Abstract：
:The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but only approximately 4% of quercetin released during simulated digestion was bioavailable in vitro. The antioxidant potential of bread with OS was significantly higher than the activity noted in the control. In particular, OS addition significantly fortificated bread with bioaccessible lipid oxidation preventers and compounds with reducing and chelating abilities. The 2-3% OS addition caused significant improvement of antioxidant abilities (further increases in the OS supplement did not increase the activity of bread). Sensory evaluation showed that replacement of wheat flour in bread with up to 3% OS powder gave satisfactory consumer acceptability.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gawlik-Dziki U,Świeca M,Dziki D,Baraniak B,Tomiło J,Czyż Jdoi
10.1016/j.foodchem.2012.09.151subject
Has Abstractpub_date
2013-06-01 00:00:00pages
1621-8issue
2-3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01736-0journal_volume
138pub_type
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