Free Radical Scavenging Effect of Added Ferulic Acid on Wheat Flour Products
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The free radical scavenging effects of baked and extruded wheat flour products were determined. Ferulic acid was selected as a model phenolic compound and mixed with wheat flour at a level of 250 μg/g based on the flour weight. Free radical scavenging activity (FRSA) against the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) was determined. In the baking process, the most predominant change in activity was observed during fermentation, where increases in FRSA were observed in both fermented doughs with and without added ferulic acid. In contrast, the FRSA of the baked bread crumb decreased, despite the addition of ferulic acid. Additionally, FRSA differed with the cooking method. Cookies showed the highest FRSA because of the Maillard products. In bread, there was a large increase in FRSA following the addition of ferulic acid, and bread crumb was the most effective in retaining the free radical activity of the added ferulic acid.
Abstract
The free radical scavenging effects of baked and extruded wheat flour products were determined. Ferulic acid was selected as a model phenolic compound and mixed with wheat flour at a level of 250 μg/g based on the flour weight. Free radical scavenging activity (FRSA) against the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) was determined. In the baking process, the most predominant change in activity was observed during fermentation, where increases in FRSA were observed in both fermented doughs with and without added ferulic acid. In contrast, the FRSA of the baked bread crumb decreased, despite the addition of ferulic acid. Additionally, FRSA differed with the cooking method. Cookies showed the highest FRSA because of the Maillard products. In bread, there was a large increase in FRSA following the addition of ferulic acid, and bread crumb was the most effective in retaining the free radical activity of the added ferulic acid.
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