with red lentil flour significantly increases the levels of polyphenols and the antioxidant activity of the final products. A strong increasement of phenolic compounds content was observed for the frozen samples, differences between fermented and unfermented samples and frozen and unfrozen samples varying significantly.
Keywords:
red lentil flour; freezing process; total polyphenolic content; antioxidant capacity

Issue: 2020, Volume 71, Issue 10
Pages: 108-117
Publication date: 2020/11/3
https://doi.org/10.37358/RC.20.10.8355
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
BOERIU, A.E., BADARAU, C.L., CANJA, C.M., CALEFARIU, G., Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread, Rev. Chim., 71(10), 2020, 108-117.

Vancouver
Boeriu AE, Badarau CL, Canja CM, Calefariu G. Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread. Rev. Chim.[internet]. 2020 Oct;71(10):108-117. Available from: https://doi.org/10.37358/RC.20.10.8355


APA 6th edition
Boeriu, A.E., Badarau, C.L., Canja, C.M. & Calefariu, G. (2020). Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread. Revista de Chimie, 71(10), 108-117. https://doi.org/10.37358/RC.20.10.8355


Harvard
Boeriu, A.E., Badarau, C.L., Canja, C.M., Calefariu, G. (2020). 'Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread', Revista de Chimie, 71(10), pp. 108-117. https://doi.org/10.37358/RC.20.10.8355


IEEE
A.E. Boeriu, C.L. Badarau, C.M. Canja, G. Calefariu, "Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread". Revista de Chimie, vol. 71, no. 10, pp. 108-117, 2020. [online]. https://doi.org/10.37358/RC.20.10.8355


Text
Adriana Elena Boeriu, Carmen Liliana Badarau, Cristina Maria Canja, Gavrila Calefariu,
Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread,
Revista de Chimie,
Volume 71, Issue 10,
2020,
Pages 108-117,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.10.8355.
(https://revistadechimie.ro/Articles.asp?ID=8355)
Keywords: red lentil flour; freezing process; total polyphenolic content; antioxidant capacity


RIS
TY - JOUR
T1 - Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread
A1 - Boeriu, Adriana Elena
A2 - Badarau, Carmen Liliana
A3 - Canja, Cristina Maria
A4 - Calefariu, Gavrila
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 10
SP - 108
EP - 117
UR - https://doi.org/10.37358/RC.20.10.8355
KW - red lentil flour
KW - freezing process
KW - total polyphenolic content
KW - antioxidant capacity
ER -


BibTex
@article{RevCh2020P108,
author = {Boeriu Adriana Elena and Badarau Carmen Liliana and Canja Cristina Maria and Calefariu Gavrila},
title = {Effect of Red Lentil Flour Addition on Total Polyphenols Content and Antioxidant Capacity of Frozen Dough Bread},
journal = {Revista de Chimie},
volume = {71},
number = {10},
pages = {108-117},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.10.8355},
url = {https://revistadechimie.ro/Articles.asp?ID=8355}
}
 
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